(Almost No Cooking) E.A.T. Late Summer Salad with Crowder Peas, Homegrown Tomatoes & Cucumbers

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 The so-called “dog days of summer” have gotten to me and when it comes to cooking I am giving in. Salads and variations-on-the-salad will be my mainstay for a bit. Cool foods that I can quickly and easily put together with ingredients  that are readily and locally available. I will make foods that do not require breaking a sweat.

This colander of fresh Crowder peas in where we start today. I quickly cooked them in a plastic bag in the microwave…no hot water steaming up the kitchen on this 90+ degree day,  then I rinsed them in cold water and let them drain for a bit.

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Hmmmm….homegrown tomatoes & cucumbers from the Duren-Kemp garden of earthly delights. (That’s my son-in-law and daughter’s garden.)

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A splash or two or three of this fab balsamic vinegar purchased down the street from Lazzaroli’s Pasta emporium.

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Easy as this Lemon Salt  & freshly ground black pepper added to taste… served with glass of chilled white wine and a baguette from Dozen’s Bakery.

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 A late summer, no oven or stove-top dinner, healthy & fresh, cool as a cucumber meal! Keep it simple, don’t work up a sweat with this “Crowder Pea, Homegrown Tomato & Cucumber Salad”. It’s another “E.A.T. ” (easy as this) meal brought to you from my little Food on Fifth kitchen.

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(Almost No Cooking) E.A.T. Late Summer Salad of Crowder Peas, Homegrown Tomatoes and Cucumbers

  • Servings: 6
  • Time: 30mins
  • Difficulty: E.A.T. (Easy as This)
  • Print

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Ingredients:

  • 2-3 cups fresh, shelled Crowder peas, lady peas or any other summer pea
  • 4 medium size home-grown tomatoes cut into bite-size chunks
  • 1-2 fresh smallish size cucumbers, peeled or unpeeled, sliced or cut into chunks
  • a good balsamic vinegar, as much as you like to coat
  • lemon salt & freshly ground black pepper (or just regular sea salt)

Directions:

  1. Rinse & drain peas & put in a zip-lock bag left slightly open. Cook in microwave for about 8 minutes on high. Dump into a colander and rinse with cool running water. Leave to drain for 10 minutes.
  2. In a large bowl toss together the cooled peas, tomato chunks & cucumbers.
  3. Season with salt & black pepper. Drizzle with balsamic vinegar to taste. Serve at room temp or chilled. Delicious with a crusty baguette and, of course on a hot day, a glass of chilled white wine. Bon Appetite.

Teresa Blackburn   teresablackburnfoodstyling.com    foodonfifth.com

A Shero Inspired Summer Peach Tart with an Almond Shortcrust Pastry

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These are the last of the local summer peaches for this year. Aren’t they just beautiful? Recently while out walking I spotted a peach tree in my neighborhood with limbs heavy with ripe peaches. The tree belongs to my neighbor, Nancy Hardaway, who has moved away and has her house for sale. I did not think she would mind if I helped myself to a few which you see here that were perfectly ripe and luscious with lots of juice. Thanks Nancy!

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This peach tart recipe with a shortcrust pastry is based on one I ran across while looking through some older cookbooks in my collection, Donna Hay’s “Modern Classics” Book 2 from 2003. She has for a long time been one of my culinary “Sheroes” & has always been way ahead of her time in her approach to modern cooking. She was doing things in 2003 in Australia that we had only begun to think about when it comes to cooking & food style. I made a few small tweaks but as with most of her recipes it was already close to perfect.

Do you have a favorite culinary Shero?

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Good quality butter cut into small pieces and frozen…plain & almond flour…pastry quickly made in a food processor….kneaded a bit before rolling…..

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…rolled out and fitted into a tart pan with a removable bottom….blind-baked (see this article for more explanation on this) using parchment & dried beans (or pie weights)…

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…a simple Greek yogurt-sugar-egg filling….topped with peach slices tossed in slightly sweetened beaten egg whites….

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…and baked until peaches & crust are golden brown. Missed peach season? Plums would be yummy as well.

