70 and Sunny

Star Magnolia

It seems spring has sprung and just in time to celebrate Mom's 70th birthday!

First daffodil of the season in my yard.

Between the daffodils and the forsythia, yellow is everywhere.... 

(it's Mom's favorite color too!)

I have a great ap on my iphone called foodgawker.  You can search for recipes via photos.  Clicking on a photo takes you to a blog.  I typed in "Yellow" and found this delicious looking recipe that I know Mom would love for her birthday dinner.  If you click the recipe, there is a link to the blog called Big Flavors From a Tiny Kitchen.

 Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

Bon Appétit August 2009

yield: Makes 4 servings

A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter.

1/3 cup chopped fresh dill

1/3 cup finely chopped green onions (about 2)

1/2 cup shelled natural pistachios or almonds, toasted, finely chopped

1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil

2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips

1 pound sugar snap peas, trimmed, strings removed

1 garlic clove, minced

1/4 cup water

4 6-ounce salmon fillets

Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature.

Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).

Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

Lisa WB Walker Daffodil Bowl

I think this recipe would be lovely served in my Daffodil Bowl, don't you? It's for sale at the Dedham Square Artist Guild located at 553 High Street in Dedham, MA.

Happy Birthday Mom!

red velvet cupcakes and mixing bowls

Red Velvet Cupcakes 

(and a bowl for mixing)

I scroll through pictures on foodgawker and epicurious on my iphone when I'm looking for ideas for planning meals.  With Valentine's Day just a few short days away, I've been searching "red velvet cupcake" recipes. My research yielded a lot of recipes that called for buttermilk, but I like to use ingredients that I might have on hand. Let me know if you don't think this one is the best:  

McCormick's recipe makes 30 yummy red velvet cupcakes.  
(Sour cream is their secret ingredient.)

2 1/2 cups flour

1/2 cup unsweetened cocoa powder (I like Droste)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle red food coloring
2 teaspoons vanilla

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

 

You'll need another bowl for mixing the frosting

Vanilla Cream Cheese Frosting:  

  

Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

Because I can only dream ... about actually reaching the front of the line at Magnolia's Bakery for one of their red velvet cupcakes, I'll have one of my own instead.

For more food and pottery ideas, follow me on Pinterest.