My brother in law makes the best salsa ever, so I talked him into giving me his super secret recipe. He says he doesn’t have an exact recipe, he just chops, dumps, and tastes until the flavors are just right (He cooks kinda like I do). If you use this recipe, make sure you tweak it a little to fit your own tastes. My brother in law uses a ton of garlic, and I love garlic so it’s OK with me. If you’re not a fan you may want to cut back a little.

(c) L Gerlach

Fresh From The Garden Salsa

3-4 medium tomatoes

1 bell pepper

1 banana pepper

2 hot peppers (Jalapeno, Pueblo, Habanera, your choice and heat)

1-2 Tablespoons of apple cider vinegar

3-4 cloves of garlic

cilantro (optional)

1 small onion

Give everything a coarse chop, then feed it all together into a food processor. Refrigerate the salsa when you’re done to let all the flavors blend together. This salsa is actually even better after a couple hours when the flavors are all melded together.

Serve with corn chips.

Beware! This salsa is addicting, once you start, it’s hard to stop.

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Fresh From The Garden Salsa

Potato Au Gratin (Image © Dexie Wharton)

INGREDIENTS :
3-4 medium potatoes, peeled and sliced thinly in rounds
1 1/2 cup of buttermilk (regular milk is fine)
1 cup of water
salt and pepper
Italian seasoning
generous amount of shredded cheddar cheese

Preheat oven to 355°.

In a medium size casserole dish pan, layer the potato slices neatly.

In a bowl, combine the buttermilk, water, salt and pepper together. Pour it over the potatoes. Add the cheese. Gently stir the whole mixture just to incorporate everything together. Lightly sprinkle with Italian seasoning on top.

Bake it in the oven for about 35 minutes or until golden brown.

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A Very Simple Potato Au Gratin

Other stories include a “lost recipe” created by a Puerto Rican pirate to boost the morale of his men while at sea in the 1800’s, to a bar in Carcao in the 1960’s that created and sold a similar drink to its patrons. Whichever story is true will probably never be answered, but it’s become a summer staple just the same!

The piña colada (Spanish for strained pineapple) is a perfect drink for a hot summer evening. Traditionally made with rum, coconut cream and pineapple juice, it can be served either stirred with ice or blended for a smoothie-type drink. Due to its origin it’s been the official drink of Puerto Rico since 1978.

A good starting recipe includes:

~ 3 oz light rum
~ 3 tbsp coconut cream
~ 3 tbsp crushed pineapple

Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a glass and serve with a straw. Garnish with pineapple wedge or maraschino cherry.

Proportions of the standard ingredients can be easily played around with to suit your own taste, too.

A virgin, or non-alcoholic version, can be made easily enough by omitting the rum. Other variations include the Miami Vice, which is 1/2 strawberry daiquiri poured over 1/2 piña colada (do not blend together); the Lava Flow, which is a strawberry daiquiri and piña colada blended together; and the Belizean piña colada, where evaporated milk is used in place of the coconut cream.

Where is your favorite place to sit and enjoy a piña colada?

[image: flickr]

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If You Like Piña Coladas

Make some extra steak and you can whip up another salad for lunch the next day.

Grilled Sirloin Steak Salad

Prep Time: 10 minutes + marinating
Grill Time: 8-16 minutes
Amount: 4 servings

Ingredients:

1 ¼ pounds Stockman & Dakota™ Boneless Sirloin Steak
1 medium sweet onion, sliced ½-inch thick
¾ cup zesty Italian dressing, divided
1 avocado, pit and skin removed, quartered
2 medium tomatoes, cut into wedges
1 (5 ounce) package spring mix salad
½ cup crumbled blue cheese

Directions:

1. Place steak, onion slices and ½ cup dressing in a recloseable food storage bag; seal. Refrigerate and marinate several hours or overnight.
2. Preheat grill to medium heat. Remove steak and onion slices from bag; discard marinade. Place steak and onions on grill. Grill steak, turning once, 8-16 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Grill onions until softened and slightly charred (about 10 minutes), turning once. Grill avocado quarters until slightly charred (about 3-4 minutes), turning once.
3. Thinly slice steak; set aside. Toss salad greens with remaining dressing; divide among 4 large salad plates. Top with steak, avocados, tomatoes and blue cheese crumbles.

