Julia Child's Ratatouille

***If you saw my kitchen right now, you might just chuckle.  In fact, Brad thinks it's pretty funny.  What am I talking about?  Well, there are several small mountains of fresh produce meticulously arranged and on glorious display around my kitchen.  Sweet potatoes, red potatoes, green bell pepper, not one but THREE varieties of eggplant, gorgeous tomatoes, cucumbers, and even fresh basil and spearmint.

In my opinion, one must take advantage of this wonderful summer produce while you can!!  Right??

This past weekend, Brad and I visited our favorite farmer's markets to see what was available.  We came home with bags of goodies, and I was super excited to get into the kitchen!  

With so much eggplant and tomato on-hand, a delicious Ratatouille was a no-brainer.  And not just ANY ratatouille - Julia's!  If you are going to commit to such a classic dish, it needs to be done right.  Julia's recipe is the "proper" way to prepare one.  Each vegetable is cooked individually before they are all added to the same dish for the grand finale.  That way, each veggie retains its own shape and delicious layers of flavor are created.

I know, I know...You might be thinking, "Now, who would want to go through SO much trouble for just a side dish??"  However, stop right there - The extra steps and preparation for this dish are all well worth the effort.  With that first bite, you'll be transported to Provence...even if it's only for a few fleeting, but wonderful seconds!

Bon Appetit!

Ratatouille

Source:  Mastering the Art of French Cooking; Volume I by Julia Child, Simone Beck and Louisette Bertholle

Ingredients:

1 lb. eggplant 1 lb. zucchini (I used yellow squash instead) 1 tsp. salt 4-6 Tbsp. olive oil, divided 1/2 lb. (about 1 1/2 cups) thinly sliced yellow onions 2 sliced red or green peppers (about 1 cup) 2 cloves mashed garlic Salt & Pepper to taste 1 lb. firm, ripe, red tomatoes, peeled, seeded and juiced 3 Tbsp. minced parlsey

Directions:

Peel the eggplant and cut into lengthwise slices 3/8" think, about 3" long and 1" wide. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 tsp. salt. Let stand for 30 minutes. Drain and dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in 4 Tbsp. hot olive oil in a 10-12" skillet for about a minute on each side to brown very lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers (add an additional 2 Tbsp. of olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt & pepper to taste.

Slice tomato pulp into 3/8" strips. Lay them over the onions and peppers. Season with salt & pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.

Place a third of the tomatoe mixture in the bottom of a 2 1/2 quart casserole (about 2 1/2" deep). Sprinkle 1 Tbsp. fresh, minced parlsey over tomatoes. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip the casserole and baste with the rendered juices. Correct seasoning if necessary. Raise heat slightly and cook uncovered about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole!

Serves 6-8

Tomato & Corn Salad...A great way to showcase summer's best!

This summer, I have been spoiled when it comes to fresh fruits and veggies.  One afternoon on my way home, I noticed a small produce stand on the corner not far from my house.  I quickly put my blinker on and pulled in next to the stand.  As I approached, I was greeted with a warm smile by a man named James Fields.  He had a beautiful assortment of the summer's best produce - gorgeous red tomatoes, sweet corn, peaches, eggplant, squash, peppers, red potatoes, sweet potatoes, onions, watermelons, cucumbers, fresh honey made in my neighborhood, and even an assortment of homemade jellies to name a few things. 

I was hooked from the first visit.  Ever since, I've stopped by on my way home from work several times a week to pick up some goodies.  I've rarely even purchased any produce from the grocery store these past few weeks.  I think it's SO very important to support our local farmers.  Plus, produce is incredibly fresh when you buy it locally...There's just no substitute, especially when it doesn't have to be shipped in from 2,000 miles away.

This afternoon, I bought some fresh sweet corn and red tomatoes.  These tomatoes aren't just regular ole' tomatoes...They are gorgeous, deep red, and incredibly juicy!  Tomatoes just aren't like that all year.  I'll miss them come January!  

I've made corn and tomato salads in the past, and that's exactly what popped into my head when I saw these goodies on display today.  I love being inspired by what's in season at the moment.  It's been a lot of fun buying whatever looks good at the market and coming up with something fabulous based on what I find.

