If the 4th of July has you feeling nostalgic for drive-ins, soda shops, and old summer loves, perhaps it’s time to revisit an all-American blast from the past, the iconic “Coke Float” — updated to ice cream form. I can guarantee that memories of this fresh take on the classic will linger all summer long.
Were you about to make a pie for this weekend? Stop. I think you should join me in abandoning Team Pie for Team Galette; you won’t regret it. It’s not like we haven’t had our share of exceptional vegetable galettes, but save a nectarine version in the archives and a cherry-almond riff in the book, I usually defaulted to pie when it came to fruit, round, slabbed or cookie-ed. But last week, when we had an excess of blueberries on our hand because someone (cough) cannot control herself when anything first graces the Greenmarkets, it all felt like so much work — all of that dough, sugar, crimping and weaving and trimming, baking time, plus I have no idea where my pie dishes are, they’re probably being used as a play-doh receptacle somewhere. A galette would never do this to you.
Galettes are your friend. Requiring less of everything, they come together in all of 15 minutes and take 30 to bake, which means you can totally wait until the last minute to make one, as you were going to anyway. They don’t care if you make them round or square — whatever shape the dough stretches out into will do. But that doesn’t mean someone (cough) didn’t get carried away trying to put a July 4th spin on hers.
… Read the rest of blue and red berry ricotta galette on smittenkitchen.com
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4.86 / 5 Stars | 5 Reviews
by HEIDI ‘S HOME
“This elegant and easy treat makes a great light ending to any meal. Everyone is impressed and there’s nothing to it! ”
Q: I am a teacher at a school that has just built a kitchen in order to offer lunch and snacks to the preschoolers in our program. I’ve been asked to come up with a fresh, healthy menu that can easily be executed in our tiny kitchen for 15 kids every day.
The angle: Recipes for gatherings big and small, straight from Lisa’s Texas heart.
Recipes for right now: Apricot Bread, Jalapeño Corn Sticks, Pico de Gallo Deviled Eggs, Chipotle-Blue Cheese Wedge Salad, Macaroni Salad, Cochinita Pibil, Shrimp Boil, Butterscotch Brownies, Peach Ice Cream
Who would enjoy this book? Anyone with a particular fondness for the Lone Star State and all its big-hearted dishes.
Yesterday we talked about the quick and easy method of how to cook corn on the cob in the microwave. So, now that you’ve got the cooking part down, let’s talk about the dreaded task of shucking corn. This is easily one of my least favorite cooking tasks of all time. I inevitably make a mess every single time and no matter how hard I try, I can never seem to get all those darn silks off.
Well, I recently discovered a ridiculously easy and nearly hands off method of shucking corn on the cob using a microwave. I decided to put this tip to the test and see if using the microwave to shuck corn actually works.
Fourth of July recipes can be so fussy, instructing you to carve watermelon baskets, make precise stripes of fruit on flag-shaped desserts, and whip up elaborate, food coloring-tinted layer cakes. Yeah, definitely not my thing!
Enter these spritzers…er, sparklers. (See what I did there?) A cocktail with two ingredients, made right in the serving pitcher, with a cute fruit garnish for a little patriotic flair? I’ll take it!
Stainless steel appliances look great in the kitchen, but they’re prone to showing hard water marks and fingerprints. You frequently see this on the dishwasher (so many water stains) and the handles of the refrigerator (hello overuse).
So, to restore my flat and dirty appliances back to their happy, shiny, robot-looking selves, I decided to make my trusty stainless steel toaster my test subject. What was the easiest, quickest way I could get it looking new again?
