Summer Corn Chowder

A few weeks ago summer produce was at its best and it was rainy.  Perfect time to make summer soup!  This recipe comes from Martha Stewart Living July/August 1997.  The recipe calls for fresh thyme, but I didn't have any so I used oregano.  Thyme is such a fall flavor, I don't like using in the summer as much.  Oregano tastes much more summery to me.  I have two kinds of oregano in my garden, which I didn't know until it really started to grow.  One is lighter green and grows close to the ground.  The other is darker green and grows tall.   The contrast of the sweet corn with the slightly spicy poblano pepper is just about the best combination ever.

This soup takes about 30 minutes to put together.  I served it with homemade biscuits.

Summer Corn Chowder (serves 4-6)
4 slices of bacon, cut into 1/4 inch pieces

1 small onion, diced (1 cup)
2 ribs of celery, cut into 1/2 inch dice (3/4 c.)
8 sprigs oregano (or thyme)
3 c. chicken stock
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 oz. small fingerling potatoes, cut into 1/4 inch slices
1 poblano chile, seeded and cut into 1/2 inch dice
1 1/2 cups half-n-half

1. Place bacon in small stockpot over medium-high heat.  Cook, stirring occasionally, until bacon is deep golden brown.  Remove with slotted spoon to paper towel. Discard all but 2 T. fat.
2. Add onions, celery, oregano and salt and pepper to taste to stockpot; cook about 8 minutes, until translucent.  Add stock, bring to a boil.  Reduce heat to medium; simmer 15 minutes.
3. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard oregano.  Add half-n-half, and simmer until soup is hot.  Adjust seasoning with salt and pepper, and garnish with reserved bacon.

Ella and The cookies

 The other day Ella came over and we decided to make cookies.  We settled on this recipe called Crostata that I used to make at Christmas time years ago.  They are good any time of the year.

CROSTATA
3 cups flour
1/2 cup sugar
3 tsp baking powder
1 cup butter
2 slightly beaten eggs
1/4 cup milk
1 tsp vanilla
1 cup jam--(could be 1/3 cup each of strawberry, grape, apricot, or all one kind)
We used apricot jam

In food processor combine flour, sugar, baking powder and a dash of salt, process to mix.  Cut the butter into small cubes and add to the processor and mix until mixture resembles coaurse crumbs (abt. 15 seconds).  combine eggs, milk and vanilla in a bowl.  Add the dry ingredients and mix well.  Knead on floured surface until smooth.  Set saide 1/3 of the dough.

Place the remianing dough in an ungreased 9X13 or larger pan and push it down until it covers the bottom and is smooth.  Spread jam over the dough leaving a small area on the edge.  (If using 3 kinds of jam use the apricot in the middle third.)

Roll remaining dough into a 12X10 rectangle and cut into 1/2 inch wide strips.  Form strips into a lattice top diagonally over the jam topped dough.  Bake at 350-400 degrees for 20-25 minutes.  Cut into bars when cooled.

This recipe was easy for children to help with.


While we were looking at various cookie recipes we came across this one and since it was so easy we made it too....

SCOTCH TEAS

1/2 cup butter
1 cup brown sugar
2 cups rolled oats
1/4 tsp salt
1 tsp baking powder

In a sauce pan mix the butter with the sugar.  Cook until butter melts.  Stir in remianing ingredients; mix well.  Pour into greased 8x8x2 inch baking pan.  Bake at 350 degrees for 20-25 minutes.  Cool and cut into bars.

The recipe called for quick cooking oats but I used old fashioned.  If you don't like your oats so chewy you could put them in the blender for a few seconds to make them into quick cooking consistance.  We really liked these and wondered why it has taken me so long to discover this simple and delicious recipe?

Grilled Caesar Salad

 This is our new favorite salad.  We got it from a Cook's Country magazine. (June/July 2013)

In their recipe they make a homemade Caesar Salad dressing, but since it would have involved me finding and buying anchovies I decided that the Paul Newman Caesar dressing that I had on hand would be just fine, and it has been.  This makes a great addition to a meal involving grilled meats--since you already have the grill hot.
Costco has nice romaine hearts.




For six people--
Three romaine lettuce hearts.
1 baguette
1 clove garlic
3 Tablespoons really good olive oil
1/4 cup grated parmesan cheese


Heat to grill to hot.  Slice the baguette into 1/2 inch slices--cut on the bias.  Brush both sides with olive oil and grill for about 1 monute per side.  Transfer to a platter and rub with garlic clove.  Brush the cut sides of the romaine with some of the salad dressing--about 1/4 cup.  Put the romaine, cut side down on the grill for 1-2 minutes, until lightly charred.  Move to the platter with the bread.  Drizzle lettuce with more of the dressing.  Sprinkle on parmesan cheese and serve.

