How does your garden grow?

Ours seems to be holding it's own despite the heat and dry weather. The broccoli has already formed heads, 

the figs are growing but still green. 

The herbs scent the air when the wind blows. The bugs have been at the basil. I can't really blame them it's so fragrant.

It is such a wonderful way to relax sitting in a lawn chair with the fragrance of fresh soil and herbs wafting past your nose.

For some reason our one lone zucchini is growing slowly, I keep hoping for squash siblings but no luck yet. The dry spell may have affected the plants.

The tomatoes are always my favorite garden veggie. I love them red, yellow, juicy and ready to slice. Just a sprinkling of salt and freshly ground pepper and they are perfect. Sometimes I toss them with red onion slices and extra virgin olive oil. Unfortunately tonight, when I  sliced the newly ripened pineapple tomatoes I forgot to snap a pic. Just hungry I guess. You will have to take my word that it was as beautiful as it was delicious. I added a few cherry tomatoes and a Roma also.

After I harvested the first bunch of broccoli I couldn't wait to make a dinner featuring the organic Broccoli.

I cooked whole grain pasta and topped it with garlic, roasted tomatoes and blanched broccoli. Sprinkled with freshly grated parmesan cheese it was delicious. Occasionally I've been known to add a few pepper flakes for pizzaz.

And of course dessert was ice cold cantaloup. Always refreshing in the heat. I think it makes the perfect breakfast with a scoop of French Vanilla Ice Cream in the center.

So how does your garden grow? I'd love to know.


All text and photos are property of The Gypsy Chef.

My Baby Girl, The Princess

She made it. My baby girl graduated high school with flying colors! She navigated her way through the through the maze of nursery, elementary, middle and high school. She found her way by making friends, kicking evil to the curb and triumphing over physics and AP French.   She's off to NYU and new adventures. She has a plan but  no idea what fate holds in store for her. It's a crapshoot Princess. Embrace life and adventure with all ya got, but keep your wits about you. Remember all that we've taught you. 


1. Never say yes when you want to say no.
2. Always keep your "go to hell" money in your wallet. Don't spend it carelessly, save it for that moment when you need to leave under your own steam.
3. Call me if you need me, I will move heaven and earth to help you.
4. Always leave a place in better condition than you found it. That includes your own body.
5. Drugs and alcohol are just a way of controlling you, don't let them get the chance.
6. There are people who will want to do you harm, recognize them Princess and leave them in the dust.
7. Remember I will always love and cherish you.  

Mommycakes


All text and photos are sole property of The Gypsy Chef

Cherry on the Cake

I always work weekends. I just prefer them. This week I found myself with Friday off and a late check in on Saturday morning. My friend Ujwala was in town so we decided to have dinner together. I spent the entire day making cherry jam, so dinner had to be relatively easy. I drove to Whole Foods Market and preceded to walk the aisles looking for inspiration. I decided on Little Neck Clams with Pascal's compound butter,  (It's a delicious blend of garlic, ginger, cilantro and parsley). Fresh mozzarella with roasted tomatoes and fresh basil.

Whole Foods had fresh wild caught halibut on special, I wasn't sure what I was going to do with it but I thought it would make a nice light entree. The green beans were fresh and a deep green, I bought a pound. Since I 6 pounds of cherries for jam, I saved about 1/2 cup to make Lynn's Easy Yogurt Cake. Lynn at Autour de la Table d'Hote swears you can make a sweet or savory cake with this recipe.

My friend Randy suggested Mama Watt's recipe for halibut, a blend of bread crumbs, parsley, a touch of garlic piled on top of the fish and roasted until done. When Uju walked in she suggested adding lemon zest. Sounded good to me, I then add lemon juice and olive oil. The fish became a community affair.

 We ate a wonderful dinner, drank lovely wine and talked until 11 PM. I wasn't inclined to take photos, I just wanted to relax and enjoy the evening. So these few pathetic snaps will have to suffice.

The weather was perfect for dining al fresco. Even the mosquitoes kept to themselves.

Mama Watt's Halibut and Breadcrumbs

1 cup breadcrumbs

handful parsley chopped

1 clove garlic minced

zest and juice of 2 lemons

a dab of olive oil

sea salt and freshly ground pepper

Mix alll the ingredients and mound on top of the fillets. I roasted mine for about 15 minutes on 400 degrees F. Depending on the thickness of your fillets it may take less or more time. You want the fish moist and flaky so remove it from the oven before it has a chance to dry out.

Cherry Yogurt Cake
 

I actually made tartlets with this recipe.
1 cup plain Fage Greek Yogurt
1 cup sugar

2 large eggs
1 teaspoon almond extract
1 tablespoon Kirsch
1/3 cup butter, melted, or organic safflower oil

1/2 cup fresh cherries, pitted and halved

1 2/3 cups self rising flour
Pinch of sea salt


Preheat oven to 350 degrees F. 
Grease a 9 inch spring form pan.

