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| Summertime Blueberries This is an image that I captured while on a photo shoot for The Happy Film Company. |
Showing posts with label Summer. Show all posts
Showing posts with label Summer. Show all posts
August 17, 2014
Blueberry
August 2, 2014
February 16, 2014
July 14, 2010
Summer Radishes & Cucumbers
Summer is the time of year we prefer chilled soups over steaming hot stews; crisp & cool salads over roasted veggies; and ice-cream, well for me over most things! This salad of cucumbers and radishes is one of my favorites to serve with fresh spring rolls, grilled salmon, seared scallops or spicy fried rice. 
July 12, 2009
July 8, 2009
June 18, 2009
Cedar Plank Rainbow Trout
My grandpa could carry a tune, ride horses, tie knots, fish, hunt, cook, & cut his own firewood. If he were a young man now he would be the perfect candidate for some silly Survivor show or Man Vs. Wild. He was one of those rugged types, self-sufficient, the kind who knows a thing or two about living in the woods and hunting for his own food.
As a child I wasn't much of a fish fan, Rainbow Trout was the only fish that I seemed to truly enjoy; the fresh and delicate flavor, not too "fishy," perfect for kids. Growing up, we spent summers on Lake Sheridan, in British Columbia, at Grandpa's cabin. Fishing, swimming, catching frogs, climbing trees and running with our boxers, Brandy and Jon Jon.
Preparing and eating this meal takes me back to those long summer days.
The smoke
from the cedar planks echos the scent of Grandpa's smoker and the fish.....well that's a given.
Grilled Cedar Plank Rainbow Trout
Serves 4
1 untreated cedar plank
4 (6-8ounce) rainbow trout fillets
1 lemon
sea salt & freshly ground black pepper
Soak the cedar plank in water for at least one hour prior to grilling.
Preheat the grill to Medium High.
Place the cedar plank on the grill for 1-2 minutes per side until you begin to hear a crackle and pop.
Season the trout with sea salt and pepper, place on the prepared plank and close the grill lid. Let cook until fillets are opaque and cooked through, about 5-8 minutes. Squeeze the lemon over the fish and serve on the plank.
As a child I wasn't much of a fish fan, Rainbow Trout was the only fish that I seemed to truly enjoy; the fresh and delicate flavor, not too "fishy," perfect for kids. Growing up, we spent summers on Lake Sheridan, in British Columbia, at Grandpa's cabin. Fishing, swimming, catching frogs, climbing trees and running with our boxers, Brandy and Jon Jon.
Preparing and eating this meal takes me back to those long summer days.
The smoke
from the cedar planks echos the scent of Grandpa's smoker and the fish.....well that's a given.
Grilled Cedar Plank Rainbow Trout
Serves 4
1 untreated cedar plank
4 (6-8ounce) rainbow trout fillets
1 lemon
sea salt & freshly ground black pepper
Soak the cedar plank in water for at least one hour prior to grilling.
Preheat the grill to Medium High.
Place the cedar plank on the grill for 1-2 minutes per side until you begin to hear a crackle and pop.
Season the trout with sea salt and pepper, place on the prepared plank and close the grill lid. Let cook until fillets are opaque and cooked through, about 5-8 minutes. Squeeze the lemon over the fish and serve on the plank.
June 2, 2009
Veggie Kabobs
Grilling season is upon us! Here is a lovely way to get anyone to eat their share of veggies. Load up your skewers with all your favorite veggies. Here I use mushrooms, super firm tofu, bell peppers, red onions & lemons. Summer squash, eggplant & asparagus would be delicious too.Marinate in a little lemon extra virgin olive oil (lemon zest and a fruity evoo), sea salt, & smashed garlic (a garlic press works great!) from 20 minutes (room temperature) to overnight (covered in the fridge). Soak bamboo skewers for at least 10 minutes in a water bath (this prevents them from burning into charcoal bits). Preheat the grill to medium-low heat. Load up the skewers with your favorite kabob veggies. Grill until dark golden on each side, about 5 minutes per side.
