Several years ago, I thought I lost my garlic press. Always looking for a reason to buy more kitchen stuff, I jumped at the opportunity to purchase a new garlic-smashing implement. The kitchen store I went to did not disappoint…they had numerous models to choose from. The one that caught my eye was a shiny stainless steel Rosle Garlic Press. I picked it up, and opened it/closed it numerous times to simulate the actual garlic-pressing process. I turned it over and over, admiring it’s sleek handles and how comfortable it felt in my smallish hands. I was hooked. The only bummer was it’s price. At a little less than $40, this beauty was the most expensive of the bunch. But what the heck, I reasoned. I cook A LOT and am always using a garlic press…I bought it.

Shortly after buying the Rosle Garlic Press (not having used it yet), I found my old press…a clunkier, not-as-pretty model from a different company. I decided it was time to have a garlic press-off and pit the two models against each other: the stainless steel beauty (Rosle) vs. my older garlic press. I started with my old press, which does a pretty good job of squishing the garlic through the little holes but is always a chore to clean. Next up, the Rosle. Because of it’s design, smashing garlic is easier than any garlic press I’ve ever used! And cleaning…well, it’s a breeze. The press unhinges so removal of the squished clove is a cinch. The Rosle Garlic Press was the winner!!! Both garlic presses reside in the same gadget drawer, but the Rosle is the one I always grab.

Yes, the Rosle Garlic Press is a bit of a splurge but you’ll love it if you cook a lot. It’s definitely worth the price!!! Plus, it’s sturdy and dishwasher safe so you should get many good years of garlic pressing out it (it has a lifetime warranty against defects).

Tags: garlic press, Rosle, stainless steel

This simple yet tasty recipe is a great way to dress up humble green beans. And, it’s perfect for summer entertaining because the recipe can easily be doubled and made ahead of time.

The original recipe calls for cooking the green beans in boiling water for 8-10 minutes but I think that is WAY too long so I changed the cooking time to 4-5 minutes*. Have a bowl of ice water ready to put the cooked and drained beans into (this stops the cooking process). For the dressing, I use regular soy sauce and reduce the salt a bit. Make sure to toss the green beans a few times in the dressing so they’re evenly coated. Enjoy!

Sesame Green Bean Salad
-recipe from Taste of Home Magazine

Makes 5 Servings.

1 pound fresh green beans, trimmed
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon sugar
1 teaspoon cider vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons sesame seeds, toasted

Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4-5 minutes* or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl.

In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature. Yield: 5 servings.

Tags: canola oil, cider vinegar, green beans, sesame oil, sesame seeds, soy sauce, sugar

I love muffins, and I’m always trying to find new and delicious ways to whip up a batch of these easy-to-make treats. The house smelled so good while these Sweet Peach Muffins were baking! The recipe says to eat them 5 minutes after they come out of the oven. I tried that and burned my fingers on molten chunks of peach. I suggest waiting a bit longer for the muffins to cool, especially if kids will be enjoying them. One of my kids even inhaled two of the muffins in one sitting.  The combination of perfectly ripe peaches, warm spices and the streusel topping is delicious!

I skipped the walnuts in the streusel topping because I’m not a fan of walnuts. Pecans would be a great substitute but I chose to forgo the nuts because I thought the kids would like the muffins best without them. Either way, the streusel topping is tasty. This recipe is versatile and can be used with a variety of fruits depending on season. I haven’t tried any of the other versions, but I’m looking forward to trying the muffins with pears and apples in the Fall. Yumm!

Sweet Peach Muffins with Brown Sugar-Walnut Streusel Topping
-recipe from The Foster’s Market Cookbook by Sara Foster with Sarah Belk King

These are best when peaches are at their summer peak, although they’re good made with frozen peaches, too. The streusel topping can be made in advance. These muffins are best eaten warm. Variations: Almost any fresh or frozen fruit (except for very soft fruits like bananas, papaya, or mango) can be substituted for the peaches. Try blackberries, raspberries, blueberries, or strawberries. In autumn, try chopped fresh apples or chipped pears.

Makes large 12 muffins.

Brown Sugar-Walnut Streusel Topping:
1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened

Muffin Batter:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups peeled, pitted, chopped peaches

For the topping: Combine the walnuts, flour, brown sugar and cinnamon in a small bowl. Add the butter and mix until well blended. Set aside or refrigerate in an airtight container until ready to use.

