Archive for 2011

Farmer’s Market Pasta

Wednesday, August 17th, 2011

Is it just me, or do the veggies at the farmer’s market look just a little bit brighter and just a little more enticing as the weather gets hotter? In my heat-induced delirium I choose to believe that it is nature’s way of drawing me in as the heat intensifies and my resolve to cook wanes…

Because my resolve to cook is waning… Can’t use the oven, too hot to grill, tired of salads, what’s a cook to do??? With a counter covered in produce and the air filled with the smell of basil, this quick pasta recipe is a lovely way to get dinner on the table!

Gather Up:
3 pounds garden tomatoes, mixed varieties if you wish, peeled and quartered
3 large cloves garlic, peeled and thinly sliced
1/3 cup olive oil
Kosher salt and freshly ground black pepper
½ pound penne pasta, cooked al dente
2 teaspoons sugar
½ pound loose Italian turkey sausage
3 zucchini, or summer squash of your choice, sliced and halved
¼ cup freshly grated Parmesan
Large handful fresh basil leaves

In a large heavy sauté pan put the garlic and the tomatoes. Drizzle with the olive oil and season with salt and pepper. Cook slowly over medium low heat until the tomatoes are falling apart and their juices have mixed with the olive oil to form a nice sauce, about 30 minutes. Stir in the sugar and taste for seasoning.

In a separate sauté pan, heat a few splashes of olive oil and sauté the sausage until brown and caramelized. Remove. Add another splash of olive oil if needed and sauté the zucchini until caramelized around the edges.

Add the sausage and zucchini to the tomato sauce. Toss in the cooked pasta.

Remove from heat, and gently work in the Parmesan with tongs. Top with torn basil leaves and serve.

Adapted from Tyler Florence: Quick Farmer’s Market Pasta

Raspberry Buttermilk Sherbet

Wednesday, August 10th, 2011

About two weeks ago I got put on a new client project at work. My role on this particular project is all about food. I’m responsible for creating content. About food. Ummmm, could this be a more perfect match? I’m thrilled. I was actually on a business trip for a different client when the spot opened up, and I will love my boss FOREVER for suggesting my name. She pretty much made my life.

For the past two weeks, I’ve been researching and writing. Cooking and baking. Snapping pictures and editing. And it has been FUN. I haven’t had this much fun at work in a loooonnngggg time. I feel excited and inspired. It’s refreshing.

You know what else is refreshing? Sherbet. Specifically, this raspberry buttermilk sherbet. It’s icy and creamy. Light and dense with flavor. It’s the best of both worlds: everything there is to love about the fruitiness of a sorbet combined with the flavor and density of an ice cream. It hits the perfect summer note.

Gather Up:
6 cups raspberries (4-5 pints)
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups buttermilk
1/4 cup heavy cream
Kosher salt

Puree the raspberries, juice and sugar in a food processor until smooth. Stir in the buttermilk, cream and a pinch of salt. Cover and refrigerate until thoroughly chilled, about 4 hours.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

To serve, allow to thaw on the counter for about 20 minutes before scooping.

Enjoy big spoonfuls, or in ice cream sandwiches, with the cookie of your choice. We used mini gingersnaps – yum!

Recipe from the Food Network Magazine

UrMom’s Banh Mi

Tuesday, August 2nd, 2011

This recipe is all about the carrots… The kind pulled fresh out of the ground, sweet and crunchy and carroty. I think I love garden carrots as much as I love garden tomatoes!

I’ve wanted to make a version of this sandwich all season long… It has been in the “Spring/Summer Want-to-Make” pile ever since I drooled over it week after week during a show about food trucks on the Food Network.

I knew there was something special about the flavors in this sandwich, and I correctly figured if it could be made in a food truck it could be made in my kitchen!

Sad to say, the banh mi truck did not win, (nor did the food truck from Austin…). The winning truck was from New York, and they made killer burgers, which now that I think about it actually seems kinda boring compared to a few bites of this sandwich!

Gather Up:
3 cups shredded garden carrots
1/3 cup sugar
1/3 cup white vinegar
Pinch kosher salt
1/3 cup shoyu soy sauce
1 tablespoon sugar
2 teaspoons garam masala, recipe follows
Freshly ground black pepper
3 cloves garlic, crushed
1.5 pounds thin pork loin chops
6 soft rolls
Mayonnaise
1 cucumber, thinly sliced
Fresh cilantro
Jalapeno peppers, thinly sliced circles
Fresh limes

About 2 hours before serving prepare the pickled carrots. Whisk the sugar, vinegar and salt until dissolved. Add the carrots, cover and refrigerate.

About 1 hour before serving, combine the soy sauce, sugar, garam masala, black pepper and garlic. Pour over the chops, seal and marinate in the refrigerator.

Heat a heavy pan over medium high heat and oil lightly. Take the pork chops out of the marinade and place in pan, being careful not to crowd the chops. No meat should be touching, so do this step in 2 batches.

Cook on each side about 2 minutes; each chop should be a caramel brown color. Remove to carving board and let rest for 5 minutes.

Slice the chops into thin strips. Lightly toast the buns.