This recipe came out SO delicious.  Each bite just bursts with summer flavor!  The sweet corn is perfectly complimented by the tomatoes and parsley.  

I can't think of a better summer side dish!  Give this a try and you'll see what I mean!

Bon Appetit! 

Tomato & Corn Salad

Ingredients:
1 teaspoon extra virgin olive oil
1 teaspoon butter
Fresh corn kernels from 2 ears of corn
1/2 small onion, diced
1 1/2 large tomatoes, diced
1 tablespoon chopped fresh parsley
1/4 teaspoon salt 

Directions:
Heat oil and butter in a medium skillet over medium heat. 

Add corn and onion and saute for about 5 minutes, stirring occasionally, until veggies are just tender.

Remove from the heat and stir in tomatoes, parsley, and salt.

Couscous with Toasted Pine Nuts

***We all need an arsenal of easy side dishes that are exciting but uncomplicated and perfect for busy week nights.  Couscous is such a great option because it cooks so quickly, and you can literally flavor it with almost anything.  It's like a blank palate that's ready for you to create something fabulous with!

This dish comes from Ina Garten's new cookbook, How Easy Is That?  What an appropriate title...don't ya think?  I've always loved Ina's fresh approach to old favorites.  I use her recipes often, and this couscous recipe is something I'll be coming back to all the time.

The toasted pine nuts add such a wonderful flavor...nutty, fragrant, and delicious!  I know that pine nuts can be a little expensive, so I can picture any nut making a good substitute.  Perhaps toasted pecans or almonds?

Bon Appetit!***

Couscous with Toasted Pine Nuts

Source:  How Easy Is That?  by Ina Garten
 

Ingredients:
2 tablespoons unsalted butter
1 yellow onion, chopped (1 cup)
1 1/2 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup couscous
1/4 cup pine nuts, toasted
1/4 cup minced fresh parsley
Squeeze of fresh lemon juice (optional)

Directions:
In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook for about 8 minutes, stirring occasionally, until the onion is soft but not browned. Add the chicken broth, salt and pepper and bring to a boil. Stir in the couscous and immediately turn off the heat. Cover the saucepan and allow the couscous to steam for 10 minutes. Fluff with a fork, then stir in the pine nuts, parsley and lemon juice (if using). Serve immediately.

Piquillo Pepper Chicken with Spanish Rice

***I don't know what I did to deserve such awesome readers, but I tell you what - You guys ROCK!  I keep getting such sweet e-mail messages from you all...I can't explain to you how much I appreciate these messages.  They always make me smile!  You guys are the reason that I keep writing this blog.  You continuously inspire me to keep cooking and sharing it with the world! 

On that note, I couldn't wait to share this recipe.  We had this for dinner tonight, and it was delicious!  You know what they say - "You eat with your eyes first."  This meal is the perfect example of this.  The vibrant colors of this dish just make you WANT to eat it!  The gorgeous yellow of the rice...the ruby red pepper sauce on the chicken...the green speckles of fresh parsley spattered about throughout the dish...WOW!  This chicken dish is both beautiful on the plate and in your mouth!

The rice just might even be better than the chicken...The rice has the perfect little touch of sweetness from the golden raisins, paired with the savory goodness of toasted almonds.  This rice kicks butt!  I will definitely be making this rice again and again.  It will pair easily with so many other main courses.

This recipe is yet another from Rachael Ray's Look + Cook cookbook.  If you can't tell already, I am really enjoying this new cookbook.  In fact, I gave an autographed copy to one of my little sisters for Christmas, and she's hooked too.

Try this soon...You'll love it!

Bon Appetit!***

Piquillo Pepper Chicken with Spanish Rice
Source:  Look + Cook by Rachael Ray

Ingredients:

• 3 cups chicken broth
• 1 small handful golden raisins
• 3 tablespoons extra-virgin olive oil (EVOO)
• ½ teaspoon turmeric
• 1 pinch saffron threads or 1 envelope saffron powder
• 1½ cups white rice
• 4 skinless, boneless chicken breast halves (about 1-3/4 pounds)
• Salt and freshly ground pepper
• 4 jarred piquillo peppers or 2 jarred roasted red peppers, drained and sliced
• ½ cup dry sherry
• 2 tablespoons butter, chilled and cut into pieces
• ½ cup chopped flat-leaf parsley (a generous handful)
• ½ cup sliced almonds, lightly toasted (a generous handful)

Directions:

1. In a small saucepan, bring the broth, raisins, 1 tablespoon EVOO, turmeric and saffron to a boil. Stir in the rice, cover the pot and simmer over low heat for 18 minutes.
2. While the rice cooks, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper; add to the skillet and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil until slightly reduced, 1 to 2 minutes. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
3. Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.

