Happy Labor Day!

Labor Day is upon us which means the long days of summer are quickly dwindling down and apple cider, lightweight jackets and fall boots are right around the corner.

With this coming weekend being the "last hoorah" of Summer most people will be attending BBQ's and swim parties and in need of a delicious dessert to bring. What better then a patriotic trifle.

The below recipe is super easy to whip up and I promise you, it does not disappoint!

Happy Labor Day Everyone! 

Patriotic Pudding with Nilla Wafers 

recipe adapted from Buttercup

What you'll need:

1 1/2 cups cold water

1 (14 ounce) can sweetened condensed milk

2/3 cup instant vanilla pudding powder

3 cups heavy cream

One box Nilla wafers

Fresh strawberries and blueberries

Directions:

On the low speed of an electric mixer, blend the water, milk, and pudding powder until thoroughly mixed, about 1 minute. Refrigerate for at least 4 hours (or overnight) until firm.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the pudding mixture into the whipped cream until well incorporated.

In a large bowl, starting with the wafers, make 5-6 layers with Nilla wafers, strawberries and then the pudding mixture, until all the pudding is gone. End with pudding and top with fresh blueberries and crushed wafers on top. Refrigerate about 30 minutes before serving. 

Uncle Jon's Garlicky Mussels in White Wine

We just got back from our last trip to the beach this summer. As Labor Day is quickly approaching, we enjoyed soaking up the last of the summer rays, drinking crisp white wine and feasting on seafood. 

We stayed at the beach well into the golden hour so we opted to stay in and cook rather then going out to dinner. 

We enjoyed a hearty serving of mussels and clams and lots of fresh crusty bread to soak up the delicious broth. And of course numerous bottles of vino!

Uncle Jon's Garlicky Mussels in White Wine 

What you'll need:

3 pounds mussels, scrubbed

1/3 cup all-purpose flour

2 tablespoons unsalted butter

2 tablespoons olive oil

1 cup chopped shallots

7-8 garlic cloves, minced

1/3 cup chopped flat-leaf parsley

1 cup dry white wine

2 teaspoons kosher salt

1 teaspoon freshly ground pepper 

Directions:

To clean the mussels, put them in a large bowl of water and flour and soak for about half hour. Drain the mussels and remove the "beard" from each mussel and scrub with a brush. Discard any mussel that is not tightly shut.

In a large pot heat the butter and olive oil and and cook the shallots for about 5 minutes. Add the garlic and cook for 5 more minutes. Make sure not to burn the garlic! Add the parsley, wine, salt & pepper and bring to a boil. 

Add the mussels, stir and then cover the pot. Cook over medium heat until all the mussels are opened (about 10 minutes). Throw away any that did not open. Pour mussels and broth in a big pot and serve immediately with lots and lots of crusty bread and a bottle of crisp white wine! 

My little Beach Bum soaking up the last rays of summer!

Crab-Corn Cakes with a Basil-Jalapeno Tarter Sauce

Last weekend my friend Lisa, her husband Paul and their adorable son Benjamin came over for the day. Lisa and I always cook a Farm to Table dinner when we are together (which you probably recall from previous posts). We usually decide our "menu" days before and start to prepare. This was a last minute date so we weren't our usual prepared selves. 

Lisa had found the below recipe from the Deen Bros. Cookbook a while back and had been wanting to test it out. I actually had everything except the fresh crab in my kitchen so it worked out perfectly. We made a trip to the local fish market to get the crab and were all set. They came out delish. 

Chunky pieces of crab that the basil-jalapeno tarter sauce complemented perfectly! 

Crab-Corn Cakes

with a Basil-Jalapeno Sauce

What you'll need:

for the Crab Cakes

3 tablespoons unsalted butter

4 scallions, trimmed and finely chopped

1 garlic clove, minced

1 pound crab meat

1/2 cup corn

1/2 cup dried bread crumbs

1 egg

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

2 teaspoons chopped fresh parsley leaves

Freshly ground black pepper

2 tablespoons vegetable oil

1/3 cup yellow cornmeal

for the Basil-Jalapeno Tarter Sauce

1/2 cup mayonnaise

1 jalapeno, seeded and finely chopped

1 garlic clove, minced

2 tablespoons chopped fresh basil leaves

2 teaspoons capers, drained and chopped

1 1/2 teaspoons fresh squeezed lemon juice

Pinch of salt

Freshly ground pepper

Directions

In a medium skillet, heat 1 tablespoon of the butter over medium-high heat. Add the scallions and the garlic. Cook and stir for 2-3 minutes or until softened. Place the mixture in a large bowl. Add the crab, corn, bread crumbs, egg, mayo, mustard, parsley and pepper to taste. mix well.

Divide the mixture into 12 portions and form into 1/2-inch-thick patties. Place the patties on a baking sheet and chill in the fridge for 1 hour. 

Meanwhile in a bowl stir together all of the tarter sauce ingredients. Refrigerate until ready to use.

Preheat the oven to 375 F. In a large skillet, heat the remaining 2 tablespoons butter and the oil over medium-high heat. Dredge each crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 3-4 minutes per side, until golden. 

Return the crab cakes to the baking sheet and bake for 10 minutes. 

Serve crab cakes hot with the Basil-Jalapeno Tarter Sauce.

We served them alongside crostini with fresh tomatoes, basil and red onion. 

