The Weekend Dish – Apple and Sausage Tidbits

Posted on January 10, 2014 by backyardsisters

By Susan Greene
Beginning a meal with a small bite or two of a flavorful food introducing the rest of the meal, otherwise known as an amuse bouche, is a practice I can embrace. In Europe, it is common to place an order for an apertif which is accompanied by a small portion of a tasty morsel. At home, I have gotten into the habit of enjoying a small bit of something such as a handful of nuts, small plate of cheese with crackers and/or olives or fruit, as I prepare dinner. These apple sausage tidbits are more extensive in their preparation than I use for an everyday meal, but they are an impressive treat for guests or special occasion meals.

Start with your favorite sausage. I used hot and sweet Italian sausages. Place the sausage in a large frying pan, add a quarter cup of water and cover. Cook over medium-high heat approximately five minutes, until the sausage is firm enough to cut ( if you are using pre-cooked sausage this step can be skipped). Slice the sausage and return to the pan and continue cooking until browned.

Remove the sausage from the pan and set aside for later. Slice one or two Granny Smith apples, or your favorite tart firm apple, into inch sized cubes. Add to the same pan with one pat of butter, a splash of brandy or sweet wine, to de-glaze the pan, and about a tablespoon or so of brown sugar and cook over medium heat stirring often until softened but still firm in the middle.

At this point, you can fry sage leaves until crisped, or not. I like the touch of green it adds to the presentation but flavor-wise they are not essential. To use the sage, add enough olive oil to the pan, after removing the apples, to cover the bottom about 1/8 inch thick. Add the sage leaves cooking for approximately 1 minute or until crisp. This process doesn’t take long. To assemble, place a sausage slice on a plate add a sage leave and top with an apple cube. You can either skewer with toothpicks now or put the toothpicks out for your guests to use. The amounts can be adjusted for the number of people you are feeding. One pound of sausage and one apple make about twenty-four bites, so you would need 24 sage leaves.The final tidbit is a wonderful mix of sweet, salty and spicy.

Add an apertif and your meal is off to a great beginning! Don’t you wonder what comes next?

Cheers~

Susan

The Weekend Dish – Maple Roasted Butternut Squash

Posted on November 15, 2013 by backyardsisters

There is something about eating seasonally that just makes sense. It’s better for the environment (no shipping produce far distances). The cost of seasonal produce is usually less because there is a relative abundance of it during it’s local season. Since shipping from other parts of the world or hothouse growing are unnecessary it has the added benefit of tasting better too. Even though we are accused of not having seasons here in California, the number of tomatoes in our garden is slowly dwindling and squash are in the markets and community gardens.

I find I crave seasonal foods during their season. It’s fall here and that means squash. This squash dish pairs well with many main dishes: poultry, fish, and beef for a few. The hardest part of this recipe is preparing the squash for the oven.

First, cut open the squash and scrape out the seeds.

Next, peel it.

Finally, cut into about 1-inch sized cubes.

Place the cut squash on a rimmed baking sheet and add olive oil and maple syrup – I like to incorporate the oil by mixing it with my hands (after washing thoroughly of course).

After adding the seasonings and baking, filling your home with the smells of fall, you will be rewarded with a scrumptious, versatile side dish.

Maple Roasted Butternut Squash

1 medium butternut squash – seeded, peeled and cubed into 1- inch sized cubes
3 Tbsp olive oil
1/2 onion cut into small-medium sized pieces
1/4 cup maple syrup, I like the real maple syrup
2 tsp dried sage, I like sage a lot, you can adjust this to your tastes
salt and pepper to taste

Preheat oven to 350°. Add squash, onion, olive oil and maple syrup to rimmed baking sheet in a single layer and stir with hands, or spoon, to coat the vegetables with the oil and syrup. Add the seasonings and stir a bit more to distribute evenly. Bake for 35-45 minutes or until squash is soft and beginning to caramelize a bit. Serves 6-8.

This would make a nice Thanksgiving side also. Here’s another squash recipe from earlier this year if you are feeling like variety in your seasonal vegetables.

Bon Appetit,

~ Susan

The Weekend Dish – Split Pea Soup

Posted on November 1, 2013 by backyardsisters

There are some food traditions that are shared by many, turkey and stuffing on Thanksgiving and ham on Easter to name a couple, and then there are food traditions shared by families – split pea soup on Halloween is one of those in our family. Our mother began serving the traditional meal when we were little. She had the revelation while trying to come up with something quick to make ( it was usually accompanied with hot dogs), on a night when time flies by with costume preparations. Her ultimate goal: that we would have some “real food” in us before heading out trick-or-treating and eating a bagful of candy. In the early days, I remember the soup being from a can but as we got older, and needing less help from her with our costumes, she began making the soup from scratch. The meal then takes longer to prepare but the flavor boost is well worth it. Also, it can be prepared the day ahead, thus allowing the flavors to “marry”. We began looking forward to the “Halloween dinner” as much as the trick-or-treating. Then, as a young mother myself, I appreciated the relative ease of the split pea soup and hot dog Halloween dinner and have carried on the tradition with my own family. Seems like every year, at this time, I develop a craving for split pea soup. Homemade soup is my idea of warmth and love in a bowl, just the thing to take on the ghouls and goblins.

