A post from Karen. Between late spring and early summer our farmer’s market briefly provides a delectable treat if you know how to use it. Green flower shoots of garlic, referred to as garlic ramps or garlic scapes. Farmers remove these flowers so the hard neck garlic plant can put more energy into producing larger bulbs of garlic. And instead of tossing them into the compost pile, they are much better served in our kitchens in any number of delectable ways.

I like to create a Pesto that I can then use in a number of ways. Do taste test a bit of raw Garlic Scape before you begin. They can really vary in how sharp or mellow their flavor is. You can adjust how much oil, salt and spices (Za’atar) you use accordingly. Pouring olive oil (a thin layer) over the top of the finished pesto helps to “seal” the pesto to prevent spoiling.

An example of how I used the pesto – try some Copper River king salmon filets. We slathered on some of the pesto to coat the top of the fish which was set on a cedar plank. I sprinkled some red pepper flakes, and a little additional salt and fresh ground pepper on top. My DH (Powell) did his magic with it on the BBQ and pulled it off when it was 120°. The finished salmon temp will continue to rise a few more degrees as it rests, before serving. I topped it with a few red onions I had pickled for about 20 minutes in rice wine vinegar and enjoyed this combo too.

Other uses – change up your Caprese salad with a scoop of garlic ramp pesto as a base for your dressing. Add a generous amount to your next batch of Colcannon (Irish mashed potatoes). I had three dear friends who don’t normally eat mashed potatoes go back for seconds and thirds of these! Melt a spoonful in your skillet before making scrambled eggs or sautéed veggies. Use as a base for gremolata or green Chimichurri sauce. I’d love to hear what you come up with!

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This may not look like much. Is a vinaigrette just a vinaigrette? For sure, no. This one is a stand-out.

A post from Carolyn. It’s been awhile now that I’ve been a fan of Erin French, the not-classically-trained chef from Freedom, Maine. Have I been to her restaurant, The Lost Kitchen? Uh, no. It’s a bit of a fur piece for me to get there, so I haven’t tried. Would I like to – oh yes. I wish my DH Dave were still alive – he’d be “all in” to fly across the country to go to dinner there, then we’d visit some other Maine sites we’ve not been to. The website says there are still reservations available for this summer season. But you don’t just call to get a reservation – you have to send a postcard to the restaurant in order to eat there – and the staff picks postcards. They receive thousands of postcards – in fact they get so many it’s kept the Freedom, Maine post office open when it was about to be closed for lack of business. All of her employees are ordinary folk, none of them experienced in the restaurant trade. She trained them and they’re a really good team. She’s married again – to a wonderful guy, I think.

I believe a couple of her TV segments appeared on Magnolia, but I could be mistaken. I subscribe to Discovery+, and that’s where her seasons of shows appear. I believe I’ve watched them all. She’s so very creative, using lots of local ingredients. She has quite a story to tell. A few months ago I was gifted her cookbook, The Lost Kitchen, and I’ve read the book, cover to cover. Then I ordered her memoir, Finding Freedom – that one’s the story of her life, working in the family diner, learning how to flip burgers and fries at a very young age; about some of her disastrous decisions, having a son out of wedlock, marrying the wrong man, conquering her addiction to pills. There’s a section about outfitting a derelict Airstream trailer which became her re-start to this new restaurant – and her phenomenal success. My guess is it’s very expensive to eat there. And by the way, they now have a few tiny cottages for people to stay in for one night, if you’re fortunate enough to get a phone call from them saying it’s your lucky day. The cottages were private dining rooms during a part of Covid, then they were converted to cottages. The Lost Kitchen is open in the late spring to mid-autumn only. The tv show chronicles the restaurant’s bare survival during Covid. But above all, Erin French is a genius in the kitchen. I have about a dozen recipes flagged in the cookbook, to try. Beyond this one, of course.

