Last Weekend in June Party Food post

Our Last Weekend in June party was last weekend, and it was a bonanza of fun as usual. It seemed there was non stop talking, laughing, eating, playing, drinking, cavorting, croqueting, happiness for all! I don't have any new recipes to share, but many photos of food, and the links to those recipes. Without further explanation of the bonanza, here goes a new take on my blog. It all began with the girl's days and a lovely lunch with La. This Salad was yummy and a perfect use of our fresh local strawberries. The picture doesn't do it justice.










While we dined on this gloriousness, the tweens had bagel sandwiches.
Have you ever seen a bagel sandwich this ridiculous?



















Look close - closer - yes, there IS a chicken patty in there.
Now, look at the size of that tomato slice!? Laughter - lots of laughter.
Food - lots of food - endless eating.

You want to know what the best midnight snack with your husband is?













Take my word for it, try it some time! :D

Lunch on Saturday was this most amazing salad from Tasty Kitchen.
It is a grilled salad with a Strawberry Balsamic reduction.
Here are two photos -
plated before
and after the reduction is added.



Then there was the Saturday Shmorgazborg!

Among many grilled things already eaten pictured here are: Home made Russet French Fries Mark's Cod Cakes - did I never get that recipe up??? Must inquire with the authorities :D Pioneer Woman's Fancy Macaroni - with and extra 1/3 lb shredded Gruyere and some lumps goat cheese sprinkled on top. A spinach and veggie salad with more of the Strawberry Balsamic reduction
and we must not forget the 3 (high maintenance) beer can chickens (earlier photo used)

Cobbled Vinaigrette

This recipe was created in an attempt to make a salad dressing that had the undertones of our Faux Ceaser dressing, but would make a great dressing for the versatile Cobb Salad.

Ingredients
1/4 cup vinegar (balsamic or red wine)1 teaspoon whole grain mustard
1 Tbs Worcestershire sauce
1 clove garlic, crushed and minced
1/2 cup EVOO
salt and pepper to taste

Process

1. In a blender, combine first four ingredients.
   
2. When smooth and blending, slowly drizzle in the EVOO and emulsify.
   
3. Season with salt and pepper.
   
4. Taste and adjust accordingly.
   

Fennel Salad

I am growing fennel in the garden for the first time this year. I love the licorice tastes of this excellent plant, but am often only cooking it. So I have been after some alternative way of preparing fennel. I was surprised to find that fennel does not have to be cooked, but less surprised when it was of course Martha Stewart who taught me that. As usual, I have made some changes to her recipes to suit my needs, but for the original version, click here.

Ingredients
1 cup fresh flat leaf parsley or cilantro
1 bulb fennel, trimmed, halved, and sliced
1 sweet onion, thinly sliced into half moons
3 Tablespoons fresh lemon juice
1 Tbs EVOO
salt and pepper to taste

Process

1. Place prepared fennel in a strainer over boiling water and steam until slightly softened.
   
2. Place parsley, fennel, and onion in a colander, and place into an ice bath.
   
3. Soak 10 minutes.
   
4. Drain and then drain more in a salad spinner.
   
5. Place in bowl and toss with lemon, oil, and salt and pepper.
   
6. Serve with crusty bread (even with radish butter) and enjoy.
   

Simple Summer Salads

Mmm mmm good! I just found this link through a friend of mine and I see some GREAT ideas! Who ever thought of mixing blueberries with carrots?

The Minimalist

101 Simple Salads for the Season