Serve with Muhammara, Hummus, Basil Pesto, Olive Tapanade or any of your favorite dips.
May 31, 2009
July 22, 2008
Summer Soups
I love soup! During the Summer there's no shortage of fresh veggies and this is the time of year that eating your soup cold is welcome.Veggie stocks are a simple 30 minute step, rather than the house warming 3 PLUS hours for meat stocks. In some cases like my Gazpacho, freshly juiced tomatoes and a drop or two of sherry vinegar with a splash of water creates the base, no need for even turning on the stove.
As I wrote about in a past posting, I've been testing recipes from Dana Slatkin's The Summertime Anytime Cookbook, this is where I found this creamy bite of summer on a spoon, Chilled Avocado-Corn Soup with Cilantro Oil. Another one of my favorite resources is (but of course!) bon appetit magazine, this August issue is brimming with Summer recipes. Dorie Greenspan shares a recipe for Summer Corn Soup from the kitchen of her summer house on Connecticut's shoreline, no stock here, simply whole milk.
So enjoy this trio of Summer Soups. Turn off the stove and get used to using that blender!
July 19, 2008
July 6, 2008
July 5, 2008
Watermelon Popsicle Bouquet
Refreshing Watermelon Pops will keep you cool on a summer day. Simply puree watermelon in a blender. Strain using a medium sieve. If the melon is sweet enough for your taste then pour into a popsicle mold, add a few mint leaves and pop in the freezer for a few hours. If they are not as sweet as you like, then sweeten with agave, honey or a mint-infused simple syrup.
For simple syrup bring 1 cup water and 1 cup sugar to a boil until the sugar dissolves. For the mint infusion place a half bunch of mint into the hot syrup, cover the pan, turn off the heat and let steep for 30 minutes.
July 4, 2008
June 27, 2008
Summertime Anytime
The most recent addition to my cookbook collection is Dana Slatkin's cheery filled Summertime Anytime Cookbook. Slatkin is the co-owner of Shutters on the Beach located in Santa Monica. I've never been, but from the photos it looks like the perfect taste of the seashore.
She groups her recipes into charming categories, Sunny Days, Cloudy Days, Balmy Nights, Stormy Nights and Misty Mornings. I've tested out her Cucumber Gazpacho from Sunny Days and the brilliant Shutters Vegetarian Burger from Cloudy Days. (Mom I think even you will like your veggies this way!)
I still have yet to try her Pomegranate Mojito and Chilled Avocado-Corn Soup with Cilantro Oil, oh and Iced Nougat with Honey & Figs. She beautifully captures the ingredients of Summer in her stunning beach cookbook.
She groups her recipes into charming categories, Sunny Days, Cloudy Days, Balmy Nights, Stormy Nights and Misty Mornings. I've tested out her Cucumber Gazpacho from Sunny Days and the brilliant Shutters Vegetarian Burger from Cloudy Days. (Mom I think even you will like your veggies this way!)
I still have yet to try her Pomegranate Mojito and Chilled Avocado-Corn Soup with Cilantro Oil, oh and Iced Nougat with Honey & Figs. She beautifully captures the ingredients of Summer in her stunning beach cookbook.
June 19, 2008
Popsicles All Grown-up
Popsicles playfully pair with a sunny day. Especially when it's 106 degrees outside!
If you're yearning for something cold, a tad bit sweet & bursting with antioxidants. Try my acai berry pops, no artificial coloring here and packed full of beneficial bacteria. A refreshing alternative to those neon, sugar plumped pops leering at us through the foggy freezer doors at the grocery store.
Acai (ah-sigh-ee) is grown in the Amazon rainforest. An indigo stonefruit that grows in clusters on the Acai Palm. It tastes of rich berries flecked with hints of cocoa.
This berry packs quite a bit of superpower. Chock full of antioxidants with 10-30 times the anthocyanins of red wine. Also, bursting with healthy doses of Omega 6 & 9.
I prefer to use Sambazon's frozen acai puree since they practice sustainable agriculture and they've created a supply chain that benefits thousands of local families. You can find acai puree in the freezer section at most natural foods stores.