Her shallot vinaigrette comes up often in her food presentations – as a drizzle on roasted vegetables, or featured in some kind of salad. And this dressing is so terrifically simple. I prefer it once it’s allowed to sit for awhile – so the shallot mellows a little bit – they (shallots) aren’t quite so stringent if you let them bathe in the vinegar for half an hour. The seasoned rice wine vinegar adds just a touch of sweetness (it does have sugar in it, but not much). And that’s where I veered off just a tiny bit – I added a little bit more sugar. Like a half a teaspoon, or even less. Use your own judgment about this. Or if you’d prefer, make it her way before you add more sugar. Picture above showing one of my frequent green salads (dinner) with carrots, celery, sugar snaps, radicchio, Romaine, tomatoes, radishes. My salads are about equal part vegetables to Romaine.

What’s GOOD: so easy and very tasty dressing. So easy, in fact, that once you make it you’ll not have to use a recipe – just drizzle and pour in the rice vinegar over the shallots, and then oil.

What’s NOT: nothing I suppose, except that you need to have a shallot on hand – I always do. They keep on my kitchen counter for weeks.

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If you were to be able to leap into that photo and grab just a bite of this cake you’d have something ethereal. So very tender. So very lemony, and almond-y at the same time. Almost melts in your mouth.

At post from Carolyn. I needed something for two group things I was attending. Needed a dessert to take to one of my book groups, then needed another one for a morning book group too that met at my home at 9:30 am the following day. Totally different people, so it was okay that I served this cake both times. So I doubled the recipe and made this. The recipe comes from Flo Braker. I don’t own her cookbook, but must have found this one online somewhere. I stuck to the recipe except for one tiny thing – I used almond extract instead of vanilla; otherwise, this is Flo’s recipe.

When you make this, just know from the get-go that you won’t have a cake in hand (so to speak) for several hours, as it needs cooling time and resting or firming-up time. It’s an extremely tender cake. So tender that it’s quite a feat to get it off of the cooling racks (use double spatulas). But it’s so very worth it. You can make this a day or two ahead, even. I’m going to add that note in my recipe below – it keeps beautifully.

The making of this batter is DIFFERENT. Once you read the instructions, you’ll understand why. First, and foremost, you need a tube of almond paste. I don’t know about you, but I’ve purchased it on occasion, and then forgot about it on my pantry shelf, and it turned hard as a rock. It’s unusable in that condition. So make sure you have fresh almond paste, that’s still soft to the touch.

The first instructions that are different is how you manipulate the almond paste. My experience didn’t quite match Flo’s instructions, but it all worked out eventually. You mix the almond paste (I broke it up into pieces and added it to the bowl of my stand mixer), and you’re supposed to mix it until it’s turned into little pea-sizes. Well, no, mine didn’t do that, it congealed into one big piece and climbed it’s way up the blade of the mixer. Twice I tried to make it malleable – it was soft, but it would not break up no matter what I did. So finally I added in a little bit of sugar. That seemed to get it more on the right track. So gradually I added the sugar until it did break up well enough. It’s important you do this right as once you begin adding other ingredients you do not want any little globs (tiny as they might be) of almond paste. So take your time in that portion of making this.

Next you add in butter (very softened). As you watch it, it incorporates the butter – you add it one tablespoon at a time, and it’s important you do that so it aerates. That part should take 3-4 minutes. I guess the batter could “break” if you don’t do it right. Toward the end I was concerned, but it held. Next were eggs, and those were to be added a tablespoon at a time too. Very time consuming, but you don’t want to make a mistake this far into the process. The last part was adding in the dry ingredients (a very little amount of cake flour, baking powder and salt). I did that by hand. In the photo you can see the batter – I tasted it (yes, I know, raw eggs and all) because I wanted to make sure there weren’t any little bits of almond paste (there weren’t).

Into a bread pan it goes, using an offset spatula to level the batter. Bakes for about 30 minutes until golden brown. Remove, cool completely and serve. Now my loaf (two, I made, remember) had a little sink in the middle. I’m not sure why that happened, but it made no difference in the long run as you turn the loaf over (upside down). On the pieces in the center of the cake, I cut those in half so it wasn’t at all noticeable.

What’s GOOD: the very soft, tender crumb and the over-the-top lemon and almond flavor. A keeper.

What’s NOT: only that you need almond paste on hand (or make your own).

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So easy to make with puff pastry dough, fresh fruit and some frangipane.

