Light and Lovely Lavender Lemon Sorbet

Posted on March 28, 2014 by bitsandbreadcrumbs

I’m a bit late posting and therefore late in wishing you all a Happy Spring! Yes, has arrived for some of us, and maybe not so much for others. We’re blooming here, in between the freezing temps and then zooming up to the high 70’s. It is still March after all.

The longer days and blooming flowers make me want something light and delicious. A palette cleanser of the very best kind. This elegant and easy to make Lavender Lemon Sorbet fills that desire perfectly. The combination of floral essence and flavor of the lavender buds tames and compliments the tang of the lemon. In fact, they are symbiotic in a way…bettering each other in the marriage. Adding buttermilk to this sorbet creates an underlying creaminess in its texture, without taking it all the way to a sherbet consistency. It’s really delightfully refreshing, any time of the year.

I didn’t strain out the lavender flower buds from my simple syrup because I enjoy the visual appeal and seed-like texture, as well as the pop of lavender essence that they add to the finished product. But if you don’t care for that tiny bit of herbal and floral chew, then by all means, strain your infused syrup before adding it to the rest of the mixture.

: Key ingredients.

: Into the ice cream freezer.

: Halfway frozen.

: Ready for containers.

: Time for the freezer.

: Let’s eat!

This is my new favorite sorbet and I’ll be making it over and over again. I hope you’ll make it, too. Be sure to use cooking quality lavender for this and all recipes that call for lavender. Cheers and have a great weekend!

Lavender Lemon Sorbet
Makes 3 pints

2 teaspoons cooking lavender buds (you can find these in gourmet sections of fine grocery stores and cooking stores)
1 cup cane sugar, divided
2/3 cup water
4 Tablespoons fresh lemon juice
2 teaspoons freshly grated lemon zest
4 cups buttermilk, I use low fat but any kind will do

Combine 2/3 cup of the sugar, 2/3 cup water and the lavender buds in a small saucepan over medium heat. Allow the mixture to come to a boil, then reduce to simmer and cook for about 1-2 minutes, until the syrup is clear and all the sugar has melted. Take it off the heat and allow it to infuse and cool for about 5 minutes.

In a large bowl, combine the remaining 1/3 cup sugar, lemon juice and zest, and the buttermilk and stir to dissolve the sugar. Add the lavender infused syrup (straining it through a fine sieve first if you want to remove the buds), and stir well to combine. Cover the bowl and place it in the refrigerator to chill for about 5 hours or overnight. Process the mixture in your ice cream freezer according to the directions, then remove the dasher and scoop into freezer containers (it will be quite soft), then seal them. Place the sorbet into the freezer and allow it to harden the rest of the way, then scoop out and serve as desired.

Note: To make this recipe without an ice cream maker, pour the mixture into a metal tray or baking dish and place it in the freezer. When the mixture starts to freeze, rake a fork through it several times to break up the ice crystals. Repeat this process about 4 or 5 times over the course of three hours. This will give you a sorbet that is really more of a granita. You can run this through a food processor to make a finer texture, then put it back in the freezer and run your tines through again several times until it has refrozen. If you don’t run the fork through it and break up the ice crystals, it will freeze solid.

You can also pour the mixture into ice pop molds.

Spring Preview: Greek-Styled Toasted Quinoa Salad

Posted on March 14, 2014 by bitsandbreadcrumbs

Though it may not seem like it in some parts, the official beginning of Spring, the Vernal Equinox, is less than a week away. With three days in a row of around 77 degrees last weekend, followed by flowers popping all over the place, my thoughts are turning to warmer weather…even though ours is still a bit of the bi-polar vortex variety. Enter this light, colorful and refreshing quinoa salad.

First, I have a confession to make. I have not been overly fond of quinoa. I’ve tried it many times, but the mushy/slimy texture that I, and others, seem to achieve has made me, well…less than enthusiastic shall we say. But no more. I’ve found the solution to that textural malaise. Toasting is the trick. Not only does it add a wonderful nutty flavor to the grain, but it kind of seals it so that the integrity, or “tooth” stays intact after cooking. And with that one step, I have now become a quinoa fan.

The quinoa cooked and cooling.

All veggies ready to go.

Combine the quinoa, veggies and cheese.

Add the dressing and stir to coat.

Serve in a pretty bowl and enjoy!

