Homemade Marshmallows

I used the Barefoot Contessa's recipe...here it is.

3 packs of unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 tsp kosher salt

1 TB. pure vanilla extract

confectioners sugar

Combine gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attacment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook ove med. heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick..about 15 min. Add the vanilla and mix thoroughly.

With a sieve, generously dust and 8 x 12 inch nonmetal baking dish with confectioners sugar. Pour the marshmallow mix into the pan, smooth the top and dust with more confectioners sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares...( I had a hard time getting them out of the pan so I just cut them with a knife directly in the pan.) Dust with more sugar...So good!

Not Your Mother's Cookbook

I love when it's time to put the grill away and break out the crockpot. My favorite crockpot cookbook is this one. I've had it for a few years and use it all the time. I also love it when dinner is done at 9:00 A.M. Isn't that the best feeling?

Last night we had the beef fajitas...

flank steak, a jar of salsa, a little lime juice, tomato paste and garlic, onions and peppers and dinner is done.

Eggplant Pizza

My dinner tonight. Oh the eggplant is so yummy right now. I grilled it up with a little olive oil and salt. While they were still hot off the grill I sprinkled goat cheese and added a tomato and some basil from my garden...(the only thing that's thriving in there right now)...A splash of Chardonnay and I'm a happy girl.

Easy Herbed Baguette

I love making this crusty bread. It could not be any easier I swear...I bought this cookbook years ago...1996. I've made so many great recipes from it including this bread. It's called One Hour Baguette and that's how long it takes...Heres what you need...

1 1/2 cups warm water
1 1/2 Tbs yeast
1 Tbs. honey
4 cups flour
1 tsp salt
fresh or dried herbs ( I used basil,thyme,rosemary)
cheese (I use parmesan)

In a large bowl combine warm water, yeast, and honey..let sit in a warm spot for about 10 min. or until the yeast looks like this..

Sift the flour and salt over the yeast mix one cup at a time...mix until dough forms a large ball. Knead for a few minutes until smooth. I LOVE to knead don't you? Put a pretty apron on while you do it...

Flour a work space and a rolling pin..cut dough in half and roll out one half to form a rectangle. Scatter herbs and cheese and press into the dough like this...

Gently roll up dough lengthwise into the shape of a baguette. Repeat with second ball of dough. Place the loaves on a well greased baking sheet..cover with clean tea towel and let rise for 20 min. Preheat the oven to 450..lightly brush loaves with olive oil..bake for 20 min. Delish!

My Favorite Summer Cooking Tool

Do you have a grill basket? I'm telling you...you'll never know what you did with out it once you get one. In the winter I roast all my veggies on a big cookie sheet...like the Barefoot Contessa told me to. Olive oil..salt...pepper...that's it. Well, who wants to put the stove on in the summer? Not me. I'm all about doing everything on the grill.

So..get yourself a grill basket. I think I got mine at Home Goods years ago...try Bed, Bath and Beyond..William/Sonoma if you feel like paying top dollar. Spray the basket with some Olive Oil cooking spray...I use PAM!

In a big bowl add whatever chopped veggies you like. Today I did

mushrooms, red onions, asparagus and green pepper..cuz that's what I had. Add some olive oil, kosher salt and pepper. Mix it up. Heat up your grill. Throw the veggies in the basket...throw it on the grill. Every few minutes give it a stir. Use a pot holder to take the basket off the grill...it's HOT!

These are great on their own...over pasta..rice..in your omellete..in a panini...in a pita pocket..with fish, chicken, steak. I make a BIG basket of them at the beginning of the week and they're great all week long.

The Season of the Salad

I'm all about salads right now. And for me I want them to be not only quick and healthy but also portable. We eat on the beach a lot. Here is one that I've been making for years. The original recipe is from my Black Dog cookbook...an old stand by for me. Have you ever been to Martha's Vineyard? If you go...a trip to the Black Dog is a must. And don't forget to buy a T-shirt. Here's my version....

Boil up some orzo pasta. The other day I didn't have any orzo so I used penne..or bowties...or what ever you have. While that's cooking...in a large pretty bowl add:

Some balsamic vinegar and olive oil and a clove or two of chopped garlic. I just wing it...start with a little...add more if  you want.

Chop up some spinach and a few roma tomatoes. Add the cooked orzo. Give it a good stir. Add some basil or parsley...or both. Then right before you serve it add some feta cheese. Now pack it up and bring it to the beach with some grilled chicken or steak. Simple right?

Jessie's Banana Bread

I have tried a MILLION Banana Breads. This one from my Mother in Law is the ultimate. It's quick...easy...and there is just no reason to ever throw out over-ripe bananas.

So here is what you need:

3 mashed ripe bananas
1/4 cup Coconut Oil (the recipe calls for shortening but coconut oil is so much better for you...try it. Oh and melt it...don't put it in the recipe in it's solid form..it won't mix properly.)
1 cup sugar
1 egg
1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt

Mix the ingredients in the order I've given. Bake for 1 hour in 350 degree oven in a greased bread pan.

Now, make yourself a pot of tea..get your book and enjoy. Your welcome.