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Summer Peach Tart with an Almond Shortcrust Pastry

  • Servings: 6-8
  • Time: 1hr 30mins
  • Print

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Ingredients for Pastry:

  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 6 tablespoons butter, cut into small pieces & frozen
  • ice water to bring the pastry together

Ingredients for Tart:

  • 3/4 cup plain or vanilla Greek yogurt
  • 2 tablespoons brown sugar
  • 1 egg
  • 1 egg white
  • 1 tablespoon granulated sugar for egg white
  • 6 peaches, stones removed and sliced, drained & patted dry
  • 3 tablespoons raw sugar

Directions:

  1. In a food processor blend the almond flour, all-purpose flour, sugar & butter until it looks grainy.
  2. With motor running drizzle in ice water by tablespoons just until a smooth dough forms. Remove dough from processor and knead gently a few times, form into a flatten ball, wrap with plastic wrap and chill for a half hour.
  3. Roll chilled dough out on a floured surface, lay over the top of a tart pan with a removable bottom (9 or 10 inch), fit down into the pan using your fingers and cut off excess around the top edge.
  4. Preheat oven to 350 degrees. Place a sheet of parchment paper over the pastry and fill with dried beans or pie weights. Bake pastry shell for 10 minutes with weights, remove and bake another 10 minutes or until crust is a light golden brown.
  5. Whisk together the yogurt, brown sugar & egg. Pour into warm baked pastry shell & bake for 10 minutes. Remove from oven. Turn oven up to 400 degrees.
  6. While filling is cooking whip egg white with 1 tablespoon sugar until soft peaks form. Add peach slices to the whites & toss gently until coated. Pile peach slices on top of the filling, sprinkle with raw sugar and bake for about 20 minutes or until golden brown. Remove from oven to a rack to cool and sprinkle with additional crunchy raw sugar or powdered sugar if desired. You can double this recipe easily and make two tarts like I did!

Note: Recipe based on a Donna Hay recipe from her book “Modern Classics” Book 2, 2003 Harper Collins Publisher.

teresablackburnfoodstyling.com      foodonfifth.com

New-Classic Iceberg Lettuce Wedge Salad with Blue Cheese Ice Cream Dressing

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Today’s temperature in Nashville, Tennessee as I post this at 6:34pm CST:      94 degrees and feels like 104 degrees (official report!). Let’s eat something cold, really cold like a chilled iceberg wedge with a frozen blue cheese dressing.

A cold blast-from-the-past with an updated twist.

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As you know blue-cheese dressing is a must for this salad, but frozen blue-cheese ice cream dressing is even better!

I had a version of this salad while working on a photo shoot in Florida a few years ago. It was late in the day, I was hot & tired. I walked to a nearby restaurant close to my hotel for dinner at the end of the day. I lazily chose the “classic wedge salad” and when it arrived at my table the dressing was frozen….a blue-cheese ice cream dressing right on the top of my wedge slowly melting down into & between the leaves. Ingenious.

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A good blue cheese with lots of veins….yogurt…hot sauce…my homemade lemon-salt and…….

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….a generous grinding of my friend Jesse (Food Sheriff) Goldstein’s very own invention “Flower Pepper”. To be more exact “Uncle Daisy’s Organic Flower Pepper”. Jesse gave me a jar of his special pepper chock full of dried flowers as a gift and it added just the right flavor to this recipe.  It is not available in stores but you can make your own. Go to Jesse’s blog post that tells you how.

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Ingredients blended together and frozen in my ice-cream freezer but left a bit soft to scoop onto the top of the wedge!

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Pancetta cooked until very crisp and most of the fat rendered in my Lodge cast iron skillet.

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Updated….Neo-Classic Iceberg Wedge Salad…for hot days to cool you down.

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Neo-Classic Iceberg Lettuce Wedge Salad with Blue Cheese Ice Cream Dressing

  • Time: 30mins
  • Difficulty: easy
  • Print

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Ingredients & Equipment:

Electric ice cream freezer ready to make ice cream according to package directions for your particular machine.

Directions:

  1. In a bowl mix together Greek yogurt, blue cheese crumbles, a healthy pinch of lemon salt, a generous grinding of Flower Pepper and a few shakes of hot sauce to taste. Stir until well blended.
  2. Scrape mixture into the ice cream freezer and freeze according to package directions or until mixture is “ice cream frozen”. Scrape blue cheese ice cream dressing in a plastic container and pop in the refrigerator freezer while you prepare the salads. Don’t let the dressing get too frozen as it will be hard to scoop.
  3. On four plates place one Iceberg Lettuce wedge. Sprinkle tomato halves & crisp pancetta over the wedges.
  4. Add a scoop (or two) of Blue Cheese Ice Cream Dressing over each wedge right before serving.

