Tomatoes on the Vine

Blackened Sea Scallops with Green Onion Vinaigrette and Roasted Tomato Relish

noreply@blogger.com (Velva) — Sat, 25 Feb 2012 02:40:00 +0000

I am not a big seafood fan (sigh). I was forty before I decided that sea scallops were delicious. How can a girl like me who thinks about food 24/7, not enjoy seafood? Should I admit that I was born and raised in South Florida, surrounded by the Atlantic Ocean and would not touch the abundance of fresh seafood? I should not admit it, but it's the truth. Since I am baring my food soul should I admit that I could eat tuna (from the can) salad sandwiches with wild abandon? It's a sad state of affairs for a food lover.

These days, I do make an effort to continue to re-discover seafood as the opportunity presents itself. One of my favorites is scallops. This dish prepared by my husband is a meaty sea scallop dish, blackened in a spice mixture and then seared in a smoking cast-iron pan. Served up with a simple vinaigrette of green onions and a smoky tomato relish provides a fresh vibrancy to the dish.

The ingredient list is long but it is really an uncomplicated dish to prepare, so worth the effort.

The sea scallops cook quickly in the smoking hot cast iron pan searing the flavor mixture. Remember when blackening meat was all the craze?

The finished scallop dish is a celebration of flavors.

Blackened Sea Scallops with Green Onion Vinaigrette and Roasted Tomato Relish

Serves 4

Recipe from Bobby Flay's Bar Americain

Roasted Tomato Relish

4 ripe plum tomatoes, roasted halved, seeded, and diced

1/2 small red onion, thinly sliced

2 green onions, green part only, thinly sliced, plus more for garnish

3 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

To Roast Tomatoes:

Preheat the broiler or heat a grill pan over high heat. Brush tomatoes with 2 tablespoons oil and season with salt and pepper. Broil and grill, turning a few times, until entire surfaced is blackened, about 5 minutes. Remove let cool slightly. Slice in half, remove the seeds, and dice.

Sea Scallops

3 tablespoons smoked sweet Spanish paprika

1 tablespoon ground ancho chile

1 tablespoon ground pasilla chile

1 teaspoon freshly ground white pepper

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon celery salt

20- U-10 sea scallops, muscles removed

1/4 cup canola oil

Kosher salt

Green onion vinaigrette (recipe follows)

Green Onion Vinaigrette (makes about 2/3 cup)

1/4 cup white wine

1 small shallot, chopped

2 tablespoons mayonnaise

1 tablespoon honey

6 green onions, green part only, chopped

Kosher salt and freshly ground black pepper

Directions Green Onion Vinaigrette

Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.

Directions:

1. To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.

2. To cook the sea scallops, combine the paprika, ancho, and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.

3. Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1-1/2 to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.

4. Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish. drizzle with vinaigrette, and sprinkle some green onion on top.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 22 Feb 2012 12:00:00 +0000

Photo submitted by Laura Lafata

www.ladivacucina.blogspot.com

Dirt to Table Experience: Fresh Cabbage Slaw "Coleslaw"

noreply@blogger.com (Velva) — Fri, 17 Feb 2012 22:03:00 +0000

You are thinking seriously? Really? She is sharing a basic coleslaw recipe with us today? Yes, I am sharing a basic, but fabulous coleslaw recipe with you today. Why is it fabulous? It's fabulous because the colorful cabbage and carrots were taken directly from the dirt to my table. The flavors are crisp and fresh tasting. The colors pop with the combination of red and green cabbages, with carrots.

I typically think about preparing coleslaw in the summer months to serve alongside barbecue or my contribution at a potluck gathering. What I don't think about is that the main ingredients in coleslaw are not summer produce, they are fall/winter harvests. So why do I eat coleslaw in the summer but rarely in the winter?

I could not quite define why we call a salad of shredded cabbages and carrots "coleslaw" what I learned is that, "cole" is a rarely used English word "for the plants of the cabbage" used in the late 18th century. Very interesting.

Gardening or purchasing seasonal vegetables makes you think about your food in a new way. From now on, I may stick to serving coleslaw in the cooler months, and stick to summer vegetables to fill my barbecues and potluck side dishes in the warmer months.