Now this trick may not be news to some of you, but merely seeing the suggestion on a package of quinoa inspired me to try it, and to create this salad for a pot luck pottery class last night. My salad features some favorite ingredients—those components that make up a traditional Greek salad—combined with a light, lemon and oregano enhanced dressing to brighten all of the flavors. This makes for a delicious and healthy dish, fit for a vegetarian meal or as a wonderful side dish. It was a real hit with my fellow classmates and I loved it, too. I’ll be making this again and again as the weather warms, so here it is for you to enjoy. May it remind those of you still suffering through snow, ice and cold temps that Spring is truly on it’s way, so hang in there. Happy weekend!

Greek-Styled Toasted Quinoa Salad
Makes 8-10 servings

For the salad:
1 1/2 cups dry quinoa (I used organic Royal White)
3 cups water
1 1/2 pints cherry tomatoes, sliced in half or quarters, depending on size
1 large (I used English) cucumber, peeled, seeded and small diced
1/4 cup finely chopped flat leaf Italian parsley
1 cup pitted kalamata olives, halved
1/4 cup finely diced red onion
6 oz. crumbled feta cheese

For the dressing:
4 Tablespoons fresh lemon juice
4 Tablespoons good quality extra virgin olive oil
1 large clove of garlic, minced
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh oregano

Heat a large, deep sided skillet over medium heat. Add the quinoa and toast it, shaking or stirring it frequently, for about 5 minutes or until it smells fragrant and is just beginning to show a little color. Be careful and don’t burn it. Add the 3 cups of water to the pot, bring the quinoa to a boil, then cover and reduce the heat to a simmer. Allow the quinoa to cook until the grains are translucent and the germ has spiraled out from each grain, about 15 minutes. At this point, most of the water will be absorbed and the grain will still have some tooth to it. Remove it from the heat, take the lid off, fluff it, and allow it to cool in the pan while you compose the remaining ingredients.

In a large bowl, combine the tomatoes, cucumbers, parsley and olives. Add the cooled (it can still be warm, just not hot) quinoa to the bowl and gently stir it into the vegetables to combine. Add the feta and gently stir it in. Combine the dressing ingredients in a small bowl and whisk until emulsified and thickened. Pour the dressing over the salad and gently toss it to coat well. If you have time, cover and allow the flavors to blend (I put mine in the fridge), then serve cold or you can serve this at room temperature right after making it. It will keep well for a day or so in the fridge.

This beautiful ceramic bowl was made by my talented friend, Denise Tombro.

Rain Chaser: Potato, Leek and Fennel Soup

Posted on January 12, 2014 by bitsandbreadcrumbs

5 degrees F on Monday, 63 degrees F and torrential rains and flooding on Saturday. What a difference a week can make!

Time for something to chase away the damp dreariness of the day, and soup always makes me happy. One of my most favorite vegetable dishes, usually made during the holidays, is a potato, leek and fennel gratin. I made it this year for Christmas dinner, was going to share it with you and then promptly forgot to take the final photo before we devoured it! I can, however, point you to the recipe here, and trust me it is well worth the effort to make.

And because those flavors were still so fresh in my memory, and I happened to have lots of potatoes on hand, I decided to make the gratin into a soup. Much like a vichyssoise, this soup starts with the potato and leeks as its base, but has a mild anise flavor, a sweetness and richness from the addition of fennel. The three vegetables marry into something quite extraordinary, and a touch of cream adds a velvety and satisfying finish to the soup. I decided the best way to incorporate the parmesan from the gratin was in the form of a crouton floating on top and sprinkled with fennel fronds. Delicious soup, warm or cold.

There’s more rain in the forecast for Monday…maybe it’s time for a Raindog, too!

Not just for a rainy day, it’s great for any day of the year!

Potato, Leek and Fennel Soup
Makes 6-8 portions

2 leeks, white and light green parts only, cleaned well and diced (about 3 1/2 cups)
2 Tablespoons unsalted butter
1 large fennel bulb, trimmed, cored and sliced thinly, reserve 1 1/2 tablespoons of the fronds (leaves)
2 lbs. white potatoes, peeled and cubed (I used a mix of Yukon and Idaho, but red skinned are nice, too.)
8 cups chicken broth or stock, low or no sodium
2 1/2 teaspoons kosher salt, divided
1 cup heavy cream
1 teaspoon pepper
1/2 baguette thinly sliced
1/3 cup freshly grated Parmigiano Reggiano

Melt the butter in a large soup pot over medium low heat. Add the leeks and cook until tender, stirring occasionally, about 10 minutes. Add the chicken stock, fennel, potatoes and 1 teaspoon of the salt, stir well and bring to a boil. Reduce the heat to simmer, cover and allow the soup to cook until all of the vegetables are very tender, about 40 minutes.

