Weekending

A canoe ride...

Jumping off the dock...


A lobster feast...


A stroll on the beach...

Looking for treasures...

A visit to the fish pier in Chatham...

A discovery...

Summah Days

In Cape Cod, you know summer has arrived when the toilet starts sweating. Granted, it's not a very romantic image, but it is a fairly accurate predictor of just exactly how hot and humid the day is going to be...as is my hair, but that is another story altogether. Summer days here can be particularly thick and heavy, especially if it is very hot. The moment you step outside, your sunglasses fog up, and your feet stick in your shoes. It's a little hard to breathe and your clothes cling to your skin as if you've just jumped into the sea. Everything moves slower and seeks shelter during days like these...everything, that is, except the bugs.

This was especially true for us as we ventured out to Taylor Bray Farm to pick our first blueberries of the season. Unfortunately, as we excitedly picked our way through the blueberry patch, all manner of biting and/or sucking insects excitedly picked their way through us, not hampered in any way by the copious coating of poison we had sprayed all over ourselves in a desperate attempt to fend them off. I was a snack for no-see-ums, mosquitoes, green-head flies, and some other type of fly that was orangeish in color. Red welts bubbled up on our thighs as sweat beaded up on our brows. But we persisted in our efforts, and despite the bugs and the small matter that the majority of the berries were still green on the branches, we brought home 3 bagfuls of the delightful ripe berries.

There is something very satisfying about picking your own food and knowing just exactly where it grew and who grew it. Though it's even more exciting when you've grown the food yourself, picking it from a local farm is nearly just as good. I love it that my children know that blueberries are plucked from bushes before they're nestled in pint-sized baskets, and that lettuce is torn from frilly heads in the garden , before it is packed into clam shell containers or cellophane bags...now if only they would EAT it (the lettuce, that is)....baby steps.

Our bags of blueberries morphed into a lovely sauce for a rich lemon pound cake. The cake was tart and pleasantly pale yellow, and a perfect contrast to the sweet and deep purple syrup that was drizzled over the top. It was a delicious way to end an incredible meal (that included local lobster, striped bass, and corn) and a made a decent dent on our berry supply. Tomorrow morning...blueberry muffins, of course. If you are lucky enough to pick your own blueberries and are needing additional inspiration, check here for some more beautiful desserts.
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Lemon Bundt Cake

This lovely cake comes from the Barefoot (2 sticks of butter) Contessa. Like all her cakes, this one is moist and incredibly flavorful. Though there are many steps, the end results are well worth your efforts. If you desire, you can bake the cake in two loaf pans instead of a bundt pan. The cake also freezes well.

1/2 pound unsalted butter, at room temp

2 1/2 C granulated sugar

4 extra-large eggs at room temp

1/3 C grated lemon zest (6-8 large lemons)

3 C all-purpose flour

1/2 t baking powder

1/2 t baking soda

1 t kosher salt

3/4 C freshly squeezed lemon juice (DIVIDED)

3/4 C buttermilk at room temp.

1 t pure vanilla extract

Glaze:

2 C confectioners' sugar

3 1/2 T freshly squeezed lemon juice

Heat oven to 350 degrees F. Grease a bundt pan. Cream butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on med. speed, add the eggs, one at a time, and the lemon zest.

Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 C lemon juice, the buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour batter into the pan, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 C granulated sugar with 1/2 C lemon juice in a small saucepan and cook over low heat until sugar dissolves. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Crushed Blueberry Sauce

makes about 1 1/2 C

This most amazing sauce comes from Bon Appetite Magazine. The brown sugar gives it a real depth of flavor and the lemon peel and juice cuts the sweetness a bit. It was perfect on this lemon cake, but would also be amazing over pancakes, waffles or ice cream.

3 C fresh blueberries or frozen, thawed (13 to 14 ounces), divided
2/3 C (packed) golden brown sugar
2 t fresh lemon juice
1/2 t finely grated lemon peel
Pinch of salt

Combine 1 1/2 C blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes longer. Remove from heat and add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.

Partner in Crime (& Cooking)

Summer days, when we're all together at the Cape Cod house, are equal parts chaos, adventure, and the unexpected...and really, with six kids around, five of them being boys, I think we manage to keep things under control relatively well. But the one thing my sister-in-law and I have gotten really good at is turning out (fantastic, if I do say so myself) meals for twelve from the tiny kitchen. We've found an easy rhythm in the narrow space, do-si-do-ing around each other in a semi-choreographed dance of chopping, chatting, and cooking. I'm thrilled to have another woman around, especially one who is an excellent cook.