Fresh Cabbage Slaw

Serves 6-8

Ingredients:

8 cups chopped cabbage (mix of green and red)

1/4 cup carrots, shredded

1/3 cup sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup milk

1/2 cup mayonaise

1/4 cup buttermilk

1-1/2 tablespoons white vinegar

2-1/2 tablespoons lemon juice

Directions:

Chop cabbage and carrots.

In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 15 Feb 2012 12:00:00 +0000

Photo submitted by Kim from Stirring the Pot

MyKentuckyhome-Kim.blogspot.com

A Modern Cocktail- The Metropolitan

noreply@blogger.com (Velva) — Fri, 10 Feb 2012 02:23:00 +0000

There has been cocktails experiments taking place at my house. My husband has been looking for a new cocktail to serve up for Valentine's Day. I do believe he has found one....Say hello to the Metropolitan.

This cocktail uses one of the more creditable flavors of the vodkas in Absout's arsenal with good results.

The cocktail includes blackcurrant vodka, combined with cranberry and lime juice. It's a fruity cocktail, but one that can sneak up on you pretty quickly if you are not careful.

Metropolitan Cocktail
Serves 1 (easily doubled)
Recipe from Cool Cocktails

Ingredients:

2-oz. Absolut Kurrant Vodka

2-oz. triple sec or Cointreau

1-oz. fresh lime juice

1-oz. cranberry juice

Directions:

Shake all the ingredients sharply over ice and strain into a frosted martini glass. Squeeze the oil from a strip of orange zest, skin downward over a flame. Rub the rim with the orange zest before dropping it into the glass.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 08 Feb 2012 12:00:00 +0000

Photo submitted by Andy Wallack

www.thatjewcancook.com

Dirt to Table Experience: Fresh Beet Salad

noreply@blogger.com (Velva) — Mon, 06 Feb 2012 02:34:00 +0000

Okay, don't say "Ewww beets!" I know that beets are a love them or hate them vegetable. I have a strong opinion about those who dislike beets, but have only experienced beets from a can or a jar. You cannot officially say you don't like beets until you have done two things:

You have eaten them prepared fresh

You have taken fresh beets and have roasted them in the oven

If after both these attempts have been made, and you still don't like beets, then you can say "Ewww beets!" I doubt you will.

Fresh Beet Salad

Serves 4

Ingredients:
5-6 fresh medium beets
Small onion thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar ( red or white)
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1 clove garlic, minced
2-3 tablespoons fresh parsley, chopped
Fresh mix of salad greens
Salt and freshly ground pepper to taste

Directions:
Place beets in a saucepan and cover with water. Bring beets to a boil and simmer until tender about 25-30 minutes.

Remove beets from the heat. Drain. Cool. Peel the beets and slice or cut into wedges.

Whisk together the olive oil, balsamic vinegar, Dijon mustard, sugar, garlic and salt and pepper to taste.

Arrange greens on a platter. Place beets on top of greens, followed by thinly sliced onion and chopped parsley.

Pour vinaigrette over salad. Serve.

Enjoy!

Almond Joy Bread

noreply@blogger.com (Velva) — Thu, 02 Feb 2012 17:05:00 +0000

My fellow bloggers inspire me, their passion and creativity awe me. They can even get me to come to the edge, get outside my box. They can even get me to bake. Cathy from Wives with Knives inspired me with this Almond Joy Bread recipe.

The name of this bread may imply that it would be very sweet, it isn't and that was my favorite part. It imparts one of my favorite candy bar flavors without overwhelming my sweet palate.

Hurry-up and print the recipe. You will love it.

I made two loaves. We ate one and saved one for later.

Congratulations to All Things Yummy. Danielle is the winner of the Bobby Flay Bar Americain cookbook. Thanks to everyone who participated. I really enjoyed hosting the giveaway.

"Sometimes you feel like a nut, sometimes you don't. Almond Joy has nuts, Mounds don't."

Almond Joy Bread

Compliments of Wives with Knives

Author: Culinary Concoctions by Peabody

Ingredients:

4 eggs

2 cups sugar

1/4 cup canola oil

1/4 cup melted unsalted butter

1 teaspoon vanilla

1 teaspoon coconut extract

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1 cup sweetened coconut

1/2 cup raw almonds, chopped

1 cup chocolate chips

Coconut Glaze:

1 cup sugar

1/2 cup water

1 tablespoon unsalted butter

1 teaspoon coconut extract

Chocolate Ganache:

8-ounces semisweet chocolate, chopped

3/4 heavy cream

Instructions:

1. Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat the ingredients on medium speed for 2 minutes.