A post from Carolyn. I’ve been on a tear lately with frangipane. I made some recently for a rhubarb galette (don’t think I’ve posted that recipe yet), then decided to make it again using a different recipe for my book review group meeting at my home. I was expecting about 12-13 people, but at the last minute only 6 of us showed up (not sure if was the book, or just other circumstances). I sent everyone home with one of these plus some of the lemon almond tea cake (haven’t posted that one yet, either).

It was years ago when I was attending a cooking class near me and the hostesses served something similar to these as we all arrived for the class. They were quite easy to make, so I input the recipe in my files, but never had gotten around to making them. With fresh summer fruit in season, I decided to try these. But I decided to use some apricot halves (canned) and some fresh blackberries instead. And in lieu of the cream cheese filling (from the original recipe) that was going to be underneath the fruit, I made the frangipane.

If you’re not familiar with frangipane, it’s pronounced fran-jeh-payn.  Wikipedia says frangipane:

. . .is a sweet almond-flavored custard used in a variety of ways including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite and pithivier. A French spelling from a 1674 cookbook is franchipane with the earliest modern spelling coming from a 1732 confectioners’ dictionary. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods.

You might know it from the center filling of a bear claw. Certainly that was my earliest knowledge of an almond filling. I remember stopping at a bakery in Europe (France, I think) one morning and we bought a little slice of a tart – sure enough, frangipane. Yummy is all I can say.

So these little numbers require puff pastry. Pepperidge Farms brand is probably the most widely available. My grocery carries a store-label also, but I opted for the Pepperidge Farms. There’s also one called Dufour, I think it is. Also very good, probably better than the Pepperidge. The unopened packages defrosted in the refrigerator for more than a day. If you decide to try these, be sure to look at the expiration date on the puff pastry box. Do not used any that are “old.” And be sure to give them the full 24+ hours to defrost fully.

The pastry sheets are lightly floured, but you need a bit more flour on your work surface to keep them from sticking as  you roll it out further, to about a 11″ or 12″ square. Then cut that square into quarters, so about 5 1/2″ squares. One box will make eight pastries.

Meanwhile you’ll have made the frangipane – some butter and sugar, some almond meal (flour), an egg and a little bit of regular flour, PLUS a jot of almond extract. Perhaps if you used freshly ground almonds the frangipane would have a significant almond flavor, but I wanted it stronger, so I used almond extract instead of vanilla.

Then you scoop a bit of the frangipane pastry cream in the center, position the fruit on top (they kind of look like sunny-side up eggs, huh?), then roll in the pastry edges and crimp them (similar to the edge of a pie crust). Onto a baking sheet they go. They got a brush of an egg wash and some sprinkled Turbinado sugar on top. They take about 30 minutes to bake, to get that lovely golden brown.

What’s GOOD: everything about these was good. Delicious. Loved the frangipane filling, loved the flaky pastry, ate one. Gave the rest away. Why did I give them away, you ask? Because I’d eat them all! And I had about 10 of them left.

What’s NOT: only that you’ve got to buy the puff pastry a couple of days ahead so it has time to completely defrost in the refrigerator. There are instructions for defrosting in the microwave, but I wouldn’t do it.

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Oh, so lovely. Tart, sweet. Another Ina winner.

A post from Carolyn. I’m on a roll here, so many recipes to post. These lovely thirst-quenching cocktails were made by my friend Dianne. She invited my granddaughter Taylor and me to dinner awhile ago. And made these delicious drinks for us to sip on as we talked awhile before she served dinner. She also made some great Brussels sprouts that I’ll post, and a strawberry pie that I loved. I’ll get to them eventually. As I said, so many recipes to post.

If you own a lemon tree (check), have some Pellegrino (check) or club soda on hand, plus a bottle of Grey Goose (check), have Limoncello in the cupboard (check) and some simple syrup (last check) you can make these in a jiffy. Dianne added all the ingredients to a large pitcher and poured it into those tall thin highball glasses above (I think she mentioned they belong to her mother – how fun!). My mother had some similar glasses with silver rims and etched leaves on the side, only used for special occasions.

The glass rims were dipped in an equal mixture of salt and sugar, and do be extra careful when you pour the cocktail that you don’t take off some of that lovely sugar/salt rim. So fun.