While the soup cooks, arrange the sliced baguette on a cookie sheet and turn the oven onto broil. Lightly toast one side of the baguettes, watching carefully…do not burn! Remove the baguette slices from the oven, turn them over and sprinkle each one with some of the Parmesan cheese, dividing evenly. Return the pan to the broiler and toast until golden brown. Remove from oven and set aside. Chop the fennel fronds and set aside.

When the vegetables in the soup are tender, remove it from the heat and blend it in the pot until it is very smooth using an immersion stick blender, or you can blend in a traditional blender in batches and return the soup to the pot. It’s hot, so be careful. Put the soup back on the stove on low heat, add the 1 cup of cream, 1 to 1 1/2 (to taste depending on how salty your broth was) additional teaspoons of salt and the black pepper, and stir until smooth. Heat until just heated through. Ladle the soup into bowls and top each with a crouton and a sprinkle of fennel fronds. Serve remaining croutons on the side. As stated previously, this soup is good served hot or cold and on rainy days or sunny days.

A is for Apples: A Savory Bread Pudding and an Apple Oat Walnut Bar

Posted on November 14, 2013 by bitsandbreadcrumbs

Fall isn’t Fall without apple bars, breads, cakes, cookies, crisps, bread puddings, salads and soups!

Do you have seasonal favorite dishes that you like to make? As each year rolls around, I look forward with great anticipation to tasting some favorite dishes once more, and it seems like periodically they are due for a wee makeover. Not that there was anything wrong with them the first time around, but just because I think…’Wow, wouldn’t this be good with this or that added to it?’ Or, ‘What if I tried making that into something else?’ Here are two new dishes, not quite the same as the old dishes—and both involve one of my favorite seasonal ingredients, apples! Continue reading →

Mock Maque Choux (Gesundheit)

Posted on August 29, 2013 by bitsandbreadcrumbs

Today’s post is literally short and sweet, and just in time for the Labor Day holiday here.

It’s another little recipe for using fresh corn off the cob, one based on a traditional Cajun recipe, but mine took a small departure with the ingredients I had on hand, and hence its name: “Mock” Maque Choux. For one thing, I wanted some of that smoky flavor you get with using sausage or pork in this dish, but I had no sausage. What I did have was chipotles in adobo, and since the adobo sauce has some smoky heat that goes so well with sweet…how about that as a substitute?

In the end, this is a vegetarian version that acts as more of a side dish, but you could easily add some andouille sausage or tasso, or top it with some grilled shrimp to this if you like. Meat or no, it’s a wonderful, sweet, spicy and rich corn preparation, perfect for a holiday grill out or any time.

“Mock” Maque Choux
Makes 6 servings

4 Tablespoons unsalted butter
5 ears of fresh corn, husks and silks removed
1/2 of a peeled and finely diced red onion
1 cup of finely diced celery
1 small orange bell pepper (or you can use red or green), seeded and finely diced
1 1/2 Tablespoons adobo sauce from canned chipotle chilis
2 Tablespoons of finely minced garlic
1/2 teaspoon fresh thyme leaves
2 teaspoons kosher salt A few grinds of fresh black pepper
1 1/2 cups small diced grape tomatoes
1 Tablespoon finely chopped fresh basil leaves
Additional chiffonade of basil leaves for garnish

Cut the kernels of corn off the cob with a sharp knife into a bowl, cutting about 3/4 through each kernel. Take the reserved cobs and scrape the back of your knife down the cob to extract any milk, letting it run into a separate small bowl. Reserve the corn milk.

Melt the butter in a large skillet, preferably cast iron, over medium heat. Add the corn, onion, celery, bell pepper, adobo sauce, thyme, a couple of grinds of black pepper and 1 teaspoon of salt. Cook for 15 to 18 minutes, stirring frequently, until the vegetables are tender. Add the garlic, tomatoes, corn milk, 1 tablespoon of fresh basil and 1/2 teaspoon of salt. Continue to cook for another 10-15 minutes, stirring occasionally. Taste for seasoning and add the remaining 1/2 teaspoon of salt, if desired, and a bit more freshly ground black pepper. Serve with a garnish of more fresh basil and enjoy!

Corn milk…not exactly milk, not exactly corn!

First round of veggies and corn.

Add tomatoes, garlic and corn milk.

Add the basil and you’re almost done.

