summer dinner Archives - 2 Sisters 2 Cities

Posted by 2 Sisters 2 Cities on August 16, 2012

I’ve hit the point of summer where I don’t really want a huge meal for dinner each night. While I was perusing the August issue of Cooking Light, I came across this recipe that sounded really interesting- Corn Pancakes with Smoked Salmon and Lemon-Chive Cream. We ended up getting a ton of corn in our CSA last weekend so the timing worked out well to make it this week.

I loved the combination of flavors- the savory corn pancakes melded perfectly with the smoked salmon and the light sour cream topping was the perfect touch to top it off with. Baby T also enjoyed the corn pancakes (although I did not give him any of the smoked salmon- I did a little research online and the results were a bit iffy if it’s ok for toddlers.) I actually made this recipe in the early afternoon and stored each individual pancake in layers of wax paper and the smoked salmon and cream in separate containers. Then, at dinner, I reheated the pancakes in the microwave in 30 second intervals and then topped it with the slices of salmon and a dollop of sour cream. While we had these for dinner, it would also work out great for a light lunch or a party appetizer.

Corn Pancakes with Smoked Salmon and Lemon-Chive Cream

Author: m

Recipe type: Appetizer or Entree

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 3-6

Ingredients

¼ cup light sour cream
2 tablespoons chopped fresh chives, plus extra for garnish
½ teaspoon grated fresh lemon rind
½ cup all-purpose flour
½ cup yellow cornmeal
1 teaspoon sugar
¼ teaspoon baking soda
¼ teaspoon kosher salt
⅛ teaspoon ground red pepper
1¼ cups fresh corn kernels, divided (about 3 ears)
⅔ cup low-fat buttermilk
3 tablespoons butter, melted
1 egg
12 thin slices cold-smoked salmon (4 ounces)

Instructions

Combine first sour cream, chopped chives, and grated lemon rind in a small bowl and refrigerate.
Combine flour, cornmeal, sugar, baking soda, salt, and ground red pepper in a medium bowl. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until pureed. Add pureed corn mixture to flour mixture, stirring until combined. Fold in remaining ¼ cup corn.
Spray a nonstick pan with cooking spray and place over medium heat. Pour about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. For an appetizer serving: arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream. Double or triple serving size for an entree size.

Source: Slightly adapted from Cooking Light, August 2012

Posted by 2 Sisters 2 Cities on June 8, 2011

I went to the Southie farmers’ market for the first time that I have lived here for the past 5 years. It occurs from 12-6 every Monday, but in the past I had always worked during these hours. I picked up some additional plants for my porch, and also bought some asparagus and fresh eggs.

When I got home, I realized I had enough ingredients to make a whole meal out of my farmer’s market purchases…Bacon Asparagus Quiche! I love to make a whole meal our of my farmers’ market finds.

Ingredients:
-1 pie shell (I used a frozen one)
-1 bunch asparagus
-1 tablespoon olive oil
-6 pieces of bacon
-6-8 eggs (I used 8 as the fresh ones were on the small side)
-thyme (dried or fresh)
-1 and 1/2 cups milk and/or half & half (I used a 50/50 combo, but use any combination you prefer)
-shredded cheese (I just used a cheddar and monterrey jack mix I had from a previous recipe)
-salt and pepper

Preheat oven to 425 degrees F. Cover the pie shell (in a pie pan) with foil. Lay the bacon on a baking sheet covered with parchment paper. Bake both in the oven for 12 minutes or until done.

Meanwhile, wash and slice up the asparagus in 1-2 inch pieces. Heat a small skillet to medium and add olive oil. Add asparagus and saute 6-8 minutes. Add a small dash of thyme and cook for 1-2 more minutes.

Combine the eggs, milk/half & half combination, and shredded cheese in a large mixing bowl. Once the asparagus is done cooking and has cooled for a bit, add the asparagus to the egg mixture. In addition, once the bacon has cooled, break it up into small pieces and add it to the egg mixture. Add salt and pepper to taste.

Lower the heat on the oven to 325 degrees F. Put the pie shell on a baking sheet. Pour the egg mixture into the pie shell (I originally put a little too much milk in the recipe at first so it overflowed, as seen in the picture below…recipe above adjusted for this!) Cook for 30-40 minutes, or until set. Let the quiche cool slightly before eating.

This recipe would be delicious with a mixed greens salad and a light dressing and a nice glass of white wine!