2. In a separate bowl, sift and and combine flour, baking soda, baking powder and salt.

3. Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk, flour, buttermilk....in that order. Mix until just combined, like you would if you were making muffins.

4. Fold in coconut, chocolate chips and almonds.

5. Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350 degrees F for 1-hour (minis take about 10 minutes less).

6. Remove from oven and place on rack to cool. While cakes are still warm, poke several holes in the top of the cake with a wooden skewer. Drizzle Coconut Glaze into the holes. Finish glazing cake by taking a pastry brush and brushing on remaining glaze ( as much as you would like). When cake is completely cool, drizzle chocolate ganache over cake.

7. COCONUT GLAZE:

8. Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.

9. CHOCOLATE GANACHE:

10. Place chocolate into a bowl

11. Place cream in a saucepan and bring to a boil

12. Once cream has boiled pour over chocolate. Let sit for 3 minutes.

13. Stir with whisk until smooth and glossy.

14. When cake is completely cool, drizzle chocolate ganache over cake.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 01 Feb 2012 12:00:00 +0000

Photo by Ton Vanvliet

Hot Potato Chips with Blue Cheese Sauce

noreply@blogger.com (Velva) — Thu, 26 Jan 2012 17:30:00 +0000

Let's face it, hot fresh potato chips are addictive. Hot potato chips seasoned with salt, served with a warm blue cheese dipping sauce, and made with a quality blue cheese like Maytag (Yes, these are the folks that make your home appliances, too.) Lord help me, because I can't stop myself.

If you are really in a pinch you can take a really good quality potato chip and heat them in your oven at 350 degrees F for 5 minutes...It's the sauce that steals the show, but I am partial to a fresh made potato chips.

Hot Potato Chips with Blue Cheese Sauce

Serves 8

Recipe from Bobby Flay's Bar Americain

Blue Cheese Sauce

Ingredients:

2 cups whole milk

2 tablespoons unsalted butter

1 small Spanish onion, finely chopped

2 tablespoons all-purpose flour

1/4 teaspoon Kosher salt

Pinch of Cayenne

1/2 pound blue cheese, crumbled, plus 1/4 cup for garnish

Potato Chips

Ingredients:

4 large Idaho potatoes, peeled and sliced lengthwise 1/8-inch thick on a mandoline

2 quarts peanut or canola oil

Kosher Salt

Directions:

1. Pour the milk into a small saucepan and bring to a simmer over low heat.

2. melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes. Season with the salt and cayenne. Remove from the heat and stir in the blue cheese. If the sauce is to thick, thin with a little extra milk.

3. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.

4. Heat the oil in a large saucepan over medium heat until it reaches 375 degrees F. on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes. remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Immediately season with salt.

5. Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives. Place the bowl in the center of large platter and arrange the potato chips around the bowl.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 25 Jan 2012 12:00:00 +0000

Photo by Tomatoes on the Vine

Bobby Flay Cookbook Giveaway and Vidalia Onion Soup with Blistered Vermont Cheddar-Topped with Parsley Pesto

noreply@blogger.com (Velva) — Sat, 21 Jan 2012 14:18:00 +0000

A beautiful American twist on a French classic. This is what makes American food not just good but great. Sweet Vidalia onions are used and when caramelized real slow, it really intensifies their flavor. The replacement of the traditional Gruyere cheese with a classic American sharp white Vermont cheddar, well nothing else needs to be said. As a grand finale it's topped with a fresh parsley pesto that brings another layer of flavor and color to this hearty, delicious soup.

These days our American food is more diverse and infinitely better, and it is in part due to chefs like Bobby Flay who actively celebrate America's great flavors.

I am giving away a copy of Bobby Flay's Bar Americain Cookbook. If you are interested, leave me a comment. I will select a winner randomly on January 28.