*****

This is our other kitty girl, Cinderella. She is very flighty and hard to snap. She’s pretty disgusted with staying in the basement while the workmen are here.

Call me Corny

Posted on August 4, 2013 by bitsandbreadcrumbs

The tang of lime and the smoky heat of the chipotle pepper really makes the sweetness of this Chipotle Lime Skillet Corn sing!

The tang of fresh lime juice and the smoky heat of a chipotle pepper really makes the sweetness of the corn shine through in this Skillet Corn with Chipotle and Lime!

I have been a bit absent for the last two weeks and I apologize. We finally got our 100 foot tall heroic, lightning-struck tree down safely on Friday, which involved a crane because it was almost cracked in half at the topmost 20 feet of it and couldn’t support a man’s weight. Another blessing to count that we didn’t have a storm take it down before we could. Unfortunately, the beautiful azaleas that you saw me post in spring, and that are part of the header on the blog right now, have taken some hits. I hope they won’t become casualties when it is all said and done.

All of the contractors are behind in our area this summer due to these storms and the damage they have wrought. It’s hard to believe that our strike was June 26th, and here we are just barely beginning to start work with repairs, replacement and so on. But next week we hope to start rebuilding the chimney and after that, replacing half the roof. When all of that is done, hopefully a month from now, we will get into painting. Since this process is invasive, ongoing and fluid—and we both work from home—this may cause some erratic timing of posting and commenting on other posts, as I’m sure you may have noticed already! So I ask you to please bear with me. 🙂

On another more palatable note, all this rain must be really good for growing corn! We’ve had some spectacularly sweet corn coming in here lately and, being that sweet corn is a favorite around our house, I’ve been preparing a lot of it.

A very traditional and typically Southern preparation of sweet corn is to cut it off the cob, scraping all of the corn “milk” into the pot, season it simply with salt and pepper, and cook it in a cast iron skillet with some butter (or you can prepare it in the microwave) until it is tender and sweet. I love using the cast iron skillet because it causes the sugars to caramelize a bit, much like when whole cobs are cooked on the grill, but without the char or smokiness. I love corn on the cob, especially grilled, but this is my new favorite way to enjoy it. And since it’s rained more than it’s been sunny around here, it’s nice to have an alternative to the grill.

As truly fabulous as skillet corn is plain, why stop there? A couple of simple variations can elevate your corn to new heights, and allow you to mix and match with a bounty of summer meals. I love spicy Mexican corn and herbed corn on the cob, and both of those flavors are wonderful with skillet corn, too.

While I think I will call this a “method” rather than a recipe, here is this terrific way to enjoy fresh sweet corn off the cob, and some lively variations to try as well. I’m telling you, if you don’t try making sweet corn in a skillet, you’re really missing one of life’s great eating pleasures. Cheers!

Southern Skillet Corn
Skillet Corn with Chipotle Butter and Lime (Queso Fresco optional)
Skillet Corn with Fresh Herb Butter

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Southern Skillet Corn and Variations
Makes 4-6 Servings

5-6 ears of fresh yellow, white or mixed sweet corn, husk and silks removed and rinsed
2 1/2 to 3 Tablespoons of unsalted butter
1 teaspoon kosher salt and 1/2 teaspoon black pepper, or to taste

In a large bowl, remove the corn kernels off each cob with a sharp knife by running it down the length of the cob. Turn the knife and scrape down the empty cob with the back of the knife, allowing the liquid “milk” to run into the bowl with the corn. (This is a key ingredient in the preparation…do not skip this step!)

Melt the butter in a cast iron skillet over medium heat. Add the corn and corn milk to the butter and stir until the corn is well coated. Add the salt and pepper and mix through. Continue to cook the corn in the pan, stirring frequently, until it is tender and barely starting to caramelize in some places, about 5-8 minutes. Taste for seasoning and adjust if needed. At this point you can remove the corn from the stove and serve, or add in the additions below.

Skillet Corn with Chipotle and Lime
To the base cooked skillet corn above, squeeze the juice of 1/2 lime and stir in 1 chipotle pepper in adobe sauce that has been minced. Taste and add more salt and pepper if needed. Serve. You can also sprinkle on a little crumbled queso fresco or crumbled feta if you like.

Skillet Corn with Fresh Herbs
To the base cooked skillet corn above, add 1 1/2 teaspoons fresh thyme leaves and 10 fresh basil leaves cut into thin ribbons cross-wise (chiffonade). Stir into the corn to mix well, adjust seasonings adding a bit more salt and pepper if needed, and serve.

