Chipotle Chopped Salad

The triple digit temperatures are about to wipe us out, and we have not even made it through June yet. When the heat is pressing, I turn to crispy cold salads for relief. Lately I have been having a love affair with buttermilk. It has turned up in chicken dishes, breads, sweets, and salad dressings. Although I usually find myself drawn to salads dressed with vinaigrettes, recipes for buttermilk dressings are finding a stronghold in my collection.

This delicious salad packs a solid spiciness soothed by smooth and creamy buttermilk. For the spice-sensitive in your group, you may want to begin adding chipotle powder with a light hand and build the heat to suit your taste.

Chipotle Chopped Salad

adapted from On My Plate

Salad

1 head romaine lettuce, chopped

1 pint cherry tomatoes, quartered

1 cup frozen corn, thawed

2 green onions, green parts only, sliced thinly

2 oz. Monterey Jack Pepper cheese, cubed

Dressing

1/2 tsp dried chipotle powder

1/2 tsp coarse salt

1 tsp ground black pepper

1/2 cup low-fat buttermilk

Combine dressing ingredients and whisk until thoroughly combined. Toss with salad ingredients just before serving.

Gazpacho

This Barefoot Bloggers recipe was chosen by Meryl at My Bit of Earth, and you can find the recipe here.

Several years ago, out of the blue, my husband suggested we should become a semi-vegetarian family, one that eats vegetarian most of the time. Wait. "Out of the blue" is a sweet little innocent phrase that does not belong here. "In the headlights of a freight train" better fits the bill.

My husband is a meat and potatoes guy. Period. He grimaces on Farmer's Market days. He shudders at the thought of the world without rib eyes. But for some reason on that day several years ago, he felt the need to rock my world with a plea for vegetarian delights. He even helped plan our strategy for eating, how we could replace meat and where we could dine on the weekend. I was eager to take on the challenge, ready to prove to him that vegetarian eating could be delicious.

Even though I worried my husband had been abducted by aliens or brainwashed during corporate training, I quickly submerged myself in this new food philosophy, knowing the window of opportunity to be a narrow one. On that very day I went straight to the bookstore and purchased an all-inclusive vegetarian bible of recipes and began working on supper, which was delicious. It was our last meal as vegetarians.

Somewhere between "let's do it" and "we did it" the window of opportunity closed, and the world of vegetarian living slipped through my fingers. We rarely even speak of the vegetarian debacle, other than snippy, humorous comments, but I suppose these are the things that become the fabric of our lives.

To spare my husband unnecessary stress (*eyes rolling*), I made Gazpacho while he was on a business trip. My daughters and I ate it for supper and for lunch the next day. If you have a food processor, it is a cinch to make. The Gazpacho flavor develops as it sits in the fridge, and I found it to be most delicious 3 or 4 days after making it. Since this was the first time I attempted this cold, refreshing soup, I am excited to explore other variations of the recipe, which seem to be as numerous as the stars. And maybe, just maybe I will sneak a little bowl on my husband's plate for supper one night.

Coconut-Roasted Pineapple Dacquoise

This Tuesdays with Dorie recipe was chosen by Andrea of Andrea in the Kitchen, and you can find the recipe here.

Until being part of Tuesdays with Dorie, Dacquoise was one of those recipes I would admire but never attempt because (a) I did not know what a dacquoise was, (b) I did not know how to pronounce the word "dacquoise," and (c) the recipe looked too difficult. But here lies the beauty of Tuesdays of Dorie. I now know what a dacquoise is (a cake made with layers of nut meringue and whipped cream or buttercream filling). I know how to pronounce it (da-kwoz'). Finally, I discovered that the recipe proved to be somewhat easy, although time consuming.

An almond/coconut meringue layer forms the foundation of this dessert, while billowing white chocolate mousse and broiled pineapple hides between each layer. The stack of dressed meringues is frosted with more white chocolate mousse and decorated with toasted coconut and roasted pineapple, a very forgiving assembly.

The dacquoise is one of my favorite TWD desserts because of its interesting flavor combination and texture. It's perfect for a balmy summer evening. I have decided I like the word "dacquoise" and have inserted it into as many conversations as possible this week. Dacquoise has a nice ring to it- and a nice taste, too!

Lemon Curd Trifle with Fresh Berries

I have always found it amusing that the word "trifle" refers to something being trivial or small in quantity, certainly not representative of the dessert we know as a "trifle." How could someone reason that cake, custard, and fruit gorgeously piled in colorful, towering layers could be lacking in importance? Someday, when my time is free and my days are slow, I will enjoy reading about the etymology of such words, but until then, I am content to experience this grand dessert in spite of its disparaging name.

I chose a tasty trifle for my submission to Tyler Florence Fridays. For this recipe from Tyler Florence, lemon curd and fresh berries are paired with lemon cake to create a refreshing and delightful summer dessert. Instead of using the purchased lemon pound cake suggested in the recipe, I used Joy the Baker's recipe for Lemon Drenched Lemon Cake that I made months ago and saved in the freezer. (The cake is delicious enough to stand on its own but tasted even better in this trifle.) Making the lemon curd was the trickiest part of the recipe. I wish I had allowed the curd to cook and thicken a bit more, but once it chilled with the cake for several hours, the lemon curd "mousse" thickened substantially.

