the Fall season started this past saturday! i LOVE Fall! Temperate weather, chunky sweaters, leather boots & snuggly scarfs. ok ok more about that in another post. i was supposed to be posting recipes at last check but building a house has been making a b*%$# postal! while the house isn't quite finished it should be by next week. finally! here are some recipes that i was mindful of to take a few pics of soooo....
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| salmon salad with black beans & avocado |
2 tablespoons olive oil
coarse salt and freshly ground pepper, to taste
1/4 cup white wine vinegar
1 tablespoon lemon juice
1 teaspoon garlic, minced
2 chipotle chilie in adobo sauce, finely diced
1/2 cup olive oil
4 cups mixed greens
1 cup roasted red peppers, drained & cut into strips
1 cup black beans, rinsed and drained
1 avocado, peeled and coarsely chopped
1 cup tortilla chips, lightly crushed
preheat broiler or grill
[1] brush salmon filets with olive oil and season with salt and pepper. grill or broil until opaque and cooked through. flake into bite sized chunks when cooled.
[2] while salmon cooks combine vinegar, lemon juice, garlic, chilies, and salt & pepper in a food processor. pulse to blend. then pour oil slowly through feed tube while processor is running and whirl until blended.
[3] place mixed greens into a large salad bowl. add salmon chucks, black beans, red peppers, and avocado. toss gently with dressing and top with tortilla chips.
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| endless summer tomato cobbler |
1 tablespoon cornstarch
coarse salt and freshly ground pepper, to taste
1 cup all purpose flower
1 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons butter cut into small pieces
2 large eggs, beaten
3/4 cup buttermilk
1/2 cup shredded Parmesan cheese
cooking spray
preheat oven to 375 degrees
[1] place tomato wedges into a large bowl, sprinkle with cornstarch and season generously with salt and pepper. gently toss to combine. set aside.
[2] combine flour, cornmeal, baking powder, baking soda, and salt and pepper to taste in bowl of a large food processor or electric mixer. add butter; pulse until mixture resembles crumbs. add eggs, buttermilk, cheese; pulse until just combined.
[3] spread tomato mixer in the bottom of a large baking dish coated with cooking spray. top with dollops of dough, spreading lightly, but leaving gaps for steam to escape. bake for 45 mins until bubbly and golden.
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| zucchini & squash bread |
2 cups all purpose flour, plus more for the pan
1 teaspoon table salt
1 1/2 teaspoons baking powder
2 yellow squash
2 zucchini
1 cup pistachios, shelled & coarsely chopped
1 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons fennel seeds (fennel is disgusting i would omit this if you dont like licorice)
Preheat oven to 425 degrees.
[1] generously butter a 9-by-5-inch
loaf pan. sprinkle with flour, tapping out excess. whisk together flour, salt,
and baking powder in a medium bowl.
[2] coarsely grate squash and zucchini on the large holes of a box grater onto a large piece of cheesecloth; gather edges and squeeze out as much liquid as possible.
[3] spread the pistachios in a single layer on a rimmed baking sheet; toast until fragrant and lightly browned, about 3-5 minutes. transfer to a plate to cool.
[4] using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. add the eggs one at a time, mixing until combined after each addition. Beat in vanilla. add flour mixture, and beat until just combined. use a flexible spatula to fold in the squash, pistachios, and fennel seeds. spoon batter into prepared loaf pan.
[5] bake 10 minutes, then reduce oven temperature to 350 degrees. continue baking until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 55-60 minutes. let cool on a wire rack 10 minutes before unmolding onto rack to cool completely
the bread should be served with the cobble. but i think it make a lovely breakfast bread! enjoy![2] coarsely grate squash and zucchini on the large holes of a box grater onto a large piece of cheesecloth; gather edges and squeeze out as much liquid as possible.
[3] spread the pistachios in a single layer on a rimmed baking sheet; toast until fragrant and lightly browned, about 3-5 minutes. transfer to a plate to cool.
[4] using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. add the eggs one at a time, mixing until combined after each addition. Beat in vanilla. add flour mixture, and beat until just combined. use a flexible spatula to fold in the squash, pistachios, and fennel seeds. spoon batter into prepared loaf pan.
[5] bake 10 minutes, then reduce oven temperature to 350 degrees. continue baking until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 55-60 minutes. let cool on a wire rack 10 minutes before unmolding onto rack to cool completely
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