What’s GOOD: another Ina winning recipe. So easy to make and pretty to serve.

What’s NOT: nothing at all.

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So simple and easy to make at the last minute. Love serving anything on that tomato plate I bought in Cortona, Italy about 10 years ago, which I wedged carefully into my suitcase to bring home.

A post from Carolyn.  A week or so ago I’d bought a container of burrata cheese, with no particular plans for it. As it sat in the frig for several days, I decided one day at lunchtime that I should make a salad with part of it.

Here at left is the salad I made for lunch. I knew I wouldn’t eat all of the burrata (it was 8 ounces) but it looked so pretty on the plate. For myself I added one Roma tomato, one egg, quartered, and I opened a package of the vacuum-sealed cooked beets (from Trader Joe’s). Then I went out into my garden and cut some fresh basil, which I sliced up and sprinkled on top, then I drizzled some lemon white balsamic vinegar and EVOO on top. Finally, I added freshly ground black pepper and Maldon flake salt.

Oh my. It was SO delicious. It was so good, in fact, that I made it as a side salad (the picture at top) for dinner. I cut up the half of the burrata that was remaining, added avocado to the plate too (didn’t use the egg as we were already having a protein for dinner) and drizzled again with the same dressing. For dinner I also gathered some mint and added it to the basil.

There at right you can see the same lunch plate with the oozy burrata after I’d cut into it. Oh so good.

For dinner I’d made a ground beef casserole and it was just ho-hum, so I won’t be posting that recipe. But this salad was a hit – with me, of course, with granddaughter Taylor and with my friend Judy who came to share it with us.

What’s GOOD: everything about this was sensational. So seasonally good, the fresh oozy, gooey cheese, the tomatoes, even the beets.

What’s NOT: nothing whatsoever.

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Another recipe from the wine tasting event last month. So good.

A post from Carolyn. So there’s a little story to go along with this recipe. If you’ll recall, the wine tasting event (a fundraiser for my PEO chapter) at my house was kind of a Spanish wine and tapas affair. Not strictly, but mostly. First we had a Spanish sangria made with a cava rose wine. I have yet to post that recipe . . . and Lois made these wonderful appetizer meatballs, among other Spanish tidbits we served.

Just so you know, there’s a difference between Mexican chorizo and Spanish chorizo. The Spanish variety is more like cured sausage – it IS a cured, dry sausage. I’d found the recipe online and gave the recipe to Lois. I’d cautioned her to make sure she bought Spanish chorizo which would require cutting the sausage into tiny little (dry) cubes and incorporating them into the meatball mixture. I recommended Lois go to Whole Foods, as I knew they (usually) have Spanish chorizo. She went to the specialty meat counter and pointed to the chorizo in the case and asked the butcher if it was Spanish chorizo. My guess is the butcher was Hispanic, and thought she was asking if it was “Mexican” chorizo, although she said “Spanish.” Semantics. Perhaps he didn’t know there was a difference. So she bought Mexican chorizo (which is a raw meat product) and made these wonderful meatballs.

Meaning that these meatballs weren’t authentically Spanish, but a Mexican version. I didn’t know how they’d turn out . . . but I can categorically say they were fantastic. Everyone loved them. So did I! It’s not as if the recipe was wrong, or bad, just that we didn’t cleave to the original. We all laughed about it. The blog where the recipe originated is written by a young couple who live in Spain and all their recipes are authentic (and in English).

There are two parts to the recipe – the meatballs (ground pork and chorizo) and a tomato based sauce (with smoked paprika) that is spooned over the top of the hot, cooked meatballs. If these were served in a tapas bar in Spain, they’d probably be warm, not piping hot. They might even be at room temp (not a good thing bacteria-wise). We served them hot (picture at top) with toothpicks.

If you wanted to make these into a meal, serve with a side veg, and some Spanish rice version of some kind. And maybe a green salad.

What’s GOOD: these were really delicious. Not authentically Spanish, but very tasty. Very much worth making.

What’s NOT: only that you should seek out good quality chorizo. NOT the kind from your local grocery store as it’s usually very fatty and you don’t really know what’s in it.

