The Weekend Dish – Jalapeño Lemonade

Posted on September 20, 2013 by backyardsisters

Want to add a little spice to your life this weekend? It’s quite simple really. By adding a sliced jalapeño pepper to lemonade, you will end up with a refreshing and slightly spicy, hot, yet cold, beverage. It’s an anomaly.

A backyard daughter had the idea and I am so glad she did.

The amounts of the different ingredients can be adjusted to suit your tastes, so think of this recipe as a suggestion more than a rule.

Jalapeño Lemonade

6 cups of water
2/3 cups of lemon juice
1/2 cup agave
1 jalapeño pepper sliced

Stir together until incorporated. Taste, and adjust lemon juice and/or agave if you like a sweeter or more sour lemonade. Slice the jalapeño and add to the lemonade. You can add more or less according to your heat preference (remember the longer the jalapeño is in the lemonade the more heat and flavor it imparts.) Add ice and enjoy!

In southern California the fall can turn hot and this is just the drink for such an occasion, or any time you feel like spicing things up a bit!

Cheers!

~ Susan

The Weekend Dish – Basil Tomatoes

Posted on August 23, 2013 by backyardsisters

Here we are in the midst of tomato season and perhaps, if you’re lucky, your counter has been overrun with a red sea of tomatoes inviting all sorts of possibilities. This Basil Tomatoes recipe enhances the tomato’s natural flavor with basil, garlic and roasting. The result is an elegant tomato which can be served along with bread or added to pasta or as an accompaniment to fish or meat however you choose you can’t go wrong.

The tomatoes are peeled and cored and placed whole on a bed of basil leaves then garlic and olive oil are added. It’s that simple.

Place the dish in the oven and bake for an hour to an hour and a half. Your home will be filled with the most comforting and inviting aroma as an extra bonus. This recipe came to my attention via the rave reviews of a backyard son after having enjoyed it with Nana and Granddad one late summer night many years ago, and it has been a hit in this backyard house ever since.

Buon Appetito!

~ Susan

Basil Tomatoes

8 tomatoes, peeled and cored. To peel the tomatoes, add to boiling water for 2 minutes and remove with a slotted spoon then plunge into ice water for a minute or so and the skin will slide off easily.
1-2 bunches of basil leaves
olive oil
2 cloves garlic

Place the basil leaves in a bed at the bottom of a pan big enough to hold the 8 tomatoes. Place the tomatoes, core side down, on top of the basil. Add olive oil to come half way up the sides of the tomatoes. Add the garlic to the pan, you can chop it or add more and leave the cloves whole. Bake at 350° for 1 – 1 1/2 hours until the tomatoes caramelize and become infused with the basil perfumed olive oil.Serve with bread, pasta or with fish or meat.

The Weekend Dish – Peach Cake

Posted on August 9, 2013 by backyardsisters

This time of year the fruit is plentiful and delicious. The peaches, plums, cherries and berries are emitting their sweet fragrances as I walk in the produce aisle of the store. Being especially fond of peaches, I like to use them as much as possible during this season. Aside from eating them alone, I like to add them to cereal, ice cream and use them to top pancakes or add them to a cake.

I first tried this recipe from Cook’s Illustrated about a year ago and dreamed about it until this peach season came around again (I suppose canned peaches could be used but I like the seasonal anticipation). The recipe takes a little more effort because half of the peaches are roasted and all are macerated.

But it is well worth the effort.

Roasting the peaches concentrates the flavor as well as releases some of the juices thus helping to avoid a soggy cake. Panko crumbs are added to the roast peaches after they come out of the oven to further ensure the avoidance of “soggy cake syndrome.” I didn’t use the peach schnapps called for in the recipe because I like the true peach flavor to shine through.

Peach Cake

adapted from Cook’s Illustrated

2 1/2 pounds peaches
4 tsp lemon juice
6 Tbsp plus 1/3 cup granulated sugar
1 cup all-purpose flour
1 1/4 tsp baking powder
3/4 tsp salt
1/2 cup packed light brown sugar
2 large eggs
8 Tbsp unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 tsp vanilla extract
1/4 tsp plus 1/8 tsp almond extract
1/3 cup panko bread crumbs, finely crushed

Preheat oven to 425°. Line a rimmed baking sheet with foil and spray with oil spray. Pit the peaches and slice into 1/2 inch thick wedges. Place 24 of the slices into a bowl and gently toss with 2 tsp lemon juice and 1 Tbsp sugar; set aside. Cut the remaining peaches into thirds crosswise. Place in a bowl and toss with remaining 2tsp lemon juice and 2 tbsp granulated sugar. Spread peach chunks on prepared sheet in a single layer and bake until the juices begin to thicken and caramelize, 20-25 minutes. Remove and cool to room temperature.