Split Pea Soup

1 – 16oz. package of split peas, rinsed and sorted
3 quarts water, chicken broth or vegetable broth
3 Tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic chopped
1/2 tsp oregano
1 1/2 tsp salt, or to taste
1/2 tsp pepper (I use hickory smoked pepper to give it a smoky flavor)
1 bay leaf
1 1/2 cups roughly chopped carrots
1 C chopped celery
3 medium white potatoes chopped

In a large deep pot, heat the olive oil over medium heat and saute the onions and garlic until translucent.

Add the peas, water, or broth, and seasonings. Simmer uncovered for 1 1/2 hours.

Stir in the carrots, celery and potatoes ( I use my food processor to chop the carrots and celery) and simmer an additional 2 – 2 1/2 hours or until soup reaches desired thickness.

If the soup is getting too thick for your taste you can add more liquid. Adjust seasonings to suit your tastes as well.

Serves 8

I had some potato chips left over from a party and they make a nice garnish for adding a little crunch, or just sprinkle with cracked pepper and serve.

~ Susan

The Weekend Dish – Baked Garlic

Posted on October 18, 2013 by backyardsisters

Since it is October and we are getting close to Halloween, I have a delicious and vampire repelling dish for your snacking and dining pleasure, baked garlic. When cooked, garlic mellows and even develops a slight sweetness. It makes a wonderful accompaniment to bread, meats, or use it as a spread on a sandwich or anything else you can think of, get creative. Begin by removing any loose outer skins and cut the top off of the bulbs so the cloves are open on the top.

Place the bulbs in a pie dish or any shallow oven-proof container. Drizzle a generous amount of olive oil over and season with salt, pepper and thyme or another herb of your choice, if you desire.

Cover with a lid, if your dish has one, or foil and bake in a 300° oven for 30 minutes. Remove the cover and continue baking for 45 minutes, basting occasionally with the olive oil, or until the garlic is golden brown and soft.

Baked garlic cloves can be served whole

or removed from the outer skins ( I usually squeeze it out ) and mashed.

It’s disease fighting properties are not to be overlooked as well.

The smell alone will elicit mouth watering responses. Here’s a tip, to keep you socially acceptable, eating a little parsley is an effective post garlic breath freshener.

To your health!

~ Susan

The Weekend Dish – Hot Fudge Pie

Posted on October 4, 2013 by backyardsisters

In the mood for baking and chocolate? I was recently; and here is something that fits both those desires perfectly. This recipe has been in our family so long I have forgotten where the original came from. It can be made with a store bought pie crust but this time I was really in the mood for baking and made mine from scratch. It has been awhile since I did this and I forgot how fun it can be plus how nice it is knowing exactly what is in the crust you are eating and being able to pronounce all the ingredients ( which isn’t very many).

I will start with the pie crust.

Four ingredients that’s all:

2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup cold butter, I cut mine and put in freezer a short time

4 to 5 tablespoons cold water

Mix together the flour and salt in a large bowl. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.

Add water just enough water, with fork, to moisten the flour.

Divide dough in half and wrap each in plastic. Refrigerate for 2 hours to overnight.

Roll out a ball of the dough to fit in a 9-inch pie pan, so roll to about 12 inches.

Trim the edges and press around the edges with a fork, or fold the excess dough up and flute the edges.

Now for the filling:

1/4 cup unsweetened cocoa powder
2t flour
1 cup sugar
2 lg eggs
2t vanilla extract
1 cube butter, melted
1 unbaked 9 inch pie shell

Mix cocoa, flour, and sugar in a medium bowl. Add eggs, vanilla and butter.

Mix well. Pour into the pie shell.

Bake at 350º about 25 minutes.

It is delicious warm, on its own or with ice cream.

After trying it, you will come to realize why our father nicknamed it “good-bye” pie…

Dare I say it is as “easy as pie”, and sure to impress.

May your chocolate dreams come true.

~ Susan

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

backyard sisters

Saving ordinary moments from the brink of oblivion

Tag Archives: recipe

The Weekend Dish – Apple and Sausage Tidbits

The Weekend Dish – Maple Roasted Butternut Squash

The Weekend Dish – Split Pea Soup

The Weekend Dish – Baked Garlic

The Weekend Dish – Hot Fudge Pie

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

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: