FauxPas

Salad of baby greens with fennel, celery, bacon, apple, pecans and a caramelized apple vinaigrette. Posted here on Apple thread also, but thought it fit well here also. Based on a recipe at Food52.

There are some early apples available here now - Sunrise variety at one of the local farms was a starting point for me for a summer salad. It's based on an older recipe at Food52 (from 2009). It has a touch of Waldorf salad, but it moves beyond it. The salad is a base of mixed baby greens, with fennel, celeriac, sliced apple, toasted pecans and lardons. The vinaigrette is based on caramelized apple + apple cider. I appreciate that it uses fresh apple slices in the salad and also uses apple in the dressing. It was very good, but if I was going to make it again I would juice/strain a cooked apple or two and use that in the vinaigrette with maybe just a bit of apple pulp. The recipe, as it is, makes a dressing that is too thick for my taste. But it was fun and tasty. The celeriac I bought was awful, so I ended up subbing regular celery. The original recipe is here.

Shelby, I'm looking for the Quickles recipe, did I miss it somewhere? Thanks!

I see the capers and the lemon supremes, but I'm wondering what else you have included in your lovely dish. Is there some dried fruit? Raisins or cranberries? Pine nuts? Citrus leaves? Is the fish sitting on a bed of pasta? And spinach? It looks wonderful!

Still hot there? Maybe some Fresh Mint Ice Cream? From BBC Good Food, with some suggestions if you don't have an ice cream maker: http://www.bbcgoodfood.com/recipes/2252644/fresh-mint-and-choc-chip-ice-cream

I know they use mesquite to make flour in southern Arizona, but I'm wondering if gfron1 does more than that with the pods. Edited to add: I was writing while the answer was being posted!

I picture you casually wandering out to the patio/deck on a moment's notice and doing this BBQ magic. You make it look so easy, but I know it's not! (definitely not easy for me)

I have her book and have several things to make, but the lasagna section is especially appealing. Did you make your own pasta?

rotuts, I have tried the Olivieri Lasagna Sheets and they work beautifully in the Cuisi Oven. They are fresh lasagna noodles, but they are about 6" x 9" and so they fit perfectly into smaller casserole dishes and inside the Cuisinart Steam oven. I can find them in the fresh pasta and sauces area of the local grocery store. Because they are fresh pasta, they don't need pre-cooking and they can easily be cut to fit an oval dish. Shelby, I made lasagna last night also! Didn't take a picture this time, but here is the last time I made some. I used the Steam Bake function on the Cuisi. This little dish makes 4 generous servings of lasagna and I round off the corners of the pasta sheets with kitchen shears.

Chicken Marsala in a make and freeze recipe: http://www.foreverandarecipe.com/2012/06/freezer-meal-chicken-marsala.html

Chicken Marsala is a nice make-ahead and freeze.

I like that too, but I keep thinking it must be a protected name.

Or play on the word(s) Sub-Marine. Underwater. Blue. Bright little fishies and submarines underwater. I also like plays on the word Sub-Contractor because of your clientele.

I haven't tried it, but I like the sound of this Mint, Basil & Pistachio Mascarpone Pesto.

I like this kind of simple corn salad. You can add additional ingredients or maybe make Succotash. Or corn salsa with things like peppers, onions, black beans, tomatoes (lots of recipes for that on Web). I made a Velvet Corn Soup that was quite tasty. Corn on the cob is good with chili powder and lime juice. Make corn bread with some fresh corn in it. Here's a basic creamed corn recipe. I like the emphasis on getting the pulp off the cobs after you cut off the kernels. You can add parmesan, as Panosmex mentions.

Thanks for that, rotuts! It addresses my earlier question, appreciate you posting your results.

Shelby makes a good point about getting the herbal flavours. You probably would get a better answer on one of the dessert or baking threads, but I think you can go either way. It depends on how you want to shape your pastry - if you want the fold-over type of hand pie, you'd put the filling in before cooking but if you want a tart-shaped one (put the pastry into muffin tins, for example) you could cook it in the pastry or before. You might be able to have crispier or higher pastry by cooking it first and adding the filling later, if that is important to you.