For the muffins: Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with nonstick spray.

Sift together the flour, sugar, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl and set aside.

In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla until well blended. Fold in the peaches.

Add the egg mixture to the flour mixture and stir until just moist and blended. Do not overmix.

Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan. Sprinkle with the Brown Sugar-Walnut Streusel Topping and lightly press the topping into the muffin batter.

Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.

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Tags: Baking, Breakfast, brown sugar, cinnamon, Foster's Market, Muffins, peach, Sara Foster, streusel

Feta Wheat-Berry Salad, which is basically a Greek salad with the addition of wheat berries, is one of my favorite summer recipes. Wheat berries are whole kernels of wheat without the hull, are an excellent source of fiber, and have a chewy texture when cooked. My folks went through a health food kick when I was growing up so Mom snuck wheat berries into a variety of foods (homemade bread, casseroles, hot cereal, etc.).

I pretty much follow the recipe for the salad except for reducing the amount of red onions to 1/4 cup, substituting 1/2 cup fresh red bell peppers for the roasted peppers, and increasing the olives to 1/3 cup (I use kalamata olives). For the veggies, I chop them into small pieces (instead of julienning), and I usually just use Italian parsley (not a blend of herbs). I always let the cooked wheat berries cool before making the salad. Enjoy!

Feta Wheat-Berry Salad
-recipe from Gourmet Magazine

Yield: Serves 4 to 6

1 cup wheat, spelt, or rye berries (available at natural foods stores)
1/2 cup diced Feta (about 2 ounces)
1/2 cup thinly sliced red onion (I use 1/4 cup)
1/2 cup julienne strips of seedless cucumber
5 tablespoons olive oil
1/4 cup julienne strips of drained bottled roasted red pepper (I use 1/2 cup fresh red bell pepper)
1/4 cup mixed minced fresh herbs such as parsley, mint, and dill plus herb sprigs for garnish
2 tablespoons fresh lemon juice, or to taste
1 tablespoon red-wine vinegar
1 tablespoon chopped pitted brine-cured black olives (I use 1/3 cup chopped Kalamata olives)
1 teaspoon ground cumin
1 garlic clove, minced
dried hot red pepper flakes to taste

In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.

Tags: black olives, cucumber, cumin, Feta cheese, garlic, lemon juice, parsley, red bell pepper, red onion, red wine vinegar, Salad, Side Dish, wheat berry

Since we’re smack dab in the middle of Grilling Season, I thought I’d post a tip I found on the Williams-Sonoma website for using certain types of wood chips and/or herbs to add a nice smokey flavor to grilled foods. Many grocery stores, cooking  supply stores and hardware stores sell different types of wood chips for the grill. Obviously, don’t use any kind of chemically-treated wood that isn’t meant to be used for cooking purposes. Now get out there and fire up that grill!!!

Flavorful Grilling
-Adapted from Williams-Sonoma Essentials of Grilling by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin

Some grilling purists object to propane or natural gas for grilling because it does not impart the same distinctive smoke flavor to food that charcoal does. You can add a smoky flavor when using a gas grill by pouring wood chips or herbs into the smoker box (or make your own smoker by wrapping woods chips and herbs in heavy-duty aluminum foil and piercing the foil before placing the packet inside your grill).

Hardwoods are available as chunks or chips. Wood chips light quickly and burn easily; they are the best choice for home grilling, working well for both charcoal and gas grills. The most common hardwoods for grilling and smoking have flavors ranging from intense and wood flavored (hickory, mesquite, oak and pecan) to moderate and fruity (apple, cherry and plum) to mild (alder). Resinous soft woods, such as those from the pine family, should not be used to flavor grilled foods; they add an undesirable piney, sooty flavor to foods, and they could damage and/or discolor the grill.

For a charcoal grill, soak wood chips, herbs or grapevine cuttings in water for 30 minutes, then drain before using. If using aromatics in a gas grill, do not soak them before use, as they are sometimes difficult to ignite. Scatter aromatic herb sprigs or grapevine cuttings directly over the coals of a charcoal grill. For a gas grill, place the flavoring materials in a smoker box or perforated foil packet, and place it over a heat element to ignite, releasing their aromatic smoke.

Before using any wood chips, herb sprigs, grapevine cuttings or similar materials, consult the owner’s manual for your grill for specific instructions on flavoring food.

Wood and Herb Flavoring
Choose aromatic additions to enhance food in the same way that you choose spices or herbs while cooking.

Alder – Alder wood chips work well for salmon and other fish and light meats.

Apple – Apple wood chips enhance chicken and game birds, pork, salmon, sweet glazes and fruit sauces.

Cherry – Fruity cherry wood chips, like apple wood, complement poultry and seafood.

Hickory – Hickory wood chips give a slightly nutty flavor to pork, chicken and turkey.

Mesquite – The fragrant hardwood most frequently used for grilling, mesquite wood is an essential component to grilled beef fajitas and also adds flavor to fish, chicken, turkey and pork.

Oak – Oak chips complement pork and beef.

Pecan – Similar to hickory, pecan wood chips pair well with chicken and pork.

Dried Basil Stems – Infuse a wide variety of foods with the sweet herbal scent of dried basil stems.

Dried Rosemary Sprigs - Use dried rosemary sprigs to impart a pleasantly woodsy flavor to beef, lamb, pork, chicken, and meaty fish fillets or steaks.

Mixed Herbs – Mixed herbs create fragrant smoke that suits a wide variety of foods; dried mixed herbs are sometimes sold in tea-bag-type packets.

Grapevine Cuttings – A by-product of wine making, grapevine cuttings add fruity flavor to grilled beef, lamb, chicken and fish.

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Tags: alder, apple, cherry, grapevine cuttings, Grilling/BBQ, hardwood, hickory, mesquite, oak, pecan, rosemary sprigs, smoking, wood chips

This simple appetizer is a perfect starter for a summer dinner. I love the flavor combination of goat cheese, sun-dried tomatoes and fresh thyme with the grilled zucchini…delicious!

Be sure not to overcook the zucchini on the grill…you just want nice char marks on both sides. Also, cooling the cooked zucchini stips on a wire rack is an important step so they don’t steam and get super limp and mushy. I think the roll-ups were just as good without the Parmesan/broiling step so feel free to skip it if you don’t want to bother with turning on your oven. Enjoy!

Grilled Zucchini & Goat Cheese Roll-Ups
-recipe from Fine Cooking Magazine
 
Make these ahead, refrigerate them if you like, and broil them briefly before serving. Serve with a first-course green salad or as a side to grilled meat, or as part of an antipasto. Draping grilled vegetables such as zucchini, eggplant, and scallions over a cooling rack prevents them from steaming and becoming mushy. Yields 8 to 10 roll-ups.

3 small zucchini, cut into 1/4-inch thick lengthwise strips
extra-virgin olive oil
kosher salt
3 oz. goat cheese, at room temperature
1 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
Heaping 1/2 tsp. fresh thyme, chopped
2 Tbs. freshly grated Parmigiano Reggiano

Heat a gas grill to high. Brush both sides of the zucchini strips with olive oil and season with kosher salt. Put the strips on the grill at a 45-degree angle to the grates and grill, covered, until well browned and limp, 3 to 4 minutes per side. Check occasionally and move the slices around gently with tongs as necessary so that they brown evenly; don’t undercook them. When done, remove them from the grill and drape them over a cooling rack to keep them from steaming as they cool.

In a bowl, combine the goat cheese, sun-dried tomatoes, thyme, 1 tsp. olive oil and 1/8 tsp. kosher salt. When the zucchini has cooled completely, spread 1 heaping tsp. of the filling thinly over one side of each grilled zucchini strip (use a mini spatula or your fingers to spread). Roll up the zucchini (not too tightly; this is more like folding), and put them on a baking sheet lined with parchment or foil. Refrigerate if not using within an hour, but bring back to room temperature before broiling. Heat the broiler. Sprinkle with a little grated Parmigiano and brown under the-broiler, about 1 minute.

From Fine Cooking 51, pp. 55
June 1, 2002

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Tags: fresh thyme, goat cheese, Grilling/BBQ, sun-dried tomatoes packed in olive oil, zucchini

This simple, fruit-studded cake is the perfect ending to a summer meal. I love the combination of peaches, raspberries and a hint of orange…delicious! I like to serve it at room temperature with a dollop of lightly sweetened, freshly whipped cream. The texture of the cake is best the day it’s made but leftovers are great with a morning cup of coffee.

