Food as Gift, Mike's Mussels & Fresh From the Garden!

I wrote a sweet essay I called "Food as Gift" that's going to be published in the upcoming September issue of "Cape Healing Arts". I shared two of my recipes for publication: one for Quiche and the other for Tomato & Tortellini Soup. They're both items I make often for my family. Since the article comes out September 1st, I thought one that included tomatoes would be useful because they're usually an over abundance of tomatoes as we head into September.

My neighbor has a wonderful garden and recently she invited me over to pick things I might enjoy. I used all the vegetables pictured here in a Cold Pasta Salad tossed with Feta, Italian Dressing and Balsamic Vinaigrette. It was yummy- even better because the vegetables were grown in her garden.
I love when people get passionate about a new recipe they try or create themselves. Recently, I saw a friend post about a sauce he made to dip his freshly steamed mussels in. I asked for the recipe so I could share it with you. I am a big fan of making good food and sharing it with others. He called it "Creamy Garlic and Wine Mussels".

I haven't always liked eating mussels, but since moving to the Cape I have had some very tasty ones at Chappaquoit Grill on 28A in West Falmouth and at Amari's on 6A in Sandwich. Amari's is just before the turn to Sandy Neck Beach and I've stopped there to pick up a batch of freshly steamed mussels before on the way down to watch a sunset.

Recipe for Mike's Creamy Garlic and Wine Mussels

1) Wash Mussels, take out any broken ones and place in a large pot with two cups of water.
2) Add lots of fresh chopped garlic, a whole small finely diced white onion, 3 tbsp. butter, fresh squeezed lemon, bunch of finely chopped fresh scallions and a sprinkle of fresh chopped basil and 1 cup dry white wine.
3) Steam for about five minutes. Drain, reserve liquid.
4) Place mussels in a large bowl.
5) Take the reserved liquid and add approximately a 1/4 cup of cream stir and place in a bowl.
You can either pour the liquid over the mussels or use in a separate bowl for dipping.
6) Make sure you have a loaf of really fresh, warmed sour dough bread to dip in the left over broth. Enjoy!

Following your Dreams and Peach & Pecan Strudel

"Trust in your heart." ~ Paulo Coelho

My Book-Club met last night. We just finished reading "The Alchemist" by Paulo Coelho. It's a fable about the importance of following your dreams and pursuing that which excites and interests you.

One thing I love to do is make good food and share it with others or spend time in my kitchen dreaming up new recipes.

One of the items I made last night was a Peach and Pecan Strudel. It's super easy and tastes yummy! In case you feel like giving it a try, here is my recipe:

Recipe for Peach & Pecan Strudel

1) Preheat oven to 350 degrees. Spread out a pie crust or a sheet of puff pastry flat on to a baking sheet.

2) Spread cream cheese on the crust in a thin layer, sprinkle brown sugar, chopped pecans then peel and cut into small pieces two fresh peaches.
3) Fold over and crimp the edges of the pie crust or puff pastry as pictured above. Bake for 20 minutes or until begins to brown.

4) Let cool slightly. Make a glaze of 2 Tbsp. melted butter, 1/2 cup powdered sugar and 2 Tbsp. of peach juice. If you use canned peaches you can simply use the juice that the peaches are packed in. Whisk together and pour over the baked strudel.

Recipe for Blueberry Pie!

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." ~ Luciano Pavarotti

Food's such a fun way to bring people together. Earlier this week my daughter Bella asked if I would make her a blueberry pie.

I picked up two large containers of fresh plump blueberries from Roche Bros. and decided to bake her one. It's so easy to make and especially right now when blueberries are so abundant and in season-- it's especially good.

Recipe for Blueberry Pie

1) For the Filling: In a medium bowl gently toss 4 cups of blueberries, 3 Tbsp cornstarch, 1 1/2 cups of white sugar, tsp. cinnamon and a squeeze of fresh lemon until berries are covered.

2) Either make a pie crust of your own, I have an easy recipe for one in "Meet Me in My Cape Cod Kitchen" or use a store bought refrigerated one and place one on the bottom of a pie plate. Pour the blueberry mixture in the center and top with 2 Tbsp. butter.

3) Place an additional pie crust over the top, fold over and crimp edges or you can cut strips of a second pie crust to make a lattice top, pictured above. (I used more than four cups of blueberries because I tossed in my extras so my pie overflowed with blueberries.)

4) Bake at 350 degrees for about 50 minutes.

Dusk, Hand-Tossed Pizza & Company!

