Tag Archives: recipes

Summer salads and desserts

The farmers’ market is back! These tiny Persian cucumbers are perfect for tomato-cucumber salads – you don’t need to peel them, just wash and eat.

Radish-apple salad in bowl on left, tomato-cucumber salad in bowl on rightThe tomato-cucumber salad is on the right in the photo above, more colorful than usual because we got a mix of tomatoes instead of just red ones. I slice the tomatoes in half, mix with the sliced cucumber, drizzle with olive oil and balsamic, and finish with a grind or two of pepper and a generous sprinkle of salt. You could add some crumbled feta or chopped onions if you like; I also have a co-worker who uses white wine vinegar instead of balsamic.

The salad on the left in the photo above is just radishes (also from the farmers’ market), apple, mint (homegrown), and lemon juice; toss together and serve (or just eat directly out of the bowl).

These salads don’t indicate that there’s anything wrong with my sweet tooth. In fact, we made ice cream AND pie in the last 24 hours.

An ice cream container 3/4 full of Thin Mint ice creamSomehow (willpower? a hoarding mentality? a memory lapse?) we had most of a box of Thin Mints in the freezer from whenever the Girl Scouts were selling them last. I pulverized about 1 cup of them in the food processor to make Thin Mint ice cream, using Ben & Jerry’s Mint Oreo recipe as a base. We churned it in the stand mixer last night, it hardened overnight, and it is delicious.

Today, I espied some rhubarb in the grocery store. I have no willpower when it comes to rhubarb, I always have to get some when I see it; I got three stalks and a pound of strawberries and made strawberry-rhubarb pie, using a frozen pie shell and homemade crumble topping.

Strawberry-rhubarb pie with crumble toppingThis is incredibly easy to put together, especially if you aren’t making pie dough from scratch. (If I hadn’t had the pie shell in the freezer, I would have just put the fruit in a baking dish and put the crumble topping on top – the crust isn’t really necessary.) Preheat the oven to 350. Wash and chop the rhubarb and strawberries; this time I used 3 stalks of rhubarb and under a pound of berries, about 5 cups of fruit altogether, I think. Toss the chopped fruit in a bowl with 2 tsp lemon juice and less than half a cup of sugar, then stir it every few minutes while you get the topping ready.

The topping is simple: half a cup of sugar, 3/4 cup of flour (all-purpose or whole wheat), and a generous 1/8 or scant 1/4 tsp salt. Cut in 6 Tbsp of cold butter, using your fingers, knives, or one of those wire things. Put the fruit in the pie shell (or baking dish) and spread the crumble topping over it; bake for 40 minutes.

If you are using a pie shell, you don’t want it to get soggy, so spoon the fruit into it instead of pouring from the bowl. There will be a little juice left in the bottom of the bowl from the lemon juice, sugar, and strawberry juices; I suggest pouring this over an ice cube, adding a mint leaf, and drinking it (see: sweet tooth).



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Recipe Roundup

Turns out you cannot just export an xml file, snip out the bits you don’t want, and import the bits you do – at least, it’s beyond my technical capability and patience at this time. So I won’t be moving the last year or so’s worth of posts from IcyDaylight over here like I intended, but what I will do is gather several posts from the old blog and link to them here, so they come up in a search. Starting with…recipes!

You may notice, as I did, that one category is somewhat more populated than the others.

Breakfast and Breads

Oat Maple Scones (from Deb at Smitten Kitchen)

Cheddar-chive Biscuits (made these for the first time in college. Oh so good. This recipe is from Epicurious)

Vermont Whole Wheat Oatmeal Honey Bread (from King Arthur Flour; great for toast or sandwiches)

Pumpkin Muffins (adapted from the Moosewood muffin recipe)

Banana Bread (this is a recipe from home, but it turns out it’s quite close to the one in the book Flour by Joanne Chang)

Apple Berry Crisp (breakfast or dessert, who’s to say?)

Sweet Potato Biscuits (from Mark Bittman’s How to Cook Everything)

Oatmeal with bananas and berries (plus, kitchen safety tips!)

Bread pudding with fruit in a bowl

Bread pudding with fruit

Bread Pudding (see note to Apple Berry Crisp, above)

Soups and Stews

Simple Onion Barley Soup (my favorite to make when I’m sick)

North African Stew (a book club friend made this adapted recipe, and I’ve made it at least twice since she served it)

Pumpkin Chestnut Soup, Chestnut Soup (variation), Pumpkin-Sweet Potato-Carrot-Chestnut Soup (I make this a lot)

Beer bread in the bread pan with melted butter on top

Beer bread

Potato Leek Soup with Molasses Brown Bread (Beer Bread is also good – arguably, better – with this soup)

Vegetable Sweet Potato Soup with Tomato Base (warm and filling for cold days)

Primary Colors Soup (not really…but peas, carrots, and corn brighten up a chicken and potato soup)

Cock-a-Leekie Soup (of course it’s Scottish, who else would name a soup that?)

