I have watched television chefs make one version or another of glazed pears for years. I don’t know why, but they’ve never really piqued my interest. Last spring, though, I watched Jacques Pepin make some apricot-glazed pears, and they grabbed my attention. (I don’t know. Maybe it was his French accent?)
Anywho, I decided to make a simpler version, sans apricot preserves, and they were a huge hit for my hungry crew…and so simple to make!
This could certainly be prepared with fresh pears and a honey or maple syrup glaze, but I opted for a simpler route this time.
2 T. butter
1 (15-oz.) can pears in light syrup
1 cinnamon stick
Melt butter in saute pan.
Add pears and about 2/3 of the juice, along with cinnamon stick, to melted butter.
Drink remaining pear juice before the kids come in and start fighting over it. (Learn from my mistakes, people.)
Bring mixture to a boil, then reduce heat and simmer, gently stirring and basting, until liquid is reduced to syrup consistency.
Eat these sweet gems plain, over ice cream, on pancakes and waffles or with a biscuit. Delightful.
For the cooking classes I teach at the Mooreland Free Fair each summer, I always try to highlight some fresh, in-season produce since Indiana has such fantastic garden fare in August. Even though our overall harvest has been a bit lackluster so far this season, our basil has been beautiful. I am not sure how many times I’ve made this soup (or a version of it) this summer, but it’s been quite a few. Today’s batch was generously garnished with some yummy queso fresco. Mmmm!
2-3 T. oil or butter
1 sweet onion, diced
1 can diced or crushed tomatoes (or 2-ish cups fresh, diced)
1/2 c. fresh basil, sliced into thin ribbons
1 t. salt
1 t. sugar
1 (15-oz.) can chicken broth (about 2 cups or so)
1/2 t. freshly-ground pepper
1/2 c. half & half or whole milk
In oil, saute onion until translucent.
Add tomatoes, basil salt and pepper; bring to a simmer.
Add broth and pepper; stir.
Blend until smooth. (Make sure to cool mixture adequately if pouring into a blender with a plastic pitcher.)
Stir in half & half; add more salt and pepper if needed.
I was recently reminded about this delightful treat by a friend. This cake is so moist that it doesn’t need icing. You can even dress it up a bit by sprinkling powdered sugar on top. However, if you insist on making one, a cream cheese version would be lovely.
2 c. flour
2 c. sugar
3/4 c. cocoa powder
2 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. vanilla
1 c. oil
3 c. grated zucchini
Preheat over to 350 degrees. Grease and flour 9×13″ pan.
Blend eggs, vanilla and oil, whisking well.
Combine all dry ingredients and add to egg mixture.
Stir in zucchini and combine well without over-beating.
Pour into prepared pan and bake for 50-60 minutes, or until toothpick comes out clean.
Yum, yum and YUM!
2-4 sliced bacon, sliced
2 c. diced zucchini
2 c. corn
1 onion, chopped
1 clove garlic
1/4 c. shredded cheese
pepper to taste
Fry the bacon in large skillet until cooked. Drain and set aside, reserving 1 T. of drippings.
In reserved drippings, saute zucchini, corn and onion until tender-crisp. Add garlic and saute for additional minute. Season with pepper, if desired. Top with bacon and cheese.
Summer squash is often the gift that keeps on giving in our neck of the woods. And, even though I have dozens of tried-and-true recipes on-hand, I find myself looking for new ways to prepare it. This is especially true because one of my kiddos pretty much loathes the stuff. She will eat it when it’s served, but only because she’s hungry.
Since so many things are better with bacon, we’ve added it to our summer squash this year in the hopes of finding another recipe that we can all get excited about. Even if it doesn’t pass muster with her, I look forward to having this with some fresh corn on the cob and thick-sliced heirloom tomatoes.
You can use any type of summer squash in this recipe: zucchini, yellow squash, patty pan or even 8-ball zucchini. It really doesn’t matter. This can even be served with rice or over pasta if you want to bulk it up a bit.
4-6 strips bacon, diced
2 small zucchini, thinly sliced
2 small yellow squash, thinly sliced
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
salt & pepper to taste
1/4 c. grated Parmesan cheese, if desired
In large skillet, cook bacon over medium heat until crisp. Remove bacon and carefully drain grease, keeping 2-3 tablespoons in skillet.
In the bacon drippings, saute summer squash and onion for 6-8 minutes or until crisp-tender. Add minced garlic and stir for 1-2 more minutes until garlic is cooked.
Sprinkle with cheese if you want (and why wouldn’t you?).
6-ish c. shredded zucchini
1 T. cooking oil
1 T. minced, fresh basil
salt & pepper to taste
2 t. butter
2 T. grated Parmesan cheese
Squeeze moisture out of zucchini by wrapping in a cotton towel and twisting to remove moisture. Scrape zucchini into a bowl.
Heat oil in large skillet over medium-high heat. Add zucchini, basil, salt and pepper. Saute’, stirring often until crisp-tender–maybe 5 or so minutes.
Dot with butter and sprinkle with Parmesan cheese.
With all of our garden greens, we’ve been eating a lot of salads around here. There are so many ways to make a salad that my hubby and I really don’t get tired of them. Some of my kids, however, quickly tire of any salad which does not have lots of bacon–which is almost every salad we make around here! I thought that serving these crunchy little crostini on leftover French bread with our next salad might be a good way to hold off their total salad burn-out.
1/2 c. olive oil
2 T. freshly-grated Parmesan cheese
1 t. fresh oregano
2 t. fresh basil
1/2 t. fresh thyme
Combine cheese and herbs; set aside.
Brush slices of French bread with oil on both sides. Bake slices at 350 for 5 minutes.
Turn slices over and spread herb mixture on soft side of bread. Return to oven and bake another 7-10 minutes.