There's still not a lot new coming out of my kitchen these days. Well, not a lot that's photo-worthy. But there are a few things I'd like to share.
Peach season is in full swing right now. Though the crops from the southernmost states have stopped, Tennessee and South Carolina peaches are still going. I made a peach galette recently (I won't talk about the crust) using this filling recipe from Epicurious. I made a few modifications that really took this filling to the next level. It was crazy delicious. I just added half a teaspoon of ground ginger and a 1/2 cup of dark brown sugar.
Summer also means cucumbers and watermelons, so don't forget that both make excellent chilled soups.
First, there's my watermelon gazpacho recipe (the rare tomato-less gazpacho). I cannot say enough great things about this soup. It is fantastic.
Next is this chilled cucumber soup recipe from my friend, Hedy. She actually just brought me a cucumber from her garden this weekend, so this is on the menu for the upcoming week!
Last is a soup to use with that bounty of squash that's coming in, squash soup with avocado lime cream. This year has been a good one for squash and I know a lot of people who are overrun with them. Tip for them: this soup freezes well and tastes great warm, too so put some up for winter!
When we bought this house last summer, I knew that I would have to give up on growing tomatoes altogether. I have fought squirrels for many years and not only would I have to fight them here, too, but there's just not enough sun to grow much of anything. However, there are lots of "wild edibles" here, including lamb's quarter, mountain mint, dandelions, greenbrier, sassafras, wood sorrel, and chickweed. I haven't really tried much with them, but I was happy to find a number of creeping cucumber vines all around the property. The squirrels and deer don't seem to be interested, so that's great for me (as long as I get them before they turn dark, which is when they become poisonous). Creeping cucumber is a very delicate light green vine with flowers that are shaped like English ivy or maple leaves. The small yellow flowers (very small) grow into small fruits that look like teeny tiny watermelons but taste like delicate sweet cucumbers. The mature fruits are about the size of a jelly bean.
Lastly, I have really, REALLY been enjoying my Hamilton Beach waffle maker, (which I mentioned on Bites). It comes with a recipe booklet that contains a number of waffle recipes, but I love the Buttermilk Waffles recipe so much that I haven't even bothered to try any of the others. I haven't been able to find it online (the recipe on the Hamilton Beach site is not the same), so I thought I'd share it here. I hope it's okay with them! It's just so good and versatile. The waffles are crisp on the outside and tender inside and the flavor is good for either sweet breakfast waffles or for savory waffle sandwiches. The recipe yields 6 waffles (usually), so I store several in the fridge and warm them in the toaster oven later for sandwiches.
from Hamilton Beach
yield: 6 waffles (in the the previously mentioned waffle maker)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk*
6 tablespoons butter, melted (and cooled, slightly)
2 eggs, lightly beaten
*before assembling everything, prepare your buttermilk first by placing 1 1/2 tablespoons of lemon juice in a 2-cup measuring cup and filling the rest of the way (to 1 1/2 cups) with regular milk and stir and let sit for about five minutes.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; stir in buttermilk, butter, and eggs stirring until thoroughly mixed (batter will be thick). Pour one pre-measured scoop (for your waffle maker) into the middle of the waffle maker. Close lid and cook 6 or 7 minutes until brown (time may vary by waffle maker). Batter can be thinned with up to 1/2 cup of water if necessary.