Teresa Blackburn    teresablackburnfoodstyling.com

“The Peace, Love & Potato Salad” Cookbook Giveaway

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photo by: Danielle Atkins Photography

 With good, easy recipes, a crusty loaf and a chilled beer or glass of wine potato salad quickly enters the world of entrees in one fell swoop. “The Peace, Love & Potato Salad Cookbook” has seasonal potato salads deliciously influenced by American and International cuisines. Down home & far away. There are recipes for using leftover potato salad to make Latkes, fall and winter recipes with sweet potatoes & ginger, corn & chipotle peppers, recipes with black-eyed peas & pickled okra for New Years. Potato salads for all seasons.

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 In celebration (hooray) of today’s….July 15th…. release of “The Peace, Love and Potato Salad Cookbook”, The Story of A Crowd-Sourced $55,492 Bowl of Potato Salad published by Spring House Press and co-authored by yours truly and Zack Brown I am going to give away a few books to 5 of my wonderful readers. Also for each comment left on this giveaway post I will donate $5 to Second Harvest Food Bank Middle Tennessee. This is my first ever giveaway which is doubly exciting!

 So without further adieu……Announcing…..(drum roll)….

“The Peace, Love & Potato Salad Cookbook” Giveaway!”

Here is all you  and I need to do:

  1.  Leave a comment! That’s all. The first 5 readers who comment on this post will receive a copy of this book. I will get in touch for your mailing address.

2. Here is the second part of this Giveaway….. For each and every comment left here on this post Food on Fifth will donate $5 to Second Harvest Food Bank Middle Tennessee.

Giveaway ends: July 22nd, 2016 midnight.

A few other posts that will tell you more about this book here and here.

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To continue with my shameless promotion you can purchase one, or two, or three books which make great gifts at the following:

Spring House Press -Until September 1, 2016 you will receive a 35% discount on your order by entering this promo code FOF35

Amazon 

A few “teaser” pages below just to get you excited! Spread the word…Potato Salad, it’s not just for picnics anymore!

978-1-940611-38-9

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smashed potato copy

All of the photos in this post were done by the fabulously wonderful & talented Danielle Atkins. 

 Eat More Potato Salad, Peace & Love.

Fabulous Affogato…..Two-Ingredient Summer Dessert To Enjoy Right Now! E.A.T. #18

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Is it a dessert you drink? Or is it a drink you eat? Affogato, just another wonderful bit of magic from Italy, is traditionally vanilla ice cream “drowned” in a shot of hot espresso. This version uses a scoop of chocolate-peanut butter gelato which is a bit like gilding the lily, but fabulous.Two ingredients! It is “facile come questo” or as “easy as this”.

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Gelato or ice cream of your choice….espresso hot..maybe a sprinkling of  cocoa  or instant espresso powder? The hot espresso flows over the gelato starting the melt…divine. An easy dessert for dinner parties…no cooking in this summer heat…immensely satisfying.

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At first you eat it, then you drink it and then you’ll want more…buon appetito.

It’s hot outside…treat yourself!

Fabulous Affogato - 2 Ingredients Summer Dessert

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Ingredients per serving:

  • one shot of hot espresso
  • one to two scoops of your favorite chocolate-peanut butter or vanilla gelato or ice cream
  • Optional – Cocoa powder mixed with espresso powder for garnish

Directions:

  1. Make espresso.
  2. Scoop gelato or ice cream into a short glass.
  3. Pour shot of espresso over gelato, dust with cocoa-espresso powder if desired. Eat with a spoon.

http://www.teresablackburnfoodstyling.com       http://www.foodonfifth.com

Blueberry-Apricot Slab Tart….Happy 4th of July….E.A.T. #17

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I am not a fussy cook. I find cooking, especially baking, very soothing. Keeping it simple and easy is my approach…some of it is intuitive but mostly not being afraid of the possibilities of missteps. It helps to  be intrepid but it is not necessary. A good sense of humor helps as well! Many holiday days you can find me in my kitchen trying out new recipes and just playing around and this July 4th is no exception.

This recipe for my “Blueberry-Apricot Slab Tart” is very easy.  Don’t you think the “slab” part is appropriate? The directions are easy,  not many ingredients are needed and you can substitute the fruit as you like…peaches, blackberries, strawberries, cherries, plums are good substitutes.

