end of summer bbq

Posted on October 1, 2015 by ripe ~ red ~ berries

Fall is here and the leaves are changing, but we had one last hurrah before the cooler temps settled in…

Ahhhh, summer barbecuing, bonfires and good friends…a great way to end an absolutely beautiful Maine summer.

Let the kids help! Grape kabobs are a great first ‘skewering’ job…

Then, let them move onto the veggies.

Even though it was a casual BBQ, I decided it was a great time to utilize a few of my ‘free finds’ – fun dishes, glassware and mason jars I used for holding all the silverware. Paper can be easier, but I prefer real plates, real silverware and cloth napkins – plus, it’s less wasteful.

I made a few salads (in addition to the kabobs) as well as cupcakes for dessert.

The beets were picked from my garden and roasted, then topped with goat cheese, fresh basil and an olive oil drizzle. White bean provencal salad utilized dry beans (less than canned) which I prepared a few days in advance. Potato salad was assembled on the day of the party, though the dressing, potatoes and green beans (from my garden) were prepared two days in advance. Parties are fun if you prepare as much as possible in advance…and keep it ‘outdoors.’

We thought the barn would be the perfect spot to eat. The table was set with a linen tablecloth that I picked up at Brimfield a few years ago for only $12. The white tablecloths (under the floral one), candle stick holders, vase and a few of the chairs were all found for free from my favorite shopping stop – the dump. The fun wooden folding chairs were picked up for $2 each, the other ‘t-back’ chairs were picked up for $5 each at a local yard sale. I love a bargain!

I also served a skillet cornbread and a fabulous cocktail – again, utilizing what I had on hand…

Entertaining doesn’t have to cost a lot.

Invite good people. Ask everyone to bring something to share. Provide inexpensive (but lovely) salads, prepare as much as possible without buying a lot of pre-made foods, utilize what you have on hand and don’t forget the flowers. It’s the little things that make a difference…

And if you can, why not end the night with a bonfire under the stars…complete with blankets, pillows and marshmallows…

Enjoy.

pesto anyone?

Posted on July 23, 2014 by ripe ~ red ~ berries

It’s time to make pesto!

What’s your favorite recipe for pesto?

Happy gardening!

simple, delicious, comfort food…alfredo with veggies!

Posted on July 8, 2014 by ripe ~ red ~ berries

So, as usual, I hadn’t really ‘planned’ dinner…I used to plan dinners, well, sort of… my idea of planning was and still is, to try and incorporate a new recipe every now and again – to help with the boringness of the ‘same old, same old’ – but now that I’m only home three nights a week, I tend to ‘wing it’ and simply use what I have on hand…sometimes it works, sometimes it’s still the ‘same old, same old’…but it’s always homemade, with love.

This night I was in need of a change, do you that know that feeling?

Our bodies need change, our minds need change, and our food prep habits need change…hence, how I ended up with this recipe…

I needed to use what I had (I live 25 minutes from the closest grocery store, one-way), and I wanted to utilize the abundance of fresh kale I had just picked from my backyard garden and I wanted comfort food.

So, guess what I came up with? Pasta with kale, dripping in alfredo sauce!

It was SO good.

I think all that cheese negated the health benefits of the kale, but such is life sometimes…

A few months ago (in the cold, dark of winter) I was wanting something rich, gooey, and comforting – I needed a recipe for an alfredo sauce. A simple sauce of cheese, milk/cream, roux and salt and pepper. Nothing else would do. I connected to the internet (yes, I still have dial-up and yes, it still exists, sadly…) and after awhile I came across this delicious and easy to make recipe. I made it, I loved it and I printed it to keep – and I’m so glad I did.

I hadn’t made it since the dark days of winter, but when your in the mood for a rich and decadent alfredo sauce and you live in the woods by the sea, well, you better know how to make it, or at least have a recipe to help you know how!

So, I looked in the fridge – yeah, all the ingredients were there! All I had to do was prep.

No simple feat as a mamma of a pre-schooler, but with a little help from Michael, my partner – he entertained our four year old, while I chopped, diced, whisked and then finally, assembled – dinner!

This recipe is so flexible, it’s ridiculous.

Here’s what you need and what to do;

Sautee any veggies you have – I used peppers, mushrooms and kale – in a bit of olive oil and set aside.

Boil water for pasta and begin cooking pasta just before you start making the alfredo sauce.

Prepare alfredo sauce.

Place cooked pasta on plate or bowl, top with alfredo, then veggies and voila, dinner is served! Finish with a bit of sea salt and freshly cracked pepper and serve alongside a salad of greens and a feast is served! Enjoy.

Alfredo Sauce

Alfredo Recipe – Print this!

