At the Break of Day

          Grilled Steak, Heirloom Tomatoes & Shaved Parmesan Atop a Bed of Greens

I have a natural curiosity about things, especially when it comes to food. One of my favorite questions to ask friends is, 'If I could cook you only one dish, what would that be?'. Last week I asked this question  to one of my dearest friends, and the response is what inspired this post. I could not resist the idea of creating a dish that invokes such ease and comfort as that of an unforgettable friendship. The recipe contains only the ingredients listed in the title, feel free to add a salad dressing of olive oil and vinegar if desired, but otherwise it tastes fantastic without.

Grilled Steak, Heirloom Tomatoes & Shaved Parmesan Recipe

Makes: 3 servings
Prep Time: 5 minutes
Cook Time: 10 minutes

Quality steak of choice: I used a ribeye, but can use flank or sirloin
Mixed greens, Arugula and Romaine
2 Medium - Large Heirloom Tomatoes, Sliced Thin
1 Parmesan Block, Shaved to Desired Amount
Salt & Pepper

Sprinkle the steak with salt and pepper on both sides. Heat the grill to a high heat and sear the steak for 2-3 minutes on each side for medium rare. Remove steak from the grill and let sit for 10 minutes.

Mix together all greens and place on large serving platter. Placed sliced tomatoes on top.

Once steak has been sitting, slice thin and place on top of the tomatoes. Top with shaved parmesan.

Serve. 

Summer Standout

Peach and Almond Galette

In Greensboro, I know it is summer when I travel to the post office and there he is, my savior, selling the most gorgeous peaches and tomatoes of the season. As frequent in the South, even with the new craze of farmer's markets, my local farmer parks his ancient pick up truck in front of the post office and sells the produce out of the back. I knew I wanted to use the peaches and create a simple, flavorful summer dessert.  I decided to really highlight the local peaches and only use almonds, brown sugar, lemon and honey as the other ingredients. Works amazingly with a side of homemade ice-cream. Welcome summer with a bang, find produce that inspires you. 

Peach and Almond Galette Recipe

Makes: 6 servings

Prep Time: 5 minutes

Cook Time: 30 - 40 minutes

1 thawed puff pastry sheet

4 peaches, pitted and sliced

1 cup sliced almonds

2 egg yolks, save whites for the egg wash

1/4 cup dark brown sugar

Zest of 1 lemon

Honey

Pinch of sugar

Preheat oven to 375 degrees.

In a food processor, combine almond, egg yolks, dark brown sugar and lemon zest. Pulse until finely ground. 

Line a baking sheet with parchment paper. Roll out the puff pastry sheet onto the baking sheet. Spoon the almond mixture into the center of the pastry. Leave a 3"gap on each side of the pastry. Arrange sliced peaches in a layered way on top of the almond mixture. 

Fold the sides of the puff pastry over the peaches.  Sprinkle edges of puff pastry with sugar.

Cook galette for 30 - 40 minutes until golden brown. Remove and drizzle honey over the peaches. Serve.

Lemon Sunshine

Tartine Bakery Lemon Cream

As a lover of all things food,  I have always been in love with Tartine Bakery and what renowned chef Chad Robertson has done, not only with Tartine, but with bread in general. He is a master baker. Tartine is located in the Mission District of San Francisco and has a line down the street every weekend of customers dying to taste their French pastries and perfectly baked artisan breads. I was inspired this week by the weather and when there is sunny weather, I immediately think of lemons. Tartine makes this incredible lemon cream that I swear is one of the most beautiful things I have ever tasted. You can serve it with warm scones or use it as a tart filling with a simple gingersnap crust or if you are brave enough, eat it as pudding (there is no shame).

                Tartine Bakery: San Francisco, CA

Tartine Bakery Lemon Cream Recipe
Makes: 2 1/2 cups
Prep Time: 3 minutes
Cook Time: 10 minutes

1/2 cup plus 2 tablespoons fresh lemon juice (Meyer or other)
3 large organic eggs
1 large organic egg yolk
3/4 cup granulated sugar
Pinch of salt
1 cup unsalted butter (16 tablespoons), sliced into 1 tablespoon pieces

In a small saucepan, pour water about 2 inches deep into the pan. Place over medium heat and bring to a simmer.

Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick. Do not stop whisking or the eggs will be ruined by the sugar. This will take 10 to 12 minutes. Should thicken enough to where you leave a trail in it with your whisk.

