“The Peace, Love & Potato Salad” Cookbook Giveaway

Skewers_027
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.

AvVtIKeQ4gdKLAF4tOwx95jU1xeMIAa_csxw4u2V4o0mDACSvxF0d7DtSJhYadRRq4S4BVtzNckOZKs8qUaDzk03_Chipotle_076eqf1yl408vlM8adMCxsmx_taQbR1Du50rJzX8TTEbiI,DBznHHk5ggtOlxEG9vcmZI_qXgHYl9D9buRrntxNdB808_Sweet_Ginger_034

 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.

IMG_7060

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

skewers

panzanella

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

DSC_0156

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”.

DSC_0160

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.

DSC_0176

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

DSC_0173

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

DSC_0171

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.

DSC_0196

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.

DSC_0174

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

DSC_0181

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

DSC_0184

Happy 4th of July. Peace and Love.

Blueberry-Apricot Slab Tart

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

DSC_0191

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”

04_Classic_010

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.

04_Classic_042

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

04_Classic_042

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

“Spicy Chocolate Chai Frozen Latte for a Sizzling Summer Day”

IMG_0172

I know, I know…to complain about the heat is the least interesting thing one can do…actually to complain about the weather at all is rather dull. The weather here in Middle Tennessee is “normal” and truthfully, better than normal. But after a few days of temps in the 90’s and 90 percent humidity one just succumbs!

I had this container of Tazo Chai Latte, I was hot and sweaty, I wanted something cold…very cold. Time to experiment. Popping  the Chai Latte along with some milk, thick chocolate syrup, a bit of brown sugar, a splash of vanilla extract and a pinch of cayenne into my always ready ice cream maker…20 minutes later along with a dusting of cocoa…with one bite I was cooler! I had, surprisingly,  one of the most intriguing frozen ice cream-like desserts I have ever made, “Spicy Chocolate Chai Frozen Latte”.

IMG_0111

I always get my ingredients measured out and ready before starting one of my kitchen experiments. The “mise en place”.

IMG_0114

The churning begins…..

IMG_0122…halfway through the chocolate syrup is added.

IMG_0135IMG_0141

The magic of modern machinery happens right before my eyes!

IMG_0177

It’s creamy with no cream, sweet with just a bit of sugar, cold when it’s hot!

Stay cool.

Spicy Chocolate Chai Frozen Latte

  • Servings: 6-8
  • Time: 45mins
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups Tazo Chai Latte (or any other brand), chilled
  • 1 cup whole milk
  • 1/3 cup brown sugar
  • 1 cup good thick chocolate syrup
  • splash of vanilla extract
  • pinch of cayenne pepper
  • cocoa powder

Directions:

  1. In a sauce pan set over medium heat mix together the whole milk and brown sugar. Stirring until sugar has dissolved. Remove from heat and let cool completely, chill.
  2. Add the chai latte, chilled milk-sugar mixture, vanilla extract & cayenne pepper to the ice cream freezer. Turn on freezer.
  3. Halfway through the freezing process, about 12 minutes, add the chocolate syrup. Continue freezing. When mixture is frozen turn off machine. Serve frozen latte scoops with a dusting of cocoa powder. You can also serve later, just cover the ice cream and keep in freezer until ready to enjoy. I prefer eating immediately as it is creamier at this point. When it is frozen it become more icy. Either way it is very good and refreshing and lower fat than traditional recipes.

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

Garden-Grown Green Peas, Crisp Bacon & Parmesan Pasta for a Late Spring Dinner

DSC_0201

I have been traveling (check out my Instagram for photos on where) for a couple of weeks and away from my kitchen…lots of eating, but no cooking. Many recipe ideas are crammed into my brain from the trip and after some experimentation I hope to share some of those with you in later posts…a similar but not-creamed spinach dish topped with goat cheese that was sublime….a light-as-air three-layered dessert using sponge cake, whipped cream and phyllo dough…gnocchi-like noodles with a simple beef stew…chard chopped and sautéed in olive oil & garlic….oh my!

But for today…..peas and pasta.