Slightly adapted from Jessica at Delicious Obsessions

Ingredients;

1/4 cup

1/2 tbsp. freshly minced garlic

1 -2 tbsp. flour of your choice (I used 1.5 tbsp. unbleached white)

3/4 cup whole milk*

3/4 cup heavy cream*

**(I substituted 1.5 cups half and half and 1/4 whole milk for heavy cream and milk measurements)

1.5 cups freshly shredded parmesan cheese

Kosher or sea salt and fresh ground pepper to taste

What to Do:

In a medium saucepan, over medium heat, melt the butter.

Add garlic and saute until lightly browned.

Sprinkle the flour over the butter/garlic mixture and whisk around, quickly. You want to use enough flour to absorb the butter, without over doing it. You want to create a roux (which is a mixture of flour and a fat (usually butter) used to thicken sauces and soups), which is slightly thick, yet fluid, without being gloppy.

Whisk this mixture for about 4 minutes, stirring constantly to prevent burning…this helps remove the ‘raw’ taste the flour could have if undercooked. The flour should be very lightly browned.

After you’ve made your roux (cooked your flour), slowly add the milk and cream, all the while continuing to whisk. Keep whisking – or else your sauce will be clumpy – until it’s slightly thickened and gently bubbling…

While whisking, add the shredded parmesan, little by little, until all is incorporated.

Remove from heat. Add salt and pepper to taste. Serve immediately.

Things to consider;

Don’t have kale? Use spinach or swiss chard.

Don’t have peppers? Use caramelized onions or summer squash.

What about garlic? Or garlic scapes? Or fresh basil? What about freshly chopped parsley?

Like meat? Add sausage or bacon.

Play around with what you have and keep it simple.

Veggies and cheese over pasta, how can you go wrong?

Enjoy.

handmade chocolate, almond, coconut bars

Posted on April 8, 2014 by ripe ~ red ~ berries

A few weeks ago I posted about roasting almonds. What a simple and delicious treat that was to make (and give)…

Though, I must be honest, the real reason behind roasting almonds was to make handmade coconut, almond bars!

The recipe calls for roasted almonds, so, I made them…

Then, I enjoyed a few and stored the rest until I had time to begin the process of making what I was really wanting to make – the handmade chocolate bars…

I’ve always wanted to try making homemade chocolate treats and Karen Solomon offers up an irresistible recipe in her book, jam it, pickle it, cure it.

So I tried it.

Though, not in one day. Not with a busy schedule and an even busier four year old…this was a project spread out over a few days and one late night…late because I had to wait until the boys were asleep – these were going to be a surprise!

First I roasted the almonds. Then stored them. Well, not all of them, I did enjoy a few…

Then, a few days later I prepared and baked the coconut, almond bars.

Then wrapped, stored, and hid (they were going to be a surprise, remember?) the prepared bars for a few more days…

And finally, when time allowed (under the cover of darkness) I coated each with chocolate…I don’t have photos of this step because I lacked natural light (it was late at night while the boys slept)…plus, I needed both hands to dip and twirl the bars once coated…

The finished product was well worth the wait (and planning time), so don’t let a lack of time stand in your way. Consider spreading the process over a few days and you’ll be rewarded with a sweet treat unlike any other.

No additives, preservatives or things unknown to most…just simple ingredients arranged with love. Too bad I didn’t get an almond in the shot…

No need for a dozen candy bars? Why not wrap individually and give as gifts? Or freeze a few for those days when nothing but chocolate will do…or add a few to a little ones Easter basket or give as party favors? The ideas are endless…

So much joy in a little bar. Who knew?

Coconut almond bars

Print this recipe!

slightly adapted from – jam it, pickle it, cure it, and other cooking projects, by Karen Solomon

Here’s what you’ll need;

2 large egg whites

1/2 cup sugar

1 tsp. vanilla extract

1/2 tsp. teaspoon kosher salt

2 cups unsweetened flaked coconut

24-28 whole roasted salted almonds

2 cups chocolate chips or chopped chocolate

What to do;

To make the bars, preheat oven to 350 degrees F., and prepare a rimmed baking sheet with a thin sheen of oil.

Combine the egg whites, sugar, vanilla and salt in a bowl and mix with a fork. You don’t have to beat the whites – just make sure the sugar, vanilla and salt are well incorporated.

Fold in the coconut. The batter will be stiff, like oatmeal.

Spoon about 2 tablespoons of the batter into your hand, and shape into a 1 1/2 inch log. (*side note – these bars could be made smaller too and then just use one almond per bar) Press 2 almonds into the top of the log, and place on the prepared baking sheet.

Follow suit with the remainder of the batter. You should have at least 12 bars.

Bake for 13-17 minutes, or until the bars are just brown at the edges.