It was especially calm down at the beach the other night around dusk. It's my favorite time of day. Wednesday night I went down to the water right after making some really yummy home made pizza. I made a hand tossed with tomato sauce and mozzarella cheese topped with sauteed shrimp & fresh garlic and a diced meatball and feta pizza. We have two pizza stones that are perfect for baking really yummy home-made pizza's. I also love sauteed fresh diced tomato, chopped onion and fresh garlic as a topping combination.
As for company, I definitely have more people come to visit me in the summer and I can't really blame anyone, it's an enchantingly beautiful place during the summer months.
In the winter, I still find solace from the natural beauty but it isn't quite the same as the long lazy days of summer and not nearly as many people come down to visit.
When I know company is about to arrive I like to think ahead and have some easy food combinations on hand. I want to feel relaxed when company comes but I also want them to have food ready and to feel like they can help themselves.
Of course, life gets busy so things don't always fall into place. Last night we ate a roasted lemon and pepper chicken, a large leafy green salad and corn on the cob! My favorite company is the kind that isn't afraid to help out in the kitchen. My kids Dad's mother is in town visiting from Texas and it's nice to have a couple of extra hands around to help out in the kitchen. She made dinner while I picked up my son from Basketball camp and brought my youngest daughter to running camp.
When I finally sat down to eat last night, it all tasted so delicious.

Making Time, Pico de Gallo & Cranberry Biscotti!

"Don't say you don't have enough time. You have exactly the same number of hours per day that were given to Helen Keller, Pasteur, Michaelangelo, Mother Teresea, Leonardo da Vinci, Thomas Jefferson, and Albert Einstein." ~Life's Little Instruction Book, compiled by H. Jackson Brown, Jr.

I've decided to give myself the gift of time. At least a little bit of it anyway.The bit I can reasonably squeeze for myself with three kids, a house and freelance writing and baking work to tend to. For the next three weekends I am limiting my social obligations and devoting myself to my baker's book and related writing project I set up for myself this summer.
Although, other demands, summer get together's and projects often seem to get in the way, I'm going to commit myself to spending as much time over the next few weekends as I can to writing. This weekend the kids are spending time with their Dad so I'm taking myself on a close to home mini retreat from house chores then next weekend I'm going to Kripalu and packing my Laptop to take with me. The following weekend, well I won't get too far ahead of myself. I hate to make promises I can't keep. But I already know it involves time spent writing.
As for Pico De Gallo, I spent six years in Los Angeles, CA then ten years in Dallas, TX and among many other gifts and treasures I took away from that time in my life I learned how to make really good Pico De Gallo. Earlier this week, I grilled a steak, sliced it into thin slices and placed it into warmed tortilla's with shredded cheddar and slices of fresh avocado then topped with the Pico De Gallo.
And I just happened to bake Cranberry Biscotti first thing this morning. My oldest daughter had been away at Camp. The first thing she said when she walked in is, "Mom, I want some of your baked goods". She was happy to see I'd just made the Biscotti.
And I realize that I'm not the only one with only 24 hours to fill each day. You have that much as well. If you happened to stop by and read this particular post remember to use your time well toward the dreams you wish to accomplish too.

Recipe for Fresh Pico De Gallo

2 Large fresh tomatoes, peeled and chopped fine
2 Tbsp. fresh cilantro
2 Tbsp. fresh lime juice
1 small red onion, finely diced
1 tsp. jalapeno, finely chopped
1 Tbsp. fresh garlic, diced
Mix ingredients in a small bowl, chill and enjoy simply with corn chips or tortilla's and cheese.

A view of "The Knob", Falmouth

Sophia's Peach Cobbler & Beach Adventures!

“The Sea, once it casts its spell, holds one in its net of wonder forever.” --Jacques Cousteau

With the weather so nice this week there were so many beach adventures to be had. On Monday, a friend I had not seen in literally 25 years came down with her girls to spend the day with me and my family. We took the Island Queen over to Oak Bluffs. The day flew by in an instant but it was fun catching up and making new memories.
On Wednesday night, my book club decided to meet out on the Knob. It's a beautiful spot in Falmouth overlooking the water.
We laughed, ate good food and enjoyed watching the sunset. Sophia had a play date this week that lasted throughout the day and I took them to Wood Neck Beach. It's so fun to enjoy the sand and calm of the water while listening to the chatter of the girls playing.
Today was so hot that I couldn't think of a better way to spend the day than down at the beach cooling off. Sophia and I packed our lunch and met some friends down at Menhaunt. It was one of those perfect beach days where you wish that time might stand still forever.