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Simply the best kind of refreshing first course for summertime. If you haven’t got good, ripe tomatoes or watermelon yet, save this to make in a month or two.

A post from Carolyn. So, a couple of weeks ago I hosted a small fund-raising event at my home. It’s the third time or fourth time we’ve had a wine tasting fund-raiser on my patio. I think we skipped a year, 2020, when we were all housebound from Covid lockdowns. About 10 of my dear PEO sisters bid on attending the event this year. The money all goes to philanthropies to help young women get an education; and we who host pay for the food or activities and the bid money goes to the philanthropies.

I had two co-hostesses, Linda and Lois, and they made most of the food. I made sangria (recipe coming up) and I also made another batch of the tres leches cake I posted a few weeks ago. The one made with pineapple, coconut milk, rum, etc. I made some asparagus appetizers, then we had some Spanish meatballs, and also a baguette slice appetizer. All those recipes coming up soon.

The weather was okay – maybe we should be happy it wasn’t blisteringly hot as that would have been miserable. It was about 70, and we sat outside the whole time. I’d figured out the menu some months ago and decided to go with a Spanish wine and tapas theme. After having the sangria (from Spanish rose cava), we moved on to an appetizer, then we served this lovely gazpacho. I love gazpacho. I found a great website just chock full of tapas recipes, called Spanish Sabores. Most of the recipes came from that website, however all of them had a few modifications so I feel quite comfortable posting them. If you’re ever wanting to do a tapas night, do go to that website for ideas. The couple who post are just the cutest!

So, this recipe. I told Lois to buy really good tomatoes, and to find a ripe watermelon. That’s not always easy, and this was in May, so it’s possible neither would be great, but I sent Lois to my favorite independent grocery store where I can rely, always, on their good produce. She talked to the produce guy and he helped her pick out the best. When in doubt, buy Roma tomatoes as they generally have good flavor year-around.

The gazpacho is so easy to make – whiz up most of the ingredients in a blender, put it through a fine-mesh sieve (or not, if you want more texture) and then add the watermelon and mint, then taste for seasoning. After Lois made it, I tasted it and decided it needed a tiny bit more salt, a bit of sugar (because I could taste the bitterness of the green bell pepper) and then I added some balsamic vinegar. A tetch. Really just a tetch. Oh, perfection. In this soup, you really can taste the tomatoes, the watermelon, the bell pepper. The other ingredients just add layers of flavor.

What’s GOOD: so fresh, and refreshing. Easy to make. Do taste it at the end to add salt, maybe, or a bit of sugar, or the balsamic vinegar (very little). You can make it ahead, too.

What’s NOT: only that you need to seek out and find really ripe (tasty) produce to go into it. Don’t compromise on that or the soup won’t be great.

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With great interest I read an article in Food & Wine magazine. About Kewpie brand Japanese mayonnaise, and why it’s an integral part of making this egg salad sandwich. And no, that’s not a lettuce leaf peeping out on the left, it’s the green measuring cup I used for the mayo. LOL.

A post from Carolyn. I have way too many recipes waiting to post – I must have 7-8 waiting to be written up and now this one. Ever since I handed over my gavel in PEO to a new president, I’ve had a lot more time on my hands. Good time. Time to read, to wind down the pile of magazines I have sitting in my family room, and time to cook. So, as I leafed through an issue of the magazine I stopped at this one, about a particular style of egg salad, from a 7-Eleven stores in Japan. The writer was on a mission of sorts – he’d spent some years in Japan and frequented a nearby store and often bought sandwiches there. He didn’t realize how much he loved them until he wasn’t living in Japan anymore. So he set about trying to recreate the sandwich.

I’m such a sucker for those kinds of stories, they just pull me in. I do love egg salad sandwiches and rarely eat them (since I try not to eat bread). I had some soft potato bread in the freezer. No, I didn’t have any of the specialty Japanese milk bread (although I have a local bakery that makes it and I love it), but the potato bread would suffice. But first, I had to find the Kewpie mayo. I could have taken a drive to a local Asian market about 7-8 miles away, but with the price of gasoline these days I opted to get it on amazon.

