Good-bye Summer!

The temperature has literally dropped like 40 degrees since Saturday.  It's a beautiful 58 F outside right now.  It's the first morning I've had to actually put on a sweatshirt to walk around the house.  And it feels amazing!

I'm still dreading going back to work after a nice and relaxing long weekend, but the bills gots to be paid, right?!  Anyway, in honor of letting summer go, I'm leaving you with a bowl of summer.  Because from here on out, the food is gonna get "comfy" and hearty... just like fall intended it to be!

No real recipe here.  Just combine your favorite fruits of summer (in my case, just simply green grapes and chunks of watermelon), and get your snack on!

I'll be back tomorrow with something less-lazy... I promise!

Peach & Clove Ice Cream

Happy Labor Day guys!

I always joke that this is my day... well, because my last name is "Labor".  I know, I'm a dork.

I thought I'd celebrate the day by sharing a special treat with you guys!

This was the first time I had busted out my ice cream maker all season long.  And I had to make it perfect if I was going to get Andy to like it - he's got this crazy belief that "dessert should not include fruit" - so if I was going to make this, and make him like it - it had to be incredible.

And you know what?  He LOVED it!  Albeit... he did mix it with a crumbled up brownie and drizzle it with chocolate syrup - but hey, I'll still take it as a win!  Me?  I enjoy the simple flavors of the peaches, and interesting addition of the cloves.  I like to savor every bite of this one, because it truly is one of my favorites!

Ingredients:
Adapted from Oklahoma Peach Fuzz's recipe

1-1/3 lbs ripe peaches (about 6), peeled, pitted and coarsely chopped
1/2 cup water
1 tablespoon Triple Sec
1 teaspoon ground cloves
3/4 cup sugar
1/2 cup Greek yogurt
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon vanilla
juice from 1 lime
Combine peaches, water, cloves, and Triple Sec in medium nonreactive saucepan. Cover and cook over medium heat, stirring occasionally, until peaches are soft and cooked through, about 10 minutes. Remove pan from heat.  Mix in sugar, and set aside to cool to room temperature.

Add peach mixture to food processor with Greek yogurt, heavy cream, milk, vanilla, and lime juice. Process until smooth. Chill thoroughly in refrigerator, about 6-8 hours. Once chilled, transfer to ice cream maker and freeze according to manufacturer's instructions.

Happy Labor Day guys - I'll be spending the day relaxing and not thinking about having to return to work tomorrow!

I-Want-My-Warm-Weather-Back Burgers

Hope everyone that celebrated had a festive and amazing Christmas!  I know I did, and I felt extremely loved and surrounded by great family!

I complain when it's too cold.  I complain when it's too hot.  Am I ever satisfied?

Although we didn't get hit quite as bad as the East Coast, Louisville had it's fair share of snow.  We had a white Christmas, which was quite pretty, but enough already.  The snow is cold.  And my dogs are possessed with the devil when they see it.  All they want to do is run around, tugging fiercely on their leashes, making me look like an idiot ragdoll when taking them for walks.  I'm sure it's quite humorous to an onlooker, but to me... it just makes my arms hurt.  And I might have a case of whiplash.  Who knows.

Anyway, I made these burgers with summer in mind.  Although I didn't brave the cold and grill them on the back deck (I'm sure they would have been even better with that smoky grill taste!), they were quite possibly the juiciest burgers I've had in a while.  Andy definitely liked them, as he proceeded to eat two!

Ingredients:
Adapted from The British Larder's Recipe

Burgers:

 

1/2 lb. ground beef
1 onion, diced
1 carrot, peeled and grated
1 tablespoon olive oil
4 cloves of garlic, roasted and mashed
salt and pepper, to taste

1 tablespoon horseradish sauce
1 egg
1/4 cup panko breadcrumbs
1 tablespoon worcestershire sauce

Parsnip Fries:

2 parsnips, peeled and cut into fries
2 tablespoons olive oil
2 tablespoons honey
Salt and Pepper, to taste
1/4 teaspoon cayenne pepper

Preheat oven to 400 F.

Toss parsnips in a large bowl with olive oil, salt, pepper, and cayenne.  Arrange in 1 layer on a baking sheet and roast in oven for about 30-40 minutes, or until parsnips are crispy and browned.  

Heat olive oil in a large frying pan under medium high heat. Add onion and carrot and saute for until onions are soft and translucent, about 2-3 minutes.  Season with salt and pepper. Turn heat off and cool completely.  Then mix in roasted mashed garlic.

