Just in time to celebrate our country’s independence, I thought I’d share some of my favorite summer recipes. They run the gamut from cocktails and appetizers to entrees and desserts. Truly, there’s something to suit everyone’s tastes and time constraints.
Happy 4th of July!
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Dig In
- Food nourishes the body, but it’s the creative collaboration and conversation that food inspires that nourishes the soul. At least it does mine. That’s my recipe for FoodFixe. Not only do I want to share my favorite dishes, but I hope you’ll share yours, too. Regardless of your experience in the kitchen, everyone has something to bring to the table. Let’s dig in!
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- Baked Omelette with Sun-Dried Tomatoes, Goat Cheese, and Chives
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Food Friends & Other Sources
- Mikie's Cheesecake
Getting married or hosting another special celebration in Montana? Mikie's the original, creating the world's best cheesecake celebration cakes. - Rhys Vineyards
Rhys makes luscious Chardonnays, Syrahs, and Pinot Noirs, with grapes grown in five distinct areas of the Santa Cruz Mountains. - Big Basin Vineyards
Located in the Santa Cruz Mountains of Northern California, Big Basin Vineyards specializes in Syrahs. - Sweet Little Sin
Adina Barnett makes sinful desserts, including cookies, cakes, and brownies. Everything is made fresh to order, using real butter and eggs. Hers are the perfect indulgence for those who insist on eating dessert first!
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June 2011
June 30, 2011
June 26, 2011
Raspberry Lemon Clafouti
It’s summer, finally! This is my favorite time of year to make dessert. All that glorious fruit—berries, cherries, peaches, apricots—in everything from pies and crostatas to cobblers and ice cream, even naked with nothing but a dollop of limoncello cream. Yum!
When I saw this recipe come from Sunset magazine, I was instantly inspired. Armed with a load of raspberries, my plan was to make just that. Then, I got lazy. I wasn’t in the mood to whip egg whites, prepare a water bath, yadda, yadda, yadda. It’s summer after all. I didn’t want to spend that much time making dessert.
June 19, 2011
Lemon-Parmesan Artichoke Bottoms
Guest post by Elaine Leffler, aka the Mix Mistress and Green Garlic Goddess
Needing an appetizer to take to a paella-powered party, naturally I consulted with Siobhan and we threw around a few ideas, settling on a few time-tested goat cheese options. She excitedly called me back, suggesting a stuffed artichoke bottoms recipe she's made for years.
I dearly love artichokes, but sometimes I just don't want to deal with their mean little spikes (sometimes food fights back!) and the cleaning and soaking and steaming and general fuss that accompanies them. However, Siobhan told me (sit down for this one!) canned artichoke bottoms can be purchased at your local grocery store. (I've since heard that you can frequently find frozen ones at Middle Eastern grocery stores as well, though I haven't yet explored this option). I truly had no idea, nor did several of my kitchen-accomplished confederates; so, as far as I'm concerned, Siobhan invented this item.