Reduce oven temperature to 350°. Grease a 9-inch springform pan. Whisk flour, baking powder and salt together in a bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and thoroughly combined. Slowly whisk in butter until combined. Add sour cream, vanilla and 1/4 tsp almond extract and whisk until combined. Add flour mixture and stir until just combined. Transfer half of the batter to the prepared springform pan and spread evenly over the bottom. Sprinkle panko crumbs over the cooled peaches and gently toss to coat. Arrange peach chunks evenly over the bottom layer of batter gently pressing peaches into surface of the cake. Spread the remaining batter over the peaches and smooth the top. Arrange the reserved peach slices in a ring on the top, using smaller ones for the center. Stir together remaining 3 tbsp granulated sugar and 1/8 tsp almond extract in small bowl and sprinkle over the top of the cake. Bake until toothpick inserted in center comes out clean, 50-60 minutes. Transfer pan to wire rack and cool 5 minutes. Loosen sides of pan by running a knife around the edge of the cake. Remove sides of pan and allow cake to cool completely.

Serve and enjoy!

To summer’s bounty,

~ Susan

The Weekend Dish – Watermelon Gazpacho

Posted on July 26, 2013 by backyardsisters

Some meals and/or certain dishes will stay in your memory long after consumption. It can be the unique flavors, the setting and dining experience or even the plain and simple pleasure of a well-made dish. Last week, I had one of those memorable meals. Some of the backyard family gathered at a local museum for dinner and entertainment. It was memorable for the occasion (the backyard mom’s birthday), the musical accompaniment (a musician playing exotic sounding Latin American instruments; one which produced a growling jaguar sound transporting me to the rain forest) and the delicious food. I chose watermelon gazpacho for my first course and enjoyed it so much I decided to try and create it myself. Working from my memory of the ingredients listed on the menu as a starting board, I came up with this version, making a few changes and adjustments for my own tastes.

Watermelon Gazpacho

pickled red onion (recipe follows)
1/2 watermelon
balsamic reduction (recipe follows)
cilantro, sliced
piece of toasted bread to float on top if you choose

Cut the watermelon into chunks and place in a blender.

Whir at a medium speed, pushing down occasionally to move the pieces down to the blades, until the watermelon is a liquid, about 30 seconds. (This is a yummy drink on its own or with an added squeeze of lime.)

Place a few of the pickled onions on the bottom of the bowl

Pour the liquefied watermelon over the onions. Drizzle the balsamic reduction according to your taste, I use about 1/2 tsp per bowl of this size. Sprinkle sliced cilantro on top and lay a thin slice of toasty bread on the top if you choose and serve. Depending on the size of your bowls this recipe makes 4-6 servings.

Pickled Onions

1 cup water
1/2 cup apple cider vinegar
1 Tbsp sugar
1-1/2 tsp salt
1 red onion, thinly sliced

Mix liquids with salt and sugar and stir until dissolved. Pour over the onions in a jar. Sit at room temperature for 1 hour. Keeps in the refrigerator 2 weeks. Also, is a nice accompaniment to meat.

Balsamic Reduction

1 cup balsamic vinegar
1 Tbsp honey

Bring the balsamic and honey (in a heavy-bottomed, non-reactive saucepan) to a boil over medium heat. Adjust the heat to maintain a steady simmer and keep simmering until reduced to 1/3 cup and it becomes a honey-like consistency. (This takes about a half an hour and gives your house a strong vinegar odor but is worth it.)

Just the thing for adding refreshment to a summer evening of dining al fresco, watch out for the jaguars.

Happy Birthday again Mom!

~Susan

The Weekend Dish – Roasted Vegetable Salad

Posted on July 12, 2013 by backyardsisters

Salads are the ultimate creative dish. With lettuce as the canvas, the possibilities for additions are practically endless. Then, there are the other types of salads that don’t even use lettuce. Just look at the length of some salad bars! This backyard sister’s nightly dinners invariably include some sort of salad. The same is true when we have a gathering of the extended clan. It was just such an occasion, a gathering of the extended clan, that the youngest backyard sister served this roasted vegetable salad. She is one for creating sans recipe but she so kindly shared her salad creation technique.

