We love pancakes over here at Plum Pie. In fact, they are a staple on our weekend brunch rotation. And since bikini season snuck up on me yet again, I decided to pull out my trusty, no-fail, grain goddess cookbook by none other than the Kim Boyce. (I love her as you can see here and here) You can totally justify dousing your ‘cakes with butter and syrup when you have added whole grains and oats to your batter. Or at least that is what I am going with.

Don’t be intimidated by the extra step of cooking oatmeal. You can easily (and quickly) whip up a batch of oatmeal on the stovetop (it takes 5 minutes to cook), let cool slightly and mix away.

Your waistline will thank you. And so will the lucky breakfast buddy you choose to share with. Enjoy!

Oatmeal Pancakes

Adapted from Kim Boyce’s Good to the Grain
{Makes about 18 pancakes}

Dry Mix:
3/4 cup oat flour
1 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt

Wet Mix:
3 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups whole milk
1 cup cooked oatmeal, cooled*
1 tablespoon unsulphured (not blackstrap) molasses
2 large organic eggs

*To make oatmeal: In a small saucepan, bring 2 cups of water, 1 cup of whole rolled oats, and a pinch of salt to a boil. Simmer on low heat for about 5 minutes until cooked. Cool on the stove and continue with the recipe.

Sift the dry ingredients into a large bowl, pouring back any bits of the grain into the bowl. Set aside. Whisk together the butter, milk, oatmeal, molasses, and eggs until thoroughly combined.

Using a spatula, gently fold the wet ingredients into the dry ingredients. The batter should be slightly thick with a holey surface. It is important to lightly fold the batter to ensure tender cakes.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed on the pan. Rub the pan generously with butter (the secret behind crispy pancakes). Working quickly, pour 1/3 cup of batter onto griddle. Once bubbles begin to form on the top of the pancake, flip and cook until the bottom is golden brown (about 5 minutes total). Wipe the pan with a cloth and rub with butter before griddling the next batch. Continue with the rest of the batter.

Serve the pancakes with maple syrup and butter, apple butter, or the topping of your choice.

Who has to work this week, raise your hand. Okay, now, who is actually—I mean, really working this week and who is just catching up on Google Reader, pinning new pics to Pinterest? Yep, that’s what I thought. I mean, I already did a much needed re-org of my work inbox, cleaned off my desk, put together some emails to shoot out on Tuesday when the rest of civilization goes back to work, and created not one, but two pretty awesome if-I-must-say-so-myself Pandora radio stations. I guess you could say that it has been a pretty productive non working, work week!

I also drew up my 2012 Resolution list hoping to shame myself into actually following any of the resolutions that I make each and every year. There are the usual suspects, such as work out at least three times per week but really try for four, eat healthier, bring lunch to work (so I will resist ordering thai on a weekly basis from the only lunch delivery spot around; see resolution #2), organize my life, drink more water, drink less wine, blah, blah, blah. And then there are some newbies like take a cooking class at Central Market or a photography class, visit the Dallas Farmer’s Market more often, and cook more from my cookbook library…the list goes on but you get the idea.

So, in keeping with my “healthy resolution” theme, I bring you this incredibly delicious and good for you salad using one of my favorite greens, arugula, and my absolute favorite cheese, goat cheese! And did you notice the pomegranate seeds? Seriously heavenly and pretty festive, really. I forget how much I love that fruit sometimes. Mainly, when I am trying to get the seeds out, but then I am instantly reminded of why I just went through the trouble of getting those stubborn seeds out with just one delicious bite.

This salad is easy, flavorful, and beautiful for company. In fact, it has made an appearance at two recent entertaining get-togethers. Call me boring, but it is such a cinch and a crowd pleaser, too. And really, this salad is anything but boring, so on second thought, you can’t call me boring.

Have a safe, happy, and healthy New Year! Until 2012…Cheers!

Arugula, Pear, and Goat Cheese Salad
Adapted from brigidc on Food52

Tip: Seeding a pomegranate have you stumped? Check out this easy tutorial by Simply Recipes!

{Serves 6}

For the vinaigrette:
1 large shallot, halved and thinly sliced
1 tablespoon pomegranate molasses (or 1 tablespoon balsamic vinegar + 1 teaspoon honey)
2 tablespoons sherry vinegar (or apple cider) vinegar
1 teaspoon dijon mustard
1/3 cup good quality, extra virgin olive oil
salt and pepper to taste

For the salad:
4 cups of arugula, light packed
4 cups of romaine lettuce, torn into bite-size pieces
1 ripe pear, cored and cut into 1/2-inch pieces
1/3 cup pomegranate seeds
3 ounces fresh goat or feta cheese, crumbled
1/4 cup pine nuts (or pistachios*), lightly toasted
*if using pistachios, coursely chop

To prepare the vinaigrette, mix together the shallots, sherry vinegar, pomegranate molasses (or balsamic + honey substitution), and mustard. Slowly whisk in the olive oil until dressing comes together. I like to save bell jars or jars from jam or jelly to use for dressings. Instead of whisking in the olive, I put all of the ingredients into the jar, secure the top very tightly, and shake vigorously until the dressing comes together.

For the salad, mix lettuces in a large bowl. Add pears and half of the crumbled goat cheese (Tip: It is easier to crumble the goat cheese if it is cold). Pour dressing over lettuce but save two tablespoons of dressing. Remember, you can always add, but you can’t take away. Using your heads or salad tongs, toss until dressing lightly coats salad. Add more dressing if salad looks dry.

Crumble the remaining goat cheese over salad. Top with pine nuts (or pistachios) and pomegranate seeds. Serve immediately and enjoy!

I can’t believe that the holidays are already here, and 2012 is on the horizon! This year has flown by, and I honestly have no idea where the days or even months have gone. But here we are, about to say adieu to 2011 and hello to fresh new start in 2012. And speaking of new starts, I would like to kick off a wine series from my favorite wine blogger and major foodie, Heather of winepugnyc! She graciously agreed to share her favorite wines of the season that make excellent gifts for your favorite holiday hostess and the perfect vino to serve at your holiday soiree. And the only thing better than good wine is good wine at a great price!

Happy Holidays to everyone!

Wines for the Bon Vivant This Holiday Season!

Holiday season is here, and it’s filled with party after party after party. So impress your hostess with exquisite bottles of wine that not only taste good, but also look good and lucky for us—don’t break the bank!

SPARKLING

Flor Prosecco  ($15 retail): Prosecco is filled with holiday cheer and is a great drink to get everyone in the mood to celebrate! The extreme pear flavors and citrus is a great aperitif to your holiday celebration! Not to mention everyone will be fascinated with the simplicity yet ornateness of the fleu-de-lis ‘stamped’ bottle.

J BRUT ROSÉ NV ($28 retail): Enter with elegance with this sexy bottle of brut rose. The color will take over the room and the taste will put everyone in a trance.  Rich with red berries and bubbles this is a solid contribution to your New Years Eve toast!

WHITE

Banana Republic for Clos du Bois Holiday Wines – 2010 Clos Du Bois Chardonnay Holiday Edition ($17 retail): Not only is this wine fashionable (clearly), it is also a must if you want to make a statement this holiday season!  Full of refreshing pear, bright citrus and oaky flavors, this wine is another great option to pair with the standard holiday party starters – baked brie, shrimp cocktail etc!

Kendall-Jackson Sauvignon Blanc Grand Reserve 2009 ($11 retail): A true classic white wine with a burst of flavor and an abundance of acidity!  A great wine to bring to your hostess to drink all night long!  Everyone knows exactly what they are getting with this gift and that’s great taste and LOTS of smiling!

RED

Mark West 2008 Pinot Noir ($10 retail): Everyone should have a little Mark West in his or her life during every holiday!  This is a staple wine that represents “Pinot for the People” in the classiest way possible and for a great price point! Toast to the holiday with this special wine!

Charles Smith Cabernet Sauvignon, Columbia Valley 2009 ($15 retail): A vintage looking bottle with script looking as if it is holding a witches potion is a great wine to pair with savory appetizers.  Lots of ripened dark fruits, with hints of cedar and wood.  A complex yet easy drinking Cabernet.  Did I forget to mention he won Winemaker of the Year!? Not too shabby!

 image via weheartit

Just call me Master Cheesemaker. On second thought, don’t. But I would like to inform you that I have officially made homemade ricotta. Twice. Yep, you read that right. I am officially crossing “make your own cheese” off the bucket list. And guess what? You can, too! After several years of carting my plastic wrapped, brand new cheesecloth from apartment to apartment, I finally busted it open and took it for a test run. Watch out Cowgirl Creamery, here I come. No, I joke. I could never do anything that required molding or resting, aging or brining. But what I can do is this. Add milk, cream, and buttermilk to a pot. Heat for 15 minutes. Let sit for 30. Drain in cheesecloth. Eat. As my Food Network leading lady, Ina Garten, would say, “how easy is that??” It is ridiculously easy indeed, Ina.

In fact, it is so easy that my best friend Lindsey could do it. I think. Though she did add two full cups of flour to her potato soup once (sorry linds). But really, that was because she misread the instructions. Two cups looks an awful lot like two tablespoons. We have all been there, though so I don’t mean to pick fun. Don’t give up Lindsey Lou! You get it though. It is SO easy. And with only four ingredients, I just don’t understand why it took me so long to try. Please don’t make the same mistake that did. I mean, have I said how easy it is already?

See, ricotta is the perfect all-purpose cheese; it’s light, fluffy, creamy, and mild. Plus, it has so many wonderful uses. Toss into hot pasta for a deliciously creamy sauce. Dollop spoonfuls into your favorite frittata. Or spread it on a piece of grilled bread for an easy appetizer. You can whip it into muffins or scones. It makes a perfect cheesecake, too. And while you may be tempted to just pick up a container of the grocery store stuff, it is just as easy to make your own and honestly, it is at least twenty times better. Trust me. I would never lie to you. And you are welcome in advance.

Now, I have a question for you, lovely cheese experts. How on earth do you clean your cheesecloth? I read somewhere to put it into the washing machine but I am now left with one very clean, but stringy looking cheesecloth. Those of you that make ricotta every week, I’m talking to you! Help!

Note: Don’t let that cheesecloth scare you. You can easily use several layers of heavy duty paper towels (or so I have heard) to drain your ricotta. If using this method, you definitely want to spoon the curds into the paper towel lined sieve.

Homemade Ricotta Cheese
Adapted from Jennifer Perillo on Food52

{Makes 1.5 cups}

2 cups buttermilk
1 cup heavy cream
4 cups whole milk
1/2 teaspoon kosher salt

Add all ingredients to a 4-quart pot. Gently heat over medium-high heat but be careful not to boil. Meanwhile, line a colander/sieve with several layers of cheesecloth (or fold a large piece of cheesecloth so that there are four layers). Place the sieve over a large pot or bowl.

As the milk heats, the curds will begin to separate from the whey. It will look like curdled milk but this is good! Try not to stir the mixture. The less you touch the mixture, the more “cheese” you will get in the end product. Once the curds begin to form, turn the heat to low and cook for two more minutes. Try your hardest not to stir the pot.

Remove the pot from the heat and let sit for at least 30 minutes and up to an hour.

Gently ladle the curds into the cheesecloth-lined sieve. Ladling the curds instead of pouring the mixture into the sieve will produce a creamier, fluffier ricotta cheese. Once all of the curds have been ladled into the cheesecloth, gently pull the cheesecloth up the sides to cover the ricotta cheese. Let strain for at least 10 minutes for a creamy ricotta and for longer if you want a drier ricotta (for baked goods).

Store in an airtight container in the fridge for up to 3 days.

Enjoy!

Recipe Ideas for Fresh Ricotta

Lemon Ricotta Pancakes
Ricotta and Roasted Pepper Frittata From Saveur Magazine
Baked Ricotta and Goat Cheese with Candied Tomatoes
Butternut Squash, Ricotta, and Sage Crostini
Pasta with Ricotta, Sausage, and Smashed Peas
Whole Wheat Raspberry Ricotta Scones

Add links to your favorite recipes with ricotta in the comments below!

Well, it’s a miracle that I haven’t had a heat stroke yet. It is still at least 105°F outside every. single. day. I mean it’s only been two months of torture. But I promise I won’t groan about the weather today.  Besides,  I am hopping on a plane to Knoxville, Tennessee, where it is a balmy 89°F. I bet the grass is green there, the bushes full, and the flowers abloom. I can’t even wait! Plus, my BFF since the beginning of time just had a baby boy who I can’t wait to coo at all weekend long!

But before I jet set across the country, I couldn’t leave without sharing one of the most unexpectedly delicious uses of avocado that I have ever tasted. In full disclosure, I have not been terribly creative with my fave fruit. Sure, I’ll slather it on toast for the perfect afternoon snack. Or load a heaping scoopful on tortilla chips as my favorite dip. I add it to salads and sandwiches and grill it, too. But I have yet to use it to coat noodles. And you know how much I love my pasta.

Let me step back a bit. I guess you could say that I have a small obsession with Food Network. I watch it constantly. And when I’m not really watching it, I usually have it on in the background. Except when the cupcake battle show comes on; I have no interest in that. I give credit to Food Network for teaching me so many cooking techniques, like salting pasta water, chopping onions, or browning meat. So naturally Saturday morning is my favorite. All of my shows and favorite chefs back to back all morning long. Ina, Giada, Bobby, Anne, and this weekend, the Pioneer Woman—we love spending Saturdays together.

When I saw Giada making California style Italian food a few Saturdays ago, I was most intrigued by this linguine with avocado and arugula pesto. I love all the ingredients. Arugula? check. Avocado? Double check. Parm? Should be its own food group in my opinion. And pasta? For reals, this sounded good. And best of all, it required minimal cooking. I turned on the stove to cook the pasta for a mere 15 minutes! And since I can’t follow recipes, I added in a few veggies (grilled asparagus and cherry tomatoes) and my spice of choice (red pepper flakes, of course).

When we sat down to eat dinner, I didn’t dare tell Andrew the H what was in the pasta sauce. And after a few bites, he declared, “Wow. This is some of the best pasta you have made in awhile.” What a sweetie. Then I reminded him that he says that every time. This is definitely different, but the avocado flavor is mellow, and the pesto is thick and delicious. So if you are looking to be a little daring and want something comforting for summer, try this recipe!

Note: Arugula can be peppery so if it isn’t something that you love, then make the pesto with half spinach, half arugula or even all spinach. A bit of cilantro could be good in this, too (just a bit since it can be strong). I loved the addition of grilled asparagus but could easily leave the cherry tomatoes out next time. I also loved the fact that the avocado served as the “fat” in the pesto. It is so much better for you than the traditional oil! Also, don’t forget to save some of the pasta water to loosen the sauce!

Linguine with Avocado and Arugula Pesto
Adapted from Giada DeLaurentiis

{Serves 4 to 6}

1 pound linguine pasta
2 small to medium Haas avocados, halved, peeled, and seeded (about 12 ounces total)
3 cups baby arugula OR spinach leaves (3 ounces)
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice (from about 1-2 large limes)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan (4 ounces)
1 bunch asparagus
1/2 pint cherry tomatoes, quartered
1 tablespoon red pepper flakes (optional)
1/2 cup sliced almonds, toasted*

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions or until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

While pasta is cooking, prepare the pesto. Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth. Add parmesan cheese and pulse to blend.

Grill the asparagus on a grill or grill pan (alternatively, you can roast the asparagus for 10 minutes at 375°F). You want to asparagus to be cooked but still firm to the bite. Remove asparagus and let cool. Chop into bite size pieces.

Pour the pesto over the pasta and toss together. Add the asparagus and cherry tomatoes and toss together until coated, adding the pasta water, as needed, to loosen the sauce. Top with toasted almonds if you would like.

*To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

I’ve been feeling somewhat uninspired lately. Uninspired in the kitchen, uninspired to write, and even more uninspired to get up at 7 a.m. to exercise outside before it hits 100 degrees. I’m not sure if it is the endless heat wave in Dallas or my body telling me to slow down, but it sure feels like a “funk” and quite frankly, I am over it.

This summer has been brutally hot, and I have had a seriously hard time coming up with a no oven or stove required meal that I actually want to cook, let alone eat. Turning on the oven requires turning up the A/C which may seem like a great idea when the outside temp hits 110° and hovers there until sundown, but if you watch the local news (mistake numero uno), it is the absolute worst idea. In fact, I am so scared of the “potential rolling blackout” that they threaten me with every afternoon that I have faithfully followed their directions—turning the A/C to 78°F from 4 p.m. to 8 p.m. and sweating it out with Henry the dog. It is no wonder that I am feeling so uninspired!

But after reading the heartbreaking post by fellow food blogger Jennifer Perillo who suddenly lost her husband to a heart attack last week, I knew it was time to stop feeling sorry for myself and get my butt back in the kitchen. Turn on the oven to a piping hot 450°F between the hours of 4 and 8 p.m. (shh…please don’t tell) and bake a dessert for Andrew the H to let him know that I think he is the bomb. The best hubby on the planet. The love of my life. And that I feel like the luckiest gal around.

It is a proven fact that baking is the best way to show love (please don’t ask me to source this so-called fact). So obviously I was going to bake because I am a rule follower, and it had to be dessert. A peach-blueberry crostata, in fact. Because Andrew the H really, really loves a peach dessert. And because I felt guilty each week as I walked by the dwindling peach display at Central Market knowing that we had not touched one delicious Texas peach all summer. Andrew the H has been so busy at his new job that he probably didn’t even notice that not a single peach has been consumed by either one of us!

So a peach blueberry crostata was the decided token of love. What is a crostata, you ask? Why it is basically a free-form pie. Using a pie dough for the base, fruit is piled high in the middle, the dough is folded over the edge, and a highly recommended but optional topping covers the top of the fruit. The whole thing is baked into a beautiful mess of crust, sweet peaches, and popped blueberries. And because we are showing love and appreciation here, I made not one, but two crostatas, bubbling with sweet summer fruit. And if that wasn’t delicious enough, each slice was topped with a generous scoop of Blue Bell vanilla bean ice cream because ice cream makes everything better. And we may or may not have taken one crostata to a friend’s house to indulge in terrible, terrible Dallas reality TV. At least the dessert was enjoyable, right?

My favorite part of this dessert is its versatility. Can’t find peaches? Nectarines, plums, raspberries, blackberries – you name it, you can use it. Scared of pie dough? A purchased dough is certainly acceptable here. But a few tips for obtaining perfect pie crust may help encourage you to try to make your own. Once you have done it one time, it is so simple!

Perfect Pie Dough Tips:

1. Make sure your butter is frozen! I dice cold butter and freeze the cubes for at least 30 minutes.

2. Some people recommend freezing every ingredient. I do not have a huge freezer so I am not afforded this luxury, but if you have the space, you can certainly place your dry ingredients in the bowl of your food processor and pop it in the freezer for 30 minutes to an hour.

3. Use the pulse function on your food processor. The butter should be pulsed to the size of peas (like a green pea) and it is better for it to be a bit bigger than teeny tiny. This makes your dough flaky.

4. Have cellophane pieces ready to dump half of your dough onto each sheet. Press gently into a ball and flatten into a disk. Wrap very tightly with plastic wrap and chill for AT LEAST one hour. The longer you can chill your dough, the easier it will be to work with.

5. When ready to roll out your dough, bang your rolling pin in the center of the dough (make sure both sides are lightly floured) and start rolling. Turn your dough and flip it often so it doesn’t stick to your board or counter. The circle doesn’t have to be perfect. In fact, imperfections are what make this dessert look super rustic.

Peach and Blueberry Crostata
Adapted from Ina Garten’s Summer Fruit Crostata

{Makes 2 crostatas}

For the pastry:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, diced, frozen
7 tablespoons ice water

For the filling:
2 pounds firm ripe peaches, peeled
1 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 heaping tablespoon light brown sugar
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/8 teaspoon cinnamon
1/4 cup granulated sugar
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, diced
One egg plus one tablespoon water for egg wash

For the pastry:

Place the flours, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour.

Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks tightly in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough, you can freeze the other disk for another time.

While dough is chilling, prepare the filling.

For the filling:

Peel the peaches and cut into wedges about 1/2 inch thick. Need an easy shortcut to peel those peaches? Click here.

Place the peach wedges in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the brown sugar, the orange zest, orange juice, and cinnamon.

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Roll the dough into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Combine one egg with one tablespoon of water and whisk to blend. Brush the crust with the egg wash and sprinkle with sugar (I use vanilla turbinado sugar but you could use regular granulated or sugar in the raw OR you could skip this altogether!)

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack.

Serve warm with vanilla ice cream or at room temperature and share it with someone you love!

Greetings from Texas! I know, it has been ages. I am sure many of you are wondering if I just forgot about Plum Pie completely in a heat-induced memory coma. Fear not, I could never forget! But I am just now beginning to feel like a normal person again after the move. The good news is that Andrew the H, Henry the dog, and I are finally moved in and semi-settled at our new house. We made the journey in less than a week with two stops, two very full cars, one adorable dog, and lots of Wendy’s kids meals (Admit it. You love the mini frosty, too.). And once I found the Casey Anthony trial on Sirius XM’s HSN radio channel, the trip just flew by. Okay, that is a slight exaggeration, but it did provide some fascinating road trip entertainment.

And boy did we get a “warm” welcome in Dallas (that was for you Andrew). Yep, it’s like we hit a heat wall as soon as we crossed the Arkansas border. Not a single day below 100 degrees. Not a single night below 85 degrees. Not one single raindrop for months. I know. I admit that at times, I am one to exaggerate, but this is no exaggeration. I would never embellish a matter as serious as this.

Let me paint a picture. Have you ever put your hand inside a really, really hot oven—you know, it lingers in there a bit when trying to pull something out? Well, that, that my friends is what it feels like in Dallas. One gigantic 425° oven with no break in sight. In fact, the weather lady had the nerve to say this morning that it may not end until October. The nerve!

So, I hope you can forgive me for the lack of posts lately. I really had grand plans to post these Spicy Greek Lamb & Feta Burgers around the Fourth of July (wouldn’t that have been perfect?!). And then AT&T had other plans, and well, we didn’t get internet for ten very, very long days. Another kind of torture, trust me. And my mental clarity is not at its peak in this heat. But at least we have A/C, right?

Even though the heat is quite oppressive, I’m not afraid of turning on the oven! And these burgers are perfect because you can cook them indoors on a grill pan or under the broiler or outdoors on the grill. I have had an obsession with lamb burgers ever since indulging in the best lamb slider at my favorite Greek restaurant on the planet—Cava Mezze. Unfortunately, this spot happens to be in D.C. so I had to come up with my own version. And it is seriously tasty! The secret ingredients? Allspice for warm flavor and serrano peppers for heat. All topped with a refreshing yogurt sauce that is both healthy and delicious. This may be your new favorite burger!

Thanks for your patience with Plum Pie over the past few weeks!

Greek Lamb Burgers
Inspired by Cava Mezze’s Lamb Sliders with Harissa

{Makes 4 to 6 burgers}

1/3 cup diced red onion
2 garlic cloves
2 serranos or jalapeno peppers, minced*
1 tablespoon minced mint leaves
1 large egg, beaten
1/4 lb feta, crumbled plus 1 tablespoon of feta water
1/4 teaspoon allspice
salt and pepper
1 lb ground lamb
6 whole wheat dinner rolls (or 4 hamburger buns)

Fixin’s: Sliced tomato, sliced red onion, lettuce, pickled jalapenos, easy tzatziki (below)

*Serranos are spicier and jalapenos are a little milder. We use serranos around here and a little spice works really well with the tzatziki. If spice makes you squeamish, then use jaalapenos, take the seeds out, or even take them out altogether. 

Mix all ingredients except lamb in a large bowl until combined. Using your hands, mix the lamb into the spice mixture. Be careful not to overmix or burgers will be a little tough.

Using your hands, form six burger patties for lamb sliders or four patties for quarter-pound greek lamb burgers.

Preheat your grill or grill pan. When hot, place burger patties on grill and grill for about 4 minutes until a nice crust forms. Flip the patties and cook the other side for another 4 minutes. Remover burgers and let sit for 10 minutes.

While burgers rest, grill your hamburger buns. When making sliders, I pick up a package of whole wheat dinner rolls because they are the perfect size for my minis and taste delicious. You could also use pita bread (warm before serving), your favorite hamburger bun, or english muffins. So whatever bread you are using, cut in half and grill cut side down in the delicious lamb burger juices. Cook for a few minutes until the bottom is toasted and there are pretty grill marks. Be careful not to burn.

Assemble your greek lamb and feta burgers! Place lettuce, tomato, red onion, and a burger onto one side of the bun. Top with a heaping spoonful of tzatziki sauce!

Easy Tzatziki
1 cup Greek yogurt
1/2 English cucumber, finely grated
1 garlic clove, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon of your favorite fresh herb (I’ve tried mint, chives, and basil with great results!)

Put grated cucumber in a fine mesh strainer over a bowl. Let drain for at least 30 minutes. Discard cucumber water or save for cocktails or another use.

In a medium bowl, mix drained, grated cucumber with the rest of the ingredients. Season with salt and pepper. Refrigerate until ready to use.

Enjoy!

Ah, June. Usually you are peaceful, if not a little bit hot, but always full of long afternoons, dreams of beach vacations, and gallons of lemonade. Did you forget? You are meant for relaxing and blissfully licking ice cream out of waffle cones as it melts down your fingers. I must say, you are acting a little crazy these days. I mean, I get it. Sometimes things can get a little crazy. But can we relax a little bit in July? Maybe even August, too? I don’t want to be greedy here, but sleep deprived is really not a good look for me.

Why am I picking on June, you ask? Because it has been insane around here, that’s why! First, Andrew the H got a job in Dallas at the beginning of the month. We lived in the Big D for three years before moving to the East Coast and had always planned to move back eventually. But really, if it were up to me, I probably would have planned the move during the fall, spring, or winter—you know, when it isn’t over 100 degrees every day in Texas. But clearly, the weather will not be cooperating with us during this move. I am just hoping it stops raining in Charlottesville on the big move day. Pretty please?

While I am sad to leave Cville with its amazing restaurants, ACC b’ball fan base, and gorgeous landscape (Oh how I’ll miss you, beautiful, bountiful trees!), I am excited to finally settle down somewhere for more than a year. Oh, and drink ‘ritas and eat queso and enchi’s and all of the other tex mex goodness that I have deprived my tum of for two years.

Fast forward past the stress of finding movers (apparently everyone else in America was thinking the exact same thing—moving sounds just great in the middle of summer!), finding a place to live (should we do short term or long?buy or rent?), and packing up our apartment (how can we possibly have so much crap?!).  As we prepared for our 22-hour journey (read: tortuously long drive) back to Texas, it suddenly became clear that ice cream was absolutely essential for packing nourishment and mid-afternoon sustenance. Because after a long day of packing and more packing and a little more packing, everyone deserves a little treat, right?

Before sending the ice cream maker to its cardboard home, I gave it one last run until it meets its new Texas home in July. With a fridge full of fresh strawberries and a little mascarpone thrown in for good measure and a little extra fattiness, we made strawberry mascarpone ice cream. And enjoyed a little bit of summer bliss. How it is supposed to be this time of year. Without the mountains of cardboard and packing paper and the hourly fights with the not-so-fancy tape dispenser that never really wanted to apply tape properly in the first place. Just for a brief moment. Thank you for that.

The bad news is that the cream did not last very long which really, is not that shocking. It never had much of a chance around here; ice cream never does. Since we managed to devour the ice cream in record time, we had to find a new post packing treat. What is better treat than ice cream? Booze! Because we may never have our own little Napa in our backyard ever again. Andrew the H and I are making our way through almost every winery in the Cville area in three days. And Henry the dog is guarding our cardboard home.

Until next time in Texas…

At some point, I will write about my favorite things in Charlottesville. A Plum Pie Visitor’s Guide, if you will. But until then, for those interested in visiting the gorgeous countryside and growing wineries in the region, here are my favorites so far:

Veritas Vineyard & Winery: Stunning views, award-winning Viognier, cozy tasting room, and a super fun summer concert series, Starry Nights

Blenheim Vineyards: Owned by Dave Matthews of DMB of course, cool & contemporary tasting room. We bought a Petit Verdot to really test whether Andrew the H and I would have the patience to let a wine age for two years. This has never been attempted in our house. Wish us luck.

King Family Vineyards: A favorite of most people, King Family hosts Sunday Polo Matches during the summer and fall, features the most serene and gorgeous views, and a great area for enjoying a treat from Greenwood Grocery and a bottle of wine.

Blue Mountain Brewery: Ok so this is a brewery but I had to include it. BMB features new beers regularly and has the best pizza in the area (in my opinion). They put beer in the dough!

Stay tuned for more additions as we make our way through the rest of the Cville area vineyards.

Strawberry Mascarpone Ice Cream
Adapted from David Lebovitz’s Peach Mascarpone Ice Cream in Fine Cooking

{Makes 4 cups}

2 1/2 cups strawberries, hulled and quartered
3/4 cup granulated sugar plus 2 tablespoons
1 1/2 cups heavy cream
2 cups milk
1/2 of vanilla bean (you can also use 2 tsp. vanilla extract instead)
4 egg yolks
pinch of fine sea salt
1 cup mascarpone cheese, at room temperature

Add 1.5 cups of the strawberries and the 2 tablespoons of sugar to the bowl of a food processor. Puree until smooth. If you don’t like strawberry seeds in your ice cream, strain pureed strawberry mixture. It doesn’t bother me, so I skipped the straining step. Mash the remaining cup of strawberries with a fork or masher. You want small pieces of strawberry. Anything too large will become a chunk of ice in the ice cream maker which is not pleasant eating.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour 1/2 cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top.

In a medium, heatproof bowl, whisk the egg yolks, pinch of salt, and 1/2 cup of heavy cream until slightly lighter in color. Combine the milk, remaining 1/2 cup of the cream, 3/4 cup of sugar, and vanilla bean (split, scrape seeds with the tips of your knife, and drop the seed into the mixture; if using extract instead, add it at the end) in a 3-quart sauce pan over medium-low heat and cook, stirring occasionally until just warm.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes (If using, an instant-read thermometer should read 175° to 180°F at this point). Don’t let the sauce overheat or boil, or it will curdle.

Once thickened, immediately take saucepan off of heat source. Pour custard through strainger into bowl of chilled cream. This makes sure that if any egg did in fact curdle, it will be caught here (scrambled eggs in ice cream is not appetizing!) Stir in vanilla extract here if using. Stir as custard cools.

Once cool, add pureed strawberries and mascarpone cheese. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. When ice cream is almost complete, add the mashed strawberries.

Place the churned ice cream in a dry plastic container and cover with plastic wrap directly on top of the ice cream. Chill for at least 4 hours or until set. Enjoy!

Storage: Stored in an airtight container in the freezer, the ice cream will be good for two weeks.

Well, well, weeelll. LOOK who turned one year old this weekend?! No, not Henry the dog. Plum Pie the blog, that’s who! I have to say, even though this little blog has a ways to go, it sure has come a long way since the beginning days. And if I am being completely honest here, I did have a “test” blog on blogspot for a few months before I moved to this one and let me tell you, it is quite frightening. If anyone could ever unearth that thing, you would surely agree with me. Just trust me.

But even so, it has been so much fun, and I am so very appreciative to those who read every post, those who just stop by every once in awhile, and those who are one/first time visitors. So, thank you, thank you!

I love hearing from readers through comments or twitter or facebook.  OR send me an email with your suggestions or tips to brooke@plumpiecooks.com. We are always trying to improve things around here, so please, don’t be shy!

But let’s get back to the food since that is what you really came here for. Now that the weather has officially signaled summer (helloooo 95 degrees!), all I really want to eat are salads and fruit and burgers washed down with iced tea and lemonade. Oh, and pasta and ice cream, but what’s new?

This orzo salad is a staple in my house during the summer months because it is light, delicious, and crazy easy to throw together. Plus, it is perfect for entertaining, a picnic with your main squeeze, or even a backyard bbq—especially if you actually have a backyard for bbq’s or a friend with one. You can make this ahead of time and pull it out of the fridge an hour or so before serving (because it really is best at room temp). And with sweet corn and juicy tomatoes coming into season, it finally tastes like summer, too.

Orzo Salad with Corn, Tomatoes, Basil, and Feta
Adapted from Cooking Light

{Serves 4 to 6}

Dressing:
4 tablespoons fresh squeezed lemon juice
2 tablespoons olive oil
4 teaspoons red wine vinegar
3 garlic cloves, crushed
1 tablespoon grated parmesan reggiano cheese (optional)
salt and pepper, to taste

Salad:
1 cup uncooked orzo pasta (I used whole wheat)
2 cups vegetable broth
1 cup fresh corn kernels (from 1-2 ears of corn)
1 1/2 cups cherry or grape tomatoes, sliced in half
3/4 cup diced red onion
1/4 cup thinly sliced basil
3 oz. feta, crumbled

Prepare dressing by whisking all ingredients together. Season with salt and pepper. Set aside.

