"The Finale" was outstanding!

The Finale ….was outstanding (FSO) and delicious (KB)

We enjoyed the most amazing evening this past Saturday, where we were surrounded by Art, it was in the air!  The Firelands Symphony Orchestra, under the direction of Maestro Carl Topilow (with vocalist Helen Welch) simply enchanted the large audience at the McBride Arboretum at BGSU Firelands Campus in Huron.  What a delight!  The Kitchens Bounty Team was pleased to present our small tastings of dessert, named for the occasion, “The Finale”.  We think it was just the perfect accompaniment!

The Finale is prepared with our Triple Chocolate “Reserve Biscotti Crumbles”, (that is what we do when our cookie crumbles), and fresh berries marinated in balsamic vinegar, our own Berry Caramel Sauce, decadent French Crème…and just to go over the top, our own Chocolate Sauce.  We served over 400 mini desserts, and heard a lot of “Yums!”…but the applause, that was all for the wonderful music, the amazing interpretation of the American Songbook.  Congratulations to the FSO Board, Maestro Carl Topilow, Executive Director Jamie Steinemann and all the volunteers it took to pull this off!  And special Kudos to the Sponsors that gifted an appreciative community with this free experience. I know from both sides of the table what a feat that was.

As for our Kitchens Bounty Team…well, we felt in our element, surrounded by Art, in the Air with Music, and on our Tables with all natural, delicious decadence…in our gifting of the Finale!
A beautiful and fitting Finale to the Summer of 2012.

Veggies too big, out of control? Read ON!

What happens when the zucchinis have grown too big, the tomatoes look like pumpkins, the
yearned for red peppers are just another day in the park, the garden is out of control!
You stop, and smell the roasted vegetables! 

I looked at the huge veggies lying on the Kitchen counter and I actually felt bad for them…no, really!  It seems the garden mirrors life, everyone is so cute and tender when they are young, but when you grow big and tough, well….not so cute anymore.  Well not today!  The said huge veggie offenders are now part of dream “Veggie Lasagna” that absolutely rocks…

Here is how it went down!
Zucchinis were sliced lengthwise very thin (a little work), then tossed with a little balsamic vinegar, olive oil and the *Amazing Rub seasoning. ( If you don’t have this, you should!)  But try a little salt, pepper, chili powder, sugar….ect –
Then the thinly sliced zucchini went into a hot oven 425 degrees for 20 minutes.  Right behind them, with the same treatment went Colored Pepper strips, fresh corn kernels, green onions, big fat tomato slices and last but not least eggplants!  Roasted, Toasted and looking fine!

Here is where we build it, you need a couple of cups of your favorite shredded cheese (or blend), and about 4 cups of a fresh Marinara Sauce.  This is the type of thing that I always keep in my pantry, it helps when inspiration hits.  I proceeded to layer the toasted zucchini lengths, with the other roasted veggies layering sauce and cheese.  Proceeded to bake for 1 hour at 350 degrees.  About 40 minutes in to the bake time, finish with a sprinkle of cheese and The Amazing Herb blend.  If you don’t have this combine your favorite Mediterrean Seasonings with some Parmesan Cheese. 

Here is the picture journey – it was fun, incredibly delicious!
And somehow I just feel like I saved someone, and the reward?  Amazing Lasagna that would feed a huge family or a veggie loving person for a week! Here is to celebrating Big, Ole Tough Things!

Our Lobster Pots Runneth Over!

I have shared so often the joys of the amazing bounty we have been blessed with in our kitchens…
All types of wonderful vegetables, fruits, honey and herbs from the Gardens and neighboring Markets.
But now I get to share that this past week…our Pots runneth over with the Bounty from the Seas!

A little bit of home (New England for me) was flown out to Ohio this week and we got to share the simple joy of an old fashioned Lobster Bake in this week’s classes.  A Lobster Bake you cannot dress up!  When you prepare Little Neck Clams, Rustic Corn and Clam Chowder, Steamed Lobsters (in seaweed of course), Roasted Corn, Roasted Redskins….and the always favorite of Boston Baked Beans prepared in the ground…YOU GET MESSY, deliciously, wonderfully messy.  We were covered with seafood, lemon, butter and a little smoke!  

It was wonderful fun, delicious, (did I say messy?).  A few of the required mosquitoes did show up, as well as the magical fire flies…It was wonderful.  A few pictures to share with you of magical fun.
Today my heart runneth over, and that is sincere.  I love what I get to do, to teach, and to share.
May your heart, and table runneth over with the joy that great food, family and friends delivers.
What a way to ride out of summer!

Summer Corn...joy in the simple things!

“A light wind swept over the corn, and all nature laughed in the sunshine” Oh - Anne Bronte, I know you are speaking to me!  This very quote was resonating with me as I drove the car “with no top”,   to pick up fresh sweet corn… from our *Farmers Market.  No…not the Farmers Market where all gather with varying produce…but the actual Farmers Stand,  featuring what we believe is the *finest corn in the world!  (why not think big!)

Sometimes it truly is the simple things in life that bring us all great pleasure.  Let’s talk Summer Corn, that sweet, white and yellow, fresh from the Farmer’s Stand “Sweet Corn”.  In our home it was traditionally eaten with butter and a little salt, simply delicious! In my time In Mexico, I was treated to roasted corn spread with Chili Mayo and Lime, and my palate has never been the same…and this month in our Al Fresco Dining Classes we celebrated Sweet Corn (from *Hahn’s Farm in Huron Ohio) in our “Jumpin Corn Salad” The fresh Farm Corn was too wonderful to cook, it begged to be eaten just out of the husk.  So we complied, we took those sweet kernels and gave them a little sugar, spice and everything nice (excuse me…childhood rhymes again!)  The result was a wonderful salad that had our guest raving!  Honestly, our July Al Fresco Menu was wonderfully fresh, grill ready and intensely flavorful.  So with all those flavors flying round the table… what dish stole the show?  It was the corn…the simple, but brilliant summer’s corn. So can we take credit with our recipe?  I think not, I think we thank the Hahn’s Family Farm, and all the wonderful Farmers we are blessed to receive Bounty from. Here is our thanks for your labors, our joy in your gifts…and our recommendation for  “Playing with your Food”.

Here is hoping you are enjoying the simple things!  Recipe is our gift to you all.

JUMPIN CORN SALAD

6 ears corn, shucked

 1/2 cup red onion, small-diced

 1/2 cup red pepper, small-diced
 3 Tbsp champagne vinegar

 3 Tbsp olive oil
1 Tbsp Lime Juice

 1/2 tsp salt,

1/2 tsp black pepper
¼ tsp chili powder

1/2 cup fresh basil leaves – slice thinly
1 Jalapeno finely diced, remove all seeds
1 Hot Red Pepper…optional,
*Use the hot Peppers to elevate the heat/spice to make it “Jumpin for You!”

Cut the (uncooked) kernels off of the fresh corn, cutting close to the cob. Toss the kernels in a large bowl with the red onions, red peppers, vinegar, olive oil, salt, Lime Juice, chili powder and pepper. Just before serving, toss in the fresh basil, jalapenos if desired… just before serving. Taste for seasonings, especially salt and pepper.   Serve cold or at room temperature.
PS …JUST SO YOU DON’T think we are totally purist, here is another favorite quote about a decadent, corn…. “All the candy corn that was ever made was made in 1911” -Lewis Black, ..
Hold on Fall we are coming to get you!