Roasted Vegetable Salad

Asparagus, cut into inch long pieces
Potatoes, cut in to bite size pieces
Green Beans, whole or cut in half if you like
Baby Carrots, cut in half lengthwise

Roast these vegetables in enough olive oil to lightly coat and a bit of garlic at 350° until just fork tender, the potatoes will take longer than the others. Everything but potatoes will take about 20-30 minutes and the potatoes will take about 45 minutes.

Romaine lettuce torn or sliced in to bite size pieces
Red Onion, thinly sliced and cut in slivers
Parmesan Cheese, grated
Salt and Pepper to taste
Olive Oil
Balsamic Vinegar

For assembly, tear or slice the lettuce in to bite size pieces. Place the lettuce and the remaining ingredients through the cheese in a salad bowl large enough to have extra room for tossing the salad. Dress with equal parts olive oil and balsamic vinegar using the amount you prefer for your salads.

The youngest backyard sister simply adds the oil and vinegar straight to the salad. Finally, season to taste with salt and pepper.

Note: the amounts of the ingredients will depend on how many you are serving, generally one head of romaine lettuce serves 4-6. Also, feel free to substitute other vegetables for roasting: red bell pepper, eggplant, or mushrooms, if any of the others are not to your liking or in season.

There you have it – the steps to a delicious and healthy accompaniment to any meal or maybe even a meal in itself if you are so inclined.

Maybe you have some of these vegetables in your own garden, lucky you if you do.

~ Susan

The Weekend Dish – Bananas Foster

Posted on May 17, 2013 by backyardsisters

A banana tree was planted in this backyard sister’s backyard a few years ago. After noticing one in a neighbor’s front yard, and thus quelling any doubts we had about their ability to grow in our Southern California coastal climate, we decided to give it a try. Enlisting the help of a backyard son we chose a spot out near the vegetable garden, planted it and waited; with visions of Chiquita-like bananas available by a simple stroll out the back door. How excited we were when the first bunch appeared! When it turned, what we deemed a sufficiently yellow hue, we even more excitedly ran in to the house and prepared to consume this previously unimaginable treasure of a banana fresh off the tree. Peeling the tiny fruit was different from your average banana but with some effort it was accomplished and I took the first bite and was greeted by a chalky, slightly bitter, hard, dry banana.
A few chalky bananas later, we came to the conclusion that these bananas weren’t improving and were more like plantains and therefore in need of some cooking (and sugar and liquor and butter!) Bananas Foster visions happily replaced the fresh off the tree visions. Not only is the dish delicious but it makes for an impressive sight when the bananas are flambéed right before serving.

It takes caution and finesse to execute this dish.

This definitely was an improvement for these bananas or plantains. Still, these were not the best bananas or even close. The banana tree tale ends a little sadly with the decision to remove it due to its rapid rate of growth causing infringement on the vegetable garden space and its production of little, dry, chalky fruit. The banana tree is, however what lead us to try this recipe and I am eternally grateful.

~ Susan

Bananas Foster

1/4 cup butter (1/2 stick)
1 cup brown sugar
1/2 tsp cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar and cinnamon in a flambé pan or skillet.
Place the pan over low heat, either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the bananas soften and begin to brown, carefully add the rum.
Continue cooking until the rum is hot, but not boiling or the alcohol burns off and won’t ignite.
Using a long handled match or barbecue lighter ignite the rum using the fumes at the edge of the pan. Make sure you aren’t leaning over the pan and aren’t wearing loose clothes. Never pour alcohol from bottle onto flaming pan because this can cause an explosion.
When the flames subside, lift the bananas out of the pan and place over the ice cream in dishes.
Top with generous spoonfuls of the sauce and serve immediately. This is also a delicious topping for waffles or crepes.

Play With Your Food, I Say!

Posted on April 30, 2013 by backyardsisters

I am wrapping up this month’s exploration of patterns with a play session. When young, we are admonished to not play with our food. Aside from the occasional volcano of mashed potatoes and gravy lava I mostly adhered to this rule. But now that I am grown, I have thrown that reprimand out and taken to playing with my food. My idea of “playing with food” these days is styling and taking pictures. My latest subject – citrus, was chosen for the patterns created when cut in a cross-section.

A grapefruit,

a mineola tangelo,

and a mandarin tangerine

are my citrus of choice.

I gathered leaves and cilantro from the yard and had a great time cutting and arranging. The smell – refreshing, and a fun way to kick-off a Saturday for this backyard sister. Citrus still on my mind I had a vision of delving deeper into the pattern created in the segments. So, I rigged up a photo box using an opaque plastic storage bin turned on its side and a clip-on desk light allowing me to place the light facing up inside the box. After slicing the citrus thinner I set them on the box over the light.