Vidalia Onion Soup with Blistered Vermont Cheddar

Serves 8

Recipe from Bobby Flay's Bar Americain Cookbook

Ingredients:

2 tablespoons unsalted butter

2 tablespoons olive oil

3 pounds Vidalia onions, halved and thinly sliced (note: can be replaced with Walla Wallas from Washington or Hawaii's Maui onions)

2 cloves garlic, finely chopped

1/2 cup brandy

1/2 cup dry sherry

2 tablespoons all-purpose flour

8 cups chicken stock

8 sprigs fresh thyme

Kosher salt and freshly ground black pepper

16 thin slices French baguette, lightly toasted

1 pound aged cheddar cheese, grated

Directions:

1. Melt butter with the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 40 minutes.

2. Add the garlic and cook for 1 minute. Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes. Stir in the flour and cook for 2 minutes. Stir in the flour and cook for 2 minutes. Whisk in the stock and thyme, bring to a simmer, and cook until the soup is slightly thickened, about 15 minutes. Season with salt and pepper and discard the thyme.

3. Preheat the broiler.

4. Divide eight 16-ounce ovenproof crocks between 2 baking sheets. Put a slice of bread in the bottom of each crock. Fill each crock until three-quarters full. Place another slice of baguette over each soup and divide the cheese on top. Carefully slide the crocks under the broiler and broil until the cheese is melted and golden brown, 2-3 minutes. Remove from the broiler and top each with a dollop of parsley pesto.

Parsley Pesto

Makes about 3/4 cup

Ingredients:

2 cups packed fresh flat-leaf parsley

1 clove garlic, chopped

3 tablespoons pine nuts

1/4 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan cheese

Kosher salt and freshly ground black pepper

Directions:

1. Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped with the motor running, slowly add the oil through the feed tube and process until combined.

2. Add the cheese, season with salt and pepper, and pulse a few times just to incorporate. Scrape into a bowl. The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 18 Jan 2012 13:00:00 +0000

Photo by Tomatoes on the Vine

Dirt to Table Experience- Southern Sweet Chow-Chow Relish

noreply@blogger.com (Velva) — Sun, 15 Jan 2012 16:27:00 +0000

I am smiling at myself. There things you don't imagine yourself doing. I have realized that there are many things that could not be imagined at some point in my life, that became a reality at another point. Example, shoveling manure out of a wheel barrel into a garden plot and enjoying every minute. There was a moment I thought, "This brings new meaning to shoveling sh**". Followed by a second brief moment, "If only my friends could see me now". In reality, it is difficult to shake my city slicker ways, and embrace a calmer closer to the earth way of life. I obviously crave it, as I am always seeking ways to get closer to what I value. One of the things I value is food.

Something else I did not imagine doing was canning food. I attempted to can a tomato salsa for my family one year. Can you tell me what happens when you can fresh, uncooked diced tomatoes? The pressure builds in the jar, and when you open it, it will explode. Yes, there would have been no telling what would have happened had I proudly gave out my jars of joy to each member of my family. My desire to can promptly came to an end.

The new reality is that I had an abundance of cabbage in my garden. More cabbage than my family was willing to enjoy each day. We grew it, I can't waste it! The thought passes through my mind maybe, just maybe, I should can it.... the thought became a reality, and so I did. With a little help from my food processor and actually following the directions, I managed to produce 10 quart size jars of something delicious. With only a slight hesitancy, willing to share with my friends because this time I think I did it right.

Chow-Chow is a southern style relish that has long been a favorite as a topping on pinto beans, hot dogs, black-eyed peas, hamburgers, collards, and other greens. It is really quite delicious.

Did I mention it was easy too?

Southern Sweet Chow-Chow Relish

Recipe from the Mountain Laurel

Makes 5-6 Jars

Ingredients:

2 quarts shredded cabbage (1 medium head)

1/2 cup sweet onions, chopped fine

1/2 cup red or green bell peppers chopped fine

2 tablespoons salt

Note: I added a hot pepper to some of my jars to add a spicy kick.

Combine the chopped vegetables and sprinkle with salt. Let stand in the refrigerator 4-6 hours. Drain well.

Combine the following ingredients and simmer for 10 minutes. Use a large enough pot to mix the vegetables in later.

2 cups vinegar

1-1/2 cups sugar

2 teaspoons dry mustard

1 teaspoon turmeric

1/2 teaspoon ground ginger

2 teaspoons celery seed

2 teaspoons mustard seed

Add vegetables to vinegar-spice mixture and simmer another 10 minutes. Bring to boil then pack, boiling hot into heated canning jars, leaving only 1/8-inch head space. Place canning lids and rings on jars, and tighten.