Visit Stockman and Dakota for more recipes.

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Grilled Sirloin Steak Salad

I can see why some of the items are on the list. I have had three rice cookers, all three given to me by my dad, and I have rarely used them. I have a bread machine that I use constantly for pizza dough. I’ve only made bread in it a few times and one time I made a huge batch of dough for cinnamon rolls (I was a hit with the neighborhood kids), but for pizza dough, it’s a real time saver.

Also on that list - books. Books?  I love books. I have a large collection of cookbooks and while I do look things up on the internet, I love to sit down with my cookbooks and find new dishes. I’m never going to be a kindle person, because I love holding the book in my hands, looking at the glossy photos, making notes on the pages, looking at the books lined up neatly on the shelf. The idea that books might grow obsolete just does not make sense to me. It’s heresy. Honestly, it makes my stomach hurt a little.

Ice cream makers are lumped with bread machines, they don’t even get their own place on the list, the author finds them that worthless. I don’t have an ice cream maker now, but I did at one time and we would use it a couple of times a month. It wasn’t the most cost effective appliance, but the kids loved it and some things you do just because they are fun. The same goes for the Polaroid camera. Some things in life are not about ease, they are about the process.

When I was a kid, my grandma had an old school ice cream maker that required rock salt and an incredible amount of noise. I can remember the machine going at family reunions and the ice cream took forever in coming, but the taste of that fresh vanilla or strawberry desert was better than anything else I had ever tasted.

When I think about Grandma’s machine, the whole family reunion experience is there - in and out the back door with the cousins, the warm sun, smelling something on Grandpa’s barbeque, swimming in the pool, lots of hugs and kisses. Not everything is about fast, easy, and convenient. Slow down. Pull that useless ice cream maker off the shelf and make something cold and yummy with the kids.

Image credit: Directron.com

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Don’t Throw Out the Ice Cream Maker

I love the description of the packaging too. A velvet box is used, then when you open it, the ring is the only thing visible. A little mysterious in a way. The cup itself is made of porcelain.

2 Carat Cup

The price is not bad either. $15 for non-MoMA member, while members can purchase it for $13.

Now, wouldn’t you want to drink coffee or tea using this “2 Carat Cup”?

(Image : MoMA)

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Drink Coffee From A 2 Carat Cup

You really can’t go wrong with steak, though! Paula’s recipe below for a delicious steak with greens is the perfect combination for a summer night dinner. There is some butter involved (it wouldn’t be a Paula recipe without it!) but it serves a purpose, and let’s face it, half a stick of butter between six servings is not bad!

Paula Deen’s Steak and Greens
from pauladeen.com

Rub:
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons dry mustard
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
3/4 teaspoon white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon ground ginger

1 1/2 pounds round steak, thinly sliced
5 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
6 cups beef broth
15 cups washed and chopped greens (suggested mix of mustard, turnip and collard)
1/2 stick butter
Steamed white rice, for serving

~ For the rub, mix all ingredients together. Sprinkle 2 to 3 tablespoons on sliced steak, tossing to insure the meat is covered. Reserve for later use.

~ In a cast iron skillet, add flour over low heat. Brown flour, stirring occasionally to avoid burning, about 5 minutes.

~ Heat heavy 5-quart cast iron pot; over medium heat, add oil. Brown seasoned meat for 2 or 3 minutes, turning once. Add onion and browned flour. Pour 1-cup of broth and stir to combine well. Add some of the greens, and then add more broth. Repeat this until there’s no more broth and greens. Lower the heat and cook for 45 minutes. Add 1 tablespoon of rub and 1/2 stick of butter.

~ When the butter has melted and greens and meat are tender, transfer to a serving bowl and serve over rice.