We especially enjoy heading out to the farmers' markets, farm stands and specialty stores to seek out inspiration for our evening meals, and last night was no exception. Satucket Farm Stand was loaded with ripe produce and we picked up corn, zucchini, crookneck squash, and tomatoes in hopes it would come together as a sauce for some homemade pasta we were planning on whipping up with the new Kitchen Aid Pasta Machine. In truth, vegetables that ripen simultaneously often make the best partners in a dish and we certainly found this to be the case in this sauce. I was a bit worried that the corn-with-pasta combination would be over the top in the carb department, but the corn was so fresh, crisp and light it didn't seem heavy at all. And though I still prefer my old hand-cranked pasta machine we have at home, the Kitchen Aid version made quick work of the dough...and when cooking for the masses, sometimes (perhaps most of the time) speed takes precedence over nostalgia.

Farm Stand Pasta

serves 6

1 1/2 pounds of your favorite fresh egg pasta (we made our own)

2 ears of corn, kernels cut off

1 shallot

1/2 red onion, chopped

3 cloves of garlic

2 T olive oil

2 T butter

2 zucchini, cut in 1/4 inch half moons

2 crook neck squash, cut in 1/4 inch half moons

handful of fresh basil, slivered

1/2 C dry white wine

2 large tomatoes, seeded and chopped

Prepare pasta according to package directions.

Heat olive oil and butter together in a large skillet over medium heat. Add shallot and onion and saute until translucent, about 10 minutes. Add corn and squash and saute until golden brown. Add wine and stir to de-glaze the pan, scraping up any brown bits. Stir in tomatoes and basil and cook until tomatoes dissolve and become quite saucy, about 10 minutes more. Drain pasta and add to skillet, tossing well. If pasta seems sticky, add a splash or two of the pasta cooking water. Add salt and pepper to taste. Pour out into large serving bowl and top with shredded fresh Parmesan cheese.

Red, White and Blue Potato Salad

Let me just preface this post by mentioning that my mother makes a fabulous potato salad, as did my grandmother (it's her recipe she uses). It is creamy and chock full of yummy goodness like celery, onions, and chopped boiled eggs. But it is very, very time consuming to make, and kind of stinks up the fridge (sorry mom...). So we usually only enjoy that treat at her house. The only version I ever make, I found a couple of years ago in Everyday Food. It's nice because it only has a few ingredients, and while it tastes like a double stuffed potato, it is fairly "light" as far as potato salads go because it calls for light mayo and sour cream. That said, if you prefer a full-fat version, please feel free. I've tried it both ways and honestly couldn't taste the difference. Also, because this salad is basically just potatoes, make sure you use the best small new potatoes you can find (the kind that actually taste like something). The other night, I actually substituted a portion of the sour cream with creme fraiche (we ran out of sour cream) and it was wonderful...flexibility and creativity are always good when cooking.

Potato Salad
serves 6

2 pounds small new potatoes (red, white and blue if you so choose)
3/4 C light sour cream
1/4 C light mayonnaise
salt and pepper
5 scallions, sliced
4 slices of bacon, cooked and crumbled

Halve or quarter potatoes (depending on how large they are) and boil in salted water for approximately 15 minutes or until tender when pierced with a fork. While still hot, toss with sour cream, mayo and salt and pepper to taste. Refrigerate until cold. Before serving gently stir in scallions and then top with crumbled bacon. Taste for seasonings and serve.

Happy Independence Day!

A flag...

A sun...

A picnic...

A fashion statement...

A boat...

A dock...

A nervous grin...

A first swim...

A mojito...

A red, white and blue potato salad...

A dinner al fresco...

A sunset...

A sparkler...

A spectacle...

A perfect holiday....I hope you had a nice day too.

At Market...Watermelon

The fantasy of long, hot summer days (which will appear sooner or later I suspect) helps me to conjure up images from my childhood. Most of our time was spent splashing in the backyard pool, our hair green and swimsuits threadbare come September. In the afternoons, we’d sit around the table outside with huge crescents of watermelon in hand, the juice running in streams down to our elbows and coloring our cheeks like rouge.

Back then, the watermelons in the markets were massive specimens filled with hard, black seeds. My mother would dutifully knock on them, seeking out the perfect hollow sound to determine ripeness. We were always thrilled when they were cut open to reveal firm flesh that was deep crimson in color at its heart. We’d munch on long slices, sitting side-by-side on the deck, spitting the seeds out onto the grass. Now, it’s nearly impossible to find watermelons with real seeds. My kids are baffled when they come across the occasional black one in theirs, and explaining how watermelons used to be (before the small, seedless variety became the norm) is almost like trying to describe life before home computers, ipods or cell phones.


