Recipes from Spring Creek Cooking Class Fruits, Berries and Herbs-Aug 4, 2012

Blueberry -Blue Cheese Salad–Family Circle, July 2012

2 Tablespoons balsamic vinegar

1 Tablespoon blueberry preserves

1 teaspoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

2 Tablespoons olive oil

2 Tablespoons snipped chives

5 ounces (10 cups) baby spinach

12 ounces (approximately 2 cups) blueberries

3/4 cup walnuts, toasted and roughly chopped (I used toasted almonds–buy unsalted, raw almonds–toast in an oven at 350 degrees for about 10 minutes)

1/2 cup crumbled blue cheese ( I used Asiago cheese)

1. In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper.  Slowly whisk in olive oil until well combined.  Mix in chives. Set aside.

2.  Toss together spinach, blueberries, walnuts nad blue cheese.  Mix in dressing or serve it on the side.

Grilled Peaches, Beans and Arugula with Warm Bacon Dressing–Family Circle, June 2012

4 peaches, halved and pitted

5 slices bacon

1 large shallot, finely diced

2 Tablespoons white balsamic vinegar (I used regular balsamic)

1 1/2 teaspoons Dijon mustard

1/4 teaspoons black pepper

1 package (5 ounces) arugula, washed and dried with a paper towel

2 cans (15 ounces each) cannellini beans, drained and rinsed

1. Heat grill ro grill pan to medium-high.  Brush lightly with oil.  Grill peaches cut-side down for 4 minutes; cut into wedges and set aside.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp.  Remove bacon with tongs to a paper town-lined plate.  Reduce heat to low.  Pour off all but 3 Tablespoons of the bacon drippings.  Add shallot and saute 1 – 2 minutes or until slightly softened.  Whisk in vinegar, mustard nad pepper.

3. Crumble bacon and toss in bowl with arugula, beans grilled peaches and warm dressing.  Serve immediately.

Sun-dried Tomato Spread

1 jar sun-dried tomatoes in olive oil

one bunch spring onions (also called green onions)

one bunch fresh parsley

one bunch fresh basil

1/4 teaspoon crushed red pepper flakes

1 clove garlic, chopped

Chop all of these ingredients together in a food processor, include all of the oil from the jar of tomatoes.

If you have the time, let this mixture stand in the refrigerator for one day.  If not, that’s OK.  Serve this over a block of cream cheese and serve with crackers.

The ingredients in this recipe can be changes according to taste, more of some things, or less.

Blueberry Crumble (also called a Crisp)

Watermelon Salad–Everyday Food, June 2012

3 Tablespoons olive oil

2 Tablespoons red-wine vinegar

1/2 small seeded watermelon, sliced with rind cut off

1 pound tomatoes, sliced

1/2 cup basil leaves, torn

Whisk together oil and vinegar, season with salt and pepper. Arrange watermelon and tomatoes on a platter, drizzle with dressing, and sprinkle with basil, then season with salt and pepper.

Almond and Peaches Pound Cake

1 cup butter, softened

3 cups sugar

6 eggs

3 cups flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1 cup mashed peaches

1 teaspoon vanilla extract

1 teaspoon almond extract

Cream butter and gradually add sugar, beating well at medium speed until fluffy.  Add eggs, one at a time, beating after each addition.  Combine flour, soda, salt. In a separate bowl, mash peaches and combine with sour cream.   Add flour mixture to creamed sugar mixture alternately with peach mixture, beginning and ending with flour mixture.  Mix just until blended after each addition.  Add flavorings and beat well.  Pour batter into two greased and floured loaf pans (9x5x3 inches).  Bake at 350 degrees for 1 hour 5 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in pans for at least 15 minutes, then remove and let cool completely.  Serve with slices of peaches over top, with whipped cream or vanilla ice cream.

Basil Bundles

Wash basil leaves, dry with a  paper towel or spin in a salad spinner.

Place basil leaves in a food processor.

Pulse basil leaves until they are chopped fine.

Add a slow stream of olive oil through the hole in the top of the food processor while it is running until the basil becomes a paste.

Put a piece of wax paper on a cookie sheet.  Place dollops of basil onto the cookie sheet and place in freezer until hard.

Remove the basil bundles (you have to peel them off the wax paper) and place in a Ziploc bag, mark with the date and freeze until you use your basil bundles in soups, pasta sauces or other food that needs fresh basil.

Roasted Potatoes with Rosemary

Wash and dry red potatoes.  Place in an oven proof dish and drizzle with olive oil.  Place springs of fresh rosemary or sprinkle dried rosemary on top of the potatoes.  Sprinkle with coarse salt.

Place in a 400 degree oven.  Roast about one hour (depending on how full of potatoes your dish is–more potatoes takes more time), until the potatoes are brown on some sides and crisp.

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