Summer Photo Round-Up

My home turf: Davis, California

It doesn't seem like I've done much in the six weeks since moving back to California, but the mountain of food photos I've taken tells a much different story. Living in Philly this past year has taught me to look at the California produce I grew up with in a completely different light, and now I just cannot put the camera down. Rather than long recipes, I've included some simple guidelines that hopefully will inspire you to search for great produce and eat well. Also, big thanks to my mom & uncle for growing most of the spectacular vegetables seen below.

Want something easy? Dip raw veggies into delicious hummus, guacamole, or baba ganoush.

Tons of tomatoes? Cut small ones in half, larger ones in wedges, and placing them on a sheet tray. Dress with olive oil, salt, and herbs, and roast until they look like a juicy sun-dried tomato. These are awesome on pasta and sandwiches.

Don't like using the oven often? Increase efficiency and roast a few beets in foil with olive oil and salt when you are roasting/baking something else. Peel by rubbing with a towel and dress with thyme or basil, and lemon juice.

Fortunate enough to find berries and stone fruit? Toss with a little sugar and lemon juice, and cook it down to create a delicious chunky preserve or jam. Enjoy your delicious spread with any baked good, ice cream, or granola and yogurt.

Bounty of fresh vegetables? 

Coat in herbed olive oil and throw on the grill. If you don't have a grill, just saute and/or broil.

Have some delicious bread on hand? Make an open-face sandwich or bruschetta with

herbed goat cheese and peppers, avocado/tomato/corn, or in this case, salted butter and radishes.

 There are still a few weeks left in summer, so hurry up and take advantage! I know I will.

Soup Soulmate

Ok, I'll admit it, I got lazy on the blog front last week.  However, it was only because I was so busy in the kitchen.  With what exactly?  Let's just say, I don't want to see any cookies for awhile.  For maybe, like, a whole week.

Anyway, fall is definitely in full swing, and I absolutely love it.  I put the upstairs fan away, I've taken the blankets out of the closet, and I'm wearing fuzzy slippers.  It's also just cool enough to take the big stock pot out of the cupboard to make soup.  I love making soup and eating soup.  So comforting, so easy, it's like a nice, warm, food hug.

To complement a good soup, I like a nice hunk of bread.  Maybe even a slice of baguette, a wedge of corn bread, or at the very least a handful of those little oyster crackers.  Maybe even a savory scone?  With corn, bacon, and cheese?  Uh, yes.  Now, please.

Cilantro, roasted corn, thyme, applewood smoked bacon.
This is what I had in my freezer and fridge this morning...use what you have.

I was inspired by a party I attended down in DC this past weekend hosted by my college roommate for her husband.  On the menu were those mini quiche hors d'oeuvres.  Damn, they are so cute!  What's not to love about cheese, bacon, and a few herbs?  Ok, now put it all into a tender scone.  Now there's even more love to go around.

Savory Scones
Yield: 8 scones

Notes: You can freeze well-wrapped, unbaked scones in the freezer up to 1 month.  No need to thaw before baking.

Ingredients:

1 ½ cups AP flour (200g)

¼ cup cornmeal (30g) [if you don't have this, just substitute in an extra ¼ cup flour]

4 teaspoons baking powder

1 teaspoon sugar

¾ teaspoon salt

5 tablespoons butter (75g)

½ cup cheese (30g)

¼ cup corn [mine was roasted and frozen]
¼ cup cooked bacon, chopped [maybe sausage, or ham?]
1 tablespoon assorted herbs, chopped [thyme, green onions, cilantro, sage]

¾ cup cream + 2 tablespoons (200g)

Tools: Large mixing bowl, measuring cups or scale, measuring spoon, spatula, knife, baking sheet pan

Method:

1. Combine all dry ingredients (flour, cornmeal, baking powder, sugar and salt) in a bowl

2. Use your fingertips to break up the butter into small pieces. Stop once the largest pieces of butter are pea-sized.

Before.

After:
Small pieces of butter are ideal.
Just no gigantic chunks, please.

3. Add in any extras, including cheese, corn, bacon, herbs.

I used Dubliner from Kerrygold, but any cheese will work.
[Thanks for the suggestion Mark!]

4. Pour cream into butter and flour mixture.  Mix with a spatula or wooden spoon just until combined. Dough should look very shaggy.

5. Shape dough into a disk by pressing firmly and cut into wedges

Don't be scared, shaggy is good!

Using your hands, press it into shape.
Pretend you are playing in the sand, and get your hands dirty!

Cut with a sharp knife.

6. Bake at 375°F until golden brown, about 20-25 minutes, rotating after 10 minutes.

The Result: A flavorful, and buttery sidekick to soups everywhere.  A nice stand in for biscuits.  Slice and heat leftovers, for an awesome breakfast sandwich.  Remember, use what you have already in your kitchen.  Sharp cheddar and pickled jalapenos.  Gruyere and ham.  Get hungry and creative.