The Novel Bakers present
Gathering in the Garden,
based on a book by Shelley Snow and Elaine Husband,
two talented Nashville artists and authors.
Let's walk into the garden and find my scarecrow, Minnie Pause.
She's brought us some goodies.
I love Minnie's apron because it celebrates food through the seasons--just like
The book has a classic, 90's asparagus roll-up recipe that absolutely
What else did you bring to the party, Minnie?
Skeeter repellent and medicine!
Minnie put the extra peppers in the potted plants.
You've got to watch that Minnie!
"Time to eat," Minnie says.
Warm New Potato Salad
3 pounds red new potatoes
1 pound thick-cut bacon
2/3 cup real mayonnaise
1 teaspoon salt
1 1/2 teaspoons freshly ground pepper
1/2 teaspoon garlic, minced
1/4 cup red wine vinegar
2 teaspoons white sugar
1/2 cup red onion, minced
1 cup fresh parsley, chopped
**Note: I added chopped green onions, red bell peppers, and fresh dill.
Place unpeeled potatoes in a pan of salted water and boil until done (fork tender).
Meanwhile, cook bacon, drain the slices, and crumble. Set aside.
Drain potatoes and cover with cold water (I skipped this last step).
Combine mayo, salt, pepper, garlic, vinegar, sugar, and red onion.
Mix well. Drain potatoes (if you'd previously covered them with cold water). Cut into chunks and place in a large bowl. Pour mayo mixture over potatoes. Marinate 1 hour.
Before serving, garnish with bacon and chopped parsley (and/or dill).
My husband dove into this salad. I almost had nothing to photograph!
Yield: 8 to 10 servings.
Sliced Tomatoes with Basil Onion Mayonnaise
1 medium Vidalia onion, peeled.
1 empty quart jar with lid
1 pint real mayonnaise
One week before making this salad, place the whole, peeled onion
in the quart jar. Add 1 pint of mayonnaise. Seal jar and refrigerate.
When you're ready to make the salad (7 days later),
take jar from the refrigerator and remove the onion. Spoon the
flavored mayo into a bowl and add chopped basil and pepper.
Cover and refrigerate until ready to serve.
Note: I added white wine vinegar, lemon juice, pinch of sugar, onion salt, finely chopped red onion,
and a splash of white wine.
Slice tomatoes and arrange on a platter. Spoon mayo sauce over the 'maters and garnish
with basil. Salt and pepper.
I also made risotto, changing the book's recipe a bit.
It's the perfect transitional dish, gently moving your family from summer cooking
to heartier, autumn fare. In any season, risotto is the
perfect comfort food.
1 shallot, chopped
1 clove of garlic, minced
2 thick slices prosciutto di parma, cubed
2 cups Arborio rice (rinse)
4 cups chicken broth
1 cup white wine
1/4 cup fresh peas, cooked
salt and pepper
Sautee shallots and prosciutto over medium flame, about 3 minutes. Add garlic and sautee for 1 minute. Add uncooked rice to pan.
Cook about 45 seconds.
Lower flame to a simmer.
Add wine. Reduce liquid. Add 1 cup of chicken stock. Reduce.
Keep adding chicken stock (1 cup at a time) and reduce. Repeat until
the rice has been cooked (soft, but not mushy).
Remove from heat.
Serve with grated Parmesan.
Garnish with chives.
After all of that wonderful food, Minnie is ready for a walk in the garden.
Before you leave, be sure to take a packet of seeds.
See you Friday for our last "Gathering in the Garden!"
Please join the Novel Bakers this week ...
Three days of
Gathering in the Garden.
Monday, September 2nd
Today, Wednesday, September 4th
Foodie Friday, September 6th
You're in for a treat at:
You're in for a treat at:
A Stylish Friday Finds contribution.