Homemade vinaigrettes are so easy that there is no reason to ever slather your greens in store bought dressings.
After I mix the ingredients together, I like to store mine in a small mason jar, so that I can shake it well before using (in case the oil and vinegar have separated).
The addition of a small amount of mayonnaise helps keep the dressing stabilized. I usually use Champagne vinegar, but a good red wine vinegar or fresh squeezed lemon juice will work as well.
With summer drawing to a close, I'm still not ready to say goodbye. My garden, though less productive, has a lot of vegetables that are still ripening. But, alas, the cooler weather and shorter days will bring an end to summer's bounty. But with all the beautiful late summer produce that's currently available at farmers' markets, like squash, peppers, tomatoes, and more, there's a lot of summery cooking that can still be done.
Take the opportunity to make a tomato sauce, a soup, saute or stir-fry. I love stir-frying because it's such a fun and easy method for cooking up a meal quickly. Plus you can pack it with vegetables. For this summer stir-fry, I use zucchini, bell peppers, and oyster mushrooms. And one of my favorite herbs, Thai basil, makes an aromatic and flavorful addition. What could be a better dish for using up summer vegetables than this?
With Thai flavors, much like Pad Thai, I use sweet tamarind paste and savory fish sauce to flavor the dish. Soy sauce, garlic, and ginger round out the flavor profile. It's all served over rice noodles. But there's one thing to keep in mind. The secret to a well-made stir-fry is cooking the dish in smaller portions so that everything stays crisp instead of steaming under the weight of a full wok of vegetables. Take a few minutes to toss together this healthy and colorful dish. You won't be let down by these summer flavors.
Any way you slice it, this cake is the perfect dessert. It's rustic and gets a zing from its tangy lemon glaze. The blueberry sauce dresses it up for dessert and even brunch.
It's light and sweet and just has this overall yummy flavor with the perfect texture. I love using cornmeal in cakes and have never been disappointed with the outcome.
As with any cake baked from scratch, a few tablespoons of flour can make the difference between a dry, dense cake and one with a fluffy, tender texture. Make sure to use the scoop and sweep method when measuring your flour; scoop flour into a measuring cup with a spoon and level off with the straight edge of a knife.
You are going to love this and no mixer is needed!
I’m crazy for the farmers’ stands that dot the landscape out here in the Hamptons. Oops, sorry – I heard yesterday that the proper designation for this area is “The East End.” If you say, “The Hamptons” they know you don’t really belong here.
We’re still in rehearsal, so we haven’t had full days to explore the back roads and dig out the farmers who still have dirt under their fingernails. But we found a stand the other day that’s the best so far.
It’s called Fairview Farm at Mecox and it’s the proud enterprise of Harry Ludlow and his family. Harry is a charmer and one gets the feeling that he had some dirt under his fingernails not very long ago. And his wife and daughters bake fresh fruit pies that are to die for.
We found him on our way to a brunch at the house of a very famous dead person. I’m not going to drop his name because it has no relevance to the story, but the very famous dead person – when he was alive – bequeathed this house to friends of his, who happen to be friends of some friends of ours. That’s how we got to see it.
My sister has been making zucchini bread for as long as I can remember – and it’s always been a favorite quick bread, especially in the summer. It’s a great way to use up overgrown zucchini from the garden.
The pineapple adds some nice flavor and makes a nice alternative to raisins. I like to serve it sandwiched together with cream cheese and thinly sliced granny smith apples.