Monday, July 28, 2014

Summer Nectarine Galette

Summer Nectarine Galette
Serves: 8
Difficulty level: Easy
 
Summer Nectarine Galette
As long as there are still peaches, plums, apricots, berries and nectarines to be had, I’m buying them up and making pies and galettes. Today it is galette. A galette is a free-form pie, more rustic than a tart.  It’s probably one of the few desserts that actually embraces imperfections! Any and all stone fruit will work with this recipe – feel free to toss in berries to fill in the holes. How pretty would that be! 

Monday, July 21, 2014

Peach & Corn Salad in Tamarind Vinaigrette (and Bonus Tomato Salad Recipe)


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Peach & Corn Salad in Tamarind Vinaigrette
Bonus: Garden Tomatoes drizzled with Soy Sauce
Serves: 4-6
Difficulty level: Easy
 
Peach & Corn Salad in Tamarind Vinaigrette
Bonus Recipe! Tomatoes drizzled with soy sauce (see below)

Are you tired of the same salad every night but looking for something you can throw together quickly for a mid-week meal or to impress guests? Try this one!  Corn and peaches are among my favorite summer flavors. I like combining them in both desserts and savory dishes. Roasting fruits and vegetables bring out their natural sugars, and that sweetness is perfectly complemented by the sweet and tart taste of tamarind. To achieve a smoky taste, grill the corn and peaches instead of roasting them. Nectarines, apricots and plums are all good stand-ins for the peaches. Currently my garden is full of ripened tomatoes. But, I was tired of the usual caprese salad variation. Simple is often better – especially with mid-summer vine-ripened tomatoes. Bonus blog today includes a super-simple and tasty way to serve fresh tomatoes – drizzled with soy!

Monday, July 14, 2014

Key Lime Mousse

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Key Lime Mousse
Serves: 8
Difficulty level: Moderate
 
Key Lime Mousse
Imagine a Key Lime Pie light as a cloud, tart one moment, sweet the next.  Imagine it has done away with distraction of a crust. What you have is this Key Lime Mousse! The key lime is in a class all of its own. Much smaller than regular “Persian” limes, the key lime ranges in size from a Ping-Pong ball to a golf ball. The peel is thin, smooth and greenish-yellow when ripe. The flesh is also greenish-yellow, full of seeds, and divided into 10-12 segments, quite juicy and has a higher acidity than the regular Persian limes. It is valued for its strong aroma and their tart, sharp and incredibly sour taste. The green stage is the early stage of ripening and when the Key Lime’s flavor is strongest.  The yellow stage is a final stage of ripening and the flavor is somewhat mellowed. One quick note here: You cannot bottle fresh flavor. Packaged Key lime juice may look easy but it tastes like the shortcut that it is.  Generally made from concentrate and treated for preservation, it lacks punch and often has metallic undertones. Despite their name, key limes are not exclusive to Florida. In Mexico, the same species of limes are called Mexican limes. Key limes have often been referred to as the “bartender’s lime” and they readily complement a whole host of libations.

Monday, July 7, 2014

Chicken Arugula Meatballs


Chicken Arugula Meatballs
Serves 6-8
Difficulty level: Gourmet
Chicken Arugula Meatballs...on bed of tomato sauce
 
Chicken Arugula Meatballs with Capellini, arugula pesto & fresh Arugula



You may remember my last meatball post from November 2012. That was a MEAT meatball.  A knife and fork meatball…. This is not. This is equally amazing, just different.  And I believe it is even better the next day and the day after… as well as freezing and eating weeks after. A lighter version of classic meatball, these are flavored with pine nuts, raisins, cheese and arugula. Try this over angel-hair pasta with tomato sauce or arugula pesto sprinkled with chopped fresh arugula, or pass the meatballs as hot hors d’oeuvre on a bed of a zesty tomato sauce. Leftover meatballs are delicious as a filling for a hoagie-style sandwich: spread crusty Italian bread with tomato sauce, tomato chutney or Arugula Pesto, add the meatballs and top with fresh arugula. Once you have made these wonderful meatballs you will be making them regularly for all occasions or a weekend meal.