Posts Tagged ‘Summer’

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

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

Peach Streusel Kuchen

Wednesday, July 20th, 2011

We’re baaaaaack! (And yes, we realize it has been almost exactly three months since our last post.) There has been quite a lot of activity at our house; let me attempt to catch you up and hopefully explain the complete lack of blogging…

1. Darrell and I have exactly 108 days left until our wedding! I have quite a few DIY projects, and that, coupled with an extreme case of OCD and an addiction to Pinterest, has made me pretty unavailable.
2. Robin graduated from college in mid-May; thus, May was a whirlwind of graduation parties, moving and sketchy Craigslist appointments. Since then, she’s been settling into her new job and making the inevitable transition from College Girl to Working Girl.
3. My mom decided to list our house. She reached this decision sometime in late April, and we listed the house in June. As you might imagine, the majority of May was spent checking things off a massive “honey do” list (one we ALL got to participate in, I might add).

You may have noticed that gorgeous green grass in the first picture. Well…the most impressive home improvement project we took on was a new lawn. After four long years of dust, debris and muddy paws – the result of a backyard full of dirt – it’s like a lush, little park back there.

We’re quite proud of it, but it was a long and tiring family project, a true labor of love undertaken by all those “lucky” enough to be home for the weekend.

We tilled, we raked, we rolled, we cut (with a kitchen knife)…we collapsed…

And, because it takes true love to toil outside in the Texas heat, my mom made this Peach Struesel Kuchen to thank us and celebrate the end of a looooong day. We sat on our no-longer dusty stone patio and ate dessert in a mist of cool sprinkler water and the smell of new grass…

Gather Up:
2 ½ cups bread flour
1/3 cup sugar
½ teaspoon salt
1 ¼ teaspoon instant yeast
1 large egg at room temperature
2 tablespoons butter, softened
¾ cup milk at 125 degrees
4 ripe peaches

For Topping:
½ cup flour
¼ cup almond meal
¼ cup brown sugar
1 teaspoon cinnamon
3 tablespoons butter, softened

Combine the bread flour, sugar and salt in the mixing bowl of a stand mixer. Add yeast and mix well.

Using a dough hook, add butter, milk and egg. Mix on low speed for about 5 minutes. Scrape bowl and hook. Remove hook and cover bowl with a plate for 15 minutes.

Attach dough hook and mix for another 10 minutes to form a smooth pliable dough. Remove dough and shape into a ball. Place in a lightly oiled bowl, cover with plate and allow to rise for about 1 ½ hours or until almost double in size.

Lightly grease a 9-inch springform pan. Peel and slice peaches. Mix all topping ingredients until mixture resembles coarse meal.

Place dough on a lightly floured surface. Roll it out to fit the pan and ease it into position. Arrange peaches on top of dough. Sprinkle topping over peaches. Cover lightly with plastic wrap and set in a warm place to rise slightly for about 20 minutes.

Preheat oven to 375 degrees. Bake for 30 minutes until golden brown. Cool in pan for 10 minutes and release from pan. Serve warm or cool completely on wire rack.

Recipe from Roti n Rice

Blogaversary (!!!) and Strawberry Pie

Monday, April 25th, 2011

On this day, one year ago, we put up our very first blog post and subsequently entered into the world of food blogging. How crazy is it that it’s already been a year? Ridiculously so. In fact, it went by so fast that we almost didn’t even realize it. Last Thursday I had already climbed into bed and was going through my right-before-sleep routine: check work email, check personal email, check Facebook, check Foursquare check-ins, check blog comments…when…

[What follows is an actual internal conversation I had with myself. This is just a small glimpse into what goes on inside my mind. You're welcome.] OMG. IT’S APRIL. DID WE MISS OUR BLOGAVERSARY? When did we start the blog? Please tell me it was May. It wasn’t. It was definitely before Mother’s Day. Why isn’t the page loading? Scroll…scroll…click. Pizza post was the first one…okay…PHEW. April 25. Need to put this on a sticky note on the calendar, or I’ll forget. “Blogaversary is Monday!”

If you’ve learned anything about us over the course of the last year, you’ll understand why missing this day would have been catastrophic. We are a people that LOVE to celebrate. Any event, any time, any place, anywhere. Tell us the occasion – we’ll bring the dessert and champagne.

Truth be told, we celebrated last night. After all, Easter is a cause for celebration all by itself, and let’s face it…there’s no way this Strawberry Pie was going to last through the night. We wish we could have a huge party, though, and celebrate with all of you! This year has been so. much. fun. It has been awesome to meet all of you. Seriously. I cannot tell you how much your comments, emails and food-blogger friendships mean to us. Every single one is like a little sprinkle of confetti on our day.

So, it stinks that we couldn’t celebrate together, but you can think of this recipe like a “some assembly required” goodie bag. (And I don’t mean that in the IKEA way…this is actually a small job…no cursing required.) This Strawberry Pie comes together super fast, and it’s absolutely delicious. A very merry un-Blogaversary to you!

Gather Up:
1 9-inch pie crust, pre-baked
3 quarts sliced strawberries
1 cup powdered sugar

For the vanilla-flavored whipped cream:
1 cup heavy cream
1 tbsp. + a couple pinches of powdered sugar (additional pinches unnecessary, but I love a sweet whipped cream!)
1/2 tsp. vanilla

Fill a baked pie crust with sliced berries piled as high as possible. (Really, the more ridiculous, the better.)

Top berries with 1 cup of powdered sugar.

Cover with vanilla-flavored whipped cream.

Refrigerate for several hours.

Enjoy! (Champagne is optional but highly encouraged.)

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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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