I’ve tried making the cake with frozen raspberries but it works much better with fresh berries. The frozen berries make the batter too cold and then the cake takes FOREVER to bake (which results in the outside being too brown while the middle cooks). If you need to use frozen berries or peaches, let them come to room temperature before sprinkling them over the cake batter. Enjoy!

Raspberry-Peach Cake
-recipe from Fine Cooking Magazine

To draw out flavor from less than perfectly ripe fruit, toss it with a little extra sugar and a squeeze of lemon juice.
Serves eight to ten.

6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
6 Tbs. (3 oz.) unsalted butter, at room temperature; more for the pan
1 cup granulated sugar
2 large eggs
1-1/2 tsp. finely grated orange zest
1/2 tsp. pure vanilla extract
2/3 cup plain yogurt

For the topping:
1/2 large, ripe peach or nectarine (about 3-3/4 oz.), halved and cut into very thin slices (aim for 1/16 inch)
3/4 cup (3-3/4 oz.) fresh raspberries
1 Tbs. granulated sugar
1 Tbs. unbleached all-purpose flour

Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9×2-inch  round cake pan. Line the bottom with a parchment circle cut to fit the pan, lightly flour the sides, and tap out the excess.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended, and adding the orange zest and vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the yogurt, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.

Meanwhile, make the topping:
Combine the peach slices, raspberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients to evenly coat the fruit and lightly crush the raspberries. After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25 to 30 minutes.

Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, invert the cake. Lift the pan from the cake. Peel away the parchment. Set a flat plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.

From Fine Cooking 80, pp. 68
September 1, 2006

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Tags: cake, Dessert, orange zest, peach, raspberry

There are many day-trip destinations in Oregon (the Coast, Columbia Gorge, Mt. Hood, etc.), and King Estate Winery is among them. Located southwest of Eugene near the rural community of Lorane, the beautiful European-style winery was founded in 1991 by the King family. With a little over 1,000 certified organic acres, the estate produces Pinot Gris, Pinot Noir and Chardonnay wines. Thirty of these acres are used for growing fruit, vegetables and flowers that the estate restaurant and catering venues utilize, while some of the produce is also contributed to hunger relief organizations in the area (very cool!).

Each day the estate provides afternoon tours of the wine production facility (wheelchair accessible), as well as wine tasting and fine dining. The restaurant offers lunch and dinner daily, and brunch on the weekends. They even have a kid’s menu for the little ones (bonus!). We sat outside on the gorgeous patio for lunch, which overlooks the vineyard property and valley. Unable to decide on a single glass of wine (they all looked good!), I decided to order the Signature Wine Flight, a sampling of King Estate Signature wines (Pinot Gris, Chardonnay, Vin Gris, Pinot Noir). The wines were a delicious compliment to my meal of roasted smoked chicken, local mushrooms, roasted fingerling potatoes and braised greens (YUMM!).

Much too soon, the kids were getting squirrely so it was time to hit the road. Next time I visit King Estate Winery, I’d like to go on the wine tour again (it’s been about 10 years), then relax and leisurely sip a glass of wine in the Wine Bar courtyard (sans the kiddos). I must say, I LOVE living in Oregon!

Tags: Chardonnay, Eugene, King Estate Winery, Oregon, Pinot Gris, Pinot Noir, winery

I just whipped up this super-easy Country French Omelet from Ina Garten’s Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredientscookbook. Although the omelet is nothing fancy, it is really good. It makes a nice meal for breakfast or lunch.

I used 6 large eggs instead of 5 extra-large, red potatoes instead of yukon golds, and green onions instead of chives. For a nice lunch, serve with a salad. Enjoy!

Country French Omelet
-recipe from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten

Jeffrey and I have a wonderful routine when we go to Paris. We arrive late morning, drop our bags, and rush to Café Varenne for lunch. They make this fabulous country omelet with bacon, potatoes, and chopped chives. It’s such a satisfying breakfast or lunch. If you want to serve four people, double the recipe and make it in two pans.

1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup Yukon Gold potatoes, unpeeled, 1-inch-diced
Kosher salt and freshly ground black pepper
5 extra large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chives, chopped

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Tags: bacon, chives, Eggs, French, omelet, oven-safe non-stick pan, potatoes