Wednesday, March 30, 2011

peaches and cream granita

Hello, Spring!
It's been a long time.

And what screams Spring more than a refreshing peach granita?
It might still be a bit chilly outside but this is the perfect finish to a nice, first-time-we've-used-the-grill kind of day.
Enjoy! :)

*Can you just take another look at those colors?? fresh and luscious!  Makes my mouth water...*

Peaches and Cream Granita
Serves 8ish.
3 1/2 cups peeled and chopped peaches (or frozen and thawed)
1/4 cup sugar 
1 cup heavy cream

Combine the peaches and sugar in the bowl of a food processor and puree. Transfer to a large bowl. Whip the cream in another bowl using an electric mixer until soft peaks form. Fold the cream into the peach puree, until there are no signs of cream. Pour the mixture into a storage container and freeze until firm, about 2 hours.  When ready to serve, scrape the mixture with a fork until crystals form.  Serve in a chilled, fancy glass and enjoy!

Saturday, March 26, 2011

roasted garlic lemon hummus

My new favorite hummus.
Hands down.
No need to say more.
Go try it.

Roasted Garlic Lemon Hummus
Makes about 3 cups.
2 cans chickpeas, drained and rinsed
1/2 cup water
1/4 cup tahini
1/2 cup fresh lemon juice
1 lemon, zested
2-3 tablespoons olive oil
1 whole head garlic, roasted
1 1/2 teaspoons ground cumin
Salt and freshly ground black pepper
Pita bread, to serve

In a food processor, blend all ingredients until very very smooth.  Transfer hummus to medium bowl. Cover and chill until ready to serve. Bring to room temperature before serving. Accompany with warm pita or pita chips. Enjoy!

Tuesday, March 22, 2011

apple fennel grapefruit salad

Ready to get in shape for swimsuit season??
Ya, me neither.

But, this will help with minimal effort.
That's the kind of workout that I like :)

Apple Fennel Grapefruit Salad
Serves 2.
1 fennel bulb
1 Granny Smith apple
1 ruby red grapefruit
Olive oil
Kosher salt and freshly ground black pepper

Chop off the green ends of the fennel, leaving only the bulb.

Remove the tough, outer layers of the bulb, leaving the tender insides.

Remove the tough core.

Slice thinly and put in a medium bowl.

Quarter the apple.

Remove the core.

Slice thinly and add to the bowl.

Supreme the grapefruit into the bowl.

Squeeze the "skeleton" of the grapefruit into the bowl.

Add a drizzle of olive oil and salt and pepper to taste.

Serve up and enjoy!!

Friday, March 18, 2011

lemon meringue pie

Springtime calls for spring-ish desserts!
I know that pie is usually reserved for Autumn but this lemon classic is all about the Spring.
And this version is much easier than the traditional one wants to really beat eggs over simmering water until the perfect thickness but not too long because they will curdle and yada yada....
This one is a one-bowl-wonder :)

Lemon Meringue Pie
Serves 8-10.
Taken from Paula Deen.
1 14-ounce can sweetened condensed milk 
1/2 cup fresh lemon juice 
1 teaspoon grated lemon zest 
3 egg yolks 
1 8-inch prebaked pie shell, homemade or store-bought
3 egg whites 
1/4 teaspoon cream of tartar 
1/4 cup sugar

In medium bowl, combine milk, lemon juice, and zest.  Blend in egg yolks and pour into cooled crust.

Preheat oven to 325*.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until you get stiff peaks. Spread over filling and seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown. Enjoy!

Monday, March 14, 2011

boggy creek farm trip!

I hate it when you are looking through old pictures and you come across a whole folder that you meant to do a whole blog on...
...and then forgot.

Last Spring, my mother-in-law and I went to visit the Boggy Creek Farm in Austin, Texas.
It's an awesome little urban market in the middle of downtown Austin.
They are USDA-Certified-Organic Urban Market Farm and just the cutest little place you've ever seen!

They were founded in 1992 and own the five acres and historic old house in East Austin, which became Boggy Creek Farm, named after the creek/ditch across the street. Surrounded by housing subdivisions, schools, and commercial enterprises, which had been built on land once part of the farm, the farm became one of the few truly urban farms in the nation.  While the majority of the organic produce is sold from the farm stand, a good amount of summer produce is available at the neighborhood Whole Foods Market, which is located about three miles from the farm.

If you are ever visiting Austin, you should really check them out!!
...and here's the little photographic journey that we took...

Fields of luscious greens

Almost ready fennel

Young Spring onions

Sweet potatoes

Gorgeous rainbow chard

 Cilantro and lettuces

Organic ice cream!

Baby beets

Lots of lettuces

Organic, grass-fed lamb

Our loot :)

Yogurts, eggs, and goat cheeses


New strawberries

A gorgeous little garden in the back...

Our appetizer for the evening, after we got home

Ms. Di making herb dressing...

...for our gorgeous salads!

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