Friday, August 16, 2013

Oh, my, where has the summer gone?! Kids have gone back to school although the weather is certainly still summer weather.

The summer has been filled with work, work and more work. Although I was able to get down to San Diego for a long weekend to see Jordan's sister, Carsley as well as seeing his other sister, Jerri. It was a nice visit! The weather in San Diego is certainly a switch from Reno's hot, hot, hot summer.

I've spent a lot time baking. The great stress reliever, lol. I also started a cake decorating class, which finished the end of July. Our local Michael's crafts is offering all four of the Wilton Cake Decorating classes. Guess I am tired of looking at all the gorgeous cakes OTHER people can make and wanting to learn how to use fondant and make flowers as well as learning all the mediums used for those decorations.

I get daily emails from www.thekitchn.com and this was one of the recipes they featured. It was delicious and an excellant use for zucchini! Here is their recipe:

Eight-Ball Zucchini With Eggs Baked Inside
Serves 1
1 eight-ball zucchini
Olive oil
Salt
Freshly ground black pepper
2 tablespoons tomato sauce
1 tablespoon soft goat cheese (chèvre)
1 egg
1 sprig basil

Preheat oven to 375°F.

Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.

Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.

Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.

Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the goat cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.

Return to the oven and bake until the eggs are set, about 15-20 minutes.

Garnish with basil and place the stem on top or to the side of the squash. Serve immediately.

After a trip to my local Farmer's Market where I picked up some gorgeous raspberries, blackberries and strawberries, I make Martha Stewart's Slab Pie. This is pie making made easy! Any fruit can be used to make this pie, which is baked in a sheet pan. Great for a big picnic or potluck. And VERY tasty!!

INGREDIENTS

All-purpose flour, for dusting
Slab Pie Pate Brisee
2 1/2 pounds fresh mixed berries, such as blackberries, blueberries, and raspberries (about 6 cups)
1 1/4 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 lemon (about 1 tablespoon)
1/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup sanding sugar

DIRECTIONS

STEP 1
Preheat oven to 375 degrees. On a lightly floured surface, roll out larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
STEP 2
In a large bowl, stir together berries, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell.
STEP 3
On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick top dough all over with a fork. Brush entire surface of pie with cream, and sprinkle with sanding sugar.
STEP 4
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
YUM! It is quite versitile because you can use any fruit for a filling.
Lots more happening, but I think that's enough for my first entry in two month!