Remove the bowl from the saucepan. Set aside to let it cool. Stir occasionally to release the heat.

When the cream has cooled, pour into a blender. Add 1 tablespoon of butter at a time, blending completely until each piece incorporated. The cream will start to turn a gorgeous pale yellow.

Use immediately, or store in an air tight container until ready to serve. Holds for up to 5 days.

Late Spring Lunch

Leek Confit, Feta and Fresh Thyme Tart

Today I planted my first herbs in my late spring garden. The thyme was so beautiful and fragrant that I was inspired to make a dish with thyme in it. And what goes better with thyme than goat cheese. Rachel Ray and Bon Appetit had featured a goat cheese and leek tart this month and I thought this was a perfect dish for my newly acquired thyme. In addition, the technique for cooking the leeks is extremely simple but offers up a gourmet flavor. Serve this tart with a crisp arugula or romaine salad.

Leek Confit, Feta and Fresh Thyme Tart Recipe (Inspired by Rachel Ray and Bon Appetit)

Makes: 3 - 4 lunch servings

Prep Time: 20 minutes (plus chilling of crust)

Cook Time: 1 hr. 5 min.

Crust

1 cup all-purpose flour

5 tablespoons unsalted butter, chilled and cubed

1/4 teaspoon salt

3 tablespoons ice water

In a food processor, pulse the flour, butter and salt together until crumbly. Add ice water by the tablespoon, and run food processor until dough comes together in a ball. Remove dough ball from food processor and knead twice. Form dough ball into a disk and wrap in plastic wrap. Refrigerate for 1 hour.

Remove dough from refrigerator, roll out until 1/8" thick. Transfer to a 9" tart pan. Trim the overhang to 1/2"; crimp the edges. Refrigerate for 30 minutes. 

Preheat oven to 375. 

Remove the tart shell and prick lightly with a fork all over the tart. Line inside of the tart with tin foil and pour pie weights or beans into the center. Blind bake for 20 minutes on the center rack. Remove weights and foil, bake 10 more minutes. Remove and let cool. 

Leek Confit

2 tablespoons unsalted butter

1 lb. leeks, white and light green parts only, halved lengthwise and sliced crosswise 1/8" thick

1/2 tablespoon water

pinch of salt

Melt butter over medium-low heat, add leeks. Stir to combine. Add water and salt. Cover pot and reduce heat to low. Cook covered for 25 minutes, stirring occasionally. Uncover and cook for 3 minutes for water to evaporate. Set aside.

Tart Filling

4 ounce feta cheese, crumbled

3/4 cup heavy cream

2 eggs, beaten

1/4 teaspoon pepper

pinch of nutmeg

3/4 teaspoon fresh thyme, leaves only 

Preheat oven to 375 (unless you left the oven on after baking tart shell).

Mix all tart filling ingredients to combine. Add leek confit. Pour mixture into the tart shell. Bake for 20 minutes on the center rack. Remove and transfer the rack to a top rack. Bake for 15 minutes longer until set. Remove and cool for 10 minutes before serving.

No Fuss Appetizer (or Snack)

Goat Cheese, Fig Jam, Prosciutto and Rosemary Crostini

Looking for a quick appetizer to serve your dinner guests that does not require a lot of time to prepare? This is the perfect crostini that not only requires less than 10 minutes to prepare from start to finish, but the combination of ingredients that will wow your guests. The layers of depth of this crostini is incredible; you have the creaminess of the goat cheese, sweetness of the goat cheese, light saltiness of the Prosciutto and earthiness of the rosemary. And to top off the flavor, the presentation of the crostini is so beautiful.

Goat Cheese, Fig Jam, Prosciutto and Rosemary Crostini Recipe

Makes: 1 

Prep Time: 5 minutes

Cook Time: 5 minutes

1 teaspoon of goat cheese

1 teaspoon fig jam

1 sliver of Prosciutto

2 rosemary leaves, minced

1 slice of a baguette

olive oil

* add more of everything if desired

Preheat oven to broil.

Drizzle sliced baguette with olive oil. Toast under broiler until slightly golden. Remove.

Spread goat cheese on warm baguette slice. Top with fig jam, then prosciutto. Sprinkle minced rosemary on top.

Serve.

