The best I've eaten in a long time!!!

Oatmeal Cranberry Cookies

Makes about 8-9 dozen, 1.5-2 inches wide

1 cup (½ pound butter)

1 ½ cups sugar

1 egg

1 cup all-purpose flour

2 teaspoons baking soda

2 cups rolled oats (quick cooking or half regular oats)

2 cups dried cranberries, currants or raisins

Beat sugar and butter to blend well.  Beat in egg.  Mix flour and baking soda, then add to butter.  Beat to blend.  Mix in oats and cranberries.  Drop in 1 teaspoon portions about 1 ½ inches apart on baking parchment or silicon pad.

Bake in 325 degree oven until spread and brown.  Let cool to firm, 1 or 2 minutes.  Transfer to racks to cool.  Keep airtight.  Nice and crisp and chewy, too!

Jerry Di Vecchio’s recipe made by Connie Loarie

 This cookbook looks terrific as well!

Too many tomatoes?

What to do with a bumper crop of Romas?

The following recipe is from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. Incredibly delicious, as is every other recipe I've tried from this terrific book. Surprisingly, far more flavorful than fresh.

Roasted Tomato Caprese Salad

Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Getting out the grill?

This article is definitely worth revisiting.

Something special from Sunset & Sally

Dry-Cured Rosemary Turkey

Again, a Sally Rider Recommendation.  I'm trying it this year!  Thanks, S!

Yield:  Makes about 14 servings (with leftovers)

3 tablespoons sea salt or kosher salt
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried juniper berries
1 tablespoon black peppercorns
2 teaspoons anise seeds
1 turkey (14 to 15 lb.)
12 fresh rosemary sprigs (3 in. each)
12 cloves garlic, peeled
1/2 cup (1/4 lb.) unsalted butter, at room temperature
Pan Gravy

Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds.

Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.

Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours.

Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer.

Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey.



Anderson Family Favorite

Sweet Potato Soufflé

• 1 1/2 pounds yams, peeled
• 1/8 tsp. hot pepper sauce
• 2/3 cup sour cream
• 1/2 cup brown sugar, firmly packed, divided
• 1/2 stick butter
• 1 tsp. lemon juice
• 3 Tbsp bourbon
• 5 egg whites
• 4 egg yokes
• 1 orange peel, freshly grated
• 1 1/2 tsp. coriander
• 1/2-1 cup chopped pecans
• 1 tsp. salt

1. Cook yams until tender. 
2. In blender, mixer, or food processor, process potatoes with sour cream, butter and bourbon. 
3. Add egg yolks, coriander, salt, hot pepper sauce, 1/4 cup brown sugar and lemon juice.  
4. In separate bowl, beat egg whites until stiff.  Gently fold into mixture. 
5. Sprinkle top with orange peel and perimeter with pecans and remaining brown sugar. 
6. Bake in 2 quart soufflé or other high-sided dish @ 400 degrees for 40-60 minutes or until firm to the touch.
7. Serves 6-8

Marching to a different drum/dressing-wise

I'm sure we all have our favorite stuffings but isn't it fun to mix it up once in a while?  I think so.  Thanks to Sally, who has always shared terrific recipes.  This was originally published in Sunset Magazine, November 2008.  Since we'll be cooking several birds, this will be a fun addition to the mix!

Artichoke Parmesan Sourdough Stuffing

Ingredients:

• 2 pounds sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total)
• 3 tablespoons butter
• 2 large onions, chopped (about 1 1/4 lbs. total)
• 1 pound mushrooms, rinsed & sliced
• 2 cups chopped celery 
• 1/4 cup minced garlic (about 12 cloves)
• 3 1/2 cups regular strength chicken broth
• 4 (6 ounce) jars marinated artichoke hearts (drained)
• 1 cup grated parmesan cheese
• 1 tablespoon poultry seasoning
• 1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 2 large eggs (beaten)

Prep Time: 35 minutes

Total Time: 1 1/2 hours

Directions:

1. Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
2. Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
3. Shake cubes after 15 min. and switch pan positions.  If making ahead, cool cubes and store in airtight container for up to 2 days.
4. In a 12 inch frying pan or 6-8 quart pan, melt butter over med. heat; add onions, mushrooms, celery, and garlic.
5. Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
6. To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
7.  In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary & salt and pepper.
8. Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
9. Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt. baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.

Going green

We had a ton of tomatillos to harvest. This super simple/straightforward recipe filled my need to get these cute little lanterns out of our garden and onto the table and/or into the freezer.  

My Texas houseguest remarked that what follows was the best Salsa Verde she's ever tasted.  YESSSS!!! TWO THUMBS UP! 

NOTE:  For those who live locally, bypass Draegers and go directly to a local Spanish Food Market for tomatillos.  Draegers: 1 pound almost $4.  WHAT!!!?  Versus what used to be Key Market on Fifth and El Camino: 2 pounds $88 cents!!!  Crazy.  Totally Insane.  Also, this same Spanish Market/will find name/has a fantastic fast food bar with terrific tostadas, quesadillas, burritos etc.

Here's the recipe that was such a hit with family and friends.  It's from the most recent New York Times Magazine article entitled, "Cooking with Dexter."

SALSA VERDE

• 1 pound tomatillos, husked
• 1 jalapeño
• 1 small or 1/2 large red onion, sliced 1/2 inch thick
• 1/2 to 3/4 cup chopped cilantro
• canola or olive oil, for the grill

When grill is hot, cook the tomatillos, jalapeño and onion slices, taking them off the heat when they are soft and charred.

Remove skin and seeds from the jalapeño and roughly puree it with the tomatillos in a blender or food processor.  Transfer to a serving bowl. Chop onion slices and stir them into the salsa verde with the cilantro. Season well with salt.  

His salsa verde was was served with grilled fish.  Mine was used it as a spread.  An odd mix of what I happened to have on hand: Rye Crisp crackers topped with this salsa and marinated shrimp from Costco.  A DIY appetizer.

Obviously, it would be excellent used in the traditional corn chip sort of way.  And as Dexter recommended, over fish.  

Appetizers @ Anderson's

Seemed appropriate after Breakfast @ Ginger's, don't you think?   

Have I shared this before?  I don't think so.  And we're having it again tonight so you, too, will be enjoying it as well!  It's definitely worth a repeat.  And some experimentation with other savory/sweet ingredients.

All you need:  Some sturdy crackers, spreadable goat cheese, fig spread.  All were found at Whole Foods Mkt.  

We served this combo earlier in the week/this time I was sorry that I didn't have flowers or herbs with me to garnish.     

Crackers featured below were too sturdy.  Substitute with your favorite.  I love the seeded varieties.

  

The best black bean appetizer and more

A few thoughts.  

Galactic lettuce.  The deep purple, beautifully ruffled variety that we've enjoyed from our garden since spring.  Now I know why we don't see this and so many other wonderful vegetables/greens in our markets. Too fragile/short shelf life. Much simply does not transport well.  What does that say about what we buy in our supermarkets on a daily basis?  Think about what most of us are missing.  Flavor wise and otherwise.  What better reason than this to grow your own.  In a basket.  A barrel.  A window box. 

Fly fishing trip addendum.  

One of the many meal intros was a great bean salad-ish appetizer served with corn chips. 

Since I could only remember the basics w/o my notes, I visited Epicurious.  I've served this dish the past two nights.  Both times all asked for the recipe.  Here it is.  Thank you, Robyn, for the delicious introduction.  Elaborations/variations thanks to Epicurious.  R, let me/us, know if there is anything I missed, OK?  Good.

BLACK BEAN SALAD/APPETIZER/GREAT ACCOMPANIMENT TO VARIOUS MAIN COURSES... 

• 1 pound dried black beans, picked over, soaked overnight in cold water to cover, and drained/No. Open 2 cans black beans, rinse and drain.
• 1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen/R used canned/it was delicious.  I used frozen/excellent as well/no need to thaw.
• 1 1/2 cups chopped seeded tomato
• 3/4 cup thinly sliced scallion
• 1/3 cup minced fresh coriander plus coriander sprigs for garnish/you either love or hate coriander/my groups liked this addition
• 1/2 cup olive oil. or not/tonight I used a little/last night, none
• 1/2 cup fresh lemon juice (1 to 2 lemons)/Robyn used a dressing she had made which was delicious.  I used fresh lemon juice/seemed to fly.
• 2 teaspoons salt/I used garlic salt but definitely not 2 t.  Freshly ground pepper, too.

Both R and I added avocado.  Everyone loved this addition.  I think this is a pretty flexible recipe. We loved all variations beginning with Robyn's introduction.  

Thank you, amazingly organized, thoughtful, generous friend.

See reviews and comments for additional ideas.  

Read More http://www.epicurious.com/recipes/food/views/Black-Beans-Corn-and-Tomatoes-Vinaigrette-10435#ixzz0w53fKsQq

Enjoying the Last Summer Corn

Summer's over but most of us can still find fresh corn on the cob! YES!

We grew up in the Midwest. Corn Country. We never knew anything but boiled/buttered/salted and peppered corn on the cob.

I once made an unsuccessful attempt at soaking the cobs in H2O/then grilling. It was not terrific.  

Julia's recipe was simple/straightforward/smoky. And finger-lickingly flavorful.

 Ingredients:

• olive oil
• salt
• pepper 

BBQ and corn prep: 

We used a gas grill preheated to high/then reduced to medium.  

• Strip husks back to expose kernels, being careful to keep husk intact above stem.  
• Remove silk using hands or a silk brush.
• Generously cover kernels with olive oil, salt and pepper.  
• Return husks to original position/tie with string or not. We didn't.  
• Cook on BBQ approximately 15 minutes, turning uniformly so outside blackens but does not burn.

Place on platter and serve.  I loved the charred ears without any other additions. 

Next time: Add herbs to the mix. Or not.  I loved the simplicity of this dish. 

And, as Julia indicated, the recipe allows the corn flavor to come right on through.

Barbecuing today or tomorrow?

Perfect.  Perhaps the following will make your planning and preparation a little easier.

Thanks to Barb from Pennsylvania for this terrific outdoor cooking link:  

101 Fast Recipes for Grilling

Expanding your summer repertoire

Bolani, the wonderful Afghani flatbread, is back in the blog.

For good reason.  Each time I serve it, I receive the same response:  Love the mix of textures, flavors, colors.  

My only addition has been edible flowers and/or herbs from our garden.  And, as much as I’ve shared this flaky pastry with friends and family, no one has tired of consuming new combinations. 

My current favorite:  Pumpkin Bolani topped with garlic mint cheese, sun-dried tomato hummus and finished off with sweet jalapeño jelly.

Thanks to Anne’s ingenuity, a thorough search of the site revealed that they do indeed ship across the country.  So what was originally found only in Bay Area Farmer’s Markets and Whole Foods can be enjoyed on both coasts and everywhere in between.  Shop and ship here:  http://www.bolaniandsauce.com/pgallery.php.

If you live on the SF Peninsula, enjoy generous samples each Sunday at the California Avenue Farmer’s Market, Palo Alto, CA.

Be sure to check out their website, http://www.bolaniandsauce.com/home.php, for additional recipes.   "Recipe" is too big a word for the little effort it takes to enjoy something so flavorful.

Bolani continues to be my top pick for a super fast/incredibly easy/definitely delicious appetizer or light meal. 

What about you?  What easy/fresh/flavorful ideas beyond Bolani do you have for simplifying summer meals and/or entertaining? 

You might also enjoy:  Sweet and Savory.

Lemon Panna Cotta.

It melts in your mouth. Thanks to an abundance of lemons, Nacole’s amazing ability to scope out terrific recipes AS WELL AS her generous spirit, we enjoyed many melt-in-your-mouth moments.

Simply scrumptious. 

Submitted by the San Francisco Chronicle to sfgate.com

Ingredients:

• 1 envelope unflavored gelatin
• 1 cup + 2 tablespoons superfine sugar
• 1 cup whipping cream
• 1 cup Meyer lemon juice (4-6 Meyer lemons)
• 2 tablespoons finely grated Meyer lemon zest
• 1 cup nonfat Greek-style yogurt

Instructions:

Sprinkle gelatin over 1/2 cup cold water in a small ramekin; let it soften for 5 minutes or until no dry spots remain. 

Combine sugar and 1/2 cup water in a saucepan; bring to a simmer and stir until sugar dissolves.  Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves.  Add cream, lemon juice and lemon zest.  Let cool slightly. 

Put yogurt in a mixing bowl and whisk to loosen it up.  Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream.  Do not over stir, which will avoid air bubbles. 

Pour mixture into a 5-cup bowl or mold.  Tap the bowl on the counter to remove air bubbles.  Cover and chill until set, 6 hours to overnight.

Nutrition Information:

• Per serving: 228 calories, 3 g protein, 32 g carbohydrate, 11 g fat (7 g saturated), 41 mg cholesterol, 30 mg sodium, 0 g fiber.

 Serves 6-8 as dessert.

One thought from Lois:  We have johnny-jump-ups/violas and pansies growing in the garden.  Since both are edible/colorful, I might add a few flowers with a sprig of mint to each serving.