Bring vegetable broth and 3 cups of water to a boil. Season water/broth with salt. Cook orzo according to package instructions. Drain orzo.

Toss orzo with dressing, corn, red onion, tomatoes, and basil while orzo is still warm. Cool orzo until room temperature and mix in crumbled feta. Serve immediately or refrigerate covered until use.

One Year Ago: Goat Cheese Caesar Salad

Happy Memorial Day!

Andrew the H, Henry, and I packed our bags and headed to the Bluff City this weekend to check out Ol’ Man River and see my little sister graduate from medical school. It’s been a long four years, but the day has finally arrived. She can now officially add those two capital letters to the end of her name—M.D. Congratulations Jess! And the Mississippi has gone down quite a bit which is great news for everyone affected by the floods. It is still almost twice as wide as it normally is this time of year, and the currents seem stronger than ever. Someone could get swept away faster than you can say “Mighty Mississippi.” And since I was pretty pumped for the post-Sunset Symphony fireworks show, I stayed a safe distance away.

But before we left, I made a summer cooking resolution: do more with leftovers. Sounds kind of obvious, right? Well, here’s the deal. We almost always have leftovers at our house. Andrew loves them for lunch, so I usually don’t bother cutting recipes in half and instead, have leftovers aplenty. But lately, I have noticed that we have way too much food leftover and at the end of the week, I end up throwing away a fair share of good food that is hiding in the dark depths of the refrigerator. So, in an attempt to not be so incredibly wasteful, I decided to do more with leftovers. Instead of eating the same dinner for lunch, let’s try to make something new and exciting. Besides, eating leftovers sometimes feels so boring and that’s what we are trying to avoid here, right?

So, when I saw this Chili Rubbed Flank Steak with Blue Cheese from the new issue of Cooking Light I knew exactly what I would do with the leftovers for dinner numero duo. And this is how Flank Steak Salad with Blue Cheese was born.

This is also one of those recipes that allows you to be creative and use all of your favorite ingredients. I threw together things that I already had in my fridge: roasted asparagus, red bell pepper, green onion, avocado, tomatoes, and fingerling potatoes. While this combo was quite delicious, experimenting with other veggies that you have on hand is highly suggested. Leftover flank steak and crumbled gorgonzola tossed with a tangy balsamic vinaigrette finished off this healthy, hearty salad.

Do you ever make something new with your leftovers? Because I am looking for more ideas so, if you would, please help a girl out. Have a safe Memorial Day!

Flank Steak Salad with Blue Cheese

{Serves 2-4 as a main dish}

For the Flank Steak:
Steak recipe inspired by Cooking Light, June 2011

1 lb flank steak
1 teaspoon ground chipotle pepper (or ground cayenne pepper)
1 teaspoon paprika
1/2 teaspoon salt

Combine paprika, chipotle pepper (or ground cayenne, if using), and salt. Rub flank steak on both sides with spice mixture and let sit for about 15 minutes. Preheat broiler. Broil steak on a broiler pan on high for about 4-5 minutes. Flip over steak and broil on the other side for another 3-5 minutes. Cook to your desired doneness. If you like rare to medium rare, broil for about 3-4 minutes on each side. Let steak rest for at least 5 minutes. Thinly slice steak against the grain for serving.

Save half of steak for leftovers!

For the “Cobb” Salad:
1/2 lb leftover flank steak, thinly sliced
2 ounces gorgonzola cheese, crumbled
4 green onions, green and white parts, diced
1/2 cup of diced tomatoes (or halved grape tomatoes)
1 avocado, diced
4 fingerling potatoes, roasted* then sliced into rounds
1/2 lb mixed greens
1/2 head green leaf lettuce, chopped
1/2 red bell pepper, thinly sliced
balsamic roasted asparagus**

For the Balsamic Vinaigrette:
1/2 cup good quality olive oil
1/4 cup balsamic vinegar (reduce amount of balsamic if you want a little milder taste. I *love* balsamic and probably overdo it a bit.)
1.5 teaspoons dijon mustard
Optional: drop of honey or agave syrup
salt and pepper

I typically make vinaigrettes in old jam jars because it is so easy! After you are finished with a jam or jelly, save the glass jar, and wash thoroughly. Then use for dressings.

Pour all ingredients in a mason jar or small tupperware container. Put on lid and make sure it is secure. Cover with a dishtowel and carefully shake until dressing emulsifies and comes together. Taste dressing and season with salt and pepper. Add honey or agave syrup for a touch of sweetness.

*To roast fingerling potatoes: Toss potatoes with a drizzle of olive oil, salt, and pepper. Roast at 400°F until tender but still a bit firm. Let cool. Slice or dice for salad.
**For balsamic roasted asparagus: Toss asparagus with olive oil, salt, and pepper. Drizzle about 1/2 teaspoon of balsamic over asparagus. Roast in a 350°F oven until tender but still a bit crisp, about 10 to 15 minutes.