I agree! How do you make them, Shelby?

Shelby, yes please! Do another blog, we would love to read about further adventures. And see the kitties! If you do one, I will try and do one later this year. The micro-batch stuff works really well for us and it's a great way to use up bits of fruit that you know you probably won't get around to eating before they lose their shine. It's so quick and you don't need to prep jars, prepare a canner or any of that stuff. I usually make a cup or less of finished jam as anything else is way too much for us to finish off in a reasonable time. I don't use a saucepan with a high side, I use a skillet or something with low sides as that facilitates evaporation and the fruit will thicken quicker. I can tell when the texture changes enough and it will form a gel just by stirring so don't even bother with the cold saucer test or anything either. It takes about 10 minutes, maybe 15 for the entire process. Here are some pics. First is apricot, but very similar to peaches. This is more of a spread than a jam but I wanted that really fresh flavour and didn't want to overcook it. I think I only used 3 or 4 apricots. Here's a raspberry one, with a firmer set.

Thank you so much for your entertaining and thorough report, rotuts! A fun read! I think you have sold me on the PureFizz, but I will probably wait to buy until I am again in the US this Fall. How well does the carbonation last in water if you pour it into another container for storage, do you know? It's just that I would go through a bottle a day (or more) in the summer. So I would like to be able to have one bottle ready for drinking and another underway. Do you see any issues with this, by any chance? Edited to add: I would definitely be making some sparkling wine, also!

Peaches are a highlight of summer for me, also. Shelby, I would love to see some pics of your pantry, because it sounds like you have some wonderful stuff in there. (or did you post some pics when you did your blog, I will have to go back and look) I don't do much canning these days because we have been moving around a lot, but I do love the sound of your canned peaches in winter! Do you make any jams, butters or chutneys, peach or otherwise? I still make peach jam now and then, but I do what I call micro-batches (not even small batches). When we have a couple of peaches that I know we probably won't get around to eating, I peel them and cook them in a skillet with about 1/4 their volume of sugar and a bit of lemon juice until they thicken enough for a spread. If I want more of a jam-texture I add a bit more sugar and/or cook a bit longer. I do the same with apricots or berries or other fruit. It gets stored in the fridge and is used quickly so I don't bother with sterilizing jars, etc. I love fresh peaches and lately have one for breakfast with a boiled egg or yogurt. The local salmon and halibut are in season, and peach salsa goes so well with them. Just peach, red pepper, sweet onion, a bit of hot pepper, maybe garlic, lime juice. If we have some left over, it can be a substitute for relish on a burger. I also like peaches cooked with pork chops or grilled and served with ice cream. One of my current fave salads is sliced peaches and golden beets with red pepper and sweet onion and goat cheese and a citrus dressing. For some reason, I haven't made a peach cobbler (with pecans, mmm!) or pie for a couple of years. I might have to rectify that!

I love Cerignola olives - you can buy them green, ripened green or black. The ripened green (if that is the right term!) ones are my faves. Like Smithy said, these ones are quite different from the truly green ones, but have a lovely taste. I think they are pretty widely available, also. http://www.cerignolaolives.net/

Sounds delicious, rotuts! Did you use the Steam Bake function with the Cuisi? I made a braised cabbage dish with the Cuisi last night, posted on the Dinner thread.

Hard to post this simple meal after some of the lovely ones that go before! Still, it's a nice dish and we really enjoyed it - World's Best Braised Green Cabbage, based on a recipe from Molly Stevens' All About Braising. I followed some suggestions included in a variation of this recipe at Kitchen Riffs. Some nice fresh veggies and garlic from the local farm markets. I wouldn't normally be doing much braising during the summer but I used the little Cuisinart Steam oven to cook this on Bake Steam, so it didn't heat up the house too much.

Over at Serious Eats, they have a new article on how to make extra-tangy, extra creamy macaroni salad. Once or twice a year I get a craving for a macaroni salad, so thought I'd make use of their tips and I was pleasantly surprised. The extra cooking time and the up-front addition of the vinegar made a difference. Really perked up a simple mac salad.