So anyone in the Northeast pretty much has spontaneously combusted. For those of you who may not live in the region, we have had a short but intense heat wave. Yesterdays temperature was 103F but it felt like 114F in New York (hence the title). Despite this I turned on my oven for one of today’s recipes, to punish myself for missing last week’s post and being late on this weeks. Nonetheless the latter of today’s recipes is something that should cool you off some.
On with the recipes:
Recipe courtesy of nytimes.com
By MARK BITTMAN
Time: 30 to 40 minutes
1 cup cream, half-and-half, milk or a combination, gently heated just until warm
3 eggs, at room temperature
3/4 cup grated Emmenthal, Gruyère, Cantal or a combination
1/4 cup grated Parmesan or hard pecorino
1/2 teaspoon salt
1/4 teaspoon cayenne, or to taste
Butter as needed.
1. Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
2. Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.
Yield: 4 to 6 servings.
So we had just shy of a ton of cheese left over from some parties we hosted recently. Therefore I thought this would be the perfect recipe to use some of that before it spoiled. I substituted, as you all know I often do, for the cheeses that I had. I ended up using feta, blue cheese, and castellano or Cantabria (threw out the package before making sure, sorry). Either way both of the last cheeses mentioned are top quality as they are both from spain. I never even used the suggested Parmesan this time around. The first time I made this dish I did use the Parm and it was great, this time was no different. This recipe is really, really simple in terms of preparation and looks like a million dollars once prepared.
Up next something a little less rich and more refreshing.
Recipe courtesy of Me!!!
Time: 10-15 minutes
1lb Pineapple (chopped into small cubes)
1/2lb. seedless grapes (green or purple)
1/4 lb. strawberries (hulled and chopped into medium chunks)
1 large apple (skinned and chopped medium chunks, no core please)
2 cups orange juice
Mint leaves for garnish
Chop all fruit into similar sized pieces, approximately ¼ inch chunks is fine. Toss all fruit into a large mixing bowl and toss with orange juice. Serve in glass cup and garnish with fresh mint leaf. Easy peazy lemon squeezy!
This recipe happens to be a variation of my dad’s patented fruit salad he used many years ago at his business. To make it really special use as many different colored fruits as possible. The contrast in colors makes it even more appealing! The orange juice brings everything together beautifully. So grab a spoon, fork, or spork and prepare to swoon!