Turn the jars upside down so that all the heat is on the seals. Don't turn the jars upright until the jars are completely cool.

Enjoy!

Note: If you would like to share a Dirt to Table Experience as a guest blogger on Tomatoes on the Vine send me an email. I would love to share your experience.

Warm and Creamy Bacon Dip

noreply@blogger.com (Velva) — Thu, 12 Jan 2012 17:30:00 +0000

Not exactly "clean eating" but, oh so good. Perfect for scooping with chips or bread, dipping with veggies and enjoying with a cold beer, or not.

Warm and Creamy Bacon Dip

Serves 12

Recipe from Daisy Brand

Ingredients:

8-ounces softened cream cheese

2 cups sour cream

3 ounces cooked bacon, crumbled or bacon bits

2 cups cheddar cheese, shredded

1 cup chopped green onion

Directions:

Bring cream cheese to room temperature. Preheat oven to 400 degrees F. In a bowl, combine all the ingredients. Place in 1-quart baking dish. Cover. Heat 25-30 minutes or until hot. Serve with sliced French bread, crackers and/chips.

Note: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated too 400 degrees F. for 30 minutes.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 11 Jan 2012 12:00:00 +0000

Photo submitted by Jennifurla

www.indigosugarspectrum.blogspot.com

Ultimate Best-Ever Meatloaf and Roasted Smashed Potatoes

noreply@blogger.com (Velva) — Sun, 08 Jan 2012 12:00:00 +0000

Let's cozy up with Comfort food, shall we?

Instead of the typical mashed potatoes let's go for SMASHED Potatoes

We need a vegetable to complete the meal....How about fresh from the garden steamed broccoli to round out the meal?

Best Ever Meatloaf with Barbecue Glaze

Makes 1 loaf

Recipe adapted from Cuisine at Home

For the meatloaf, whisk:

4 tablespoons milk

2 eggs

1/2 cup crushed seasoned croutons

Mince:

3/4 cup onion

3 cloves garlic

4 tablespoons each diced carrot and celery, and chopped fresh parsley

Combine:

1/2 lb. ground pork

1/2 lb. ground chuck

4 tablespoons purchased barbecue sauce

2 tablespoons Dijon mustard

3 teaspoons Worcestershire sauce

1/2 teaspoon kosher salt and freshly ground pepper

For the Glaze, Whisk:

4 tablespoons purchased barbecue sauce

1 tablespoon Dijon mustard

2 teaspoons brown sugar

Directions:

Preheat oven to 400 degrees F. Line a loaf pan with foil or baking sheet.

For the meatloaf, whisk together milk and egg in a small bowl; add croutons and set aside.

Mince onion, garlic, carrot, celery, and parsley in a mini-food processor.

Combine crouton mixture, onion mixture, chuck, pork, 4 tablespoons barbecue sauce, 2 tablespoons Dijon mustard, Worcestershire, salt, and pepper in a large bowl. Form mixture into a loaf; place on prepared baking sheet or loaf pan. Bake 15 minutes.

For the glaze, whisk 4 tablespoon barbecue sauce 2 tablespoons Dijon mustard, and brown sugar in a bowl; brush on loaf after 15 minutes of baking.

Bake loaf until an instant read thermometer inserted in the center reads 160 degrees, about 20 minutes more. Let loaf rest 10 minutes before slicing and serving.

Roasted Smashed Potatoes

Serves 4-6

Ingredients:

12-15 small baby red potatoes

6-8 tablespoons Olive oil

Sea Salt

Directions:

Preheat oven to 425 degrees.

Place potatoes on a large rimmed baking sheet and toss potatoes in olive oil, sprinkle with sea salt. Cover potatoes with aluminum foil and bake for 30-35 minutes. Test potatoes for doneness (note: this can be done by poking a skewer through the foil to test the potatoes). When the potatoes are ready Uncover, and bake 15 minutes until crispy.

Remove potatoes from the oven. Take another large rimmed baking sheet, bottom side down, and flatten the roasted potatoes.

Serve.

Enjoy!

As for the garden broccoli, you probably don't need a recipe.

Juice of a Few Flowers Cocktail

noreply@blogger.com (Velva) — Thu, 05 Jan 2012 17:30:00 +0000

This is a fun, festive and some would even say an elegant cocktail. A perfect cocktail for entertaining in the winter when citrus fruit is at its peak.

