Mom and Dad for dinner!!!

Tonight Phil and I are having my parents over. I'm making a white bean and sausage stew with Tuscan Kale I got at the farmer's market. So far, it smells pretty good in here. I am thinking that I will serve the stew over some crusty sourdough I have, to absorb all the goodness. I will let you know how it turns out.

Can't wait to start cooking....

We are back from Cider Hill Farm with three containers of blueberries, a bunch of carrots, zucchini, summer squash, swiss chard and wax beans. I can't wait to start cooking!

Blueberry picking was so much fun and what a bargain it is if you pick your own instead of buying them at the farm stand! I plan on making a blueberry lemon loaf tomorrow with some of the blueberries, some I will enjoy for snacking and I think I may freeze some so I can enjoy sweet blueberries for a little bit or maybe I will make some jam.

The veggies I bought are gorgeous and they are going to make a delicious and simple vegetable soup. I'll post recipes soon, I need to get back to my risotto I have on the stove.

I almost forgot one of the highlights of the day, Phil and I shared a bottle of farm fresh milk from a local farm in the area, glass bottle and everything.

We plan on getting another bottle when we visit again in couple weeks and do some apple and pumpkin picking.

Blueberry Picking!

Phil and I are heading to Cider Hill Farm today in Amesbury to do some blueberry and peach picking. If you haven't been to this farm before check it out. It is one of the best places to visit especially during apple picking season, which is right around the corner! I am very excited for blueberries, peaches and all the in season vegetables that Cider Hill grows and sells at their stand.

Breakfast time

I love the weekend because I can cook breakfast for Phil and I. I'm thinking this morning is a pancake kind of day with dark chocolate chips and caramelized bananas paired with a cup of coffee and we are set!
Here's how I make my caramelized bananas:

2 tbls of unsalted butter
3 firm bananas, sliced about 1/4 inch thick
1/4 cup light brown sugar
1/4 cup maple syrup
pinch of kosher salt
zest from one orange to finish

melt the butter in the pan and add the bananas. Let them cook, don't move them around too much, after 2 minutes toss them so they brown on the other side. Add the brown sugar, maple syrup and a pinch of salt and let melt. To finish add the orange zest and serve with pancakes or waffles. Get creative use pineapple in place of banana or whatever fruit looks good at the market.

So simple...

Last night I met up with some of my girls and went to The Franklin Southie. I just wanted to take some time to appreciate a dish I enjoyed that was simple and delicious. I had mussels with clarified butter and they were plump, fresh and cooked perfectly.

Tonight's Dinner

So, plans changed and it turns out I am not making pizza, but I am making Croque Monsieur. I worked the corn into the meal as well. I roasted it with a little lime zest and oil and cut it from the cob. I am going to mix it with some Heirloom tomatoes I found at the market for a refreshing side dish.

Cooking with my cousin! Recipe included

Tomorrow night my cousin and I are going to cook some dinner together. I was thinking of something simple like pizza, but I just picked up some corn from the farmer's market and want to incorporate that into the dinner. So, I was thinking that we could do a white pizza with roast corn, rosemary ham and Fontina cheese!

Here's a my favorite pizza dough recipe:

1 cup luke warm water

1 pkg dry yeast

3 cups all purpose flour

1 tbls olive oil, plus 1 tsp for the bowl

1/2 tsp kosher salt

In a large mixing bowl combine the water and the yeast. Allow yeast to activate for about 5-7 minutes (it will foam when it's ready). Combine flour, oil and salt in the same bowl. Using a clean hand, mix ingredients together in a circular motion, until combined. If the dough seems dry, add a little cold water and if it seems too wet add a touch of flour. As the dough comes together into a ball, drop onto a lightly floured surface and knead for five minutes. Shape into a ball and place into a greased bowl. Cover with plastic and store in a warm place. Allow to rise at least one hour and until double in size.

When you are ready to use, punch down the dough and spread it out on an oiled sheet pan or a pizza peel using your hands. Allow the dough to rise again for fifteen minutes. I like to salt and pepper my dough before I top it with anything, but that is up to the cook! Hope you enjoy!