-m

Posted by Keelin Hollenbeck on July 21, 2010

Once again, I decided to try a recipe out from my new August Cooking Light. Tonight, I made Quinoa with Roasted Garlic, Tomatoes, and Spinach. This is a side dish but my roommate and I doubled the recipe and made it for 2 meals. I have never cooked with quinoa and I didn’t even know where to find it in the grocery store (which is rare because I know everything in my grocery store). I had to call my mom to ask her where she would find her quinoa. Apparently I was pronouncing it wrong (pronounced KEEN-Wah.) I eventually found it in the organic sections (where would we be without super moms!)

Roasting the garlic is pretty easy- just peel some of the papery skin off and then cut it half (so you are basically cutting every piece of garlic in half.) Next, wrap it in aluminum foil and bake for an hour at 350 degrees. The recipe it pretty simple and besides the hour it takes the roast the garlic, it is pretty quick. It was so good that I ate my serving for tomorrows lunch! Oops!

I used an onion instead of shallots because I already had one, and the garlic bunch in the picture is not a whole one because the whole one is in the oven during this picture. I also used Pecorino Romano cheese instead of parm because I like it better.

Enjoy!

-K

Posted by Keelin Hollenbeck on July 19, 2010

Tonight, my roommate and I made a recipe from the new August Cooking Light. While in a rush to the grocery store I looked at the Cooking Light and picked out the recipe Whole-Wheat Pasta with Edamame, Arugula, and Herbs. It was pretty easy to make- just a lot of herb chopping (basil, parsley, and thyme.)

Start boiling the pasta water before doing anything else and cut up everything else in the meanwhile. The edamame only takes about 3-4 minutes to heat up. Make sure you read the whole recipe on the link before you start making it! The recipe makes 4 pretty large portions so we got dinner and lunch for tomorrow out of it.

Enjoy!

-k

Posted by Meaghan Barry on June 12, 2010

Photo courtesy of msandman via the flickr creative commons license

Last Friday afternoon, we decided to invite some friends over for dinner that evening. I had no meal plan for the night for even Husband M and I, so I had to quickly figure out what I was going to serve our group. Fortunately, the Copley Square Farmer’s Market was open so I decided to hit it up to see what I could think of.

For appetizers, I visited the Crystal Brooks goat cheese stand and picked up a tub of their mediterranean goat cheese. For dinner, I thought out best option would be BLTs. I picked up a pack of smoked bacon from Stillman’s Turkey Farm, some first-of-the-season tomatoes from the Stillman’s farm stand, and two types of bread from Breadsong Bakery (Rustic Italian and Sourdough). I already had lettuce at home from our Boston Organics delivery. As an alternative to mayo, I like to use step 1 of this recipe for Cooking Light for the spread (I used the sage from my herb garden…my first harvest of the year!):

Mayo/Mustard Shallot & Sage Spread

I cut up the tomatoes and washed the lettuce and put them all out on one plate. I cooked the bacon in the oven on a baking sheet at 400 degrees (approx 15-2o minutes depending on your oven). I then used the broiler to toast the bread on baking sheets right before we sat down to dinner. It was a great meal to serve to guests as I could get the majority of things taken care of ahead of time (washing the lettuce, washing and cutting the tomatoes, cooking the bacon, slicing the bread, and making the spread). I was able to enjoy the time on our roof deck watching the sunset. (Pictures of our revitalized deck coming soon…I just need a sunny weekend day to take the pics and for Husband M to make a few planter moves).

For dessert, I decided to go with my all-time favorite- strawberry shortcake. I picked up 4 pints of local strawberries from the market (I can’t remember which stand I ended up going to, but there are 4-5 stands which carry them this time of year). I had some leftover buttermilk from another dinner, so I used the recipe on the side of the carton to make buttermilk biscuits. Husband M picked up some heavy cream from the grocery store on his walk home from the bus stop (as well as a can of ReddiWip for himself…nasty!) Before our guests got here I made the biscuits and washed & cut up the strawberries. I then mixed the strawberries with a half of cup of sugar…it looks like a lot, but it tastes so good and they become really juicy after they sit in it for about an hour (or longer if possible). Right before I served the dessert, I mixed the heavy cream up with the KitchenAid to make whipped cream. The process goes a little bit faster if you put the mixing bowl and whisk attachment in the fridge for 30-60 minutes to get them nice and cold.

I really love the idea of skipping the grocery store and doing all my shopping at the farmers’ market. Not only does everything taste better, but I like to support local farmers and their awesome products. I have been going to the same market for a few years now (and grew up going to farmers markets in the upstate NY area), but it seems like it is more popular than ever. It would definitely be an interesting stat to see if farmers’ market volume have picked up at all within the past few years due to the green/local/organic movements. Granted, I did have to use some items that I had previously purchased at the grocery store and had to pick up one item that day, but I would really like to purchase as many things as possible going to the farmers market this summer.

What meals have you prepared using solely the market? Have farmers markets in your area become more popular recently?

-m