The Ultimate Breakfast Sandwich

Egg, Goat Cheese, Roasted Red Pepper and Arugula Sandwich

This morning I woke up at 7:00 am and decided to do some spring cleaning. Following three hours of cleaning everything from windows to the tops of cabinets, I was starving. I decided to utilize eggs to solve my hunger issue. But I could not just make eggs, I wanted something with more depth. I decided to add goat cheese, thyme, roasted red peppers and arugula to the eggs, along with the last english muffin in my pantry, to create the ultimate breakfast sandwich (add crispy bacon or Proscuitto for those meat lovers). The eggs are made really special by adding lemon zest and fresh thyme. Enjoy this stacked masterpiece!

Egg, Goat Cheese, Roasted Red Pepper and Arugula Sandwich Recipe

Makes: 1 Sandwich

Prep Time: 5 minutes

Cook Time: 5-8 minutes

1 English Muffin

1 Organic Brown Egg

1 Teaspoon Heavy Cream

1 ounce Goat Cheese, crumbled

1 Sprig of Fresh Thyme Leaves, minced

Pinch of Lemon Zest

1/4 Roasted Red Pepper, sliced

Palmful of Arugula

Olive Oil 

Salt

Pepper

Preheat oven to broil. 

Drizzle olive oil on each side of the English Muffin. Broil until a beautiful golden brown. Remove and set aside.

Heat a small non-stick skillet over low heat. 

In a small bowl whisk 1 egg, heavy cream (key to making the eggs fluffy), thyme, lemon zest, salt and pepper. Once combined, add crumbled goat cheese.

Pour egg mixture into skillet. Cook on low, turning eggs occasionally until they are the perfect texture. Remove and stack on the bottom of the toasted English Muffin. Sprinkle with salt and pepper to taste.

Place roasted red pepper slices on top of the eggs and then the arugula to top it off. You can eat it open face or topped with the other half of the English Muffin.

Sunday Supper

Buffalo Mozzarella, Parmigiano-Reggiano & Fresh Basil Pizza

On a typical Sunday night, you can find me with a glass of wine in hand making pizza. The dough I prepare can be made in under 2 hours, which true Italians would snub. The sauce is the tomato sauce is a recipe I posted on an earlier date. And I love using an Alabama favorite in Belle Chevre (http://www.bellechevre.com/index.php) for the yummy Buffalo mozzarella and a fresh shaved Parmigiano-Reggiano to top.  It is a perfect Sunday dinner for 2 (or in my case dinner for 1) served with a super simple salad. 

Buffalo Mozzarella, Parmigiano-Reggiano & Fresh Basil Pizza Recipe

Makes: 1 Small Thin Crust Pizza

Prep Time: 1.5 hours (1 hour is the dough proofing)

Cook Time: 10 - 12 minutes

Tomato Sauce (see previous post 'Back to Basics')

Pizza Crust (inspired by Smitten Kitchen)

1 1/2 cups of all-purpose flour

1 teaspoon salt

3/4 teaspoon active dry yeast

1/2 cup lukewarm water (may need a little less or little more)

1 tablespoon olive oil

1/4 teaspoon dried basil

Mix all dry ingredients (flour, salt, yeast and basil) in large bowl. Pour in food processor add olive oil, pulse a few times. Slowly pour in water until dough begins to form a ball. Too much water will make the dough too sticky, too little and it will be too dry. Watch it closely.

Place dough ball into lightly oiled bowl and let sit for 1 hour in a warm spot until the dough has doubled in size. Once doubled, place dough on lightly floured surface. Press air out and roll into a good looking ball. Place back into oiled bowl and let sit for 20 minutes. 

Cooking Instructions

Preheat oven to its highest setting.

Sprinkle cornmeal on pizza stone and roll dough out into a circle or rectangle depending on your stone's shape.

Top with tomato sauce and fresh basil leaves. Top with mozzarella and shaved Parmigiano-Reggiano.

Cook for 10 - 12 minutes until the crust is bubbly and crisp. Slice and serve. 

Not a Root Vegetable

Herb Butter Hasselback Potato

P-O-T-A-T-O oh how I love thee, let me count the ways. In my opinion, potatoes are the most versitile vegetable around. However, it can be the most bland vegetable if not properly seasoning or cooked using the right method. One could easily make Hasselback potatoes using russets, but I prefer Yukon golds for this recipe. I create a compound herb butter with fresh rosemary, chives, parsley, lemon zest and Parmigiano-Reggiano to place in between each small space of the sliced potato. It adds incredible internal flavor. When ready to serve add a dollop of sour cream and a sprinkling of fresh chives for garnish, and you have yourself one heck of a potato. Goes great with a nice arugula salad or as a side to a fantastic steak. However you serve it, these potatoes are sure to be a hit. 

