I didn’t take a picture of the salad when I made it, but you can see it here: Strawberry Fields Salad on Southern Living. The only thing I didn’t use was a green tomato. But, oh my goodness, I can’t find the words to explain how delicious this salad is. I love summer!
I got this from Phyllis Hoffman Celebrate, summer 2011 edition. Yum!
Pasta Salad
1 pound pasta
1 1/2 cups fresh asparagus, cut into 1 1/2-inch pieces
1/2 cup extra-virgin olive oil, divided
2 cloves garlic, minced
1 cup pine nuts
1 1/4 cups sliced zucchini
1/4 cup chopped basil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cook pasta. Add asparagus to water during last 1 to 2 minutes of cooking time. Drain.
Heat 1/4 cup olive oil over medium heat. Add garlic and pine nuts. Cook for 2 to 3 minutes, or until pine nuts begin to turn slightly golden, stirring often. Add zucchini. Cook for 2 to 3 minutes, or until zucchini is soft.
In a large bowl, combine pasta, asparagus, zucchini mixture, remaining 1/4 cup olive oil, basil, parsley, chives, lemon zest, lemon juice, salt and apper, tossing gently to combine.
This is for @mommadona.
Prairie Rose Acres Apple Preserves
12 cups apples, peeled, cored & sliced
2 cups water
2 tablespoons lemon juice (we used lime juice because we didn’t have lemon juice in the house)
2 packages powdered pectin
8 cups sugar
4 teaspoons ground nutmeg
Combine apples, water and lemon juice in a large pot. Bring to a boil and simmer up to 30 minutes. Run the apples through the blender and return them to the pot. Stir in pectin and bring to a full rolling boil, stirring often. Add sugar. Return to a full rolling boil, then boil hard for 1 minute, stirring often. Remove from heat. Add nutmeg. Immediately pour hot mixture into sterile jars. Put on lids. Boil in a water canner for 40 minutes. (You can halve this recipe. It’s our version of a couple of recipes, and we doubled the amounts.)
Ingredients
2 pounds (about 4 cups) fish (I use cod and salmon)
1 teaspoon salt
bottle of wine
2 tablespoon butter
2 cups carrots, finely sliced
2 cups leeks, finely sliced
2 tablespoon flour
4 1/2 cups broth from fish
1 1/2 cups crème fraîche (see recipe below)
2 cup shrimp
1 tablespoon fresh dill, minced
Salt
Pepper
Put fish in water and 1 teaspoon salt. Heat just
until boiling and remove from heat.
With a slotted spoon, remove the fish from the
water and cut into small pieces. (Check for
bones.)
Open a bottle of wine and pour
yourself a glass. (Mine was
strawberry wine from Florida.)
Remove fish residue from water with a small
strainer or spoon.
Melt 2 tablespoon butter in bottom of a pot.
Add carrots and leeks and warm through.
Sprinkle flour over vegetables, then add fish
broth. Heat to boiling.
Stir in crème fraîche.
Place fish in soup with slotted spoon. Heat to
boiling, then add shrimp and dill. Salt and
pepper to taste.
Vær så god! ~ Bon appétit! ~ Dig in!
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Crème fraîche
I made my own crème fraîche, thanks to Sharon Tyler Herbst’s Food Lover’s Companion. I changed the amounts to 1 1/2 cups whipping cream and 3 tablespoons buttermilk. Here’s what she said: “This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary fo crème fraîche can be obtained by adding buttermilk or sour cream. A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it’s so easy to make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It’s delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.”
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Without pictures
Ingredients
2 pounds (about 4 cups) fish (I use cod and salmon)
1 teaspoon salt
2 tablespoon butter
2 cups carrots, finely sliced
2 cups leeks, finely sliced
2 tablespoon flour
4 1/2 cups broth from fish
1 1/2 cups crème fraîche
2 cup shrimp
1 tablespoon fresh dill, minced
Salt
Pepper
Put fish in water and 1 teaspoon salt. Heat just until boiling and remove from heat. Remove the fish with a slotted spoon from the water and cut into small pieces. (Check for bones.) Remove fish residue from water with a small strainer or spoon. Melt 2 tablespoon butter in bottom of a pot. Add carrots and leeks and warm through. Sprinkle flour over vegetables, then add fish broth. Heat to boiling. Stir in crème fraîche. Place fish in soup with slotted spoon. Heat to boiling, then add shrimp and dill. Salt and pepper to taste. Serves 4.
Crème fraîche
Combine 1 1/2 cups whipping cream and 3 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from eight to 24 hours or until very thick. Stir well before covering, and refrigerate up to 10 days. (Source: Food Lover’s Companion by Sharon Tyler Herbst, 1995.)