Fresh berries were the trifle's crowning glory. The simplest component of the trifle, the trio of sweet berries played beautifully against the tartness of lemon and created a dessert worthy of note. The trifle is best eaten on the day it is made, perhaps even better when re-visited for a midnight snack.

Interested in this recipe? You can find it here.

Cranberry-Orange Scones

This Barefoot Bloggers recipe was chosen by Em of The Repressed Pastry Chef, and you can find the recipe here.

It's 4 AM, and my husband has just nudged me awake. He is hopping around the room like a kid getting ready for Disney World while I, not quite the morning person, struggle to sit up. He is talking too much for 4 AM, turning on lights, opening and closing drawers, patting me on the back like a kid in the locker room. I offer a fake smile.

Fast forward a few minutes, and I have found my way to the makeup drawer where I put on my sunscreen, a little concealer, and lip gloss. I reach for my red Gap hat and silver hoop earrings, gather up a few essentials, and follow my husband to the truck where the boat is already hitched.

I am making his dreams come true, believe it or not. I hope I am awake enough to remember it. We drive and drive, and I fight to stay awake so I can join him in discussions about fish, life, coffee, and kids. Just as we drop the boat in the lake, the sun begins to cast a pink glow from behind the trees. The air is thick with flowery perfume, and the lake is like a sheet of glass. There is no sound, only the splash of water against the sides of the boat.

It is a happy morning. I have caught walleye, blue gill, Kentucky bass, and catfish, all before breakfast. We share some homemade Cranberry-Orange Scones and Jones soda- strawberry lime flavor. We fish until the sun beats hot on our backs, and we call it a day. Thank you, God, for this beautiful world You have made and for my husband, who is my best friend.

Tuesdays with Dorie: Honey-Peach Ice Cream

You can find this week's recipe here. It was chosen by Tommi of Brown Interior.

My daughter, Red, and I recently watched an episode of Food Network's Chopped, and she pointed out how one of the chefs tasted every single ingredient he used before beginning to cook with it. Red's concern? Did he use a clean spoon each time? It was a great opportunity for me to teach her the necessity of repeated sampling during the cooking process, which can help the cook prepare a well-seasoned and balanced dish. But you and I both know what a problem sampling can become if you really like what your sampling. Such was my experience with Honey-Peach Ice Cream.

This perfect-for-summer recipe yielded an unexpected delight with the rush of honey sweetness that came in each bite. Although it was not as sweet as typical peach ice creams I have had, the presence of honey offered a sweetness more sophisticated and delicate. I actually kept returning to the cooling custard for little spoonfuls (clean spoonfuls, thank you) because I loved the flavor combination so much.

By the time the ice cream made it to the ice cream maker, then to the freezer to ripen, and finally to the table for dessert, ummm.... there were maybe 3 baby servings left. How embarrassing, but so delicious.

Chicken Fingers

I am spending some time cleaning out my pantry because, quite frankly, it has turned into a monster reminiscent of Little Shop of Horrors. What started as a Martha-esque categorized and sub-categorized collection of essentials has turned into crazed chaos that screams, "Feed me! Feed me!" every time I open the door.

It is embarrassing to admit what lurks on the dark shelves. Many, way too many, little snack-size bars of cheese and sausage from a Hickory Farms Christmas basket. Little packets of crackers and herb spread. Peeps marshmallow candy from Easter. Oh, and 12, yes 12 cans of pumpkin. Pumpkin! Why would anyone need that much pumpkin? Seems last fall when I was busy making my little Pumpkin Streusel Loaves, I must have feared the end of pumpkin as we know it as I hoarded all the pumpkin within a 20-mile radius. It was disgusting behavior on my part, but it was good bread, you know?

There are lots of vegetables stocked in there- tomatoes, potatoes, beans, peas, and corn, which all go wonderfully with chicken fingers. And Pioneer Woman just posted about chicken fingers a couple weeks ago, so I knew it was a match made in heaven.

I can count on my 2 hands the number of times I have fried dinner during my almost 20 years of marriage. I do not care for the mess, the danger, or the calories. But I love me some good fried chicken, and I was so glad I chose this recipe. It was deliciously seasoned with a little Lawry's seasoned salt, and I added a kick with some cayenne pepper. The meal was rounded off with a bounty of pantry staples, leaving a path in the pantry for future work. If you want this great recipe, hop on over to Pioneer Woman's site and find the recipe here. Have a great weekend!

Curried Couscous

This Barefoot Bloggers recipe was chosen by Ellyn of Recipe Collector and Tester, and you can find the recipe here.

My favorite thing about couscous? It does not need babysitting. Just pour liquid over the miniature pasta, cover it tightly, and walk away. Before serving, fluff it with a fork, and that's all you have to do! If you want to give it a larger identity, there are some great ways to dress it up, like in this recipe for Curried Couscous.

