Vegetable Flatbread

Published on by carol lou Category: Recipes, Vegetables

I have a tendency to want to buy everything I see when I go to the Farmers’ Market.  It is so hard to pass by all of the fresh fruits and vegetables that are in season and I am always thinking, how can I cook it?  I like to challenge myself and buy a fruit or vegetable that I normally do not use.   So can you guess what my challenge purchase was this week?  Squash blossoms.  To be more exact, zucchini blossoms.  This is the time of year when the plants are in bloom and squash blossoms are a treat to buy.  There is a limited window when they are available, so now is the time to try them.  I knew we were going to put steaks on the grill and decided to serve Vegetable Flatbread with it.  I topped the crust with all of my purchases from the market; heirloom tomato, purple onion, zucchini, and squash blossoms.  It was absolutely delicious on a layer of pepper jack cheese.  I am lucky to have leftovers for lunch today!

Above the is flatbread prior to going into the oven

 

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Vegetable Flatbread

Ingredients

  • CRUST
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1/4 cup olive oil
  • TOPPING
  • 8 oz pepper jack cheese, grated
  • 1 heirloom tomato, sliced thin
  • 1 small zucchini, sliced thin
  • 1/2 red onion, sliced thin
  • 12 zucchini blossoms, stems and stamens removed and blossoms opened flat
  • salt and pepper
  • olive oil

Instructions

  1. Preheat oven to 425 degrees.  In a large bowl combine the flour, baking powder, and salt.  Stir in milk and olive oil and mix until combined.  Turn out onto a floured board and knead until combined and smooth.  Roll or press dough on a lightly greased baking sheet until approx. 1/4 inch thick.  Top dough with the cheese and vegetables.  Drizzle with olive oil and season with salt and pepper.  Bake 20 - 25 minutes or until golden brown.

 

Honey Almond Bars

Published on by carol lou Category: Desserts, Recipes

We headed back to Stoney Acres Farm for one of their summer pizza nights and I decided to bring along something sweet to finish off the meal.  My Honey Almond Bar recipe is the perfect take-along dessert.  I can always tell when my recipes are a success when I come home with an empty container.  Everyone including the pizza making crew enjoyed these delicious bars.  They are very dense and moist, the perfect sweet for transporting or sending to that someone special.  You will probably be surprised when you read the glaze ingredients – the mayonnaise is the secret – trust me on this one.

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Honey Almond Bars

Ingredients

  • 1/4 cup honey
  • 1 cup sugar
  • 3/4 cup canola oil
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 8 oz. sliced almonds
  • GLAZE
  • 1 cup powdered sugar
  • 1 tablespoon mayonnaise
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon water

Instructions

  1. Preheat oven to 350 degrees. Spray a 9 x 12 inch baking dish with non-stick spray.  Mix together the honey, sugar, oil and egg.  In another bowl, mix together the flour, baking soda, salt, cinnamon.  Add the flour mixture and the sliced almonds to the honey mixture and combine with a wooden spoon.   The mixture will be very thick.  Spread in the prepared pan.  Bake for 20 - 25 minutes or until puffed and golden brown.   Combine all of the glaze ingredients just prior to the bars being done.  Drizzle the glaze over the bars immediately after they come out of the oven.  Cool and cut into bars.

    I like to line the baking pan with parchment or foil (make sure to spray with non-stick spray) with a portion slightly hanging over the edges so I can easily lift the bars out of the pan after they have cooled and slice them.  

 

Strawberry Biscuits

Published on by carol lou Category: Breads, Recipes

It is strawberry time and I just could not pass up the wonderful strawberries at the Farmers Market this week.  There is an incredible difference between fresh from the farm berries and those that you find in the plastic boxes in the grocery stores.  The strawberries I have been buying the last few weeks at the market are sweet, deep red. and mouth-watering delicious.  I bought two pints and decided I would make one of my favorite biscuit recipes and toss in the strawberries.  So good warm from the oven.

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Strawberry Biscuits

Ingredients

  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoons baking powder
  • 14 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup heavy cream, plus 1 tablespoon for the top
  • 1 cup strawberries, chopped
  • sugar for dusting the top

Instructions

  1. Preheat oven to 425 degrees.  In a large mixing bowl, combine flour, sugar, baking powder, and salt.  Cut butter into small pieces and add to the dry mixture.  Using a pastry blender combine until the butter is in very small pieces.  Toss in the strawberries.  With a spatula fold in the 1 cup of heavy cream until the mixture just comes together.  Using your hands, gently combine the dough until it forms a ball.  Do not overwork the dough.  Place dough on a floured board and pat to 3/4 inch thickness.  Cut with 2 -1/2 inch biscuit cutter or floured glass.  Place biscuits on a parchment lined baking sheet.  Brush biscuits with remaining tablespoon of cream and sprinkle with sugar.  Bake 12 - 15 minutes, biscuits will be brown around the edge and oozing strawberry juices.  Cool slightly, serve.

