Jaimie's Roasted Vegetables and Pork Chops

Before I start blabbing about my new found wonderful dinner I want to thank all of you who have visited and left comments and even those who haven't left comments. I love reading the comments. You always make smile. I don't have a real good excuse...it just seems my days go so fast and I don't have much computer time. Friday I had my massage and after that I'm done for the day. I'm so relaxed I just veg. I get lots of them because they help my back. I've also been watching lots more TV than usual. Is everyone watching the Olympics? My favorites are swimming and gymnastics. What do you like best?
Now onto dinner!! This was sooo easy and delicious. I watched Jamie Oliver over the weekend and this is from his latest book (which I don't have). The veggies were roasted to perfection and the pork chops were tender and juicy. I did make a few variations to the recipe. I didn't have any beets so I threw in new potatoes and sweet potatoes. My pork chops weren't the thick cut so I put the sage on one side only.

Here is the recipe. You could throw in any veggies and/or herbs you have around. I sure wish I had bought those beets at the market Saturday. I came close but decided I had enough veggies for the week.
For dessert we had Katherine Hepburn's Brownies. There are several versions out there but I got mine here.

I know shame on me, I couldn't wait I had to try one. But so did my daughter!!

Blackberries and Corn for the Freezer

I love this time of year with all the wonderful fruits and veggies. I really made a haul at the market this morning. I bought a dozen ears of corn to put in the freezer. I've tried freezing it on the cob with not much luck so I cut it off and put it in freezer bags. I used to blanch it first but the last couple of years I haven't and it turns out wonderful. I'll probably buy more next weekend. I like to have lots in my freezer for winter.
I just cut it off the cob and put it in freezer bags. You can use it as you would canned or frozen corn. My favorite is fried corn. Use a little bit of butter and saute until it starts to turn brown. I also add chopped scallions and/or chopped zucchini to the corn. It's a good and fast.
If you look at the picture below you can see a little friend that came home with me. I've been reading a lot of blogs that have been picking fresh blackberries. Sure wish I could find some here...but I did find some that were quite reasonable so I brought home a flat to put in the freezer. I just washed and dried them. I then put them on cookie sheets in one layer and put in the freezer. After they were frozen I put them in freezer bags. I don't worry about measuring the corn or berries because I just pour out what I need. I freeze all my berries this way. I have lots of blueberries n the freezer for this winter's muffins or coffee cakes.
Here they are all ready for the freezer. Just make sure you put them in one layer.
I also made a blackberry upside cake. I cut this recipe from a magazine years ago and have no idea which one.

Blackberry Upside Down Cake

2 1/2 cups fresh blackberries

1/2 cup sugar plus 1 1/2 T sugar

1 cup flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup softened butter

1 large egg

1 tsp vanilla

1/2 cup well shaken buttermilk

Line bottom of a buttered 8" round cake pan with 2 layers of parchment paper. Dust with flour and knock out excess.

Arrange blackberries in cake pan. Sprinkle with 1 1/2 T sugar.

Whisk together flour, soda and salt.

Beat butter and 1/2 cup sugar about 2 minutes on high speed until light and fluffy. Add egg and vanilla and mix at low speed until just incorporated. Add flour alternately with buttermilk at low speed until just blended.

Spoon batter over blackberries smoothing top and bake at 400 30 minutes until top is golden.

Run a knife around edge of pan, then invert a large plate over the pan and using pot holders to hold plate and pan together flip cake onto plate. Peel off parchment and enjoy!!

New Pincushions

Aren't my ladies precious? I got them from Vickie. I just love them they are so delicate and beautiful. She doesn't have any more because I bought the last two...sorry!! She had three different models and when I checked her store there was only one left. I bought the second one and Vickie emailed me saying a lady had backed out of purchasing the pink one so I grabbed it. I was so thrilled when they arrived.

The picture below was my surprise gift! Isn't it the cutest little teabag holder?
Have a wonderful evening.

My Favorite Baked Ziti

I love this cheese, it is little pieces of fresh mozzarella and you don't have to cut it up. I buy it at Whole Foods.

This is my recipe for the best baked ziti!! The leftovers are even better. It makes a big batch so get out your 13x9 pan and enjoy!!!

Baked Ziti

1 carton cottage cheese

2 lightly beaten eggs

1 cup grated Parmesan cheese (extra for topping)

1 lb ziti

2 T olive oil

6 minced garlic cloves

1 28 oz can tomato sauce

1 14 oz can diced tomatoes

1/2 cup chopped fresh basil

2 tsp chopped oregano and/or thyme. Any Italian herbs will do, whatever is growing in the garden.