As for Sophia's Peach Cobbler, the peaches are so amazing right now that I couldn't resist making peach cobbler. It's a recipe that Sophia loves. If you have some ripe peaches in your fruit bowl ( or have a chance to stop by and pick some up at your local farmer's market) give this a try it's dee-licious!
Sophia's Peach Cobbler
4 lbs, fresh ripe peaches, peeled and sliced
2 Tbsp fresh squeezed lemon juice
1/2 tsp almond extract
1 1/2 cups sugar
2 Tbsp cornstarch
1/2 tsp salt
3 Tbsp butter

Cheddar Biscuits:
2 cups biscuit/baking mix
4 oz cheddar cheese, shredded
2/3 cup milk
1 Tbsp butter, melted

In a bowl combine the peaches, lemon juice and extract. Place in a greased 13x9 baking dish. Combine the sugar, cornstarch and salt then sprinkle over the peaches. Top with the butter.
Bake at 400 degrees for approx. 15 minutes.
Meanwhile, combine biscuit mix and cheese add in the milk and butter until just blended. Drop by Tablespoons onto the hot peach mixture and bake for an additional 20 or so minutes until the biscuits turn golden. Eat warm with either fresh whipped cream or vanilla ice cream.

Baking, Writing & Quick Story!

I've been busy in the kitchen this week. I was happy the weather cooled a bit because baking in a steamy kitchen is not fun! I've baked lots of celebration cookies, a vegetable tart, my "Linda's Lemon Cake", a Chocolate Ganache Butterfly Cake and a bacon & cheddar quiche! I love being in my kitchen with the windows open.
The quiche is my daughter Bella's favorite, I sent it with her to her dad's this weekend because this morning is her birthday and I wanted her to have something special from me first thing.
As for writing, I've completed a few writing assignments this summer since my teaching semester ended in June. The good side is I enjoy writing and it's nice to earn (a little) extra money from home. The down side is I've had less time to work on "Sweeter by the Beach" than expected. I try to have faith that I will complete it when the time is right.
As for the quick story, I recently submitted a food related article that will be published this fall. I mentioned briefly in the article a time I baked for my Dad before he died. Because of space limits I didn't have time to tell the whole story so I wanted to post part of it here.
My dad died a few years ago, and when he died it reminded me of a time when my son was first born. I wanted him to meet his grandson and I knew he wouldn't have a lot of food prepared for our visit. That morning I baked a tart, a loaf of whole grain bread and a lemon cake in my kitchen. I packed them up, bundled up my ten day old son and drove to his apartment in Boston so we could share the meal and he could meet his grandson.
It wasn't until years later, after he died, did I look back on that day and see how much that day must have meant to my Dad: our visit, our gift of sharing good food and the joy that a new baby always brings.

Sandy Neck Beach, Cookies for Sale & Friends!

"Friendship isn't a big thing-it's a million little things". - Author Unknown

I'm so grateful for so many of my friends- people in my life who are willing to be authentic, helpful and supportive. I find it's so important to make sure I strike a balance between give and take with each of my friends so that there exists a reciprocity between us.
I'm also aware that not everyone in my life is a true friend and that some are mere acquaintances. Different friends fill different needs and that's OK.
I went down to Sandy Neck Beach over the July 4th weekend to meet up with an old friend. It was good to reconnect. The weather was such a blessing on Cape Cod over the 4th. We couldn't have asked for better weather. They have a Winnebago they park out on the sand and offer an open invitation for friends to come down to visit. It's become a fun tradition to spend at least part of my July 4th weekend out there. The fireworks in Falmouth were really good this year too. My daughter said, "July fourth is my favorite holiday" as I helped her get ready for bed late Monday night.
As for my cookies for sale, I sold them at the Coonamessett Farm Store and at the Pavilion on the bike path. I made a new acquaintance this week and it was fun to bake a batch of cookies and offer them as a gift as we talked over coffee.

Loving What Is, Birthday Parties & Blueberry Sangria!

One thing I seem to be able to count on for sure in life is the fact that things don't always turn out the way I hope or plan for.

This leads me to the place of loving what is! Or at least I try to.

Life happens when I'm ready for it or not and it's up to me (us) to deal with life's changing events the best I can along the way!

My sweet daughter turned seven this week. She and I spent a better part of our days getting ready for it because I think she loves a good party as much as I do.

She decided to frost her sugar cookie pops with chocolate frosting and white chocolate chips for her guests to snack on as they arrived--we put together party hats for her friends to decorate before jumping in a pink and purple bounce house castle, eat pizza and sing happy birthday.

As for the blueberry sangria I decided to make a batch to serve to friends as they arrived with their kids as a way to welcome and celebrate summer! If you do a search for blueberry Sangria on the top corner of my blog I'm pretty sure you'll find my special recipe for it because I posted it last year when I came up with it for a trip down to Sandy Neck Beach with friends.

And if you're in Falmouth this weekend be sure to stop by the Coonamessett Farm Store as I delivered packages of just baked 'Celebration Cookies' for sale earlier today.