Updated: 9/3/04; 2:00:01 PM.
There's a Chef in My Kitchen
Culinary musings of a passionate gourmand, chef and social sommelier.
        

Friday, August 13, 2004

Ah... the waning days of summer.  Everything seems to slow down just a bit now.  Its as if summer knows the frenzied pace that kicks in right after labor day.  For right now, I want a moment longer to drink it all in.  To savor the fresh air and being outdoors.  To enjoy the lush, now overgrown gardens... and the first signs of an autumn harvest in the markets. 

Cooking is much simpler now, too.  My grill has been an utterly incredible discovery, and learning how to create such lushious (and effortless) little meals has freed up my time to chase a dream.  But, as a passionate gourmand, it is the little things that chase me into my kitchen, and inspire me to create.  A cocktail party on the porch of a friend, one cool and breezy Friday evening, for example.  If I was going to cook, it had to be simple.  Bright flavors, not complex.  Sweet, but not cloying.  And, it had to appeal to the rustic charm of this early 20th century home's stone porch.   

I knew a lemon pound cake was the right platform, but wanted to add a little bit of gaiety -- something a little girly, that wouldn't intimidate the men, but keep an air of lightness to it.  Easily achieved with a lavender infused simple syrup, and fresh blueberries.  Pretty, girly, and served with the pound cake, made it sturdy enough for the men to appreciate the bite of summer that came with their cake.  3/4 cup of water, 1/2 cup of sugar into a heavy bottomed pot until it comes to a boil.  Off the heat and in with 4 teaspoons of dried, edible, lavender buds to infuse for 30 minutes.  Strain out the buds, and whisk in 2 teaspoons of lemon juice.  Add fresh blueberries...  what could be more divine? 

More divine?  Or a little more sumptuous, perhaps?  My favorite new fare (and the rave among my friends):  beet chips.  Really quite simple, especially if you have a mandoline and a couple of free hours in the house.  Beets, peeled and sliced paper thin.  1 cup water and 1 cup sugar in a heavy bottomed pan.  Bring to a boil stirring to dissolve the sugar.  Off the heat, and in with the beets.  Allow to sit for 15 minutes, then drain... and let sit for another 15 minutes.  Onto parchment lined cookie sheets (for a real punch of flavor sprinkle with sea salt and freshly ground pepper) and into a 225 degree oven for about an hour, until dried.  They'll crisp up out of the oven... unless of course its really humid. 

Most people seem a bit reluctant to taste a red chip at first.  But one bite is all they need to keep coming back for more.  Sweet, earthy, spicy and salty.  Mmmmm.   Yes, indeed sumptuous, if not divine!

 


12:05:26 PM    comment []

© Copyright 2004 Donna Marie Zotter.
 
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