Monday, August 23, 2010

Let Us Eat Cake!

 photo from Poppytalk

If you wish to be glamourous,
become a cake baker. It is a simple
accomplishment, rewarding beyond
its desserts! At birthdays and 
weddings, as well as on otherm ore
casual occations, a cake is 
frequently the center of interest.
-Irma S. Rombauer

Tuesday, August 3, 2010

Lemony Grilled Lamb Kebabs With Peppers and Onions

I love Mediterranean food. Give me the lamb, hummus, pita, anything! This is easy, healthy and would go great with the orzo salad I blogged about earlier today.


  • For the kebabs:
  • 3 1/2 pounds lamb top round or boneless leg, cut into 1 1⁄2-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • kosher salt and black pepper
  • 4 bell peppers, seeded and cut into 2-inch-wide strips
  • 2 medium red onions, each cut into 6 wedges (root ends left intact)
  • 1/3 cup fresh lemon juice, plus lemon wedges for serving
  • For the relish:
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 1 small clove garlic, finely chopped
  • kosher salt and black pepper
  • 1 cup chopped fresh mint
  • 4 scallions, chopped

Get Cookin'
  1. Heat grill to medium-high. Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper.
  2. In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Grill the lamb skewers and the vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes. Serve with the Mint and Scallion Relish and the lemon wedges. 
  4. For the relish:
  5. In a small bowl, whisk together the oil, lemon juice, honey, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Stir in the mint and scallions.

Orzo Salad With Zucchini and Feta

My father eats more zucchini than the average person. It's his favorite veggie. He's kind of picky about some other veggies, so we are always trying to find new spins on zucchini. This sounds delish. Thanks, Real Simple!

  • 8 ounces orzo (1⁄2 box)
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon crushed red pepper
  • kosher salt and black pepper
  • 1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
  • 8 ounces Feta, crumbled (2 cups)
  • 1/4 cup chopped fresh dill
Get Cookin'
  1. Cook the orzo according to the package directions. Drain and run under cold water to cool.
  2. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.
  3. Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.

Peanut Butter Cup and Pretzel Terrine

Happy Summer to All!
I read an article in the Arizona Republic today that Arizona is having a 'cool' summer. I admit it--it hasn't been quite as scorching as usual. But, it's still hot. This is another alternative dessert that doens't require the use of an oven.

  1. Line a loaf pan with parchment, leaving an overhang. Press 1½ pints softened vanilla ice cream into the pan, top with 20 chopped mini peanut butter cups, another 1½ pints vanilla ice cream, and ¾ cup broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.
  2. To serve, remove from pan and slice.

Caramel-Almond Ice Cream Torte

My family had a birthday dinner a couple that are close family friends--their birthdays are two days apart! Trying to find a light dessert to replace birthday cake, my mum was struggling on choosing a recipe. I'd seen this 'ice cream cake' type dessert in the June issue of Real Simple and was dying to try it--this gave us the perfect excuse!

  1. Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
  2. Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.