DSC_0166

A few weeks ago I picked my solo crop of green peas from my little garden and this is the easy dish I made, “Garden-Grown Green Peas, Crisp Bacon & Parmesan Tossed with Pasta”, a Carbonara riff.

DSC_0197

 A cool, sunny spring with just the right amount of rain gave my pea plants an extra boost and within a month or so I had vines laden with plump green peas! I was pretty thrilled as fresh peas have always been a favorite of mine.

DSC_0155

DSC_0158

DSC_0179

The hot pasta was tossed in a quick sauce of chicken stock with a splash of cream, sea salt & black pepper for a leaner version of a classic Carbonara-style dish.  I quickly added the steamed green peas, crispy lean bacon & a generous amount of shredded parmesan cheese. Bon Apetit!

DSC_0194

Garden-Grown Green Peas, Crisp Bacon & Parmesan Cheese Pasta

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1 lb fettucine or spaghetti noodles (regular or gluten-free) cooked, saving 1 cup of hot pasta water
  • 1 cup chicken stock, low-fat
  • 1/4 cup cream
  • 1 cup fresh green peas (or frozen) quickly steamed in microwave
  • 8 slices crisp bacon
  • 1 cup shredded good quality Parmesan cheese
  • sea salt & freshly ground black pepper

Directions:

  1. In a deep stock pot over low heat toss cooked pasta, pasta water, chicken stock, cream and salt & black pepper until noodles are hot and coated with sauce.
  2. Portion into 4 bowls and top each serving with peas, bacon and a generous portion of cheese. Top with additional black pepper. Serve immediately.

This dish is fresh, quick and very good for a spring dinner after a long day at work served with a crisp, cold, dry white wine.

teresablackburnfoodstyling.com      www.foodonfifth.com

When a Shrub is not A Bush! – Drinkable Strawberry Shrub, E.A.T. #16

DSC_0162

I am always amazed why it takes me so long to get around to trying something that I have known about for so long.  I have read about “shrub”drinks over the years, but had no idea how easy they are to make and how zesty & wonderful they taste, especially if you are a fan of vinegar drinks.

Before bottled colas & other sugary drinks became a ubiquitous part of our cultural landscape people made vinegar based fruit drinks commonly called “shrubs”. Mixed with carbonated water, Prosecco or even a Belgium Lambic beer results in one perfect warm weather cooler. I tried all three and found each deliciously appealing.

DSC_0172

A few simple ingredients are all you need to make your own bottle(s) of shrub to keep in the refrigerator chilled and ready to enjoy.  Fresh berries or other fruit, sugar, white wine, red wine & balsamic vinegars….simple and inexpensive.

DSC_0187

If you are a fan of kombucha, then I think you will find this recipe for strawberry shrub a new and interesting way to get your vinegar based drink fix. It truly is as “easy as this”! Give it a try,  let me know what you think.

Strawberry Shrub Drink

  • Difficulty: easyasthis
  • Print

DSC_0175

Ingredients:

  • 2 lbs fresh, sweet strawberries (blueberries, blackberries, raspberries, peaches), wash, hulled & chopped
  • 2 cups sugar
  • 4 Tbsp balsamic vinegar, dark or white
  • 2 cups white wine vinegar
  • 2 cups red wine vinegar

 

Directions:

  1. Mix fruit and sugar in a bowl. Crush berries with a potato masher or back of a wooden spoon. Cover for 1 hour or chilled overnight allowing fruit and sugar to meld and juices to be released from the fruit.
  2. Strain through a fine sieve or cheesecloth, pressing the fruit to get out all the flavorful juice.
  3. Add balsamic, white wine and red wine vinegars to the strained juice. Store “shrub” in a lidded glass jar chilled until ready to use.
  4. For Mocktails put some of the shrub in a glass with ice and top with fizzy water. For Cocktails mix with Prosecco or a Peach Lambic Beer. Add a squeeze of lime or orange if desired. Adjust the amount of the shrub depending on your particular taste. I enjoy a very zesty drink with lots of that full-bodied fruit vinegar flavor. Experiment to come up with you own combinations.

Teresa Blackburn Food Styling