Tuesday, June 16, 2009

Delicious Spring Recipes

Spring is almost over! I can't believe it.

Well, onto some delicious spring/early summer recipes that I've stumbled upon...

Rhubarb Crisp is delicious. Rhubarb is for sure a seasonal fruit, and we had a whole bushel growing in our backyard for the picking. The young, tender red stalks are the best, but if you lack your own rhubarb plant, whole foods has plenty of stalks right now.

By the way, "fruit" is a pretty generous definition of a long thin stalk, but technically, rhubarb is a fruit.

This recipe from Food and Wine was tremendously delicious. I didn't even need any extra sugar!

Monday, June 15, 2009

Everyday Food Magazine - May 2009

Apologies for the late post - I started this draft ages ago and never got around to digging up all of the links! Better late than never....
My June issue of EDF arrived much sooner than I expected. But that means, its time for me to recap May's issue. Sadly, I didn't try a single recipe out of this month! (As a lame excuse I offer the fact that I spent many evenings in the last month searching for a new apt, a subletter for my current apartment, and just generally fantasizing about my new kitchen. Somehow with all of that going on I really didn't pull out the mag to explore.) Worry not - I flagged plenty - so here's the recap:

The in-season food of the month was rhubarb. Quite honestly, the stuff has never really excited me, but I did flag the recipe for Rhubarb Crumb Bars. I will admit I think I half intended to substitute something else for the rhubarb. Anyone else have any feelings about rhubarb good or bad?

Remember awhile back when I posted about trying a recipe for Oven Fried Chicken and I thought it was kinda lame? Well this issue has a recipe that looks much more promising than the one I originally tried.

They had a section this month on Chicken 6 Ways. Here are the ones I flagged:
-Roasted Chicken with Lemons and Fennel
-Chicken Cutlets with Herb Butter

Also in this issue were the following recipes I flagged:
-Emeril's Lemon Herb Grilled Shrimp
-Blueberry Almond Granola (I thought this looked so fun to make your own granola! Definitely a project for my new kitchen!)
-Cinnamon-Oat Pancakes
-Steak Salad with Snap Peas
-Roasted Salmon with Herbed Yogurt
-Buttermilk Creams with Strawberries
-Versatile Vanilla Cake (they also printed Chocolate and Lemon variations)
-Glazed Lemon Cookies

Friday, June 12, 2009

French Toast and fresh peaches

I finally got the inspiration to post one of my culinary creations and ironically, it is probably one of the simplest recipes you could possibly make. 

One of my favorite activities is to have a quiet Saturday or Sunday morning with a hot cup of coffee and a great breakfast. French toast has become a favorite of mine - it is easy to make and can be dressed up with some fresh fruit to make it even better. 

Recently, I got some fresh peaches in my produce box and immediately wanted to use them as a topping for french toast. 

Here's the recipe with inexact amounts (you can't really screw it up - it is super easy):

Mix together 1 egg, half a cup of milk, a teaspoon of vanilla, about 2 small spoonfuls of sugar, and a teaspoon of cinnamon. Slice some high-quality bread (the egg mixture above will be enough for about 4 small slices of bread). I use sourdough  - SF has the best sourdough bread. Get a griddle on the stove and spread some butter on the surface. Once the griddle is nice and hot, dip the bread slices in the egg mixture and make sure it soaks into the bread. Place the bread slices on the griddle, let them cook until the bottom side is browned and then flip. Cook until both sides are browned. 

While the french toast is cooking, cut up your favorite fresh fruit topping (peaches, strawberries, blueberries, and blackberries are all good). Melt some butter in a small skillet and throw in the cut up fruit and caramelize the fruit in the butter until it is heated through. Warm up some real maple syrup (don't skimp and buy Aunt Jemima - there is a huge difference) in the microwave for 20 seconds. Put it all together as in the picture above and enjoy. Not exactly a super healthy breakfast, but a darn good one.