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A homemade or store-bought pie crust works equally well depending on how much time you have. I make my own crusts and when I do, I make extras and freeze to use later. This crust is one of my freezer crusts thawed, rolled out and topped with Creme Fraiche mixed with raw sugar and lemon juice then scattered with zest.

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Apricots sliced, no peeling necessary. Blueberries nestled all around…..

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….star shapes cut out of the pastry scraps and a dusting of decorating sugar this tart is ready for the oven! Easy-as-This!

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Happy 4th of July. Peace and Love.

Blueberry-Apricot Slab Tart

  • Servings: 8
  • Time: 1hr 30mins
  • Difficulty: easy as this
  • Print

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Ingredients:

  • 1 pie crust dough (enough to cover a half sheet pan with scraps)
  • 8 ounces creme fraiche (or cream cheese softened)
  • 1/4 cup raw sugar
  • the zest of one lemon
  • the juice of 1 lemon
  • 6 apricots, sliced
  • 1 1/2 cups fresh blueberries
  • decorating sugar (the crunchy kind used for cookies)

Directions:

  1. Preheat oven to 375 degrees. Line the sheet pan with parchment paper.
  2. Roll pie crust dough out large enough to fit into the pan and up the sides. Trim edges and save for decorating top.
  3. Mix together the creme fraiche, raw sugar, and lemon juice. Spread mixture over the bottom of the crust.
  4. Scatter the lemon zest over the filling.
  5. Arrange apricot slices over the top and sprinkle the blueberries over all.
  6. Roll out and cut dough scraps into decorative shapes using a cookie cutter. and randomly place over the tart.
  7. Bake for 35-45 minutes until top is bubbly and crust is lightly browned. Remove and allow to rest for 10 minutes. Serve cut into slabs.

teresablackburnfoodstyling.com      foodonfifth.com

Get ready, Get set for Summer Holiday Eating with “The Peace, Love and Potato Salad” Cookbook’s “The Classic Potato Salad”

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The 4th of July Holiday weekend is right around the corner and nothing says summer holidays like a bowl of homemade potato salad. This is one of the summer recipes I developed for “The Peace, Love and Potato Salad” Cookbook and is one of my favorites.

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This recipe (without the balsamic vinegar and radishes) is pretty much the version I grew up with. Pickles, pickle juice, cooked eggs, and potatoes were the basic ingredients. Potato Salad has grown up and stepped into the modern, international world of cuisine with style!

You can serve in a bowl of course, but individual servings in little resealable jars kept chilled until ready to eat creates a homey-modern touch.

Get ready, get set for your summer holidays with potato salad, peace and love!

Images by Danielle Atkins Photography  http://www.danielleatkins.com/#!eat/c1ywd

A quick visit over to Spring House Press’s website http://springhousepress.com/new-products/peace-love-potato-salad is one way to reserve your copy of “The Peace, Love and Potato Salad” cookbook to be released on July 15th. If you enter the promo code – FOF35 – you’ll also receive a 35% discount at check-out and the code is good until September 1st! That’s a pretty yummy savings isn’t it?

The Classic Potato Salad

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Ingredients:

  • 2 pounds red-skinned potatoes, peeled & cut into 1 inch chunks
  • 1 cup mayonnaise
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped dill pickles
  • 1/4 cup pickle juice
  • 2 hard-cooked eggs, chopped
  • 1/2 cup thinly sliced radishes
  • additional salt & black pepper to taste if needed

Directions:

  1. Cover potatoes with cold, salted water & bring to a boil. Reduce heat and simmer until tender. Drain and cool.
  2. In a large bowl, stir together the mayonnaise, vinegar, salt, sugar and pepper until well mixed.
  3. Add potatoes, onion, pickles, pickle juice and eggs, gently tossing together. Sprinkle radishes over mixture, then cover and chill. Right before serving, taste, and adjust seasonings, adding salt and pepper if desired.

Recipe by Teresa Blackburn, reprinted with permission from Spring House Press from “The Peace, Love and Potato Salad” Cookbook. Release date: July 15th, 2016

Available from: http://springhousepress.com/new-products/peace-love-potato-salad Use Promo Code: FOF35 until September 2016 for 35% discount

Amazon: https://www.amazon.com/Peace-Love-Potato-Salad-Cookbook/dp/1940611385/ref=sr_1_1?s=books&ie=UTF8&qid=1466979630&sr=1-1&keywords=the+peace+love+%26+potato+salad+cookbook