Crustless Summer Squash, Zucchini and Tomato “Pie”

Posted on July 8, 2013 by bitsandbreadcrumbs

A savory slice is oh so nice!

What a couple of weeks it has been…

This is our tree, you can see how the lightning circled it before it jumped to the chimney cap.

When lightning strikes it does such weird things. Our experience has run the gamut from the usual burnout of electronics which one would expect, to the current running through the metal spines of a silk lampshade and tearing the silk out of it…which one would not expect! We’ll be repairing, cleaning soot and painting here for the next few months, and we were so lucky it wasn’t any worse.

Our chimney…8 feet of it is on the ground! We sleep with our heads right next to where the chimney meets the top roof line.

Life goes on and mercifully we are here to experience and talk about it. And eventually you get back into the kitchen again and things begin to feel more normal.

Layers, layers and more layers are the key to this crustless pie.

Today I’m sharing a tasty and easy dish using some of summer’s bounty. This squash, zucchini and tomato pie is crustless, which makes it lighter than a traditional tart or pie, and perfect to serve as an entree with a salad or as a side dish for a meal. The “crust” in this dish is made by the slight caramelization of the bottom and sides of the squash in the oiled skillet, and the melted cheese. It holds together very well and has a wonderful, fresh flavor. I do love squash and am always looking for ways to feature it when it’s in season, and this little dish made me very happy…plus I got to use my cast iron skillet, which is always a bonus!

Pan pie, c’est tout!

I hope you all have been doing well while I was away, and that you had wonderful and relaxing weekends and holidays. I am slowly getting around to visit all of you and catch up, so bear with me. Have a great week, and happy eating.

Crustless Summer Squash, Zucchini and Tomato Pie
Serves 4

This pie was inspired by my Squash and Tomato Galette from last year, but is much quicker and lighter because there’s no crust!

1 lb. yellow summer (I used crookneck) squash, trimmed and thinly sliced
1 large zucchini, trimmed and thinly sliced
3-4 roma tomatoes, trimmed and thinly sliced
1 cup ricotta cheese
3/4 cup freshly grated parmesan cheese, divided
zest of one lemon
1 Tablespoon lemon juice
1 1/2 teaspoons of chopped fresh thyme leaves
2 Tablespoons chopped fresh basil
1 egg
1 clove garlic, minced
4 teaspoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sprigs of fresh basil for edible garnish (optional)

Preheat the oven to 400 degrees F. Place 1 teaspoon of the olive oil in the bottom of a 10-inch cast iron or ovenproof skillet and grease the bottom and sides well.

In a small bowl, combine the ricotta cheese, 1/2 cup of the parmesan cheese, the lemon zest, lemon juice, thyme, basil and egg until well blended.

Place 1/2 of the yellow squash slices into the bottom of the pan in a single layer, slightly overlapping each other. Sprinkle with a little salt and pepper, then dollop 1/3 of the cheese and herb mixture over the layer of squash, spreading it slightly to cover. Next, layer 1/2 of the roma tomato slices over the squash layer and sprinkle with 1/2 of the minced garlic, a pinch of salt and some pepper, and drizzle over 1 1/2 teaspoons of olive oil. Make a single layer of the zucchini over the tomato layer, overlapping the slices. Sprinkle with a tiny bit of salt and pepper, dollop 1/3 of the cheese and herb mixture on top, spreading as before.

Make one more layer of the tomatoes, garlic, salt, pepper and olive oil, then top with a final layer of yellow squash mixed with any remaining zucchini, salt, pepper and the remaining cheese and herb mixture. Sprinkle the top with the remaining parmesan cheese and bake in a 400 degree oven for about 35 – 40 minutes, watching closely, until the top is browned, the whole is bubbling and the vegetables are tender when a knife is inserted through to the bottom. Remove from the oven and allow to rest for 5 minutes. Cut into four wedges and serve with a sprig of fresh basil on top.

A Retro Spinach Dip Redo and Some Falafel On the Side

Posted on June 18, 2013 by bitsandbreadcrumbs

This resulted in a "Thumbs Up" from my pottery peeps and was demolished in short order!

This Retro Spinach Dip Redo resulted in a “Thumbs Up” from my pottery peeps and was demolished in short order!

Note: These two don’t really have anything to do with each other, but are both some good eats to share.