Beat yogurt and sugar together in the bowl of an electric mixer. Add eggs one at a time, continually beating. Blend in almond extract, butter and rum. Add flour and beat on high of 30 seconds to develop the cake's texture. According to Rose Levy Beranbaum, this is a must!
Pour into the prepared pan. Bake 35-40 minutes, until golden and a Cake Tester, inserted in the center, comes out clean. 

Garnish with Almond Whipped Cream

Almond Whipped Cream

1 cup heavy whipping cream
1 teaspoon almond extract
1/4 cup superfine sugar

Add all ingredients to a bowl and whip until soft peaks form.   

I'll write more about Pascal's terrific and flavorful almond butter and the cherry jam next!

All text and photos are sole property of The Gypsy Chef 

Waitin'

I haven't done a thing today. I'm just waiting. It's only 8:20 AM but it feels like 10 PM. Things are changing, but right now they are at a standstill.

I can't go backward and I'm not moving forward yet, I'm stuck like acrylic  to a natural nail. It will take some pulling, scraping and an awful tugging to propel me into a new life.  Once there it will be an uphill struggle to begin again. 
Living a new life while continuing some aspects of the old one is not gonna be easy, but I am ready to get started. 
All text and photos are property of The Gypsy Chef

A Hot Summer's Night

 I was really in need of a distraction this weekend. I actually had some time off and invited visiting family over. It grew from 4 guests to a whopping 14 guests including ourselves. The three youngest were 5 years old. The kids were sweet and so delicious you could eat them with a spoon.

Because I was in need of a distraction I cooked for hours. 

The menu ran as follows;

Fresh Mozzarella with Roasted Cherry Tomatoes and Basil

Antipasti Plate

Littleneck Clams with Garlic Herb Butter

We then moved onto to 

T-bone Steak

Roasted Mahi Mahi with Green Sauce

Grilled Vegetables

Hot Artisan breads

Dessert was the piece de resistance

Crepes filled with homemade ice cream, laced with chocolate sauce and whipped cream. I then sprinkled them with chocolate shavings.

I have no pics because my camera was visiting Cornell University's Graduation.  But I wasn't feeling much like a photographer anyway, so that was just fine. I threw in a few photos I like instead.

The three 5 year old kiddies were wonderful. Full of imagination, they sat at my kitchen table, drawing pictures of dinosaurs, houses and flowers. Later as the evening cooled off, my son organized games and races for them.

It was a hot day, that said I can admit my homemade vanilla ice cream didn't freeze. No matter how hard my ice cream maker worked, it just couldn't be done. At the last minute my daughter volunteered make a trip to the grocery store. She saved the day, or rather the dessert. Which was really very nice because she's been as mean as a snake lately.

All in all it took my mind off of all the things I didn't want to think about.  It also made me realize that it is cooking for friends and family that I enjoy. Delicious food, good wine and friends are the ingredients of the perfect dinner party. Really the perfect evening. 

All text and photos are property of The Gypsy Chef

Tony Hayward, Shame on You!

 In the state of New York, if you poured a quart of oil down a street drain, you could be fined and possibly go to jail. So, when is BP and Tony Hayward going to be held accountable for their negligence and incompetence?

Cookie Bracelets

Joumana has a wonderful blog at Taste of Beirut. She's an inventive and intuitive cook. Her  Lebanese recipes are wonderful. A couple of weeks ago I made the Bracelet Cookies, mine were more like bangles but were loved by the sweet girls I gave them too.

They are fairly easy to make. The mahlab, a spice made from a certain type of cherry pit. I was lucky enough to find it at my local middle eastern store. 

Maya, my neighbor was the first girl I gave bracelets too. She loved them and I was able to snap this lovely photo of her.
Laura is my daughter's best friend. They have known each other since they were 2.  It was her 18th Birthday and I though a little jewelery was in order. 

 She was absolutely delighted with the bracelets. What's better than being 18 with a wonderful future ahead of you? Being 18 sporting yummy bracelets!

I hear both girls wore them to school the next day. Joumana, your a trend setter! The recipe is easy, but I ground my lavender a bit too much. I would just leave it whole. I would also roll the bracelets thinner. They puff as they bake, which makes them smaller than you would expect. These would make great birthday party favors, or even napkin rings. 
Take a look at taste of Beirut, I think you will like what you see. 

This is also my post for the 20th Saturday Blog Showcase. Hosted by Lori at All that Splatters
and Ann at Thibeault's Table
Take a look and see what everyone has prepared this week.
 All text and photos are property of The Gypsy Chef