What’s different about this mayo? Well, having taken a little tiny taste of it, I’d say it’s a bit more acidic – maybe vinegar or more lemon juice. Since I WILL be making this egg salad mixture again in the future, I have some more Kewpie mayo to use. The recipe calls for 1/4 cup, so this little bottle will keep me stocked for several iterations. This recipe supposedly makes enough for ONE sandwich. Gee whiz. Five eggs (well, yolks plus half the whites) in one sandwich? I think it makes enough for two, and since I’ll be making them in half-sandwich portions from now on, I might make 2/3 of a recipe next time, so with three eggs. Or heck, make the full recipe and you’ll have enough for a couple of leftover servings.

Start off with some hard boiled eggs. I do mine in the instant pot, as I’ve mentioned here before, the 2-10-2 method (2 minutes on high pressure, 10 to cool down inside the Instant Pot, then 2 minutes in an ice bath). Keeping the eggs moist when you store them is also a key to success, to keep that membrane inside sort of wet – makes for easier peeling. I keep mine in a refrigerator container with a paper towel inside that stays very damp. Anyway, separate the eggs. All the yolks go in a bowl. The whites, well, you’ll only use half of them. And they need to be chopped up VERY fine. Mine weren’t done near finely enough, as you can see with the egg salad kind of seeping out of the sandwich up top.

Then to the yolks you add the mayo, salt, pepper and a little bit of sugar. Yes, sugar. It’s an important ingredient – the author said he knew his copycat recipe wasn’t quite right until someone suggested he add some sugar. That did it – he felt this recipe was spot on. One of the tricks to this is letting it rest in the frig for an hour. I didn’t have time to do that, and I think the mixture needs that resting time to firm up. Mine was too loose. After firming up you add in two teaspoons of heavy cream. Yes, really. Then the bread is spread with a thin film of butter, and the egg salad added. Close the sandwich carefully and also very gently slice with a serrated knife, cutting the sandwich in half. I’m just saying this sandwich for one, will serve two.

What’s GOOD: loved every mouthful of this sandwich, even though it oozed. It has a very smooth texture, nothing to distract you (like pickle relish or celery or onion, or even celery seed that I might ordinarily add). I LOVED this. And yes, I’ll be making it again. I might even try it when I next make deviled eggs. Do seek out the Kewpie mayo, though.

What’s NOT: only that you do need Kewpie mayo to make it authentically. And a nice, soft (not sweet) bread. Ideally the Japanese milk bread. Next time I will go buy some of the milk bread.

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Have you learned to trust Ina Garten’s recipes?

A post from Carolyn. If you haven’t, you should trust Ina’s recipes. I’ve not ever thought of making a grand statement about Ina’s recipes, but here goes: I’ve never made an Ina Garten recipe that hasn’t been spot-on. She’s a genius in the kitchen. And almost never are her recipes difficult or laborious. Some are expensive since she uses nothing but the best ingredients like pounds of fresh crab right off the boat, or beef tenderloin, or imported cheeses. But many of her recipes are simple. Easy. And many use ordinary ingredients.

So speaking of lemon bars here . . . have you ever eaten some that were not quite up to snuff? I sure have. And I’ve made them too, and not been happy with the results. I mean – they were okay, but not exceptional. These – this recipe – goes into the exceptional category. Just the right amount of sweet to tart, and just the right amount of lemon filling to the sugary topping. And the right amount of crust too.

One time, years ago, I was making a recipe for an appetizer. Don’t even remember what it was, but it was a loosey-goosey kind of recipe – a little this and a little of that. Oh, I remember, it’s on my blog already, they’re called Ginger Picks. It required a little square of ham, a fresh piece of pear and a little nub of crystallized ginger. In making them, I needed to taste it to see if the flavors worked. They did, but I figured out that you needed a piece of ham in a just-so size, a piece of pear in a just-so size, and a piece of crystallized ginger in a just-right size. In order to be perfect, each needed to be a very particular size, otherwise it didn’t work. Hence the same with these lemon bars. They need to have each part – crust – filling – topping be just right.

What’s GOOD: that they’re perfect. Just the right amount of tart to sweet, filling to crust, all in one bite. Make these.

What’s NOT: really, nothing at all. Ina Garten is a wizard.

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