Herb Butter Hasselback Potato Recipe 

Makes: 4 

Prep Time: 15 minutes

Cook Time: 45 minutes

4 ounces salted butter, room temperature 

1 teaspoon fresh thyme, minced

1 teaspoon fresh rosemary, minced

2 teaspoons lemon zest

1 teaspoon garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon Parmigiano-Reggiano

4 Yukon Golds, scrubbed

Fresh chives, minced (garnish)

Sour Cream (garnish)

Preheat oven to 375 degrees. 

Combine butter, thyme, rosemary, lemon zest, garlic, sea salt, pepper and Parmigiano-Reggiano. Mix to combine. Form compound butter into a log, wrap in plastic wrap and refrigerate until ready to use. 

Place each potato in a large spoon, with a sharp knife slice potatoes every 1/4" making sure not cut all the way through. The spoon typically prevents from cutting through, but be cautious regardless. Take a small slice of compound butter and place between each slice of the potato. Any remaining butter should be rubbed on the outside of the potato before cooking. Place potatoes on baking sheet and cook for 30  minutes. At the 30 minute mark, drizzle with olive oil and cover with aluminum foil. Cook for another 15 minutes. 

Remove from oven, let cool for a few minutes. Sprinkle with sea salt, dollop of sour cream and minced fresh chives. 

The Simple Things in Life

Roasted Asparagus

Alright I have a confession to make, I am obsessed with asparagus. My favorite way to cook asparagus is to roast it, getting those green stalks good and crispy. Medium sized asparagus works best for roasting as it shrinks while roasting. Works great as a side dish to pork tenderloin, roasted chicken and even in a nice pasta dish. Or, as I eat them...alone. No hollandaise necessary, as some of the best dishes utilize the simplest ingredients.

Roasted Asparagus Recipe

Serves: 4
Prep Time: 3 minutes
Cook Time: 25 minutes

1 pound asparagus, medium
Garlic Salt
Kosher salt
Fresh ground pepper
Good olive oil

Preheat oven to 375 degrees.

Break off the tough ends of the asparagus. Place asparagus evenly on a baking sheet. Drizzle with olive oil and roll around to make sure all of the asparagus is covered. Sprinkle asparagus liberally with salt and pepper. Sprinkle the garlic salt only on the tips of the asparagus (this is the key to perfection).

Cook for 25 minutes until asparagus is crispy. Serve immediately.

Winter, Please Enter

Roasted Butternut Squash Soup

Butternut squash is the perfect vegetable to help us finish up the fall season and enter us into the cold of winter. What better way to warm up than with a simple, rich soup. I am not a fan of 'brothy' soups; therefore, I tend to steer toward the potato and creamy soup family. To give this creamy soup a boost, I roasted the butternut squash. This technique allows for more of the squash's flavor to be released, which gives the soup more depth. The garnish of fresh sage and crumbled blue cheese puts it over the top! So cuddle up with a great book, soft blanket and enjoy this glorious soup.

Roasted Butternut Squash Soup

Serves: 4
Prep Time: 15 min.
Cook Time: 1 hr. 30 min.

1 large butternut squash ( 2 lb.)
1 1/2 tablespoons unsalted butter
1 yellow onion, chopped
3 cups vegetable stock
1/2 teaspoon red chili flakes
8 fresh sage leaves, 4 shredded and 4 for garnish
2 teaspoons salt (add more if needed)
1 teaspoon pepper
ground nutmeg to taste
Blue cheese or Goat Cheese crumbled, garnish


Preheat oven to 400 degrees

Prick butternut squash with knife in numerous places. Place whole squash on baking sheet and roast until the squash becomes soft, about 1 hour. Remove and let cool. Cut in half, remove and discard seeds. Scoop out flesh from skin of squash and place into a bowl. Set aside.

In a large saucepan over low heat, melt the butter. Add the onions, red pepper flakes and half of the sage. Cook onions until translucent, approximately 10 minutes. Add the vegetable stock and squash. Mix to combine. Raise heat and bring to a boil. Reduce heat and simmer for 5 minutes to combine flavors. Remove from heat. Add salt, pepper and nutmeg. Stir to combine.