The back light allows the segments making up the segments to be visible. What joy! I was made even happier by the adjustment in Photoshop of filling the background with white thus removing any distractions and allowing the fruit slice to stand alone.

These patterns are intriguing to me as well as inspirational. I may create a backdrop based on them.

It reminds me of a stained glass window.

These subjects make a great snack too!

Enjoy!

~ Susan

The Weekend Dish – Trifle

Posted on April 19, 2013 by backyardsisters

We gather, gab, nosh and fête frequently. The backyard sisters take our celebrations seriously. Yes,truly, getting the extended family together and feasting are not activities to be trifled with.

photo credit: @1ofmykind

The backyard sisters, their spouses, parents, children and often in-laws and a friend or two celebrate birthdays and holidays on a regular basis. A backyard cousin, home from college for a spring break visit, spurs us to man the party stations. Just so happens one of his favorite desserts is Trifle and lucky for him his Oma makes an impressive one. Lucky for me, I was privileged to indulge in this light and creamy delicacy that night. Not only is the layered presentation special and elegant but also

it tastes luscious. Now I know why he loves it so; it is a perfect mix of sweet, fruity flavors and creamy, airy textures. It sure impressed this guest and I daresay it would impress yours too, and that’s no trifling matter!

~ Susan

Trifle

Angel Food cake torn into bite size pieces
vanilla pudding (recipe follows)
strawberry sauce (recipe follows)
whipped cream
sliced fresh strawberries

A trifle dish is the optimum container but if you don’t have one don’t let that stop you, any tall glass bowl or tall glass individual dishes can work also. Begin with a layer of the angel food cake, then spoon pudding over, next the strawberry sauce and then repeat topping it with whipped cream and sliced fresh strawberries.

Vanilla Pudding

2 1/2 cups whole milk
2/3 cup sugar
4 egg yolks
1/4 cup flour
3+ tsp vanilla extract (to taste)
3/4 tsp salt

Mix sugar, flour and salt in a saucepan. Mix milk and egg yolks together and add to dry ingredients. Cook over low to medium heat until thickened stirring constantly. Remove from heat and add vanilla. Cool and chill.

Strawberry Sauce

4 cups frozen strawberries mashed
1 cup sugar
3 Tbsp cornstarch
1/2 cup water
2 Tbsp butter
1/2 tsp vanilla extract

Combine mashed strawberries sugar, cornstarch and water in a saucepan. Cook until thickened stirring frequently. Remove from heat and add butter and vanilla and stir until butter incorporated. Cool.

Whipping Cream

To a pint of whipping cream add either powdered sugar or agave and vanilla to taste. Then whip with an electric mixer on high speed until it holds its own shape. If you beat too long you will end up with butter.

The Weekend Dish – Checkerboard Cake

Posted on April 5, 2013 by backyardsisters

Adventures and experiments in the kitchen can be challenging and fun. Trying to come up with a dish to go with this month’s theme of patterns, a checkerboard cake immediately came to mind. Never having made one and a bit uncertain about what seemed like a daunting task, I suppressed the idea for a day or two exploring other possibilities but I kept coming back to the cake and readied myself for a challenge. First, I learned there is a special pan one can buy for creating this effect, but not wanting to invest in one and, with further research, I found a video online of Buddy, the cake boss, teaching Rachael Ray how to make a checkerboard cake using cookie cutters. Well, without circle cookie cutters, I improvised using a glass and a glass vase ( thoroughly cleaned of course ). Checkerboard cake here we come. First task is making chocolate and vanilla cakes.

Most cakes after cooking have a slightly rounded top, at least mine do, so to get even layers that will sit flatly on top of each other; after the cake has cooled, trim about one quarter of an inch off the top. Then cut concentric circles from the center out and you will have three circles of cake.

Next step is to alternate the chocolate and vanilla rings. If you have a vanilla ring on the outside insert a chocolate ring next and finish with a vanilla ring in the middle. After assembling your first layer, apply frosting. I learned a trick from the cake boss – use a bag to apply the frosting. I used a ziploc bag and cut a hole in one of the bottom corners. By applying the frosting this way, all you have to do is gently spread it around to smooth it out and it keeps it from getting full of crumbs. For the next layer, start with chocolate on the outside then vanilla and finish with chocolate in the center then add frosting again. I made a three layer cake so for the last layer I repeated the pattern of the first layer. Then apply frosting to entire cake. I could have made another layer but ran out of frosting. . . and time.