3/4 tsp corn starch

1 cup whipping cream

2 cups mozzarella cheese cut into small pieces or pearlini fresh mozzarella.

Heat oil and garlic in large skillet over medium heat (don't brown the garlic it will be bitter). Stir in tomato sauce and diced tomatoes, simmer for about 10 minutes, season with kosher salt/pepper. Add fresh herbs and 1 tsp sugar.

Stir together cottage cheese, eggs and 1 cup grated Parmesan.

Cook Ziti in boiling salted water for 7 minutes and drain. Put cream and corn starch in dutch oven and cook a few minutes until thick. Remove from heat and add the cottage cheese mixture, a cup of the tomato sauce and half of the mozzarella. Stir to combine and add the drained pasta.

Put in 13x9 pan and spread remaining tomato sauce over pasta. Sprinkle with remaining mozzarella and extra Parmesan. I really load it with cheese.

Cover with foil and bake at 350 for 30 minutes. Remove foil and cook for another 30 minutes until bubbly and brown. Let sit for 15 minutes before serving.

Bon Appetit!!!

Cooks Illustrated Baked Ziti

As all you know by now I love to cook. I am a tester for Cooks Illustrated and they email me recipes to test. It's not required and some have deadlines that I can't meet or it is for something I really have no desire to make or eat. So I pick and choose. They ask when you fill out the questionnaire what changes you made if any. The first recipe I tried was for a roasted turkey breast. It took me all damn day and I said I'd never do that again. It wasn't even Turkey Day!!

I don't remember how I signed up for this but I've been doing it a few years. I tested a really good recipe for Baked Ziti last week and made a few modifications for sake of time. And I added more cheese!! Some of their methods are too time consuming at least to me. I've been trying to decide if I could post it without infringing on copyrights so I haven't. It was the best Baked Ziti I have ever made. Leftovers were scrumptious too!! But I guess I better not do any posting!!! I always post where I got the original recipe too even if I've made modifications. I think all food bloggers do.

I've been browsing some of my favorite food blogs this afteroon and came across this post from Simply Cooking. I hopped over to this one and read her post. I thought it was very rude of CI and I believe Alosha is correct with her statements. All recipes that exist are variations of someone's. Whether it is from a book, magazine or a friend. It could be something our Grandmother made and who knows where she got it!! We all change ingredients and/or methods to make it our own.

I'm debating on whether to continue with my testing now. Probably not.

Relaxing Weekend

See the deer? Look closely!! We were too far away to get good pictures but I was afraid to walk any closer. I didn't want them to run away.
Hope you are all having a wonderful weekend.

Basil and Pesto

It seems this is Pesto week so I'm joining in. I actually made mine over the weekend and special thanks for Brigette's suggestion of using lemon juice which I had not done before. If you haven't visited her site please do it is hilarious. What would you expect with a name like My Mother In Law is a Troll!! Brigette and Anna have kind of a competition going. Anna had never eaten pesto??? Don't understand that!! So she finally made some with Brigette's suggestions (that's putting it nicely) and now she loves it. You need to visit to see how she sampled it. Personally it was a little weird...ok a lot weird, but I don't want to spoil it for you. Anna's blog is wonderful and always makes me smile. I personally like my pesto on pasta or sandwiches and I'm stickin to it. Please no bananas or ding dongs???

I love the color of basil. It is so green and refreshing.
Here I am collecting the ingredients. I'm peeling garlic and roasting the pine nuts. I even have a glass of lavender lemonade to keep me cool.

I love the color of pesto and the lemon juice makes it extra green and vibrant. Thank you Brigette.

All made and ready for the freezer. I put it in ice cube trays and when it's frozen I put it in a ziploc bag and defrost when I want an easy dinner. So easy and so yummy when basil season is over.

My recipe for Perfect Pesto. (I have no idea where I got the recipe but I have used if for years).

This makes about 2 cups.

Perfect Pasta

4 cups basil washed and dried

4-8 cloves garlic minced

1 cup toasted pine nuts (I always toast my own)

1 c good olive oil (if you use the 1 lemon juiced then use 1/2 cup of oil)

1 cup freshly grated parmesan (I grate my own cheese, not pre grated stuff)

Put basil, garlic, nuts, and lemon juice in a food processor and pulse until finely chopped. Add the olive oil slowly until creamy. If it's not creamy enough add a little more oil. Add cheese and pulse until mixed together. Add a little kosher salt (no table salt please).

I also make a pesto from Arugula. I'll be posting about that later. Really good with linquine and shrimp.

Have a great evening and Bon Appetit!!