Snacks and Appetizers

Beer Croutons (inspired by those at the Draft Barn in Brooklyn)

Kale and Artichoke Dip (the vegetables almost make this healthy)

A bowl of green grapes with chopped mint

Mint grapes

Pear, Fig, and Goat Cheese (not sure how to categorize this…salad?)

Mint Grapes (you don’t even have to click through: just cut green grapes in half and toss them with fresh chopped mint. Delicious addition to summer picnics.)

Main courses and side dishes

Butternut Squash and Caramelized Onion Galette (from SK)

Vegetable Sushi (more assembly than cooking, strictly speaking)

Couscous salad (includes veggies, nuts, and cheese, and is nice and cool for the summer)

Pesto Pasta Salad (with fresh basil from my herb garden)

Macaroni and Cheese Casserole (PW-inspired, and we’ve improved on this since – think Gruyere and caramelized onions) and Macaroni and Cheese Casserole (variation)

Vegetarian Lasagna (I’ve had this so often I’m startled when I encounter lasagna with meat in it)

Tomato-cucumber salad in a bowl

Israeli salad

Israeli salad (cucumber, tomato, etc.); Israeli salad with fresh-from-the-plant tomatoes

Quiche (it’s okay to go with a store-bought crust. Really.)

Holiday recipes

Latkes (for Hanukkah, or any other time of the year)

Passover Popovers (from King Arthur Flour)

Hamentaschen (for Purim, or whenever)

Spicy Nut Cookies (for Passover, or other times)

Cookies and Desserts

Cinnamon Swirl Cookies (a.k.a. “cinnamon snails”)

Oatmeal Cookies with Apricots (adapted from SK, for those of us who are ambivalent about raisins in our cookies)

Lemon Thumbprint Cookies (lemon curd as a filling for thumbprint cookies, why not?)

Date-orange Oatmeal Bars (they’re on the sweet side, but could be savoried up for breakfast)

A white ramekin with strawberry-rhubarb crisp

Strawberry-rhubarb crisp

Tres Leches Cake (from the Pioneer Woman)

Strawberry-Rhubarb Crumble (or skip the crumble and spoon the compote over ice cream or yogurt) and Strawberry-Rhubarb Crisp

Cocoa Date Balls (from The Living Kitchen)

Strawberry Shortcake Cake (from the Pioneer Woman)

Cardamom Vanilla Poundcake (from Epicurious)

Peppermint bark (dark chocolate, white chocolate, crushed candy canes)

Peppermint bark

Peppermint Bark (you can buy it from Williams-Sonoma…or you can make it yourself)

Vanilla Roasted Pears (from SK)

Homemade Chocolate (from The Living Kitchen)

Lemon Bars with shortbread base (from Epicurious)

S’mores Cookies (no campfire? no problem.)

Applesauce Cake with Caramel Glaze (from Food52. You’ll need a Bundt pan.)

Brownies from Scratch (for when you run out of the Ghiradelli mix that you buy in bulk from Costco)

A slice of key lime pie with graham cracker crust, topped with a raspberry

Key lime pie with raspberries

Key Lime Pie (three ingredients in the filling, three in the crust. You could not ask for an easier pie recipe. You could almost say it’s a piece of cake…)

Ginger Molasses Cookies with Chestnut Paste (adapted from Martha Stewart’s Cookies)

Snickerdoodles (i.e. the cookie with the best name ever)

Chocolate Chestnut Torte (from Epicurious)

Chocolate Truffles with Sea Salt (from PW)


A small mason jar full of water, with strawberry tops floating in it

Strawberry top water

Strawberry Top Water (an idea from C&Z, perfect for summer)

Recipe roundups (several recipes batched together)

Recipe roundup #1: Homemade Applesauce, Purple Plum Torte (from SK), Butterscotch Chocolate Chip Cookies, Beer Bread, Potato Leek Soup, Guinness Ice Cream and Pretzel Cups, Butternut Squash/Spinach/Caramelized Onion/Goat Cheese Casserole, Broccoli and Leek Quiche

Recipe roundup #2 (“a day in the kitchen”): Deviled Eggs, Apple-Rhubarb Compote, Potato Kugel, Kale Chips






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