If any of you want the salad dressing recipe here it is:
1 T lemon juice
1 garlic clove
1/2 cup mayonnaise
1/2 ounce Parmesan cheese, grated (1/4 cup)
1 T white wine vinggar
1 T. Worchestershire sauce
1 T Dijon mustard
2 anchovey fillets, rinsed
1/2 tsp salt
1/2 tsp pepper
1/4 cup extra virgin olive oil
Combine lemon juice and garlic in a bowl and let stand for 10 minutes.  Process mayonnaise, Parmesan, lemon-garlic mixture, vinegar, Worchestershire, mustard, anchovies, salt and pepper in blender for about 30 seconds.  With blender running, slowly add oil.

Planting a Tomato--Part 2

 Put your plant into a deep hole.  Fill in with soil.












Creat a basin around the plant with a little wall so it will hold water.







Fill the basin with water.  After it drains fill it again a time of two so that the water penetrates to the bottom of the rootball.





We put black plastic down between the tomato plants to keep down weeds and to warm the soil.  We also like to grow them in cages.  Brian built this cage,
there are also commercial ones available.

This keeps the fruit off the ground,
which makes for less waste, and
easier picking.   Sometimes if it is
very windy we  put newspaper or
plastic around the cage and staple it in
place to protect the plants for a few weeks.

Check your plants every day for awhile and continue to water them frequently until they get going.  After that, water deeply every 5-7 days.

How to plant a tomato--- Part 1

 When danger of frost has passed it is time to plant tomatoes out in the garden.  Choose healthy looking plants from the nursery, or grow your own in a sunny spot inside.  (You need to plant seeds in February or March in order to plant them outside in May.)

After Mother's Day is usually a safe time in Highland Utah to put tomatoes out.  If you must plant them earlier protect them with a Wall-O-Water.















Notice the lower leaves, and the fine hairs on the stem.  You want to dig a deep hole so that this part of the plant will be buried.  Break off the lower leaves.






















I like ot use a root starter solution to stimulate the roots to grow.  There are various brands.  Mix it in a bucket or jug of water.  Usually it calls for a few tablespoons of solution to a gallon of water.









You can either dip the rootball, or pot into the bucket, or if you mix it in a jug, pour some over the root ball after you put it into the ground.  Be sure not to get any on the leaves as it will burn them.




If the roots are wrapped around and around in the bottom of the pot try to spread some of them out so they will grow out and down into the soil.





Dig a nice deep hole and set your plant
down in it.

Notice the leaves I broke off--they are
 in my hand.   Tomatoes like good drainage so it's OK to plant them in kind of rocky soil.

Homemade Instant Oatmeal

photo


My kids love to eat instant oatmeal for breakfast, but I hate all the junk in it.  In the October Martha Stewart there was this recipe for homemade instant oatmeal.  We are loving it.  They suggested mix-ins like dried apricots, coconut, flax seed, almonds, dried cranberries, etc . . . I made it without any mix-ins and we've been eating it with fresh fruits; bananas, apples, pears.  It's easy and so much yummier than the store bought version. 

Yield Makes 3-4 cups

• 4 cups old-fashioned rolled oats
• 1/4 cup light-brown sugar (I doubled the sugar to 1/2 cup, it wasn't sweet at all)
• 1 1/4 teaspoons coarse salt
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until lightly toasted but not browned, about 15 minutes. Let cool. Pulse in a food processor until coarsely chopped. Mix in 1 cup of a combination of add-ins (see our suggestions below), and stir in sugar, salt, and cinnamon, or more to taste, before storing in an airtight container for up to 2 weeks.
   
2. To Serve, stir in boiling water until desired consistency is reached. Let stand 2 to 3 minutes. (We add a little milk or cream in it at this point, but you don't have to)

Big Soft Ginger Cookies

 These are an autumn favorite at our house--they are delicious with homemade apple juice, or bottled fruit, or apples, or milk.....or on their own.














Big Soft Ginger Cookies

4  1/2 cups flour
4 teaspoons ground ginger
2 teaspoons soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Combine and set aside

Cream together:
1 1/2 cups butter
2 cups sugar
2 eggs
1/2 cup molasses
Add dry ingredients, mix well.  Make into balls
Put 4 Tablespoons sugar in a bowl
Roll the balls in the sugar
Place on cookie sheet.
Bake at 350 degrees about 10 minutes