Wednesday, July 28, 2010

BEHOLD THE JULY GARDEN ~ 'GARDENING IS WHAT WE GARDENERS LIKE TO DO...'

"Gardening is what we gardeners like to do: digging, fussing with our plants, weeding, deadheading ~ all the soothing creative labor that goes into maintaining our personal Edens."

~ Page Dickey

Late July Daylily

(Hemerocallis)

Garden Phlox

(P. paniculata)

Chinese Astilbe

Late July Daylily

(Hemerocallis)

Favorite July Daylily

(Hemerocallis)

Hydrangea

(Annabelle Hydrangea - H. macrophylla)

Black-Eyed Susan

(Rudbeckia)

Shasta Daisy

(Leucanthemum)

Rose of Sharon

(Hibiscus syriacus)

"Show me your garden and I shall tell you what you are."

~ Alfred Austin

Thursday, July 22, 2010

UNEXPECTED JULY SURPRISE ('CHERRY BRANDY' RUDBECKIA) ~ CHERRY CLAFOUTIS 'LIMOUSIN'

"One of the most delightful things about a garden is the anticipation it provides."

~ W.E. Johns, The Passing Show

RUDBECKIA ' CHERRY BRANDY'

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CHERRY CLAFOUTIS 'LIMOUSIN'

~ Clafoutis or clafouti (pronounced kla-foo-TEE) is a French country cherry flan from the Limousin region of France. Best made during cherry season but with good quality canned cherries available, this dessert or brunch recipe can be enjoyed year-round.

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1 - 1 1/2 lbs. pitted cherries, (drained if using canned)

3 organic eggs

1/2 cup sugar

1/2 cup melted unsalted butter

1 cup flour

1 cup milk

1/2 tsp. vanilla

2 tsp. Kirsch (cherry brandy)

2 Tbsp. powdered sugar

Preheat oven to 400-degrees.

Beat sugar and eggs together until light in color. Gradually whisk in butter until incorporated. Add flour all at once and whisk until batter is homogeneous. Slowly pour in milk, a bit at a time. Add vanilla & Kirsch, mixing well.

Place pitted cherries in buttered 9-10 inch glass or earthenware baking dish. Pour batter over fruit. Bake approximately 30-40 minutes until slightly browned and almost completely set in the middle. Allow to rest 15 minutes before serving. Dust with powdered sugar before serving. ( 6-8 servings)

Leftovers (probably not) are excellent for brunch.

Wednesday, July 21, 2010

HAZY, DAISY, LAZY DAYS OF SUMMER ~ 'SIMPLE SUPPER' LAZY LASAGNA

"Deep summer is when laziness finds respectability."

~ Sam Keen

SHASTA DAISY

(Leucanthemum)

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LAZY LASAGNA

~ Stressless meal for long summer days ... double for large group

(adapted from Sara Moulton's Ten-Minute Lasagna)

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1 bag refrigerator or unfrozen large spinach ravioli

(Costco has them in a double pack, or use regular large cheese ravioli)

1 (26-oz.) jar favorite tomato basil or favorite pasta sauce

1 (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 (12 oz.) bag shredded mozzarella

1 cup grated Parmesan

1 Tbsp. basil

Heat oven to 350º.
Coat 13 x 9-inch baking dish with cooking spray. Spoon 1/3 of sauce over bottom of pan. Arrange 1/2 of the ravioli on top and scatter the spinach over them. Top with 1/2 of each cheese. Cover with another layer of ravioli and remaining sauce and cheese. Sprinkle with basil.
Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly. Let rest a bit before serving. (6 servings) Note: Serve with crusty herb bread and crunchy green salad

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HERB BREAD

4-6 mini-loaves (or 1 large loaf) crusty bread

1 - 1 1/2 sticks unsalted butter

1 tsp. cracked black pepper

1 tsp. garlic powder

1 tsp. thyme

1 tsp. rosemary

1 tsp. parsley

Melt butter in saucepan. Add pepper, garlic powder and herbs. Slice bread diagonally but not completely through. Brush herb butter between slits and over top. Bake in 350-degree over for 20 minutes.