Tag Archives | Summer 2014 Recipes




1.5 ounces vodka
3 ounces Kroll’s
Bloody Mary Mix (recipe below)
lemon or lime
Margarita salt

Rub cut lemon or lime around rim of glass and dip in Margarita salt.

Mix vodka and Kroll’s Bloody Mary Mix.

Pour over ice in a pint glass. Garnish as desired.


courtesy of Thirty Kroll

Makes approximately 4 qts

10 pounds of ripe tomatoes, chopped
2 pounds of your favorite hot peppers , chopped
3-4 celery stalks, chopped
juice of one large lemon

Place 1/4 of the mixture into a large stockpot over medium-high heat and crush it with a potato masher.

Bring to a boil, stirring constantly. Repeat with the rest of the mixture, adding 1/4 at a time.

Bring to a full boil after each addition.

When entire mixture has been crushed and brought to a boil, reduce heat and allow it to simmer for 10 minutes.

Press the heated juice through a sieve or food mill to remove skins and seeds.

Cool to room temperature. Mixer can be stored in the refrigerator or processed in a water bath for 25 minutes and stored for up to a year.

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Coolhaus Strawberry Gelato + Snickerdoodle Cookies



Makes about: 1 1⁄2 quarts

Active time: 10 to 15 minutes

Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours— the longer it’s chilled, the better it is. We like to refrigerate our bases in plastic or stainlesssteel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.

4 cups whole milk
1 and 1⁄2 cups granulated sugar
8 large egg yolks

  1. In a 4-quart saucepan, combine milk and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
  2. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
  3. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
  4. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
  5. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back the of spoon and the mixture ripples, you’ve got the right consistency.)
  6. Pour into a clean airtight container and refrigerate for 12 to 24 hours before using.
  7. Use base within 3 to 5 days.


Makes about: 1 and 1⁄2 quarts

Active time: 20 to 25 minutes

You have a bowl of the freshest, ripest, juiciest strawberries. Sprinkle just a bit of sugar on top, and drown the berries in rich cream.

Taste. Die and go to heaven. That’s what this gelato is like.

12 to 14 strawberries
1 tablespoon granulated sugar
Juice of 1⁄2 lemon
Gelato Base (recipe above)

  1. In a blender or food processor, puree strawberries, sugar, and lemon juice. Strain through a fine-mesh sieve into Gelato Base. Mix well.
  2. Process in an ice cream maker according to manufacturer’s instructions.
  3. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.


Makes: 20 to 24 cookies

Active time: 20 to 25 minutes

We love the word snickerdoodle—it’s so much more fun to say than “sugar cookie.” Cinnamon makes this perky.… Read More

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Pat’s Gazpacho


4 (meal size) servings

Best to make this recipe a day ahead so the flavors mix and it’s well chilled. Fresh sourdough or a baguette from the bakery, a glass of Sauvignon Blanc and you’ve got a refreshing summer lunch!

6 C tomato juice
3 medium cucumbers, mostly peeled*, seeded, diced
2-3 large ripe heirloom tomatoes, lg. dice
1 red bell pepper, seeded, chopped fine
1/2 sweet onion, (Vidalia or Walla Walla), chopped fine
1-2 cloves raw garlic, chopped very fine or mashed
1/2 C good quality sherry vinegar
2 TB fresh lemon juice
Tabasco sauce
extra virgin olive oil
salt and pepper

Wash vegetables and chop. Mix together in large nonreactive bowl, cucumbers, tomato, bell pepper, onion, garlic. Toss with the sherry vinegar and let sit for fi ve to ten minutes.

Add tomato juice, lemon juice, a good dose of the olive oil (1/4 to 1/3 c) and stir. Season with Tabasco, salt and pepper to your liking and refrigerate. Best served very chilled.

Suggested garnishes:

chopped Italian parsley, fresh chives, lemon slice or yellow cherry tomatoes, halved

*Leave a little bit of cucumber peeling on for color.

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Green Tomato Relish


4 cups ground green tomatoes
4 cups ground onions
4 cups ground cabbage
12 ground green peppers, med. size
6 ground red peppers, med. size
1/2 cup salt

Place all ground vegetables together, add salt. Let stand over night. Drain and rinse.

Add the following:

6 cups sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 and 1/2 teaspoons turmeric
4 cups apple cider vinegar
2 cups water

Bring all to a boil. Boil for 3 minutes. Put in sterile jars and seal.

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Tomato Party Sandwiches on Fresh Corn Biscuits with Basil Mayo

photo © 2014 Alexandra Grablewski

Fresh From the Farm by Susie Middleton, The Tauten Press

Makes 14-16 sandwiches


1 large egg yolk
1 tablespoon heavy cream
1 cup fresh corn kernels, from about 2 medium or 3 small ears
2 cups unbleached all-purpose flour, plus more for the surface
1 tablespoon double acting baking powder
½ teaspoon table salt
6 tablespoons unsalted butter, cut into pieces and chilled
½ cup grated sharp Cheddar cheese
¼ cup cold milk
Sea salt, coarse or fl aky
1 recipe Basil Mayonnaise (see below)
8 small tomatoes (about 2 ½ inches in diameter), prefereably 4 red or purple and
    4 orange or yellow, sliced ¼ inch thick, very lightly salted
32 large basil leaves, preferably a mix of purple and green or Green Ruffles;
more sprigs for garnish, if desired.


Heat the oven to 450°F. Line a heavy-duty rimmed baking sheet with parchment paper. Whisk together the egg yolk and heavy cream and set the egg wash aside.

Put the corn in a small dish with a tablespoon or two of water and microwave on high for 40 seconds or submerge them for a few seconds in boiling water (use a hand-held strainer). Drain and pat dry.

In a medium bowl, stir together the flour, baking powder, and table salt. Add the chilled butter pieces and the Cheddar. Using a pastry cutter (or two table knives), blend the butter into the fl our until the mixture resembles coarse breadcrumbs. Make a well in the center of the mixture and pour in the milk.

Mix with a wooden spoon just until the dry ingredients are moistened and the dough comes away from the side of the bowl (the dough will be a little sticky). Quickly mix in the corn kernels.

Transfer the dough to a floured surface. Flour your hands and fold the dough onto itself fi ve or six times. (Don’t be afraid to fl our the surface or the dough as needed.) Pat it into a square shape and sprinkle it with fl our. Roll it out to a thickness of about ¾ inch. With a lightly floured 2-inch biscuit cutter, cut out biscuit rounds (do not twist the cutter). You should have 12 to 14 biscuits. (You can put pieces together and reroll the dough once). Place the rounds on the baking sheet. Brush the tops with the egg wash and sprinkle with sea salt.… Read More

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Summer Panzanella

Source: The Smitten Kitchen

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large ripe tomatoes, cut into
1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes
(I like to use a combination of purple or yellow or orange, to nicely colorize the dish)
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained


1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.
  4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
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Sungold, Watermelon & Feta Salad


reprinted from “In Praise of Tomatoes” by Ronni Lundy

1 lb. Sungold or other golden cherry tomatoes
4 c diced and seeded watermelon cubes
1/2 lb. watercress
1/2 lb. feta cheese, crumbled

Combine first four ingredients in a bowl, toss lightly to mix. Salt to taste. Serve immediately.

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