To assemble sandwich, spread mayonnaise over bottom of bun. Pile a layer of pickled carrots, then a layer of cucumber slices, then some sprigs of cilantro. Add a generous amount of pork strips, thin slices of jalapeno and a big squeeze of lime juice over the whole thing!

Garam Masala (This is totally worth making and keeping on hand!)
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon ground fennel seed
1 tablespoon ground ginger
1 tablespoon ground cardamom
1 tablespoon ground nutmeg
1 teaspoon ground cloves

Mix well, using a spice grinder if some of your spices are still in seed form. Store in a tightly closed container and use at will!

Recipe inspired by Texas carrots and adapted from Banh Mi Wrap

Peach Pancakes

Thursday, July 28th, 2011

I love hippies. I always wanted to be one. My children think I was, and I do nothing to dispel that notion… So naturally, health food places and local sustainable farming is my thing… (That part, at least, is true.)

There is a certain restaurant in Austin (probably the hippie capital of Texas, or maybe the entire Southwest even…) where they serve local produce, embrace all manner of vegetarians, remain eternally chill and operate 24 hours a day. If you have been to Austin, someone has told you to go to Kerbey Lane, and heaven help you if you did not go!

The pancakes have a cult following, and let me tell you, once you have eaten their peach pancakes in the summer, they will haunt you… In a good way…  In a come-back-for-more kinda way… So go. I will not judge you.  And sister… neither will they!

Gather Up:
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch nutmeg
Pinch ground cloves
2 cups ripe, peeled, diced peaches

Blend egg, milk and oil. In a separate bowl blend dry ingredients together.

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly if needed.

Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.

Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.

Serve immediately with powdered sugar, butter, warm syrup, peach butter, or topping of your choice.

Inspired by Kerbey Lane Café, Austin

Summer Veggie Tostada

Sunday, July 24th, 2011

Family road trips have always been our thing. (Or maybe, rather, my mom’s thing. But we all go along with it.) For as long as I can remember, we’ve taken one every summer. When we moved to Texas 16 years ago, we took a massive road trip through the southwest. We went to the Grand Canyon, Saguaro National Park, Carlsbad Caverns and the Petrified Forest. On the way home we spent the night in Santa Fe, New Mexico, and the city completely captured our hearts. Ever since then, some contingent of our family has gone every summer.

For the past several years, it’s been just my parents and one of the kids – the rest of us haven’t been able to go (summer school, work, etc.). But this year, the stars aligned and we set out as a family on the 12-hour drive from Austin. I’m not going to lie – the drive is LONG and BORING. West Texas doesn’t offer much eye candy, and the scenery across the New Mexico border isn’t all that different. But when you get closer to Santa Fe, things start to look more promising. There are mountains in the distance and little adobe houses dotting the landscape.

And, you can always feel the mood in the car shift when people realize that we’re within an hour of New Mexican cooking. On our first night, we drove straight to Harry’s Roadhouse, and 3 of the 5 of us ordered the Tostada. As I’m sure many of you do, my mom had carefully researched where to eat and what to order, and Harry’s Tostada did not disappoint. Completely worth it. The veggies were fresh, the tortilla crisp, the flavors savory. It was my favorite meal of the trip.

When we got home, I couldn’t kick the craving. I wanted more. Apparently, so did my mom. When tomatoes showed up in our farm basket, tostadas were first on the menu. And since then, we’ve had these almost every week. There’s a perfect mix of veggies, and the end result is a meal that tastes light and fresh from beginning to end. They’re a little piece of Santa Fe summer…just what we need in this ridiculous heat!

Gather Up:
2 cups fresh corn kernels from 3 ears sweet corn
1/2 cup diced red onion
2 cloves minced garlic
2 medium diced zucchini or summer squash
1 cup organic black beans, rinsed and drained
pinch dried oregano
flour tortillas, preferably homemade or bakery fresh
olive oil
1 pound peeled and chopped garden tomatoes
1/3 cup fresh chopped cilantro
2 tablespoons fresh lime juice
Sea salt
Freshly ground pepper
Grated soft white cheese (optional)
1 ripe sliced avocado

Slice corn off cob and saute in hot oil over medium high heat until cooked, 2-3 minutes. Season corn and remove.

Adding additional oil, saute the red onion until soft and beginning to brown, 3-5 minutes. Add garlic and stir until the fragrance is released, about 30 seconds.

Add zucchini and saute until just beginning to soften, 2-3 minutes. Season with salt and pepper.

Return corn to the pan, and add the beans and oregano. Stir and heat gently. Check for seasoning. Remove from heat.

Combine tomatoes, cilantro, lime juice and salt and pepper in a bowl. Set aside.

Lightly brush both sides of a tortilla with olive oil and slide it into a hot nonstick pan over medium heat. Gently press it with a spatula, and flip it over when the first side begins to turn golden and crispy. When the second side is done, remove to a rack and repeat with remaining tortillas.

To assemble tostada place several spoonfuls of the veggie and bean mixture on a tortilla. Top with a light sprinkle of white cheese if desired, add a generous spoonful of the tomato salsa and top with a few slices of avocado!

Adapted from a recipe by FarmHouseTable; Inspired by Harry’s Roadhouse, Santa Fe

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Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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