Juice of a Few Flowers

Makes 4 drinks

Recipe from Ina Garten

Ingredients:

1/2 cup freshly squeezed orange juice (2 oranges)

1/2 cup freshly squeezed pink grapefruit juice (1 grapefruit)

1/4 cup freshly squeezed lemon juice (1 lemon)

1/4 freshly squeezed lime juice (2 limes)

1 cup good vodka, such as grey Goose or Finlandia

Extra lemon juice

Granulated sugar

Fresh mint sprigs

Directions:

Combine the orange juice, grapefruit juice, lemon juice, lime juice, and vodka in a pitcher. Dip the rims of 4 martini glasses first in a dish with lemon juice and then in a dish with sugar.

Set aside to dry.

When ready to serve, place ice cubes in a cocktail shaker, add the cocktail mixture to fill the shaker three-quarters full, and shake for about 30 seconds. It's important to shake for a full 30 seconds to get the drink very cold and dilute it slightly with the ice. Pour into the sugared martini glasses and garnish with a sprig of mint. Continue filling the shaker with ice and cocktail mixture until all the drinks are poured. Serve ice-cold.

Note: If you want your drinks extra-cold, you can freeze the martini glasses before serving.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 04 Jan 2012 12:00:00 +0000

Photo submitted by Anthony Baglino

Dirt to Table Experience- Clean Eating-Roasted Kale Chips

noreply@blogger.com (Velva) — Sun, 01 Jan 2012 11:00:00 +0000

Happy New Year to you! May 2012 bring you peace and happiness.

My resolution this year, it is to SIMPLIFY. I joked with a friend who also was making her resolutions, and she said that climbing Mt. Everest may be easier (laugh). I am not sure what simplifying means exactly for me except that I want to focus on what I enjoy more often, on what I don't, less often.

I do enjoy gardening. Gardening is obviously is an extension of my food obsession. You should not get the impression that I have a clue as to what I am doing in the garden only that I love the feel of my hands in the dirt, and that gardening is therapeutic. More importantly, the idea that the food that we grow is brought directly from our dirt to my family or friends table is a soulful experience. I am hooked.

Kale is one of the vegetable greens that have done really well in our garden. Kale is often referred to as a superfood. Loaded with vitamins and anti-oxidants. I was not sure initially what my reaction to kale would be, but I have been surprised at its mild flavor. Fresh kale takes very little effort to make it delicious. A little pepper, salt and garlic sauteed in olive oil....well you can decide for yourself. If you have read my previous garden post on Kohlrabi http://bit.ly/u1cXmW by God, if it grows well, it will be planted! Which means I have plenty of kale in the garden too.

This time kale is going to a different level with the preparation of kale chips. Surprisingly pretty damn good. If you are feeling like a holiday slug just surfacing from your food coma-toss the potato chips, take a whack at these chips.

Fresh Kale from the garden- Is that amazing?

Tear the leaves into bite-sized pieces, wash throughly and spin dry. Toss your fresh kale in olive oil and sea salt.

Preheat your oven to 325 degrees F. Lay out the kale in a single layer on a large rimmed baking sheet lined with parchment paper. Bake for 20 minutes or until crisp.

Kale chips are surprisingly light and flavorful with the addition of sea salt and olive oil.

Enjoy!

If you would like to share your dirt to table experience as a guest blogger on Tomatoes on the Vine send me an email.

Tropical Storm Cocktail

noreply@blogger.com (Velva) — Thu, 29 Dec 2011 17:30:00 +0000

The weather outside may be frightful, but the cocktails inside are delightful. I know, I know, I should keep my day job. I could not resist as it was humming through my head.

The key to this cocktail is fresh pineapple juice. Don't compromise the flavor of this cocktail by using canned pineapple juice. The small effort makes all the difference.

This makes a large size batch for guests if you want to share. If not, just store it in your refrigerator for up to 3 days, and enjoy at your leisure.

DIY (Do It Yourself) Pineapple Juice
Puree 4 cups of 1"- cubes of peeled, cored ripe pineapple in a blender until smooth. Strain through a fine sieve lined with cheesecloth.