Sausage-Stuffed Mushrooms

***Marsala wine and mushrooms are quite the perfect pair!  Ina Garten takes advantage of that perfect marriage of flavors in her recipe for Sausage-Stuffed Mushrooms.  On my way home from work tonight, I stopped by The Fresh Market (Which, by the way has to be my favorite grocery store!!).  There, I picked up the extra-large mushrooms, sweet Italian sausage and Italian mascarpone cheese that I needed.  


Once at home, I got to work on these yummy little mushrooms!  After they are stuffed, they need about 40 - 50 minutes in the oven, so be sure to give yourself enough time.  Ina calls for 50 minutes, but I found that mine were ready after 40 minutes....Just keep an eye on them!


The flavor of the stuffing is incredible.  The mascarpone and parmesan cheeses add a luxurious texture.  The only change that I made was with the scallions.  I simply substituted the scallions with some minced green bell pepper.  It worked beautifully!

I could definitely see these served as part of a Thanksgiving dinner...They taste special enough for a party, but are easy enough to serve as part of a stress-free family dinner.  The extra large mushrooms are filling and meaty themselves, so when the stuffing is added they almost become a meal in themselves!


Bon Appetit!***

BEFORE going into the oven!

Sausage-Stuffed Mushrooms
Source:  How Easy Is That? by Ina Garten

Ingredients

nocoupons

• 16 extra-large white mushrooms
• 5 tablespoons good olive oil, divided
• 2 1/2 tablespoons Marsala wine or medium sherry
• 3/4 pound sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, mince (I substituted with minced green bell pepper)
• 2 garlic cloves minced
• 2/3 cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F. 

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly. 

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Sweet Potato Biscuits with Maple and Pecans

***When I saw this recipe in the November 2010 issue of Bon Appetit magazine, I tore it out immediately.  It sounded like the perfect addition to our Thanksgiving table.  The recipe calls for 100% maple syrup and chopped pecans to be added directly to the biscuit dough.  Can biscuits possibly get much more scrumptious than that??  I think NOT!

These biscuits have a sweet and nutty taste, and because of their small size I bet you won't be able to eat just one of them.  I did substitute regular AP flour, instead of using the gluten-free flour that the recipe mentions.  I had already been to the grocery store and wasn't really excited about going yet again before Thanksgiving.  I couldn't really tell a difference...the biscuits still tasted great.  However, I later found a note on the Bon Appetit website that recommends reducing the baking powder to 2 teaspoons if you use AP flour.  Maybe when I make these again tomorrow, I will try this suggestion and see if it makes them any better.

Happy Thanksgiving and Bon Appetit!!!***

Ingredients:

• 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
• 1 1/3 cups gluten-free flour plus additional
• 2/3 cup yellow cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup buttermilk
• 1/4 cup Grade B maple syrup
• 1/2 cup pecans, toasted, chopped

• Ingredient Info

  For the gluten-free sweet potato biscuits, we used King Arthur Gluten-Free Multi-Purpose Flour. The mix of white rice flour, brown rice flour, tapioca starch, and potato starch gave us tender, delicious results ($8 for a 24-ounce box at kingarthurflour.com).

Preparation

• Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
• Sprinkle dough with flour. Pat into 81/2-inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

Classic Cornbread Dressing - Southern Living

This classic recipe for Cornbread Dressing hits all the right marks.  It's pretty perfect in every way.  This dish is described as "deliciously moist and perfectly seasoned" on the myrecipes.com website, which are the perfect words.

Of course, Cornbread Dressing from scratch takes a little more time and effort to make, but in my experience it is well worth it...especially at Thanksgiving!  Brad looks forward to this dressing all year long!

The biggest change that I made to the recipe below is the addition of mild sausage.  I simply cooked a package of mild country sausage and added it to the vegetable mixture, before mixing everything together.  I took elements from my Mom's Cornbread Dressing recipe and combined them with this recipe from Southern Living.