       

and Linguini in a garlic sauce with fresh zucchini.

Dining Al Fresco

This weekend we had some friends over for dinner. It was beautiful outside and perfect for dining al fresco. Grilled herbed shrimp, cold pasta salad finished off with berry cobbler & vanilla ice cream was the on menu. 

Grilled Herbed Shrimp

recipe adapted from Martha Stewart 

What you'll need:

3 tablespoons chopped fresh cilantro

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon minced garlic (3 cloves)

1 tablespoon grated fresh lemon zest

1/3 cup extra-virgin olive oil

1 pound shrimp

Directions

Combine all ingredients except shrimp in a large bowl or plastic bag. Devein shrimp and remove shells. Add shrimp to marinade and refrigerate at least 8 hours to overnight. Skewer the shrimp and grill, turning once, until cooked through, about 5 minutes. 

Pasta Salad with Goat Cheese and Arugula

recipe adapted from Martha Stewart 

What you'll need:

Coarse salt and ground pepper

3/4 pound gemelli pasta

1 can (15 ounce) cannellini beans

3/4 cup crumbled fresh goat cheese

3 tablespoons olive oil

2 tablespoons red-wine vinegar

2 teaspoons Dijon mustard

1 bunch arugula, torn (8 ounces)

1/2 small red onion, thinly sliced

Directions:

In a pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. 

In a large bowl toss pasta with beans and goat cheese.

Make dressing. In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. 

To serve, toss pasta with dressing, arugula and onion.

Simple Blueberry and Blackberry Cobbler

What you'll need:

1 stick butter

1 1/4 cup sugar

1 cup self rising flour

1 cup milk 

2 cups whatever fruit you wish to use (I used blueberries and blackberries)

Directions:

Melt butter. Pour 1 cup of sugar and flour into a mixing bowl, whisking in the milk. 

Pour in melted butter and mix all together. Butter a baking dish.

Pour the batter into the buttered baking dish. Sprinkle fruit, distributing evenly. Sprinkle 1/4 cup sugar on top.

Bake in a 350 degree oven for 1 hour, until golden and bubbly. Serve warm with vanilla ice cream! 

 I snipped some fresh herbs from potted plants I have in my backyard and put them in small mason jars. An easy and perfect table scape for al fresco dining.

Make Your Own Ice Pops!

Harper can not get enough ice pops this summer. She would have one for breakfast, lunch and dinner if I let her. I was buying ice pops at the grocery all summer long until I recently came upon these molds at BuyBuyBaby 

The great thing about these, aside from being able to use them over and over again, is that they have a straw attached so that when they start to melt you can sip them right up.

You also know exactly what is in there. No artificial coloring and ingredients you can't pronounce.

I filled the below pops with an all natural peach mango juice, but you can of course make yours with whatever combo you like best. 

These would also be great to make using yogurt and fresh fruit!

(and a great way to sneak the kids their fruit and veggies)

You can go to your local BuyBuyBaby store to purchase (I couldn't find them on the their website)

Or you can purchase from amazon here!

Family Beach Time. Watch Hill, R.I.

We recently returned from our annual family vacation to Watch Hill, R.I.

It's a beautiful little beach town located about 3 hours from NYC.

I have been going there since I was only a little older then my daughter and I still look forward to it each summer. Nothing beats lobster rolls, clam chowder and long days on the beach.

Each year gets better and better, especially now that I can watch my daughter running on the beach and loving every second as much as I do.

Lobster Rolls are my absolute favorite and a must when I'm at the beach.
Below, I pasted a simple recipe to make your own at home.

What you'll need:
makes 4 rolls
4 hot dog rolls, lightly toasted
melted butter, for brushing rolls
1 1/2 pounds lobster meat
1/2 cup mayonnaise
3 tablespoons freshly squeezed lemon juice
2 celery stalks, finely chopped
2 tablespoons chopped fresh parsley leaves
salt and freshly ground pepper

Directions:
In a bowl combine lobster meat, mayo, lemon juice, celery, parsley, salt and pepper to taste. Let sit in the fridge for 10 minutes or so to absorb all flavors.
Brush inside of rolls with melted butter and fill with lobster salad.

Panzanella Salad

Panzanella is a great summer salad that takes no time to prepare. Below are the ingredients I chose but feel free to add in any veggies you love. Use a good quality olive oil and salt for the dressing and you are good to go!

What you'll need

1 small French bread, cut into 1-inch cubes

3 tablespoons olive oil

1 teaspoon kosher salt

fresh black pepper

grape tomatoes, cut in half

1 hothouse cucumber, unpeeled and sliced 1/2" thick

1 pepper, cut into 1-inch cubes

1/2 onion, cut into 1-inch cubes

bocconcici mozzarella balls (preferably marinated) 

basil leaves, finely chopped

For the dressing

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup good olive oil (I like using extra light)

1/2 teaspoon good quality salt (like flor de sol or himalayan pink salt)

1/4 teaspoon fresh black pepper

Directions:

Mix bread cubes with 3 tablespoons olive oil, salt and pepper and bake in 350 degree oven for about 10 minutes or until nicely browned.

In a large bowl, mix the cucumbers, peppers, tomatoes, onions, mozzarella balls, basil and croutons. 

Drizzle dressing over salad and toss right before serving.

I served mine aside some grilled corn and BBQ'd turkey sausage. 

Bon Appetit!