Let cool 1 minute, transfer to a wire rack, and leave for about 30 minutes, or until completely cool.

To coat the bars, prepare the baking sheet with a sheet of waxed paper or parchment paper, and have it ready.

Heat the chocolate over a double boiler and stir until it is melted and quite satiny. You should be able to drop it in ribbons from the end of the fork.

Using two forks, drop a bar into the chocolate and coat lightly on all sides, then quickly transfer to the waxed paper. Dip the remaining bars. If the chocolate gets too thick or your chocolate starts to get stiff, heat the chocolate some more, stirring well to distribute the heat.

Leave the finished candies at room temperature for about 4 hours, or until completely cool.

How to store;

Store in an airtight tin or a sealable plastic bag, at room temperature, for up to two weeks or freeze.

Do you have a favorite homemade candy recipe? If so, share a link below!

enjoy!

mango lime pops

Posted on March 17, 2014 by ripe ~ red ~ berries

My oh my, how time flies by…

It’s tax season here in the good ‘old U.S. of A and I’ve been consumed with organizing and entering our business receipts, sales, costs of goods sold, and all that good stuff that accompanies tax preparation…hence, my absence here…

Now, if I’d had the time throughout the year (or chose to make the time) to enter all those facts and figures each month, well, I’d have been here sooner…but, I didn’t, so I had to dedicate many days (and a few nights) to that ‘tax stack’…thankfully though, that mission is complete, and now I can get on with more fun things, like popsicle making – homemade popsicles of course!

I can’t believe its taken me so long to make these luscious lovelies. Two mangos, a bit of sugar water, limes, kosher salt and voila, incredibly refreshing and tasty popsicles – seriously tasty! The most challenging part? Waiting for them to completely freeze…

Here’s how it happened;

I had come across a fabulous book a few years ago titled, ‘jam it, pickle it, cure it and other cooking projects’, by Karen Solomon. It has all the basic ‘stuff’ (think mustard, mayo, crackers, marshmallows…) and then some. Simple ingredients, easy to follow directions and beautiful photos, plus recipes for popsicles and homemade candy – what’s not to love? I’ve tried a few of the recipes thus far, and look forward to trying many, many more, though popsicles were still on the, ‘to do soon’, list…so, when the opportunity presented itself, we made them!

Mangos happened to be on sale, there was a foot of snow on the ground, skies had been grey for days, more snow was coming … we needed something summer like – pronto – it was time to make the popsicles.

Mango lime popsicles.

Here’s what you’ll need and what to do;

Mango and Lime Pops (click to print recipe!)

Ingredients

1/2 c. sugar

1/2 c. water

2 small ripe mangos, peeled, pitted, and cut into chunks

1/2 cup lime juice (about 4 limes)

1/2 – 1 tsp. cayenne pepper

pinch of kosher salt

What to do;

Make a simp syrup by combining the sugar and water in small saucepan and warming over medium heat just until the sugar dissolves. Cool completely.

Combine the syrup, mangoes, lime juice, cayenne pepper, and salt in a blender or food processor.

Blend well, pour into molds (stainless if you got ’em), and freeze for at least 6 hours or overnight.

These can also be frozen for up to 3 months. Either store in the molds or release and wrap well in waxed paper and then store in a marked sealable plastic bag.

Best part, they aren’t so terribly full of sugar that you couldn’t enjoy them for breakfast. (:

Enjoy.

potato leek soup

Posted on December 5, 2013 by ripe ~ red ~ berries

I’d never grown leeks before, but thought I’d try…and I’m so glad I did. Mass produced leeks lack, what all mass produced veggies lack, and that’s taste.

Backyard leeks are incredibly powerful,

Less is more with these beauties…

Not a gardener? Well then stop by your local farmers market and pick up a few…or your local health food store…or the organic produce aisle of your local supermarket.

The difference is incredible and well worth the expense…see for yourself.

Potato Leek Soup

Print this recipe

1.5 lbs. potatoes

3/4 to 1 lb. leeks – chopped

1/2 onion – chopped

4-5 cups vegetable or chicken stock…whichever you prefer…

juice from 1-2 lemons

olive oil

a couple tablespoons of butter

salt and pepper to taste

That’s it.

Here’s what to do;

First, wash and peel the potatoes, then chop.

Second, clean each leek, chop white parts only.

Peel and chop onion.

Splash enough olive oil to coat bottom of a heavy bottomed cook pot.

Heat over medium heat.

Add chopped onion and a bit of butter…

Saute until browned.

Add chopped leeks…

Toss in a bit more butter…don’t be afraid…

Saute for a few more minutes.

Add chopped potatoes.

Toss and coat with buttery, browned onions/leeks…

Add a bit more butter…

Mix well.

