Monday, October 10, 2011

AUTUMN LEAVES & ABSTRACTS ~ MEDITERRANEAN TOSTADA/LEMON PASTA with ROASTED SHRIMP/LEMON YOGURT CAKE

“Every leaf speaks bliss to me, fluttering from the autumn tree.”


~ Emily Bronte



MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES
~ easy carb friendly appetizer from KalynsKitchen.com

Ingredients:
( for 2 but make as many as desired)

2 low-carb or whole wheat flour tortillas (cut in half)
2 tsp. + 2 tsp. extra-virgin olive oil
1/2 cup very finely chopped Romaine lettuce
1/4 cup finely crumbled Feta
10 finely chipped Kalamata olives
1/2 cup hummus

  • Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives.
  • When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.)
  • Remove tortillas from oven and let cool for a few minutes.
  • Top each crisp tortilla with: a thin layer of hummus, slight drizzle of olive oil, chopped lettuce, finely crumbled feta and finely chopped Kalamata olives.


LEMON PASTA With ROASTED SHRIMP
~ Autumn friendly especially before frost hits the tender basil ... adapted from Ina Garten

2 lbs. (peeled and deveined) large shrimp
1 Tbsp. extra-virgin olive oil
coarse salt & freshly ground pepper to taste

4 Tbsp. unsalted butter
1/4 cup extra-virgin olive oil
2 cloves minced garlic
2 lemons, zested and juiced
1 lb. angel hair pasta

fresh chopped basil to taste
Grated Parmesan or fresh feta cheese to taste (optional)

  • Preheat oven to 400º and bring large pot of water to boil.
  • Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
  • While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
  • Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
  • Serve hot topped with cheese. (6 servings)
Note: A good Caprese Salad, crusty peasant bread, and good white wine makes the meal complete.



LEMON YOGURT CAKE
~ from Barefoot Contessa at Home

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar
2 Tbsp. freshly squeezed lemon juice

  • Preheat oven to 350º. Grease and 8 1/2 x 4 1/4 by 2 1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.
  • Sift together flour, baking powder and salt into 1 bowl. In another bowl, whisk together yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk dry ingredients into the wet ingredients. With a rubber spatula, fold vegetable oil into the batter, making sure all is incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in center of loaf comes out clean.
  • Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  • When cake is done, allow it to cool in the pan for 10 minutes. Remove from pan and peel off parchment. While cake is still warm, pour lemon-sugar mixture over the cake and allow it to soak in. Cool.
  • For the glaze, combine the onfectioners' sugar and lemon juice and drizzle over the cooled cake.

27 comments:

imac said...

Love the Artistic photos of your work my friend.

As to food - scrummy.

Miles said...

Beautiful photography - I can't wait to try those recipes.

Jenny Schouten Short said...

You need to take out the words, ho hum, from your description of yourself. You are extraordinary! xo Jenny

Muddy Boot Dreams said...

Joey, first I like to soak up the images that you have posted, letting them speak to me. Then I check out the recipes, and imagine how good they will taste, and smell....

Sigh, thanks!

Jen @ Muddy Boot Dreams

Gatsbys Gardens said...

Joey,

I am going for the lemon pasta and the lemon yogurt cake, sound delish!

Eileen

Gail said...

Joey, I've been very lazy and haven't visited with you here~Thought I would stop by see what was cooking and send hugs. it looks delicious. xxoogail

Elephant's Eye said...

The ho-hum has laid on a royal spread, as she does with each post!

Rose said...

Joey, your home must be a feast for the senses--a beautiful garden outside and all the tantalizing aromas inside your kitchen!

Monica the Garden Faerie said...

I just love fall and we have the best fall color in MI! But, grrrl, WHAT? You didn't have a recipe for hummus,?!?! That's one thing I actually MAKE!!! (P.S. Sorry, my recipe is secret, ha ha ha!)

Kathryn/plantwhateverbringsyoujoy.com said...

Lovely Michigan in fall! What a treat for the eyes and you have captured beautifully, Joey!

joey said...

Thanks iMac ... lots of fun creating images (and food)!

An honor, Miles, and thank you. Your images are stunning ... love the moss!

How sweet, Jenny, and thank you. 'Ho-Hum' is good :)

Thanks, dear Jen! All are very tasty as my family would attest since this was my daughter's birthday dinner. Happy Autumn ... and keep that camera near!

Enjoy Eileen! A lover of lemon (and fresh basil), both very good.

Happy to see you here, Gail. Believe me, I know. I have been a 'bad blogger' both posting and visiting this past summer. Running back/forth to the lake and lots of entertaining ... and now tucking things away for winter at both places (putting my garden to bed HUGE) keeps me out of mischief! (And why FB seems so easy to connect :) XOXO

Thanks EE ... love to cook!

How kind, dear Rose, and thank you. Both outside in garden and inside in the kitchen feeds my soul. I love both! And both have stunning smells :)

Agree Monica ... isn't MI fall color stunning! I'm always amazed. Bet your secret recipe for hummus is a blow-away!

joey said...

Thank you, dear Kathryn. Autumn in Michigan is amazing!

Carolyn ♥ said...

Always on the look out for recipes with lemon... have to try these for sure!

One said...

Really, really love your autumn shots. Just sooo beautiufl!

kanak7 said...

Hi Joey, your recipes sound most exotic but your images stay on in my mind long after I leave your page. So stunning! Your collages always have that effect on me.

joey said...

Me too, Carolyn. Enjoy!

How kind, One. Thank you.

Aw, Kanak. Thank you, dear friend.

Michelle said...

Hello Joey! Greetings from Vancouver Island. Your photos and recipes really really inspire me - I must try the pasta recipe. I have been buying up all the basil at our local veggie stand and making pesto to freeze for winter - we are pesto-crazy in our house! Your photos are absolutely beautiful and I enjoy the poetry. Thanks for visiting me too on my blog! Warmest wishes, Michelle

joey said...

Thank you, lovely Michelle. Pesto crazy here too ... in all seasons! Warmest wishes and Autumn Joy!

Jennifer@threedogsinagarden said...

Hi Joey, I want to come to eat at your house! You always have the most delicious sounding food on the menu! I never would have thought to try roasting shrimp in the oven.(I have a lot to learn when it comes to cooking!)
P.S. I love the Emily Bronte quote.

joey said...

Please do come, Jennifer (food for thousands :) Besides grilling, roasting shrimp is a favorite easy/tasty method for cooking.

Kala said...

Beautiful compilations and texture work Joey.

And that lemon yogurt cake sounds heavenly!

l'Angevine said...

une belle représentation mosaïque automnale

Rosey said...

Beautiful photos! I wish that cake was already cooling in my kitchen. Yum!

joey said...

Thank you, Kala. Autumn Joy!

Welcome l'Angevine. Thank you for visiting and the kind comment. I tried to leave a comment on your blog but don't know if it went through. Happy Autumn :)

Thanks Rosey! Yes, it's good!

garden girl said...

Beautiful foliage collages Joey! Sounds like good eats! Your family is so blessed having you to cook for them (among other reasons. :)

Lindalou said...

Autumn leaves are some of my favorite things to photograph. I hope to get some good stuff next week-end.

Nutty Gnome said...

I so must stop reading your recipes when I'm hungry!!!