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!

Happy Mother's Day

For all the wonderful MOMs out there: have a wonderful day on Sunday!

For My Mom:
Lemon Meringue Pie - serves 8

pastry:  Combine 1 1/4 cups flour, 1/4 tsp salt and 1 tsp sugar in a food processor.  Add 6 T cold unsalted butter (cut into 1" pieces) and 1/4 cup shortening until dough forms pea size crumbs. 2-3 T water may be added.  Turn dough out onto a floured surface.  Shape into a flat disk.  Wrap tightly with plastic and refrigerate for an hour or more.

lemon curd: Whisk together in a saucepan over med heat: 3 eggs, 5 egg yolks, 1/2 cup sugar, 3T milk and a pinch of salt. Whisk in 1/2 cup lemon juice.  Slowly add in 8 T of butter (cut into 1" pieces) and stir 8-10 minutes.  Remove from heat, strain and cool to room temperature.

With both the pastry and lemon curd ready, it is time to create the pie.  Preheat oven to 425. Roll out pastry to a 12" round, 1/8" thick circle.  Transfer dough to a 9" pie plate and flute edges. Line with parchment paper and weights. Bake 12 minutes.  Remove paper and weights, continue cooking 10 minutes.  Transfer to wire rack and cool 5 minutes.

Reduce oven temperature to 350.  Pour lemon curd into pie shell.  Bake 20-25 minutes.  While cooking, make meringue.

meringue: Beat 4 egg whites, 1/2 tsp vanilla, 1/4 tsp cream of tartar on medium speed until soft peaks form.  Gradually add 1/3 cup sugar a Tablespoon at a time until stiff, glossy peaks form.

Spread meringue over hot pie filling to the edges of the pastry to seal and prevent shrinkage.  Bake until top is golden, about 15 minutes.  Transfer to a wire rack and cool to room temperature.  Refrigerate at least 4 hours before serving. Dip knife in warm water to cut slices.

Colorful Vases to fill with fresh flowers ....

Strawberries: last of the month

Of course, there is nothing better than a strawberry eaten on the day it was picked, but here's an idea to extend that taste. We've started freezing ours in small batches to use in smoothies. Plug in your blender, throw in a handful of frozen strawberries, some vanilla yogurt and some milk. Blend, pour and sip through a brightly colored straw... now that a summer treat that can be made year round!

Click on the jam jar photo to find a delicious strawberry jam recipe.

Painting a "strawberry" bowl...