Even though my family is not a big fan of curry, this recipe was well received as a side dish for grilled chicken, particularly since it presented a nice change of pace from rice or potatoes. Take a look at all the beautiful colors in the dish. Pretty, aren't they? This stunning dish is easy on the eyes, as well as the mouth.

I halved the curry powder and substituted cilantro for parsley. Other than those changes, I made the recipe as directed and served it at room temperature (a great make-ahead dish!).

Tuesdays with Dorie: Parisian Apple Tartlet

This week's Tuesdays with Dorie recipe was chosen by Jessica of My Baking Heart, and you can find the recipe here.

Yes, you have found me once again eulogizing puff pastry in all its glory, as if the world needed one more reason to love the stuff. Hello, Parisian Apple Tartlet! From a distance it appears almost generic, even mundane, merely a hunk of apple and some dough. It assembles in a flash and reveals no pretentious motives hinting at greatness. But somewhere during the baking process a metamorphosis occurs, taking this dessert from humble beginnings to celebrity status.

Freshly out of the oven, tender Gala apples crown a flaky, buttery pedestal while caramelized brown sugar nestles in all the crevices, puddling beneath the apples. Simple, yet extravagant. It could easily accommodate a dollop of whipped cream or sprinkling of cinnamon, but neither is necessary because it is perfect just the way it is.

World Famous Ribs

With the onset of unofficial summer, my recipe dreams begin wafting toward the backyard where a smoky grill releases potent aromas to tempt the neighborhood. I love the ease grilling brings to the task of preparing supper. It’s okay to be a little messy, to have a bit a smoke. It’s all part of the grilling process.

One of my family’s favorite grilled meals is ribs, particularly a copycat version of Tony Roma’s World Famous Ribs, a recipe from Top Secret Restaurant Recipes by Todd Wilbur. All the ingredients are simple, and preparation couldn’t be easier, although these ribs require indoor cooking time. Just slather sauce on the ribs, wrap them in foil, and bake them at a low temperature for a couple hours. Once they’re tender, put them on a hot grill for a few minutes while basting them with a little more sauce.

Tony Roma’s World Famous Ribs
Adapted from Top Secret Restaurant Recipes by Todd Wilbur

4 pounds baby back pork ribs
Barbecue sauce (recipe below)

Preheat oven to 300̊ F. Coat ribs on front and back with barbecue sauce. Wrap the ribs in heavy-duty aluminum foil, and place on a baking pan. Cook for 2 to 2 ½ hours, or until the meat begins to shrink back from the bones.

While the meat is cooking in the oven, preheat your grill to medium-high heat and grease the racks. Once the meat has cooked in oven, unwrap the ribs and cover them in additional barbecue sauce. Place the ribs on the grill for 2-4 minutes, or until they begin to char slightly. Watch them closely, as they will burn if left unattended. Remove from the grill and cut into serving size pieces. Serve additional barbecue sauce on the side.

Barbecue Sauce

1 ½ cups ketchup
1 ½ cups vinegar
¾ cup dark corn syrup
1 TBS sugar
¾ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp Tabasco sauce

Combine all the ingredients in a large saucepan over medium-high heat, blending until smooth. Bring the mixture to a boil. Reduce the heat to low, and simmer uncovered for 30 to 45 minutes or until sauce is thickened. Cool to room temperature. Unused portion will keep for several weeks in the fridge.

Tuesdays with Dorie: Cinnamon Squares

This Tuesdays with Dorie recipe was chosen by Tracey of Tracey’s Culinary Adventures, and you can find the recipe here.

Lest you think everything turns out perfectly in my kitchen, I must confess there are usually more failures that never grace these pages than there are shining successes. Most of the failures are just victims of mediocrity without a defining and memorable identity. Some of the failures, on the other hand, are laughable flops that become quick friends of the garbage disposal.

Cinnamon Squares…success or failure? That depends how you view them. The cake itself was delicious, tender, and moist. Sandwiched between cake batter, a ribbon of chocolate, cinnamon, and espresso tunneled through every piece and gave the cake its distinctively delicious flavor.

Even though my picture makes Cinnamon Squares look like dandy little cakes, I’ll let you in on a little secret. I messed up. In a hurry, I used a Pyrex (glass) baking dish and did not finely grate the chocolate for the chocolate/cinnamon layer. The resulting 8X8” cake emerged from the oven improperly baked, and the center deflated like a popped balloon. I immediately began surgery, cutting out the undercooked parts, and created a square Bundt cake of sorts. With all the hoopla, I decided to omit the shiny chocolate frosting.

When you make a bazillion Dorie Greenspan recipes, it is easy to find favorites and discard the few not quite as impressive, especially when the recipe does not turn out as intended. But these little squares deserve a second chance, one that does not involve ‘user error.’

Without the frosting, Cinnamon Squares take on more of a coffee cake persona suitable for breakfast or brunch, but I would imagine the frosting makes the cake decadent enough for a special dessert, one that I cannot wait to taste.