Grilled Portobello Mushrooms Stuffed with Turkey and Sage

Published on by carol lou Category: Main dishes, Recipes

I wanted to try something new on the grill and found this gem in my mother’s stash.  It is a great alternative to a burger and a bun.  Delicious, healthy and quick to prepare.  I served the stuffed mushrooms with grilled asparagus and a chilled white wine – a delicious combination on a warm evening.

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Grilled Portobello Mushrooms Stuffed with Turkey and Sage

Servings 4

Ingredients

  • 4 Portobello mushroom caps
  • 1 teaspoon olive oil
  • 1/4 cup finely chopped onion
  • 2 tablespoons breadcrumbs
  • 4 teaspoons minced fresh sage
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 12 oz ground turkey
  • sharp Cheddar cheese slices
  • fresh sage, for garnish

Instructions

  1. Prepare grill to approx. 350 degrees.  Remove stems from mushrooms and with a spoon scrape out the gills.  Rub tops of mushroom caps with olive oil.  Place stem side up on a platter.  Combine the onion, breadcrumbs, minced sage, pepper, salt and turkey in a mixing bowl.  Divide mixture into four portions and pat into the mushroom caps.  Place mushrooms on prepared grill and cook with grill top covered for 15 - 20 minutes or until cooked through.  Top with cheese slices; grill until cheese is melted.  Serve immediately and garnish with sage leaves. 

Asparagus Orange Salad

Published on by carol lou Category: Recipes, Salads

Since this is peak asparagus season, I pulled out one of my favorite salad recipes.  This salad would be perfect to go along with all of the wonderful grilled meats, chicken and fish that will find their way to tables everywhere this Memorial Day weekend as we remember all of those that have served our country.

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Asparagus Orange Salad

Ingredients

  • mixed greens
  • campari or heirloom tomatoes, sliced
  • 1 bunch fresh asparagus
  • 1 navel orange, peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons champagne or sherry vinegar
  • salt and pepper to taste

Instructions

  1. To prepare the asparagus: cut stalks into 2 -3 pieces and add to boiling salted water for 3 minutes.  Remove immediately and place asparagus in a bowl of ice water.  Drain and refrigerate asparagus until you are ready to prepare your salad. To prepare the salad:  In a large salad bowl place your desired amount of greens, add sliced tomatoes and oranges.  Mix together the olive oil and vinegar, season with salt and pepper and drizzle over salad just prior to serving.

    The amounts needed are very flexible and can be adjusted to the number you are serving.  The above ingredients are perfect for 4 - 6 depending on the other side dishes you will be serving.

Deep Dish Brownies

Published on by carol lou Category: Desserts, Recipes

I was searching my previous posts for my Deep Dish Brownie recipe and realized that I have never posted one of my favorite recipes.  I cannot tell you how many times I have made these brownies.  This recipe produces thick chewy chocolate brownies loaded with chocolate chips.  Toss those brownie mixes away, these are so easy to prepare and absolutely delicious.  Enjoy!

 

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Deep Dish Brownies

Servings 16

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cup` sugar
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.  Grease an 8 x 8 inch baking dish.  Cream together the butter and sugar, add vanilla.  Add eggs, one at a time.  Mix in the flour, cocoa powder, baking powder and salt until well combined.  Stir in the chocolate chips. Pour into prepared baking dish.  Bake 40 - 45 minutes.  

Interesting Find – Maydan, Washington, DC

Published on by carol lou Category: Interesting Finds

I first heard about Maydan on a local radio station, I was driving and heard that Maydan had just been named one the top restaurants by Food and Wine Magazine.  That was enough for me to stop and take note.  I am always looking for new and interesting finds and this one peaked my interest.  As soon as I got home, I emailed Maydan requesting information on making a reservation.  I was successful in making a reservation for ten for their Tawlet experience — an ample tasting menu which showcases the best of what they have to offer the day you are there; all dishes were served family-style and meant to be shared. Every bite was worthy of the all of the accolades Maydan is receiving.  Everything is cooked over an open wood-fired hearth or clay oven reminiscent of the kitchens in the Middle East and North Africa.  We were first presented an assortment of their salads and spreads along with their fresh baked bread from the clay oven.  We were warned that many courses were to follow to pace ourselves, but we just couldn’t stop eating the various combinations including some of my favorites beiruti hummus with tomatoes, parsley, green peppers, and scallions, beet borani that was a vibrant purple combination of yogurt, dill and black sesame and muhamarra – walnut, red pepper and pomegranate molasses.  I could go on and on about their various spreads and salads that we dove into along with the warm bread; we tried them all and all were terrific.  From the fire we then had carrots with lemon and harissa, eggplant with walnut sauce and pomegranate molasses, all combined with the various condiments, we were in food paradise.  Exquisite shrimp served with chermoula sauce and duck breast ras el hanout ( a Moroccan spice blend—a mix of sweet, savory, and spicy) were the next plates from the fire accompanied by more condiments and bread. I think the show stopper of the evening was the lamb shoulder with seven spices.  It it so hard to describe this lamb dish because it was fall-off the bone tender with a delicious crust that melted in your mouth and I must say the best lamb I have ever had.  Is your mouth-watering yet?  I cannot wait to return to Maydan, I hear their whole chicken with turmeric, coriander, and toum is one to try – that is enough to draw me bring me back again and again.  