But fortunately for all of us, old school watermelons (and some gorgeous heirloom varieties) can still be found at our farmers' markets. (Though I suspect the melons will be a bit delayed this year on the east.) As always, fruit in season tastes best, and I never buy a watermelon in January for that very reason. In fact, the only time to enjoy them is during mid to late summer, when they are at their peak. Their skin, which ranges in color from deep to pale green, should be smooth, with a yellow spot on the bottom where it rested as it grew on the vine. And it should sound hollow when tapped. Be sure to look out for watermelons with beautiful yellow or cream colored flesh for an unusual treat.

There are so many delicious ways to enjoy this gift of summer. I like to blend mine into a luscious margarita or frozen lemonade or in a sweet and savory salad with mint, feta cheese and arugula. But quite possibly my favorite thing to make with watermelon is a granita, which is kind of like a rustic, chunkier version of a sorbet. It’s a light and refreshing way to end a summer meal and is especially terrific because it doesn’t require an ice cream maker. The lime juice cuts the sweetness of the melon and the ginger adds an intriguing touch of spice on the tongue. It's kind of like a snow cone for grown ups.

Watermelon Ginger Granita
Makes 2 C

4 C watermelon chunks, seeded if necessary
½ C sugar
Juice from 1 lemon or lime
1 T ginger juice* (bottled or squeezed from fresh ginger root)

Pulse all ingredients in a food processor or blender until smooth. Pass mixture through a seive to catch any stray seeds then pour into a 9 x 13 pan and freeze for one hour. Rake with a fork and freeze for one hour more. Rake again and return to the freezer for another hour. Rake again and serve.

*Making ginger juice is easy. Simply grate fresh ginger onto a square of cheesecloth or paper towel using the fine side of a cheese grater. There is no need to peel the skin. Wrap the grated ginger in the cloth or paper towel and squeeze the juice out into a small bowl.

Rain, Rain Go Away Already!

Oh my goodness, what nasty, nasty weather we have had here on the Cape. At least some of us are still smiling! Yesterday afternoon we were caught at the beach in a really scary electrical storm that blackened the sky and poured torrential rain on us as we made our way home, our car carving a huge wake in the flooding streets. When we finally made it back to the house, the thunder was so very loud it literally shook us to our bones (and rattled our nerves a bit too). Nearby lightning sadly struck and killed a fisherman, and I am so thankful we were able to get out when we did. The powerful forces of nature never cease to amaze me. Today, my poor mom was soaked through when I dropped her off at the bus (back to the airport), as another amazingly powerful storm ripped through our area with reports of golf-ball-sized hail and another man struck by lightning (he survived thankfully)...suffice it to say that it was not a great way to end a rather wet and gloomy (but hopefully fun anyway) week's vacation.

Though sun was promised for this upcoming holiday weekend, it looks as if more storms are headed our way, which could literally rain on our parades. And how about those farmers? They've got to try to make a living in this mess! Sigh. It's JULY, Mother Nature...how about a little break? A little sunshine would do us all good, I think.

Despite the weather, I'm forging ahead with plans for summer meals...starting with a delicious blueberry cake for breakfast. Because ours are not quite ripe yet, I used some from the freezer. I would advise you to buy extra blueberries when they come to market and tuck them away in yours so you will have a supply all year long. This wonderful recipe is adapted from my newly purchased book by Laura Brody called, The New England Table. I also have her book The Cape Cod Table, which is filled with delicious recipes and lovely photographs, as well.

Blueberry Buckle

makes 8 slices

for the topping:

4 T butter, room temp

1/2 C sugar

1/3 C flour

1/2 t cinnamon

for the cake:

2 C flour (unbleached AP)

2 1/2 t baking powder

3/4 t salt

3/4 C sugar

3/4 C whole milk

4 T butter, melted and slightly cooled

1 t vanilla extract

1 extra large egg

1 pint (2 C) blueberries, fresh or frozen is fine

Preheat oven to 375 degrees with a rack in the center of the oven. Butter an 8 or 9 inch, round cake pan.

Make topping. Mix ingredients together in a bowl with your fingers or a fork until crumbly. Set aside.

To make the cake, mix the dry ingredients together in a mixing bowl. Measure milk in a 2 cup measuring cup, then add milk, butter, egg and vanilla extract. Stir with a fork to combine. Pour into dry ingredients and stir gently, until it just comes together. Carefully fold in blueberries, taking care not to over mix. Pour into prepared pan, sprinkle with topping and bake for 45 minutes to 1 hour. It should be golden brown and a toothpick inserted in the center of the cake should come out clean. Cool on a wire rack before cutting.