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Basil Green Goddess Dip

For a cocktail party we hosted the other week in town, I whipped up one of my favorite Barefoot Contessa recipes. Ina makes it as a salad dressing. I change it up ever so slightly making it a tad firmer, which makes it a great dip for roasted vegetables and potatoes. Both hearty, which we really quite like when serving drinks. Most guests come right from work so something substantial to curve the hunger crave before they head out to dinner after the cocktail party. The basil in the dip just makes the whole thing sing.

For the dip: 1 cup mayonnaise, 1 cup chopped scallions, 2 cup chopped basil leaves, 1/4 cup lemon juice, 2 teaspoons chopped garlic, 2 teaspoons anchovy paste, 2 teaspoons salt, 1 teaspoon black pepper, 1 cup sour cream

Add to a food processor, pulse until all is incorporated being careful to not overdue as that is what makes it more dip than dressing. Refrigerate for at least an hour which will also help to firm things up. SO good!

While that is in the fridge roast big sheet pans full of florets of cauliflower & broccoli and small whole new potatoes. Liberally coat with extra virgin olive oil and salt. Put into a 400 degree oven. Shake pan and move things around often until they start to become a bit browned, then pull out. The potatoes will generally stay in longer. Sometimes the really little potatoes will cook just as fast. Enjoy!



 

 

Roasted Tomatoes with Crumbled Feta

We were invited early Monday eve to sit on the beach while watching the sun go down with a glass of wine by new friends out on the island, Don & Betty. They also walked us around their abundant gardens and filled up bags of vegetables for us to take home. The above tomatoes part of the bounty of goodness and extreme generosity. We came back to WW and roasted them up super simply by dousing with extra virgin olive oil and a generous amount of sea salt in the oven at 400 just until they started releasing their juices, which becomes the sauce when combined with the oil. When done, toss with your favorite just cooked pasta and crumble feta over the top of it all. Truly could not be easier but it is just so darn good when tomatoes are falling off the vine fresh and plentiful. You could certainly add minced garlic to the tomatoes before they go into the oven. Chopped basil too. Fresh corn would be amazing, as well. But this supper we wanted the freshness of the tomatoes to be the star so they took center stage.



 

 

Cherry & Slivered Almond Upside Down Cake

Mister Sive is sharing this awesome recipe this morning–take it away Ted!

One of the pure food joys of living in Washington State is the abundance of cherries this time of year. We Teds consume an inordinate amount of them come early Summer, with breakfast yogurt and granola, by the handful for a snack, or, as below, for dessert. Last weekend our beloved Vashon Thriftway had these perfect Rainier cherries, and I was determined to build dessert around them. It was also an opportunity to use one of my favorite kitchen gadgets, a cherry pitter that’s a lot of fun (and a bit of a workout) to use. The following recipe is inspired by one in the NY Times Cooking app, and blends the moist, rich and deep scent of pound cake with a touch of cornmeal, that cherry zing, some almond crunch, that classic upside-down cake topping of butter and sugar, and the (optional) hint of sweet and fruity tequila.

Preheat oven to 350. Melt on the stovetop: 4 tablespoons butter

Stir in: ¾ cup light brown sugar

Stir in, let bubble and then calm down: 3 tablespoons tequila

Pour this mixture into the bottom of a large springform cake pan, and spread evenly. 

Place so that they fill the bottom: 2-3 cups cherries (preferably Rainier)

Spread between and amongst the cherries: ½ cup slivered almonds

Mix in a bowl and set aside: 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 3 tablespoons cornmeal, ¼ teaspoon salt

Cream: 8 tablespoons butter, add gradually and beat until fluffy: 1 cup of sugar

Add, one at a time: 4 egg yolks

Add, in thirds, beating lightly until blended, the dry mixture above alternately with: 2/3 cup yoghurt and 1 ½ teaspoon vanilla

Add, until just mixed: ½ cup slivered almonds

Beat until just stiff peaks: 4 egg whites

Mix in 1/3 of the egg whites to the batter. Fold in the remaining 1/3 of the egg whites.

Bake 45 to 55 minutes, until a knife inserted into the dough (only) comes out clean. Let the cake sit for a few minutes, then snap off the side of the pan, place your serving plat upside down on top of the cake, and turn over, revealing those wonderful cherries! Serve.

Relish Summer. And, then….

Save the leftover cake in the fridge. The moist dough will get a bit dense, but fear not! This turns into a terrific “twice-baked” treat. 

Slice the cake into 1 ½ inch slices. Lay each slice with a big side face down on a baking sheet, and heat in a 350-degree oven for 5 minutes. Flip onto the other side for another 5 minutes. This warms the cake and gives a nice super thin crustiness to each piece. Serve with piping hot coffee for a mid-morning treat!



 

 

Julia Reed’s South

20160428-063317.jpg Just arrived the other day at the shops, Julia Reed’s South. Part cookery book, part entertaining book, it is filled with family recipes and tips on being a gracious host/hostess. We have been a fan of her writing over the years, as her take on things and wit are such fun to read. Walking to dinner last eve, I told TPS what I connect most with is her view on life and relishing the small moments. This quote by Julia sums it up. “What I love about the South is that there is nothing too insignificant to celebrate, and if you’re really lucky you learn about grace and small joys, which are, after all, what make up big lives.”