Tropical Storm Cocktail

Serves 8

Recipe from Bon Appetit

Ingredients:

2 cups fresh pineapple juice

2 cups orange juice

1 cup white rum

3/4 cup high-proof dark rum

3 tablespoons Campari

Directions:

Place all ingredients in a pitcher. Cover: Chill for 4-12 hours. Divide among ice-filled glasses. Garnish with orange wedges and maraschino cherries.

Note: If you would prefer a frothy top to your cocktail. Fill a cocktail shaker with ice. Add the cocktail mixture, and shake vigorously. Pour into your glass. Garnish.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 28 Dec 2011 11:00:00 +0000

Photo submitted by Farm Chick at It's a Small Town Life

www.itsasmalltownlife.blogspot.com

Dirt to Table Experience: Cauliflower Steaks with Olive Relish and Tomato Sauce

noreply@blogger.com (Velva) — Thu, 22 Dec 2011 17:05:00 +0000

Would you have thought that you could roast and caramelize cauliflower to enjoy like a meaty steak? I raised my eyebrow initially at the idea, but with half a dozen heads of fresh cauliflower from the garden, we were ready to take our weekend dinner path in a different direction. I am not advocating that you replace your juicy steak with cauliflower steaks. However, if you are looking for a fast, super fresh, absolutely delicious alternative...You have come to the right place.

By cutting a whole cauliflower into very thick slices you create an opportunity to experience this vegetable in a whole new way.

It goes from being a bland vegetable to being a dish that will rock your world.

Did I mention that this dish has less than 200 calories?

Cauliflower Steaks with Olive Relish and Tomato Sauce

Serves 4

Recipe from Bon Appetit

Ingredients:

1 large head of cauliflower

1/2 cup pitted oil-packed black olives, finely chopped

3 sun dried tomatoes, thinly sliced

3-1/2 tablespoons, olive oil, divided, plus more

2 tablespoons chopped flat leaf parsley

1 teaspoon fresh lemon juice

Kosher salt and freshly ground black pepper

3 garlic cloves

2 plum tomatoes, cored, quartered

Directions:

Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve). Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.

Preheat oven too 400 degrees F. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding 1 tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.

Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.

Transfer garlic, tomatoes and 1/2 tablespoon oil to a blender; puree until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 21 Dec 2011 11:00:00 +0000

Photo submitted by Andy Wallack

www.thatjewcancook.com

Garden Kohlrabi and Shredded Carrot Salad

noreply@blogger.com (Velva) — Fri, 16 Dec 2011 14:57:00 +0000

Kohlrabi tastes a lot like broccoli with a crisp texture like a turnip. I dare say its mild and almost sweet.

Kohlrabi is not a vegetable that I would have given even a glance at in the produce section or a farmer's market. I would not even know what the heck do with it, if I did.

My dirt to table experiences have increased since recently discovering the pleasures and the agonies of organic gardening. Since I prefer to experience the pleasures from gardening, which simply equates to PLANT what Will Grow! By Golly kohlrabi grows without any Effort in the North Florida Fall garden, which means my garden has a plentiful supply of kohlrabi.

So let's discover kohlrabi together. I promise this won't be the last kohlrabi recipe as the garden is eagerly providing me with an abundant supply.

Photo from www.Sweetwater-organic.org

This cold kohlrabi salad looks like a cole slaw but it has a crisper texture with Asian flavors of sesame oil, ginger and soy sauce.

Kohlrabi and Carrot Salad

Serves approximately 4

Recipe from Messy Vegetarian Cook

www.messyvegetariancook.com

Ingredients:

2 kohl rabi

2 small carrots

1/2 large onion, diced

1/2 teaspoon minced ginger

1/2 teaspoon sugar

1-2 cloves garlic, minced

3 tablespoons white wine or cider vinegar

2 tablespoons soy sauce

1 teaspoon sesame oil

Salt and pepper to taste

Directions:

Cut the kohlrabi into matchsticks sized pieces or shred with a grater (note: I used my grater attachment on my food processor). Do the same with the carrot and combine in a large bowl before adding the chopped onion.

If possible, use a pestle and mortar to combine the sesame oil with the garlic and ginger. When you achieve a nice even paste, add the sugar and other liquid ingredients. This method is optional (Note:you can simply crush, mince and mince), but it is worthwhile as it really mixes the flavors well.

Add the liquid with the vegetables and stir until covered. Add salt and pepper to taste.

Serve immediately or cover and refrigerate until needed.

Enjoy!