Plum Upside-Down Cake

Plum Upside-Down CakeDun Gone Plum Crazy
In case you haven’t noticed, it’s plum season. Beautiful black plums, red plums, French plums and all sorts of pluots are available for your eating pleasure pretty much anywhere fruit is sold. I love plums. In my opinion, they are best when they are still slightly firm so that the skin is still a bit tart but the flesh is super sweet. Yum!

In my yard, I have essentially two plum trees. One is a hybrid that combines a couple of varieties so its hard to say what type it is. The other is actually a pluot. Both are about 5 years old and neither one has produced any fruit…until this year.

Because we had a crazy amount of rain last year, my trees were loaded with fruit by May/June. I can’t tell you how excited I was. I went out there every day to make sure I wasn’t hallucinating. Each day they got bigger and bigger and when they finally started to change color and ripen I was vibrating with excitement and then one day, they were gone.

I don’t know if it was squirrels, rats or raccoons but my bumper crop vanished overnight with no evidence left behind. I was baffled and distraught and more than a little bit angry.

Since then I have been having to sooth my plum craving via the different varieties we have here at the store and also with what is available at the farmer’s market in my neighborhood. And, don’t get me wrong, the plums are great. But, it’s not the same as eating your own homegrown version right off of the tree.

Over the weekend I went plum crazy and bought more than we will be able to consume fresh so I plan on making this upside-down cake with what’s left over. There is never a bad time for cake and I will especially enjoy it with a cup of coffee looking out my window watching the squirrels eat the majority of this year’s pomegranate crop…sigh.

Plum Upside-Down Cake
Adapted from Food & Wine Magazine
Yields one 9-inch cake Read more…

Summer Salmon Pasta

Summer Salmon PastaPasta Problemo
Pasta for dinner is a lifesaver. It IS quite frankly the easiest thing you can make besides a phone call to your favorite takeout place. Here’s the thing with pasta, on a hot night it can feel kind of heavy if you go the traditional red sauce and meatball route.

Summer pasta definitely needs to be light pasta either with a little pesto or some grated lemon zest with olive oil and parmesan—and don’t forget the tomatoes! All of these can be go-to options for a quick bite at the end of the day. But, sometimes you just want to do something different for a change of pace.

This recipe for Summer Salmon Pasta is my current obsession. It’s light but hearty enough for those nights you need just a little bit more.

Summer Salmon Pasta 
Yields 4 servings Read more…

Tomato Chile Melon Salad

Tomato Chile Melon SaladTomato Treasure
This is the time of year when tomatoes are at their best. And, if you are growing your own, chances are you have more than you can handle. For me, that was always the best part of gardening. There is nothing better than a homegrown tomato. Giving a portion of your bumper crop to someone who understands and appreciates that a homegrown tomato is worth its weight in gold is just as satisfying as eating one. In fact, I tended to over-plant just so I could give some away. Mainly to my mother who lived for a summer tomato sandwich.

Time constraints and squirrel invaders have prevented me from planting a tomato garden in recent years. So, I have become hopefully dependent upon the generosity of my tomato-growing friends and I am beyond grateful when they share.

Summer tomatoes make the best meals because they don’t require you to do anything with them. They are basically the perfect snack. The flavors are so good that to hide them under or in a heavy sauce or as an ingredient in a complex recipe is in my mind criminal. If you ask my husband, the best way to eat a summer tomato is to slice it up, sprinkle it with a bit of sea salt and eat it with a fork. That was how my grandmother liked to eat hers, too. But, she would also serve them sliced alongside some avocado wedges and sprinkled with a little bit of Italian dressing (and the occasional dollop of mayo). I think that is one of my favorite “salads” that I serve with grilled steaks. Having a variety of heirloom tomatoes sliced on a platter can be a very pretty yet simple side dish addition to any meal.

I think if I had to pick my favorite way to eat peak of season tomatoes, though, it would be sliced and set atop some creamy fresh burrata cheese that has been spread on a slice toasted baguette. Heaven! (Add a little prosciutto and you have the perfect picnic!) Which is probably why this Tomato Chile Melon Salad recipe appeals to me so much. It’s basically an appetizer platter in a bowl.

Tomato Chile Melon Salad
Yields 4 Servings Read more…

Fresh Elote Salad

Fresh Elote SaladCorn Off the Cob
Typically at this time every year, I am going crazy for all of the sweet, local corn that is available. And by crazy I mean eating it 2 to 3 time a week. This year, though, we have been relatively corn-free.
My feelings on fresh, sweet corn haven’t changed. I still love it. My family loves it. When it comes down to it, our lack of corn consumption can be traced to two things: economics and braces. Two of my three kids have braces on their teeth. Those of you who have ever had braces or know anyone who has will agree having braces on your teeth makes biting into an ear of corn a challenge.
The other deterrent to our annual corn-a-palooza would be the cost of having to re-attach a bracket that had been ripped off while biting into an ear of corn. The monthly payments times two are bad enough on their own, thanks. Of course, you can cut the kernels off the cobb to make it easier but then there is the fun of cleaning corn out your braces after. So long story short, we’re not eating a lot of corn this summer.
I am going to have to make an exception for this recipe. It takes one of my favorite street foods and reworks it into a much easier-to-eat form and with enough cheese and other goodness to make the challenge of cleaning out your braces worth it. And, note that doubling the recipe would make it a hit at any large gathering or backyard BBQ.
Fresh Elote Salad 
Adapted from Food 52
Yields 4 to 6 servings
This delicious side can also be served as a dip with tortilla chips.

Read more…

Strawberry Pretzel Dessert

Strawberry Pretzel DessertKindle Cuisine
I am an avid reader. My husband likes to joke that he’s actually married to the back of my kindle. He may have a point. Usually, any free time I have is spent reading. I’ll read anything and everything but I love political thrillers, anything having to do with Black-Ops, and Romance novels of all kinds.

Because I read mostly on my kindle, I am able to do a web search whenever I come across something that I am unfamiliar with or want more info on. Usually, it’s a place, or in the case of the Black Ops stuff, some highly-technical super spy helicopter or whatever. Over the weekend, I came across something in one of my books that I just had to research. The main character in the story is a native of the state of Alabama and she kept talking about Strawberry Pretzel Salad.

Being the foodie that I am, I was immediately intrigued since I had never even heard of it before. But, the book presented it as a Southern staple along the lines of fried chicken or biscuits and gravy.

I was pleasantly surprised to find out that it is not, in fact, strawberries tossed in a bowl with pretzels and spinach leaves—since that is what comes to mind when I think of a salad. Instead, it is more like a cheesecake bar, though I am sure any devoted Southerner with better knowledge than me is going to roast me for calling it that. Whatever you want to call it, I have been obsessing over it and now I just HAVE to make it.

All of the pictures I have found online make it look so pretty and with the strawberries as good as they are right now, the timing is perfect. There are actually a number of recipes available online and all of them are similar, although some use frozen strawberries and some of them call for fresh. I am using fresh strawberries because it is summer and frankly, I think it will look prettier. I am also opting not to include pineapple. Not that I have anything against pineapple but I’m thinking that straight strawberry is a better place to start.

Strawberry Pretzel Dessert  
Adapted from All Recipes
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