I always put this dressing together the night before Thanksgiving and chill it in the refrigerator overnight (without baking).  That way, all you have to do is pop it in the oven and cook it for about 35 - 40 minutes on Thanksgiving day!

Bon Appetit, my friends!

Cornbread Dressing

Adapted from:  Southern Living magazine; November 2002

Yield: Makes 16 to 18 servings

Ingredients

• 1  cup  butter or margarine, divided
• 3  cups  white cornmeal
• 1  cup  all-purpose flour
• 2  tablespoons  sugar
• 2  teaspoons  baking powder
• 1 1/2  teaspoons  salt
• 1  teaspoon  baking soda
• 7  large eggs, divided
• 3  cups  buttermilk
• 4 slices sourdough bread, torn into pieces
• 1/4 lb. saltine crackers, crushed into small pieces
• 2  medium onions, diced (2 cups)
• 1  large bunch celery, diced (3 cups)
• 1/2  cup  finely chopped fresh sage*
• 48 oz reduced sodium chicken broth
• 1  tablespoon  pepper
• 1 lb mild country sausage, cooked (optional)

Preparation

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Pour hot butter into batter, stirring until blended. Pour batter into pan.

Bake at 425° for 30 minutes or until golden brown. Cool.

Crumble cornbread into a large bowl; set aside.

Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.

Stir vegetables, sausage, remaining 4 eggs, chicken broth, sourdough bread pieces, cracker pieces, and pepper into cornbread mixture (There are no better tools than your hands to properly mix the dressing at this stage!); pour evenly into 2 lightly greased 13- x 9-inch baking dishes. Cover and chill 8 hours.

Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

*1 tablespoon dried rubbed sage may be substituted for fresh sage.

Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.

Everyday Granola - Bon Appetit Magazine

***Here's a simple, quick and delicious recipe for "Everyday Granola."  I found this while flipping through a recent issue of Bon Appetit magazine...one of my favorites!  The ingredients sounded perfect for what I had in mind.  It was sweet and salty at the same time, and makes an awesome snack.  You can serve it with yogurt or milk, but I preferred mine plain.

While it's baking, be sure to stir it around on the baking sheet every 10 minutes, as the recipe calls for.  This will keep the pieces around the edges from burning and ensure evenly cooked granola.

The combination of the salty and sweet in this granola is a crowd AND palate pleaser!

Bon Appetit!***

Everyday Granola

Source:  Bon Appetit magazine; June 2010

Ingredients:

• 3 cups old-fashioned oats
• 1 cup coarsely chopped pecans
• 1/2 cup unsweetened shredded coconut
• 3 tablespoons (packed) brown sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon (generous) salt
• 1/3 cup honey
• 2 tablespoons vegetable oil
• 1 cup assorted dried fruit

Preparation

• Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD Can be made 1 week ahead. Store airtight.
  
  

  

Beef, Shiitake & Snow Pea Stir-Fry with Coconut Rice

***This recipe from the Bon Appetit magazine test kitchens is packed with delicious flavors.  And the best part?  It's actually a quick and easy meal that's perfect for busy weeknights.  That might come as a surprise, but trust me...It comes together in a flash!

I was so happy when I came across this recipe...I was in search of a yummy dinner that was decidedly different.  It seemed like the perfect thing to liven up my usual dinner go-to meals.  Sirloin steak, fresh ginger, snow peas, green onions and cilantro are the stars of this dish.  They work together to create a scrumptious meal that is satisfying and fresh-tasting at the same time.

I paired the stir-fry with one of my favorites - Coconut Rice.  I've included a simple recipe for it by Sandra Lee below.  It was the perfect companion to the stir-fry.  I think you'll really enjoy this recipe!

Bon appetit!***

Beef, Shiitake, and Snow Pea Stir-Fry
4 servings
PREP: 30 minutes TOTAL: 30 minutes
Source:  Bon Appetit magazine; October 2010 Ingredients:
1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
1 tablespoon Asian sesame oil
1 tablespoon minced peeled fresh ginger
12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
8 ounces snow peas
1 bunch green onions, sliced, divided
1 cup fresh cilantro leaves, divided
5 tablespoons hoisin sauce
2 teaspoons chili-garlic sauce
1/4 teaspoon Chinese five-spice powder


Preparation:
Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

Coconut Rice
Source:  Sandra Lee

Ingredients:

2 cups jasmine rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt


Directions:
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.


Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

Jalapeno Cheddar Cornbread...Not Your Mama's Recipe!

***Here in the south, cornbread is a staple...and this recipe from Ina Garten spices things up a bit...literally! 

If you're tired of the same ole', boring cornbread recipe, then you should give this one a try.  With the addition of cheddar cheese and sliced jalapenos, this isn't your mama's cornbread!  Ina gets it perfect here...Your tastebuds will be greeted by cheesy-goodness right from the first bite.  And just when you think it's safe, your tongue is slapped around a bit by a chunk of jalapeno!

Brad was a huge fan of this cornbread...it is the perfect mix of spicyness and comfort food.  Make this recipe tonight...You'll definitely spice things up!

Bon Appetit!***

Jalapeno Cheddar Cornbread
Source:  Barefoot Contessa at Home, by Ina Garten

Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers


Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.


Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.


Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Country Hashed Browns - Ina Garten

***Ina Garten never lets me down...Her recipes never disappoint and consistently deliver in the flavor department.  Case in point - Her "Country Hashed Browns."  One thing that I adore about the weekend is making a yummy homemade breakfast.  After watching Ina prepare this dish recently on her TV show, I knew that it was going to make an appearance in my kitchen soon.

I decided to surprise Brad with a delicious brunch this morning...And we were both thrilled with how it turned out.  I served these hashed browns with fresh scrambled eggs, juicy peaches from Chilton county, and plump blueberries from the farmer's market.  It was the perfect blend of fresh fruitiness and hearty yumminess!  We didn't want the meal to end!

After a brunch like that, you know the day ahead will be fabulous!

Bon Appetit!***

Country Hashed Browns
Source:  Ina Garten, Barefoot Contessa

Ingredients:
5 tablespoons unsalted butter
1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
1 1/2 cups chopped yellow onions (2 onions)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions, white and green parts
1/2 pound smoked ham slices, 1/2-inch diced


Directions:
Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.


Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.


You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.

Cheesy Squash & Tomato Casserole + Farmer's Market!

***Brad and I had such a great day today.  We started it off by visiting our local farmer's market - Pepper Place Saturday Market.  It was SUCH a fun experience...The produce popped with color and all looked absolutely delicious.  There were so many fantastic options...so much variety and so much to choose from!  Plus, I think it's extremely important to support our local farmers.  It's just impossible to beat produce that is THAT fresh and grown locally. 

Here are a few photos from the day...I had a blast taking pics!:

The very first thing that I bought were some gorgeous red Slocomb tomatoes.  For those of you not familiar with a little place called Slocomb, AL...Well, they grow the very finest tomatoes you'll ever put in your mouth.  There's even a Slocomb Tomato Festival to celebrate the harvest!

The second thing that I purchased was some yummy yellow squash...Brad's favorite!  This Cheesy Squash & Tomato Casserole was the first result of today's adventure (the second dish is baking in the oven right now...stay tuned for that recipe later!).  And I have to say...WOW!  The flavors of the fresh tomatoes and squash were simply fabulous.  The freshness of them, combined with the cheese was just perfection.  I made a few changes to Paula Deen's original recipe, which I've included below.

Bon Appetit...And please go support your local farmers!***

Cheesy Squash & Tomato Casserole
Source:  Adapted from Paula Deen's Cheesy Squash Casserole

Ingredients:

1 tablespoon vegetable oil
4 medium yellow summer squash, thinly sliced
2 large tomatoes, diced 
1 tablespoon butter
1 1/2 cups shredded mozzarella cheese
1/2 cup mayonnaise
Salt and freshly ground black pepper
1 cup fresh bread crumbs (Pulse 3 slices white bread in a food processor until you have small crumbs)


Directions:
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.


Heat the oil in a large skillet over medium heat. Saute the squash and butter until soft. Transfer to a bowl and stir in the mozzarella and mayonnaise. Add the fresh tomatoes and stir until well combined.  Add salt and pepper, to taste.


Place in the prepared casserole dish and sprinkle the bread crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.