OctoPussy

cephalopods freak me out in reality. the way they move is gross. to me at least. it may be facisinating to some. they impertinently make my skin crawl. but when i saw this i just couldn't resist! look at it. it's not alive--it won't hurt me. you want it? it's on modcloth and ruche. go get and make people's skin crawl.

Red Orange

the Fall season started this past saturday! i LOVE Fall! Temperate weather, chunky sweaters, leather boots & snuggly scarfs. ok ok more about that in another post. i was supposed to be posting recipes at last check but building a house has been making a b*%$# postal! while the house isn't quite finished it should be by next week. finally! here are some recipes that i was mindful of to take a few pics of soooo....

 



salmon salad with black beans & avocado

4 salmon filets
2 tablespoons olive oil
coarse salt and freshly ground pepper, to taste
1/4 cup white wine vinegar
1 tablespoon lemon juice
1 teaspoon garlic, minced
2 chipotle chilie in adobo sauce, finely diced
1/2 cup olive oil
4 cups mixed greens
1 cup roasted red peppers, drained & cut into strips
1 cup black beans, rinsed and drained
1 avocado, peeled and coarsely chopped
1 cup tortilla chips, lightly crushed

 preheat broiler or grill

[1] brush salmon filets with olive oil and season with salt and pepper. grill or broil until opaque and cooked through.  flake into bite sized chunks when cooled.

[2] while salmon cooks combine vinegar, lemon juice, garlic, chilies, and salt & pepper in a food processor. pulse to blend. then pour oil slowly through feed tube while processor is running and whirl until blended.

[3] place mixed greens into a large salad bowl.  add salmon chucks, black beans, red peppers, and avocado. toss gently with dressing and top with tortilla chips.



endless summer tomato cobbler

8 tomatoes, cored and cut into wedges
1 tablespoon cornstarch
coarse salt and freshly ground pepper, to taste
1 cup all purpose flower
1 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons butter cut into small pieces
2 large eggs, beaten
3/4 cup buttermilk
1/2 cup shredded Parmesan cheese
cooking spray

preheat oven to 375 degrees

[1] place tomato wedges into a large bowl, sprinkle with cornstarch and season generously with salt and pepper. gently toss to combine. set aside.

[2] combine flour, cornmeal, baking powder, baking soda, and salt and pepper to taste in bowl of a large food processor or electric mixer. add butter; pulse until mixture resembles crumbs. add eggs, buttermilk, cheese; pulse until just combined.

[3] spread tomato mixer in the bottom of a large baking dish coated with cooking spray. top with dollops of dough, spreading lightly, but leaving gaps for steam to escape. bake for 45 mins until bubbly and golden.




zucchini & squash bread


10 tablespoons butter, room temperature
2 cups all purpose flour, plus more for the pan
1 teaspoon table salt
1 1/2 teaspoons baking powder
2 yellow squash
2 zucchini
1 cup pistachios, shelled & coarsely chopped
1 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons fennel seeds (fennel is disgusting i would omit this if you dont like licorice)

Preheat oven to 425 degrees.

[1] generously butter a 9-by-5-inch loaf pan. sprinkle with flour, tapping out excess. whisk together flour, salt, and baking powder in a medium bowl.

[2] coarsely grate squash and zucchini on the large holes of a box grater onto a large piece of cheesecloth; gather edges and squeeze out as much liquid as possible.

[3] spread the pistachios in a single layer on a rimmed baking sheet; toast until fragrant and lightly browned, about 3-5 minutes. transfer to a plate to cool.

[4] using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. add the eggs one at a time, mixing until combined after each addition. Beat in vanilla. add flour mixture, and beat until just combined. use a flexible spatula to fold in the squash, pistachios, and fennel seeds. spoon batter into prepared loaf pan.
[5] bake 10 minutes, then reduce oven temperature to 350 degrees. continue baking until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 55-60 minutes. let cool on a wire rack 10 minutes before unmolding onto rack to cool completely

the bread should be served with the cobble. but i think it make a lovely breakfast bread! enjoy!