I adore Mediterranean and Middle Eastern flavors, and this week I made a huge batch of baked falafel. I had never had falafel baked before, always fried, but these were terrific in a pita alongside a Greek salad (with feta of course) for dinner, and again topping a lunch salad with tahini dressing drizzled over it. This is another of Mark Bittman’s recipes, and you can find it here. I highly recommend this as well as another recipe he lists at this same link for his Spiked Guacamole, which I made last night but didn’t photograph…it’s awesome, too! I have to say that these falafel are as good baked as those I have had fried, with a nice, crispy texture, a great taste and they freeze beautifully, too!

Drizzled and ready to eat with the tahini dressing!

It’s been feeling very summer-ish here during the past week, and the hot weather has made me crave some cool summer dips, just for fun. What I particularly had in mind was creating something to take to my pottery class for us to nosh on, and I came up with this Retro Spinach Dip Redo. My inspiration was born of an amalgamation of several yogurt sauces I’ve had—basically a redo of the ancient spinach dip recipe that was so popular when I was growing up. Yes, you know the one I mean, made from the vegetable soup mix combined with mayo and sour cream, served in a bread bowl?

Cool, creamy green goodness.

The result is a lighter, healthier version, that doesn’t taste “healthy” at all. While it does remind you of the old school version, it is a bit different. This one has no water chestnuts, no mayo and no sour cream, but it does have a great mouth feel, and lots of texture and flavors that build as you eat it. Plus, it’s almost as easy to make as the soup mix version, but it’s much better for you! And here’s a little trick: Whenever you combine olive oil with plain yogurt, it emulsifies the yogurt, giving it more of a mayonnaise-like texture and making it less likely for the water to separate. This is a great tip for making tzatziki sauce, too.

The verdict from my pottery class (my test subjects) was that this is a winner, so I promised to share my Retro Spinach Dip Redo on the blog. Enjoy, and I hope that your week has started off swimmingly!

Retro Spinach Dip Redo
Makes about 2 1/2 cups

2 very large shallots finely chopped
1 large clove of garlic, grated
1 1/2 Tablespoons of Extra Virgin Olive Oil
1-10 oz. package of frozen, chopped spinach, preferably organic, cooked according to the package directions (I microwave mine), then drain it and press all the moisture out
1/2 teaspoon Kosher salt
Several grinds of fresh black pepper
1/2 teaspoon of ground coriander
1 3/4 cups of plain Greek yogurt, whole or 2% (I used 2% Fage yogurt)

Put all ingredients in a small bowl and combine until well mixed. Place the dip into the fridge and let the flavors blend for an hour or two. Transfer to a serving bowl and serve with pita or tortilla chips, or raw veggies if you like!

On another note, this is a rose bush my husband gave me many years ago for Valentine’s Day. It has struggled in our front yard all these years, tolerating the drought and maybe giving me one beautiful rose each year…sometimes two when I’m lucky. This year, it has 7 blossoms on it! I think it likes all the rain.

Sadly, I can’t remember the name of this rose, but I think it is a tea rose…sweet thing!

*****

Longer Days, Lighter Meals and a Little Anniversary!

Posted on June 11, 2013 by bitsandbreadcrumbs

Kicked back watching the fisherman on Lake Winfield Scott.

The longer and hotter days of Spring and Summer always make me feel that it’s time to start lightening up a bit! While I like fall and winter produce and the dishes inspired by those seasons, I do so look forward to this sunny time of year and all the juicy fruits, berries and summer vegetables that come with it. I get very excited anticipating the delicious and more veggie-and-fruit-centric dishes I can make and eat for the next 3 or 4 months.

Recently, my husband and I decided that eating more fruit and veggies during the day, and adding meat and dairy to that with our evening meal, is a great way to help us stay healthy. Mark Bittman*, a respected American food writer, one of my favorite cookbook authors and a columnist with the New York Times, has just published a book to that effect called VB6 (Eat Vegan Before 6). In the book, he proposes that eating a mostly plant-based diet can have massive health benefits for people and the planet, and his sustainable approach for achieving this goal is to eat no animal products or by-products before 6 p.m., then eat whatever you want after that. Of course there’s a bit more to it, but that’s the concept, plain and simple. If you find this idea as intriguing as I did, you can read more about his strategy in his book or on his website. We all know that eating plenty of vegetables, fruits and whole grains is good for our bodies and may aid in maintaining our weight or even losing some, so spending two-thirds of my eating day focused on that idea as a habit, then getting my cheese and/or meat fix at dinner—possibly with a dessert or an adult beverage—sounds like a win-win situation to me!

If left to my own devices, I will end up looking just like this!

Getting enough sleep is important, too, as is rolling around on ones’ back.