Pour in stock.

Stir.

Add a good pinch of coarse salt and freshly ground pepper. Stir.

Finish with freshly squeezed lemon juice…

Cover and simmer for about an hour.

From here it’s up to you;

Do you prefer a pureed version of potato leek soup? If so, then mix potato and leeks in a blender, with a bit of stock…keep blending in small batches until desired consistency is met…add more salt and pepper to taste…

Or, if that’s not your style, why not enjoy it, as is…?

Final option.

Utilize a hand mixer and puree only some…thus creating a smashed up soup, that’s what I did.

Whichever you choose…

Finish with ringlets of freshly chopped leeks (greenish part) and possibly even a splash of cream…

Serve with freshly baked bread.

Enjoy.

hand cut fries – at home…

Posted on June 14, 2013 by ripe ~ red ~ berries

Hand cut fries are something you can make at home. Seriously.

Want to know why making them at home is not only possible, but better than out?

1. If your like me and live 25 minutes from the nearest restaurant, well, it just makes sense to know how to make them. And if your a city/town dweller, well, what’s the harm in knowing how?

2. You can choose to go organic, plus your oil will be super fresh (unlike most restaurant deep fryers which cook up all sorts of foods, sometimes for days, with the same oil…).

3. They will cost you a fraction of the cost of going out.

4. They will be made with love.

…revel in the simplicity of homemade hand-cut fries…you’ll wonder why you don’t make them more often…

Here’s what you’ll need;

Print this recipe!

Russet potatoes (I actually used yukon golds and they worked just fine and were delicious!) – quantity depends on how many you’d like to make. I used about 12 smallish potatoes – russets are larger, so less would be needed.

My suggestion, cut up 3 russets and see how much you end up with – if you need more, cut up another, if its enough, perfect. If it’s too much, store cut potatoes, covered with water, in the fridge for up to two days. Who says you can’t have fries (homemade) twice in one week?

Coarse salt or sea salt

High heat oil – I use sunflower oil. Peanut oil works well too.

A pot for frying. I use my wok or cast iron frying pan. Any heavy bottomed or deep heavy bottomed pot will do.

You’ll also need a slotted spoon, some brown paper (think paper bags), a tea towel (or two), a candy/frying thermometer (if you don’t have one, don’t fret), and (if making a few batches) a cooling rack (with baking sheet placed underneath) to store cooked fries on while keeping warm in the oven…

Here’s what you’ll need to do;

Fill a large glass or ceramic bowl, half-way, with cold water.

Slice potatoes into the thickness and length you like – here’s yet another added bonus – you choose how thick or thin to make them!

As your chopping away, place the cut pieces into water, in bowl. This helps release their starch as well as prevent browning. Add more water as necessary…

Once all potatoes have been cut and covered with water, pour cut potatoes into a colander and drain cloudy water. Refill bowl with fresh cold water. Add potatoes again. Continue this until water is no longer cloudy. Two or three times should do…

Drain water again, though now, place cut potatoes onto a tea towel and thoroughly dry. Remember, water and oil do not mix. So, if you need to use a second tea towel to ensure their super dryness, do so.

While your drying the potatoes, get the oil heating up. You’ll want to use enough oil to cover the potatoes, yet not so much that the oil would bubble over once heated up with potatoes in…trouble for sure…

*be sure to leave enough space at the top of the pot for the bubbling hot oil and the potatoes – do not overfill your pot.

If you have a candy or frying thermometer, great, use it. The oil should be between 350 degrees F and 375 degrees F. If you don’t have such equipment – don’t fret. If you drop a 1″ cube of white bread into the oil and it browns in 60 seconds or less, your up to temperature. You can also try tossing a cut potato slice into the oil, if it starts to sizzle, a lot, well, it’s probably up to temperature… if it doesn’t, let it heat up some more…

The key is to not overcrowd the pan.

Too many and the oil will cool and the fries will absorb too much oil and become soggy. Too few and they fry up super fast – almost to the point of burning…so best to cook in smaller batches, leaving enough room around each piece to allow for proper cooking.

Once potatoes have been added to the hot oil, increase heat, slightly, to compensate for the heat absorption from the fries…Keep an eye on them as they cook. Stirring occasionally and regulating the heat as necessary.

Once the fries look nice and browned, remove with slotted spoon and place on paper bags/paper. Salt generously.

Turn heat slightly down while removing. Once all fries have been removed, increase heat again to bring back up to temperature and repeat the process all over again…

I place the salted and cooked fries onto my cooling rack (seems to prevent them from getting soggy) which is also placed over a cookie tray (to catch the ones which fall through the ‘cracks’) and then tuck them into the warmed oven (200 degree F) until all fries have been cooked or all food is ready to be served…