Prosciutto Wrapped Figs And Blue Cheese

Headin’ For the Hills
Every year, for the last thirty years, my family and some of our dearest and closest friends gather at Tahoe for the first two weeks in August. The amazing thing about it, besides the amount of space we take up on the deck at Garwoods, is that the third generation of these families is now carrying on the tradition. We may not see much of each other during the rest of the year, but we all make sure we’re there in August.

During those two weeks we raft down the river, hike, jet ski, go out to dinner, and hang out on the beach catching up and gossiping. As the years go by the little kids become big kids, and the big kids get married, and add more kids ensuring the tradition continues.

One of the best parts is our End of the Summer Beach Barbeque, which happens on the last Saturday. We stay on the beach all day, play red rover, and watch the sun go down over the lake while munching on the grilled sausages and various other tidbits that everyone brings. One of my family’s favorite’s is below. Try them. They’re so good. See you in a week. I’m headin’ to the lake… Read more…

Fresh Tomato Bruschetta

Tomato Snob

I love tomatoes, but this love is not unconditional. In my mind, there is nothing worse than a watery, bland tomato. As a card-carrying food snob, I require full tomato flavor—which means that for most of the year, I don’t eat tomatoes. Frankly, an out-of-season tomato doesn’t taste as good.

Now that it’s July, things are lookin’ up.

In an effort to capitalize on the very best tomatoes possible, I planted some in my garden. However, I planted them late, so I’m not sure how well they’ll do. The fruit on the vine is taunting me, but they are not quite ready. So, I continue to wait. Meanwhile, the heirloom tomatoes in the market are fantastic, and I am able to get my fix while I wait for my plants to start producing.

Because home-grown, summertime tomatoes have so much flavor on their own, I like to serve them simply sliced up with a little vinaigrette, or on a toasted slice of French bread–bruschetta style. Throw on some fresh mozzarella and you have a tasty light lunch. I have been known to add goat cheese (or Bellwhether Farms Frommage Blanc for people with a goat cheese aversion).

Fresh Tomato Bruschetta
I use this as my base recipe, and improvise. Read more…

Gam’s Bacon Potato Salad

Gams Bacon Potato Salad When it comes to the Fourth of July, there are certain rules that must be followed. Well, at least in my world.

There must be ribs and hot dogs. There must be fresh corn. Pies are a deal breaker…no pies, no party…and of course, there must be potato salad.

My favorite is the New Potato Salad adapted from The Barefoot Contessa. There must always be dill In my potato salad and hard-boiled eggs. This my line in the sand.

Problem is, I am the only one who digs the dill. So, there are compromises. When that happens, I make my grandmother’s version. The only thing better than potato salad with dill is potato salad with bacon…

For a crowd, I have been known to make both, because I am childish that way.

Hope everyone has a Happy and Satisfying Fourth of July!!!

Gam’s Bacon Potato Salad
(She called it German Potato Salad, but I think she was wrong) Read more…

Salmon Skewers à la Amy

Spring Broken
We had a great Spring Break: we saw Boston, we saw Gettysburg, we saw D.C. It was ten days of non-stop activity—and now, I hurt. I think we must have walked at least 20 miles. (That may or may not be an exaggeration). We saw some really amazing things, but our feet and legs are paying the price…and we’re still on east coast time.

I am looking a mountain of laundry in the face; I’ve no energy to even bother with it. And don’t even get me started on cooking dinner. The problem with dinner is that we over-indulged while away, so it’s time to start eating better. Simple and healthy is the mantra for this week. Last night we grilled salmon. It’s easy, it’s versatile, it’s healthy, and its tasty anytime, but especially mid-week.

There are many recipes out there for Salmon Skewers, and this is my own take. You can do teriyaki, blackened (Cajun) style, miso glazed…whatever floats your boat. Same goes for whatever you choose to thread in between the pieces of salmon or you could go full-on protein and just do the salmon.

My favorite version is the one below that uses the Creole Seasoning from Morton & Bassett that we carry here at the store. (Check out our Spice Section.) Great for warm weather dinners!

Salmon Skewers à la Amy
Serves 4 Read more…