It’s fun cutting into the cake and revealing the impressive checkerboard pattern!

I made the cakes from scratch because I prefer that to mixes, but if you want you can use cake mix. I put my foot down at the frosting from the grocery store though; it’s just not as good as homemade!

Hershey’s “Perfectly Chocolate” Chocolate Cake (from the Hershey’s Cocoa box)

2 cup sugar
1-3/4 cup all-purpose flour
3/4 cup Hershey’s Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Heat oven to 350° F. Grease and flour two 9-in. round cake pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 minutes or until a wooden pick inserted into center comes out clean. Cool 10 minutes, remove from pans to wire racks and cool completely.

Yellow Cake (from Better Homes and Gardens New Cookbook)

3 cups all-purpose flour
2 cups sugar
1 Tbsp baking powder
1-1/2 cups milk
1/2 cup butter,softened
1-1/2 tsp vanilla (I doubled this, I like vanilla a lot)
2 eggs

Preheat oven to 375° F. In a large bowl combine dry ingredients. Add milk, butter, and vanilla. Beat with electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into 2 greased and floured 9 in. round cake pans. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Cool on wire racks for 10 minutes. Remove from pans until cooled completely.

“Perfectly Chocolate” Chocolate Frosting (also from Hershey’s Cocoa box)

1/2 cup (1 stick) butter
2/3 cup Hershey’s cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 2 cups frosting.

I once and a halved the frosting recipe but I didn’t have enough to make a fourth layer so I would double it next time.

If you would like to watch the Rachael Ray video click here.

This can be made with different colored and flavored cakes also.

It makes me want to go play a game of checkers. While eating cake of course!

~ Susan

Weekend Dish – Chicken Lettuce Wraps

Posted on March 22, 2013 by backyardsisters

The chicken lettuce wrap is another study in contrasts. The warm chicken mixture is the perfect foil to the cool crispness of the lettuce, which is enhanced by the savory saltiness of the chicken mixture contrasting with the relative blandness of the lettuce. It makes a healthy, low carb and gluten-free appetizer – sure to please a varied crowd, and in the words of Lucy Ricardo, “it’s tasty too!” They also make a yummy after school snack if you’re feeling ambitious – or happen to have some leftovers, which is highly unlikely. I discovered this the other day when making these for this post timed out perfectly with my daughter’s arrival home from school. She was thrilled and appreciative.

Now let’s get to it. . .

Chicken Lettuce Wraps

1 pound ground chicken breast (some stores carry this, if yours doesn’t, I have put boneless pieces of chicken breast in the food processor and chopped fine)
2 Tbsp canola oil
1 bunch green onions
3/4 cup shredded carrots
3/4 cup chopped shiitake mushrooms
3/4 cup chopped water chestnuts
1 clove garlic minced
1/2 tsp minced ginger
1 thai chili pepper finely chopped more or less according to taste

Sauce:

3 Tbsp tamari soy sauce (to make this dish gluten-free you must use the tamari gluten free)
1 Tbsp black bean sauce with garlic
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 Tbsp mirin
1 1/2 tsp sesame oil

Combine all in a bowl and set aside for later.

Heat a large skillet over medium high heat, when hot add the canola oil and then the chicken. Cook and stir while breaking up with a spoon until the chicken is almost no longer pink and add green onions, carrots and mushrooms stirring for about one minute or until the chicken is no longer pink. Next, add the water chestnuts, garlic, ginger and chili and continue stirring for another 2 minutes. Finally, add the sauce and stir to incorporate and cook about a minute more.

Wash and prepare lettuce leaves, I like to use endive because they are tender yet crisp and a nice size, butter lettuce or romaine or any lettuce you prefer can be used. Then, either serve all ready assembled or with the two components separate and let your diners assemble for themselves.

May this weekend find you with some lucky diners at your table.

~ Susan

backyard sisters

Saving ordinary moments from the brink of oblivion

Tag Archives: food photography

The Weekend Dish – Jalapeño Lemonade

The Weekend Dish – Basil Tomatoes

The Weekend Dish – Peach Cake

The Weekend Dish – Watermelon Gazpacho

The Weekend Dish – Roasted Vegetable Salad

The Weekend Dish – Bananas Foster

Play With Your Food, I Say!

The Weekend Dish – Trifle

The Weekend Dish – Checkerboard Cake

Weekend Dish – Chicken Lettuce Wraps

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