Puree soup in a food processor or blender. Pour mixture back into large saucepan and reheat over medium-low heat.

Serve in soup bowls. Garnish with blue or goat cheese crumbles with fresh sage leaf. Serve immediately.

As Ina would say 'Back to Basics'

Basic Tomato Sauce

I realize that it is much easier to buy tomato sauce than making it yourself, but I promise this sauce will make you never want to buy tomato sauce from the store again. The reason this sauce is special is because it has a hidden gem, the carrot. One would not think a carrot could make such a difference, and to be honest I am not the biggest fan of carrots, but once the sauce is finished cooking you would never know carrot was ever an ingredient. I know its easier to buy and have the tomato sauce on hand whenever you need a simple weeknight dinner, but if you make a generous amount of this basic tomato sauce you will have so much frozen sauce that you will always have it on hand. The freshness of the ingredients and ease of producing will make this sauce a staple in your household.

Basic Tomato Sauce Recipe

Makes: 1 large mason jar *you can double or triple depending on how many guests or how much you want to reserve

Prep Time: 5 minutes

Cook Time: 30 minutes

1 28-ounce can San Marzano crushed or whole tomatoes (http://www.labriolaitalianmarkets.com/)

3 fresh garlic cloves, finely minced or crushed

1 large spanish onion, diced

1 small carrot, peeled and grated 

2 1/2 tablespoons extra-virgin olive oil

1/2 cup fresh basil, finely chopped

1/8 cup fresh italian parsley, finely chopped

1/8 teaspoon red chili flakes

1 tablespoon tomato paste

Salt and Pepper to taste

In a dutch oven or large saucepan, heat olive oil over medium heat. Add onions and garlic cook until onions are transparent. Add grated carrot and cook for another 5 minutes, until carrot is soft. Add crushed tomatoes and red chili flakes, stir to combine. Bring sauce up to a boil, reduce to simmer and simmer sauce for 30 minutes. 

Remove from heat and add basil, parsley, tomato paste, salt and pepper to taste. Combine well until paste becomes a part of the sauce. 

Can be served immediately, but to reserve let cool and store in jars or freeze in Ziploc bags. 

When in Rome...

Pasta e Ceci

Pasta e Ceci is a Roman classic, traditionally served on Fridays before the baccala (salt cod). Pasta e Ceci is a rustic soup with complex textures that combines chickpeas, tubetti from southern Italy and fried rosemary. I am actually not a huge soup fan, but this dish is more of a hearty pasta. Served with a meaty baguette and shaved parmesan, Pasta e Ceci is sure to become a lunch or dinner favorite. 

Pasta e Ceci Recipe

Inspired by Williams-Sonoma Recipe

Serves: 6

Prep Time: 10 minutes

Cook Time: 1 hour

3 tablespoons + 1/2 cup extra-virgin olive oil

2 carrots, finely diced

1 large yellow onion, finely diced

2 cloves garlic, minced

1/3 cup tomato, diced

1 can chickpeas

6 cups water or stock

2 fresh thyme sprigs
1/8 teaspoon red pepper flakes

1/4 cup canola oil

1/2 pound tubetti pasta, cooked al dente and drained

Salt and pepper to taste

Parmesan, shaved (Garnish)

3 fresh rosemary sprigs, cut into 1" lengths (Garnish)

In dutch oven, heat 3 tablespoons olive oil over medium heat. Add carrots and onions, cook until soft. Add garlic and tomato, cook for 1 minute. Add water, red pepper flakes and thyme sprigs. Increase heat and bring to a boil. Reduce heat and simmer for 1 hour. Add chickpeas in the last 15 minutes of cooking.

In a small saucepan, fry rosemary in canola oil for 1 - 1 1/2 minutes until crispy. Remove to paper towel and salt.

Strain chickpea mixture from dutch oven into colander, discard thyme sprigs and reserve all cooking liquid. Place 2 cups of the mixture in a medium bowl, mash until smooth. Transfer mashed chickpea mixture back to dutch oven, add remaining chickpea mixture and 2-3 cup of cooking liquid. Bring to a simmer over medium heat. Add cooked pasta and 1/2 cup of olive oil, stir until combined. Season well with salt and pepper. Taste and add more salt & pepper as needed.