Below are just a sampling of photos from our dinner.

Their entrance is at the end of an alley. Once you walk in you can see the open fire roaring.

The second floor bar, the view from where I was sitting

The abundant selection of salads and spreads (above) condiments (below)

The unforgettable lamb shoulder – spectacular 

One group of happy friends after enjoying our dinner at Maydan

Grilled Pepper Pork Tenderloin

Published on by carol lou Category: Main dishes, Recipes

Many of my recipes are on recipe cards from years of collecting; Grilled Pepper Pork Tenderloin is a recipe from my box.  The majority of these gems have been passed to me from my mom.  I thought you might like to see one of my boxes of recipes.  This is from the era when pen, paper and cute recipe cards where the ways to keep and pass along recipes from generation to generation.  How lucky we are now that we can simply click and save our recipes and entertaining ideas. 

 

Grilled Pepper Pork Tenderloin is a great summer meal that is easy to prepare and quick to grill.  The sour cream sauce that you serve with the pork is incredibly delicious and leftovers make wonderful cold pork sandwichs.  Next time I will be grilling extra tenderloins, one to serve hot and one for sandwiches.  A great Sunday dinner, and delicious sandwiches for lunch for the upcoming week. 

 

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Grilled Pepper Pork Tenderloin

Ingredients

  • 2 pork tenderloins
  • MARINADE
  • 1 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons minced onion
  • 1 clove garlic, minced
  • SOUR CREAM GARLIC SAUCE
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, finely minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • salt
  • freshly ground black pepper

Instructions

  1. Combine all of the marinade ingredients, place tenderloins in a large zip-top bag, pour over marinade and marinate 6 - 24 hours.  Refrigerate and turn occasionally.  Combine all of the sauce ingredients, chill covered in the refrigerator.  Prepare grill.  Pat the meat dry, sprinkle with salt and generously with pepper.  Brush the grill with vegetable oil.  Place the tenderloins on the center of the grate. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.  To serve, slice the tenderloins, sprinkle with additional pepper (if desired) and serve with sour cream garlic sauce

 

 

 

Interesting Event – ZooFari, Smithsonian’s National Zoo -Thursday, May 17, 2018

Published on by carol lou Category: Events

I attended this event last year and it is absolutely wonderful, a great culinary adventure in a beautiful location.  

 

ZooFari is a premier culinary event featuring nearly 100 of the top Washington, D.C., restaurants and vintners—all in the wild setting of the Smithsonian’s National Zoo. ZooFari is an evening of delicious food and fine wines, featuring unforgettable live entertainment from the chef that rocks, DJ Chef—champion of the Food Network’s Cutthroat Kitchen—renowned dance band DC Fusion, and classically trained violinist Ben Hoyt. Also, don’t miss the exotic animal encounters, food sculptors, and a silent auction featuring exclusive paintings made by D.C.’s famous panda family Mei Xiang, Tian Tian, and Bei Bei. Best of all, ZooFari proceeds support the Zoo’s mission to save species!

Event Highlights

Throughout the evening, guests will enjoy:

  • Complimentary food tastings from more than 100 of Washington, D.C.’s top restaurants
  • Animal encounters where guests can learn more about some of the Zoo’s most popular residents
  • After-hours access to the Small Mammal House and the Reptile Discovery Center
  • An exciting auction with animal-themed items and exclusive getaways
  • Complimentary beer, wine, soft drinks and water
  • Live entertainment and other fun activities

 

Interesting Find – Hammerdown Barbeque, Aldie, VA

Published on by carol lou Category: Interesting Finds

I just never know when my next Interesting Find will appear.  This time we were driving, sunroof open, windows down on a beautiful Sunday afternoon.  When all of a sudden we smelled that overwhelming smell of barbeque, reminiscent of the years we lived in Texas.  I’m sure you can tell it didn’t take us long to find the source and we happened upon the most delightful BBQ restaurant; Hammerdown Barbeque in Aldie, VA.  I love their motto, Real Smoke, Real Wood, Real Barbeque and how true it is.  We arrived around 2 pm on a Sunday afternoon and were delighted to get the last of their ribs.  It is easy to see why they are so popular.  Their restaurant is casual with charm and great food.  You can dine inside, outside or take it to go.  They have everything a great BBQ joint should have, great food, great atmosphere and just a great vibe.  After downing our ribs and brisket (we even got the burnt ends!) along with coleslaw and mac and cheese, Brad Juneau, one of the key players, brought us over a selection of their other meats and all was delicious.  I was especially taken with their chicken – it melts in your mouth-what a taste treat.  I also met Ken Soo Hoo, the chef/owner with roots that started at a farmers market, then to a food truck and now to a brick and mortar restaurant that opened this past fall.    This is one place I will definitely return too.  You know it is popular when you look at the menu board and the SOLD OUT tags are covering some of the items – get there early, I think this place is going to be on everyone’s radar soon.  

You can’t miss this charming BBQ shop when driving by

Here I am with Ken Soo Hoo, the BBQ master!

 

There smokers are an amazing sight, the aroma is even better.

Great BBQ decor.