Perhaps what I like best about Mr. Bittman’s sensible approach is that he recognizes the fact that we all know we will stray sometimes…like when you’re on vacation or have circumstances where you just can’t eat this way for a day, or a week. Or you may find that you stray all the time because you just can’t live without dairy in your coffee and nut milk doesn’t do it for you. And that’s okay, it’s a personal choice and part of enjoying your life and food, in general. My take away from all of this is that it’s something I can easily enjoy doing, something I think I can live with and hopefully enjoy some health benefits in the process.

All this to say that you may, or may not, notice a slight sea-change to the recipes featured on this blog. In fact I think that mostly you won’t notice much change, other than perhaps a higher fruit and veggie-to-meat ratio within certain dishes as time goes on.

Unless, of course, we are on vacation, in which case all bets are off!

So vibrantly colored…and vibrantly flavored, too!

Today I’m sharing a version of the universally beloved Tabbouleh salad, for which everyone has their own variation. This one is slightly adapted from a Mark Bittman recipe and it’s terrific for lunch or dinner, has lots of flavor, texture and crunch. We took this on our annual June mountain trip for my husband’s birthday this past weekend—along with some cheese and sausages of course—and enjoyed it picnic-style while lounging near Lake Winfield Scott in North Georgia. Add some fish or meat to this dish if you like, but I generally prefer my Tabbouleh either straight up as a salad, as a component of a mezze platter or as a side to a meat, chicken or fish entree. Regardless of how you choose to eat this, I hope you enjoy.

*Please Note: I am not promoting Mark Bittman, his book VB6, or being compensated to mention either one! I’m just sharing because I want to do so.

Tabbouleh (Slightly adapted from Mark Bittman’s recipe)
Makes 4 generous servings

3/4 cup medium-grind bulgur
1/4 cup olive oil
Juice of two juicy lemons
1/2 teaspoon kosher salt or more to taste
1/2 teaspoon freshly ground black pepper or more to taste
1 dry pint grape tomatoes, quartered lengthwise
1 large English cucumber, peeled, seeded and chopped
3 large celery stalks, trimmed and chopped
6 scallions, thinly sliced white and pale green parts, plus 2 tablespoons of green
10 pitted green Greek olives or other, chopped
1 1/2 cups coarsely chopped fresh flat leaf parsley
1 cup coarsely chopped fresh mint

Bring 1 1/2 cups of water to a boil in a small saucepan with a cover. Remove the water from the heat, stir in the bulgur and cover. Allow it to sit until the grain is tender, about 15 minutes. If any water remains in the pot, strain it, pressing on the bulgur to remove as much water as possible. Place the bulgur in a large mixing bowl and toss with the olive oil and lemon juice. Add the salt and pepper and toss again. Add the remaining ingredients and toss well to combine and coat. Taste for seasoning and add a bit more salt and pepper and lemon juice if desired. Serve at room temp. Keeps in the fridge for 3 days.

Thumbelina and Cinderella say Happy Anniversary, Mom, and keep the dairy coming!

And on another important note, this week marks my 2-year blogging Anniversary!

Wow, how the time does fly. I do hope that you all have enjoyed the first two years of this blog, and that you will stay with me for another two and see where the trail leads us next. Here’s a look back at some of my favorite dishes from this past year with links to the recipes, just in case you missed a few. Cheers!

Did I mention this is great for breakfast, too?

Blackberry, Lemon and Almond Snackin’ Cake!

French Lentilicious Salad.

Now THIS is a southern plate of food that makes me grin like a Cheshire Cat!

Firecracker Slaw and Corn with Chipotle butter…perfect for the 4th of July!

With such a fiesta of color, this dish just has to be good!

The now infamous Betsy’s Famous Black Bean Mango Salad…a pot luck special.

Fresh from the oven, Clafouti is puffed and bubbly!

Julia Child’s classic Clafouti with cherries was a perfect way to celebrate what would have been her 100th birthday.

I look at this and all I can think about is making the next one!

This Summer Squash and Tomato Galette features some of my favorite veggies and an olive oil crust to boot.

Betsy’s Retro Cheese Olive Bites and Martha Stewart’s Bacon Wrapped Dates, the MOST pinned recipes from this past year!

Tarragon Pecan Chicken Salad on Brioche Crostini…need I say more? But I will!

Probably my second most pinned recipe from this past year, Tarragon Pecan Chicken Salad on Brioche Crostini.