Ladle into serving bowls and top with fried rosemary and shaved parmesan. 

All Shapes and Sizes

Ode to Pie

I have hastily been taking photographs of PieLab pies for its new Grid Iron To-Go Pies which will have its official website page open on Monday to celebrate Alabama Tailgating. So, I leave you this Friday with Ode to Pie, a tribute to all of the lovely pies I have had the opportunity to photograph this week.

Lunch On-The-Fly

Spinach, Bacon and Feta Tart

This dish was inspired by my bore of eating the same old stuff for lunch everyday. Like most, I often do not have time to sit and have a nice hour lunch break. I wanted to develop a dish that I could eat through out the week either at my desk or on-the-go. Tarts are a perfect solution to my mundane, on-the-go lunches. And this one combines my love of cheese, spinach and bacon. But feel free to interchange any of this tart's ingredients with other cheeses, leafy greens or protein you enjoy. Let us no longer settle for a peanut-butter and jelly lunch, up the ante with this delicious tart. Add a nice side salad and you have yourself a simple, gourmet lunch. 

Spinach, Bacon and Feta Tart Recipe

Makes: 6-8 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

1 pie dough crust

200 grams baby spinach

6-8 bacon strips 

2 large eggs, beaten

2 tablespoons heavy cream

6 ounces feta cheese, crumbled

1/3 cup fresh Parmesan, grated

1 tablespoon fresh chives, finely chopped

1 onion, finely chopped

Salt and Pepper 

Preheat oven to 400 degrees.

In an greased tart/quiche pan, press crust dough into the pan. With a fork, poke a few light holes in to the bottom and sides of crust. Freeze for 10 minutes. Remove and cover top with foil, pour dried beans onto the top of foil until covered. Cook for 20 minutes. Remove and set aside. 

In a medium skillet, cook bacon until crispy. Remove and place on paper towels to drain. Pour half of the grease out of the skillet. Pour onions into skillet, cook until translucent. Set aside. 

Bring a large pot of salted water to a boil, add spinach and cook for 2 minutes. Drain, wring out and chop. 

To a medium bowl, add bacon, onions and spinach. Mix to combine. Add eggs, cream, feta, chives, 1/6 cup of Parmesan, and salt & pepper to taste. Combine. 

Remove foil and beans from the crust and pour egg mixture into crust. Top with remaining Parmesan. Cook for 20-25 minutes at 400 degrees until golden brown. 

The Squares Get a Boost

Lemon-Lavender Squares

I have a special place in my heart for lemon squares. On top of a mountain in Tennessee, lies the small college town of Sewanee. Within the Sewanee gates is a quaint dining place by the name of The Blue Chair. While in college at Sewanee, I frequently grabbed the best scrambled cheese eggs and a vanilla milkshake for breakfast. On my way out I would grab a few of their famed lemon squares to snack on later in the day. This recipe is a recreation of my beloved lemon squares with an added twist of dried lavender to the crust. As the smell of the baking crust filled my kitchen, it took me back to those wonderful Saturday Blue Chair breakfasts and the dear friends I shared them with.

Lavender-Lemon Square Recipe

Makes: 24 

Prep Time: 15 minutes

Cook Time: 35 minutes

Crust

3/4 cup unsalted butter, cubed

1/2 cup confectioner's sugar

2 cups all-purpose flour

1/2 cup almonds, ground

2 teaspoons dried lavender flowers

2 teaspoons lemon zest

Filling

1 cup of sugar

1/3 cup all-purpose flour

1/2 teaspoon baking soda

4 eggs

1/2 cup fresh lemon juice

1 teaspoon lemon zest

Preheat oven to 350 degrees. 

In a medium bowl, cream butter and confectioner's sugar. Add the flour, ground almonds, lavender and lemon zest. Beat until dough looks like crumbs. Press dough into an ungreased 13 x 9 baking dish. Bake for 15-20 minutes until edges are golden brown. 

For the filling, combine sugar, flour, baking soda, eggs and lemon juice in a medium bowl. Whisk until combined. Pour over warm crust. Bake for another 20-25 minutes until top is light golden brown. Remove and let cool. Cut squares and lightly dust with confectioner's sugar. 

Serve immediately or refrigerate. 