In a large bowl, combine onion mixture with ground beef, horseradish sauce, egg, panko, and worcestershire sauce.  Mix well.

Form mixture into 4 decent sized patties (you can make more of smaller ones, if you'd like).  Season outside of patties with salt and pepper, if desired.

Heat frying pan under medium high heat and add a little bit of olive oil.  Cook the burgers for 5 minutes on each side, or under middle is no longer bright pink.

Right before burger is done, you can add some cheddar cheese to melt on one side if you'd like a cheeseburger!

When parsnips are done, drizzle them with honey and serve with burger!

 

Like I said, these were damn good and juicy!  It definitely reminded me of grilling out (although these weren't grilled) in the summertime.  I want my summer/spring back.  Soon enough!

Enjoy guys!

Grilled Peaches

Happy Monday!  This Monday is especially great because I officially started vacation today!  I don't have to go back to work until next Wednesday!  Major excitement there because I've needed a break from that place for quite some time.

Just a reminder, voting for Challenge #3 of Project Food Blog has started today and continues until Thursday, so if you would be so kind, check out my entry here, and vote here.  As always, you guys are THE best!

This past weekend was the first time I had to bust out my green pea coat because it was a tad on the chilly side.  I love this fall weather!  So to reminisce about the summer, and I'm sure this can count as an early fall snack too, I've included this grilled peaches recipe!  I just absolutely love grilled fruits and peaches are BY FAR my favorite from the grill.  It's simple, it's flavorful... and there's nothing better than having that juice run down your chin.  Yes, it's sublime.  So let's remember summer together and bring in the fall with these peaches!

Ingredients:


4-5 peaches, cut in half and pitted
2 tablespoons butter, melted
8 tablespoons brown sugar
cinnamon (optional)

Preheat charcoal grill to medium high heat.

Brush each peach half with some melted butter and sprinkle 1 tablespoon brown sugar on top, as well as a dash of ground cinnamon, if desired.

Grill peaches face down for about 5-7 minutes.  Flip over and grill about 2-3 minutes longer, or until peaches just start to wrinkle and get juicy.

Remove from grill and enjoy pure happiness.  Seriously... grilled peaches are one of the simplest pleasures that I find absolute joy every time.  Enjoy guys!

P.S. The blog Torview is doing an awesome Food Palette series and a couple of my dishes are featured on there right now... so check it out!

Watermelon Lemonade

Fall is setting in and summer is almost left in the dust.  I'm sure you can still find watermelons for a little while longer.  This was a perfect quencher for the hot summer days, and it seems to be a nice drink for these hot fall days, as well.  It's kinda weird, the weather.  In the mornings when I leave for class, I find myself having to wear a hoodie or a sweater.  But as soon as it hits the afternoon, it's bloody darn hot outside!

I'm not complaining though, because this is my favorite season.  Fall is where the leaves change color (the perfect backdrop for any photo!). The temperature drops ever so slightly, but not enough to make you hibernate inside.  It's actually GREAT to be outside in the fall.  I find that my wardrobe definitely reflects the fall, and I'm glad I can take out all those clothes that have been in hiding for the past few months!

What about you guys?  What is your favorite season? 

Ingredients:

1 medium sized watermelon, seeded and cut into cubes
1 cup water
2 lemons, seeded and juiced
3 tablespoons powdered sugar
ice

In a blender, combine all the ingredients, except for the ice.  Strain, if necessary.

Fill a large pitcher with ice, about halfway.  Pour in mixture from blender.

Serve in glasses and allow your thirst to be quenched while it's still decently hot outside!

How easy is that?  Extremely!  And once you've had it, you'll be making it all the time!  I'm a fan of regular lemonade, but when you throw watermelon into the mix, I'm all in!  Enjoy!


P.S. Here's our weekly CSA! 


2 lbs. apples
2 lbs. sweet potatoes
1 acorn squash
3 hot peppers (aren't they gorgeous?!)
2 lbs. summer squash
1 french baguette

Great stuff this week and if I make it to round 3 of Project Food Blog - you'll definitely get to see a lot of it in action!  So I guess that was a segue way into letting you know there's still time to vote for my Challenge #2 Entry on the Azores! Thanks for all the support, once again!  And hopefully you'll be hearing about a Luxury Dinner soon enough!