The color change of the layers in the Kir Royale are so subtle, they are hard to photograph, but you can see whatever it is, it’s a pretty color in candlelight!

Kir Royale…a very celebratory cocktail.

Almost ready!

Kitchen Sink Sloppy Joes…great for camping!

Spooktacular Beef and Italian Sausage Chili is a great dish for Fall…and a little bit scary, too…it’s so delicious.

Home-styled comfort from the cold…or a cold!

My homemade Chicken Noodle Soup, for whatever ails you.

These are a classic!

My mom’s fantastic Drop Sugar Cookies are a traditional holiday fave.

Is there anything more inviting than a freshly baked pie? No, perhaps not.

Chocolate Bourbon Pecan Pie…well, there you go!

*****

A Taste of Spring: Tomato, Orange and Tarragon Soup

Posted on April 25, 2013 by bitsandbreadcrumbs

Spring has come, bloomed, and almost gone around here…at least as far as the showy display of azaleas is concerned. In April we’ve see-sawed between highs in the 80’s and 50’s to lows in the 30’s…and the 70’s! With our last cold snap most likely behind us, it’s time to lighten things up a bit, and I’ve found the perfect way to do it.

This very quick and easy soup is so delicate and delicious that you may even forget it’s ridiculously healthy, too. Tomatoes and oranges happen to love each other, and when you combine those flavors with the sweet undertones of anise in the tarragon, it’s a perfect trifecta for the happiest of soup marriages. The resulting taste is so fresh and lighthearted, filled with all the promise of Spring and Summer, and it’s quite a versatile recipe, too.

You can actually make this any time by using minimally processed and no-salt canned tomatoes, some dried tarragon and fresh orange. Or, you can make it in the summer months with freshly grown tarragon and those prized homegrown tomatoes…I just can’t wait for that time to come! Use some store-bought stock, or homemade if you have it…either vegetable or chicken stock will work just fine. Make this and eat it hot or cold. Puree it and then go for it, or strain it after the puree and add some enrichments to make it creamy and velvety!

The base recipe I’m showing you today is actually vegan, and you can decide if you want to fuss with and add to it, but we really enjoyed this “as is,” both hot and cold. Serve it by itself or with an accompaniment. No matter how you choose to enjoy it, it’s a lovely way to welcome the warmer weather with the lighter meals and fresh ingredients we so look forward to. Happy days.

*****

And just for fun, here is a peek at my Camellia Japonica Colonel Fiery in all its blooming glory. He (or she as the case may be), is blooming long and late this year, and has been in continuous bloom for many weeks now.
I’ll show you more of my garden—including the azaleas you see in my new header—in my next post, but meanwhile…happy eating and Happy Spring!

*****

Tomato, Orange and Tarragon Soup
Serves 6-8

1 large clove of garlic, peeled and minced
1 large sweet onion, peeled and chopped
1 Tablespoon olive oil
1- 28 oz. can of crushed tomatoes in puree, no salt added
1-14 oz. can of diced tomatoes, no salt added
2 Tablespoons double concentrated tomato paste
4 cups of vegetable stock or broth, no salt or low sodium, store-bought or homemade
Juice and zest of one orange
1 1/2 teaspoons dried tarragon leaves, or 2 Tablespoons fresh tarragon, minced
1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, plus more to taste if needed

Heat the olive oil in a large stock pot or soup pot over medium heat. Add the onion and the garlic and saute until the onion is tender and translucent, about 3-4 minutes. Add the crushed tomatoes and puree, canned tomatoes with juice, tomato paste, vegetable stock or broth, juice and zest of the orange, tarragon, and 1/2 teaspoon of salt and pepper, and stir well. Bring the soup to a boil, then reduce the heat to low and cook for 35 to 40 minutes, stirring occasionally. Remove the pot from the heat and puree the soup in the pot with an immersion blender until smooth, or in batches in an upright blender. Season the soup to taste with a bit more salt and some pepper if desired. Serve this hot or cold, garnishing with a thin orange slice and a stem of fresh tarragon if you like. It will keep in the fridge for several days, and like most soups, is arguably better the next day.

At this point you have a very delicately flavored and super tasty vegan soup. If you want, you can strain the soup through a fine mesh sieve to remove any solids and obtain a silky smooth texture. You can also add enrichments to make this a cream soup with or without straining it by returning the pot of soup to low heat and stirring in 1/2- 3/4 cup of half and half or cream, or to taste, heating the soup until it is completely warmed through. I have also stirred a tiny bit of half and half or cream into a serving of this soup cold, and it was excellent!