Sister Kate's Chicken and Biscuits

Southern Fried Chicken

My baby sister has always disliked cheese, butter and seafood. Last week she called me and said she loved the photos on my blog, but hated that I always included cheese and seafood in my posted dishes. I asked her if I could cook anything for her what would it be and she said, "Fried Chicken." I promised her that my next post would be fried chicken. In addition, her only other request was that I fried it in a skillet, because she did not own a fryer. I agreed to the challenge. When developing the recipe for fried chicken, the dish was missing something and I thought of course Kate loves biscuits. What is better than fried chicken and biscuits, not much in my book! With love to my sweet sister, who always inspires me.

Honey Biscuits

Southern Fried Chicken Recipe

Makes: 10 serving pieces

Prep Time: 30 minutes

Cook Time: 30 minutes

5 chicken drumsticks

5 chicken thighs

4 teaspoons kosher salt

2 teaspoons ground black pepper

1/2 teaspoon cayenne pepper

2 cups buttermilk

2 cups canola or peanut oil

2 cups all-purpose flour

1 teaspoon Tabasco Sauce

Rinse the chicken pieces with cold water, pat dry with paper towels. 

In a small bowl, combine 3 teaspoons salt, 1 teaspoon pepper and cayenne pepper. Rub well over all chicken pieces. Place chicken in a baking dish and cover with foil. Refrigerate for one hour. 

Remove and pour buttermilk over the chicken pieces until all pieces are covered. Add Tabasco Sauce and mix to combine. Cover again and refrigerate overnight. 

Heat oil in large skillet over medium-high heat at 375 degrees. 

In a medium bowl, combine flour, remaining 1 teaspoon salt and 1 teaspoon pepper. Toss to combine. Remove each piece of chicken from buttermilk and shake off extra liquid, dredge in flour and let sit on drying rack for 5-10 minutes. 

Preheat oven to 200 degrees and line baking sheet with paper towels. 

Fry chicken a few pieces at a time, do not crowd the skillet. Cook for 15 minutes. Turn after 7 minutes to ensure all sides are crispy. Remove chicken and place on paper towel cookie sheet. Put in oven to keep warm. Repeat. 

_________________________________________

Honey Biscuit Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes

2 cups of flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup of unsalted butter, cubed
2/3 cup of whole milk
Honey

Preheat oven to 425 degrees. Grease a cookie sheet.

In a large bowl, sift in flour, baking powder and salt. Cut in butter until the mixture resembles cornmeal. Mix in 2/3 cup of milk and combine well with hands. 

Place dough on floured service, roll out and cut into circles or drop dough in tablespoon sizes onto the cookie sheet. 

Cook for 15-18 minutes until golden brown. Remove and brush honey onto the top of the warm biscuits. Serve immediately. 

A Simple Side

Cucumber and Feta Salad

Before the weekend, wanted to enter a quick blog post for this Greek inspired side dish. I made this for an office party yesterday and it was a nice addition to the grilled hamburgers and hot dogs. So if you have a picnic, family reunion or do any outdoor grilling add this cucumber-feta salad to the menu. You can add fresh homegrown tomatoes, diced red onions or shredded carrots to up the texture factor if desired. However you prepare the dish, it is sure to be a hit! Have a great weekend!

Cucumber and Feta Salad

Makes: Enough for a Crowd

Prep Time: 15 minutes

Cook Time: None

5 medium cucumbers, diced 

5 ounces fresh feta, crumbled 

1 teaspoon rice vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1 lemon, juiced

2 scallions, finely chopped

Fresh cracked black pepper

In a large serving bowl, add cucumbers, feta, oregano, basil, vinegar, scallions and pepper. Toss to combine. Place in refrigerator until ready to serve, or serve immediately. 

If serving immediately, add olive oil and lemon juice. If not, add olive oil and toss when ready to serve. 

*Remember you can add tomatoes, olives, bell peppers, red onion, etc. to this salad and none of the above ingredients would have to change. 

The Great Escape

Shrimp Pasta in Lemon-Butter Sauce

I believe in Greensboro, Alabama today the temperature is 101 degrees with  54% humidity! When developing my recipe for this week's post I wanted to create a light pasta dish that takes no time at all to prepare, because lets face it we still deserve great food even though the weather is unbearable. Shrimp pasta always reminds me of Olive Garden, where they drench the pasta in a heavy Alfredo sauce (which do not get me wrong sometimes I love) and top with a few shrimp for good measure. I wanted to take that idea I have of what shrimp pasta is and put it in reverse in order to get it down to the bare bones which is shrimp and pasta. To build on the 'bare bones' I added quality ingredients in homegrown tomatoes and basil I pulled from my garden and sauteed lemon peel. This dish turned out to have an incredibly refreshing flavor that everyone is sure to appreciate in the summer heat. So lay back and enjoy this simple, no fuss pasta dish. 