Cook Time 50 min; Level Easy; Yield 6 servings

[image: flickr]

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Paula Deen’s Steak and Greens

(c) L Gerlach

Old Fashioned Sugar Cookies

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons baking powder
2 teaspoons vanilla
2 teaspoons baking soda
4 1/2 cup flour
1/2 teaspoon salt
1 cup sourcream or buttermilk

Mix in the order given with a mixer. Drop by tablespoons on a lightly greased cookie sheet. Flatten with the floured bottom of a small glass, sprinkle with a mixture of nutmeg and sugar. (1/2 teaspoon nutmeg to 2 teaspoons sugar) Bake at 375` for 10-12 minutes.

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National Sugar Cookie Day

Cold Stone Ice Cream : Cheesecake Fantasy (Image © Dexie Wharton)

My ice cream choice for today was the Cheesecake Fantasy. It has cheesecake ice cream, graham cracker pie crust, blueberries and strawberries. And of course I had my favorite waffle bowl.

Check out Cold Stone signature flavors. Plus of course you can create your own ice cream by picking whatever you could possible want in your ice cream at any given moment. And if you’re lucky, you’ll get a free jovial concert from the Cold Stone folks :).

What’s your favorite Summer family treat?

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Cold Stone Ice Cream : Cheesecake Fantasy

Ruth Reichl, Dan Barber, Mario Batali, April Bloomfield, David Bouley, Daniel Boulud, Anthony Bourdain, Floyd Cardoz, Scott Conant, Gina DePalma, Sara Moulton, Florent Molleret, Charlie Palmer, Michael Psilakis, Eric Ripert, Marcus Samuelsson, and Jean-Georges Vongerichten.

What is the Gourmet Institute? It’s a weekend just for foodie-focused individuals, organized by Gourmet magazine. The event will offer food enthusiasts and curious beginners intimate access to the industry’s leading experts and celebrities, through an interesting collection of culinary demonstrations, discussions and tastings.

The best part is you can attend the entire weekend event, or pick and choose your classes “ala carte.” Guests can pick  the specific classes and seminars that interest them, and purchase tickets to those classes if they prefer.

New this year the Gourmet Marketplace is making its debut.  For $20 guests can enjoy the Gourmet Marketplace throughout the weekend, inculding celebrity chef book signings, food tastings, artisanal food and beverage vendors, access to Gourmet’s chefs as well as kid-friendly activities.

The Gourmet Institute’s series of events will take place throughout New York City at venues including: The Institute of Culinary Education, Astor Center, Murray’s Cheese, Artisanal Cheese Center, and The Altman Building.

Cooking demonstrations (with tastings) include:

• A World Tour of Sausage Making, Daniel Boulud
• Bombay Street Food, Floyd Cardoz
• Gourmet Recipes: The Back Story, Kemp Minifie, Gourmet Executive Food Editor
• Hands-On Cooking Class, Sara Moulton, Gourmet Executive Chef
• Chocolate Epiphany, Francois Payard
• Pig Heaven, Laurent Tourondel
• Autumn in the Kitchen, Jean-Georges Vongerichten
• Traditional English Fare, April Bloomfield
• Italian Cooking: Savoring the Sea’s Simplicity, Scott Conant

Discussions include:

• Walking Tour of the Lower East Side, Ruth Reichl
• A Recipe for the Recipe, Dan Barber
• The Road Chef Traveled, Anthony Bourdain & Eric Ripert
• Food Styling and Photography, Paul Grimes & Romulo Yanes

Wines & spirits tastings include:

• Drink What the Sommeliers Drink, Michael Green
• The Art & Science Behind American Whiskey, Sean Josephs & Michael Tsoumpas
• The Icon Wines of Chile, Michael Green (Sponsored by Ruffino)

Cheese tastings include:

• A Frenchman in New York City, Florent Morellet
• The Making and Selling of Cheese in America, Liz Thorpe, VP Murray’s Cheese
• Mystery of the Caves, Michael Anderson

All of this sounds like foodie heaven to me! Looks like they have a fabulous weekend planned! If you go let me know so I can be jealous!

To find out more about the event visit the Gourmet Institute’s official website.

All images courtesy of Gourmet Magazine.

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7th Annual Gourmet Institute This Fall