*Great tip for faking homemade pasta (now if you make your own pasta more power to you, but I am one of the unfortunate ones who has tried and tried with no success): take a tip from Jamie Oliver by purchasing store-bought, high-quality lasagna noodles, boil them and cut each noodle into 2 or 3 large strips. Your guests will never know! 

Shrimp Pasta in Lemon-Butter Sauce Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes: 3 Main Dishes 

3 homegrown tomatoes, chopped 

2 lemons, 1 juiced and 2 peeled into thin strips

1 lb. lasagna noodles

1 tablespoon olive oil

3 tablespoons unsalted butter 

1 lb. shrimp, peeled and deveined 

Pinch of red chili flakes

Pepper

1 bunch of basil, chiffonade (garnish)

Shaved Parmesan (garnish)

Bring a large salted pot of water to boil, add lasagna noodles. Cook as directed. Make sure to separate through out the cooking process; they tend to want to stick together.

While noodles are boiling, bring a large saucepan up to medium heat. Add olive oil and butter. Once melted, reduce to medium-low and add lemon peel and pepper. Cook until peel is softened, about 4 minutes. Add shrimp, lemon juice and red pepper flakes. Cook until shrimp begins to slightly curl and turn pink, 3-4 minutes. 

Strain lasagna noodles and cut into strips. Add noodles and tomatoes to the shrimp pan. Carefully toss to combine. 

Serve pasta topped with basil and freshly shaved Parmesan. 

I know I have gotten behind on my posts, but I have excuses. Last week I was moving into my new abode called Rammed Earth (it is made of mud, that is right mud), and this week am in Salt Lake City for training until Saturday. While sitting in my hotel room, since I cannot be at home in my new dream of a kitchen, I wanted to post this incredible foodie site for all of you who are dying to work in the food industry. This site has food jobs in all prongs of the industry including policy, education, agriculture, and design. And even if you are not looking for a new career or to continue your current one, it is a great spot to research organizations that are focusing on food issues and creating innovative solutions. Who knows, maybe you will find something amazing. See you back in my kitchen next week, I promise! 

Check it out...http://www.goodfoodjobs.com/ 

Southern Caviar

Pimiento Cheese

In the 1900s during the Great Depression, the pimiento pepper grew in abundance in Southern states. The state of Georgia was even known as the 'Pimiento Capital of the World'. It was the abundance of the pimiento peppers that sealed the deal for pimiento cheese to become a Southern staple. The basic recipe is extremely inexpensive using only grated sharp cheddar, mayo and pimiento peppers, which is why it was so utilized during those tough Depression years. But now the spread is so popular that restaurants all over the country have come up with gourmet versions to put on burgers, use as fritters, in grits and stuff into a great summer tomato. They even serve pimiento cheese sandwiches wrapped in green wax paper at the Master's Golf Tournament in Augusta, GA each year. However you choose to serve your pimiento cheese, it is sure to be a crowd pleaser. 

Pimiento Cheese Recipe

Makes: A lot 

Prep Time: 15 Minutes

Cook Time: None

1 jalapeno, seeded and deveined
1 clove of garlic, peeled
8 ounces sharp cheddar, grated (I like Kraft Crackel Barrel)
8 ounces gouda, grated
1/2 cup mayonnaise
1/3 cup sour cream
1 small jar chopped pimientos (including liquid)
1/4 teaspoon Worcestershire

Splash of Tabasco Sauce
Juice of 1/2 a lemon
Fresh black pepper to taste

In a food processor, grate sharp cheddar and Gouda. Remove cheese from food processor and set aside.

Replace food processor grater with chopping blade, process the jalapeno and garlic until a paste. Once processed add mayo, sour cream, lemon juice, Worcestershire,Tabasco, both grated cheeses and pepper. Process until mixture begins to resemble a spread. May have to scrape down the sides to make sure everything is combined well. Toss in the pimientos and parsley. Pulse to combine.

Serve immediately or refrigerate for up to 3 days.