Let’s Get to Crackin’

My friend Erin recently launched a new cooking blog called My Cooking Spot, and you’ll find me contributing recipes there on a monthly basis.  Today is my debut so hop on over to check out the yummy summertime recipe I’m sharing. Hint…it involves my little friend below…

 

lobster

 

PS…for more lobster inspiration.

 

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Summer Fruit Sangria

It’s starting to feel like that period of summer when you still have plenty of time left, but you can also sense the hint of an end starting to rear its ugly head. Especially for those with kids…I’ve heard some of my parental friends say their kids are starting school as soon as a couple weeks from now! When did summers get so short?

 

It’s time to eke out every last moment of summer and outdoor entertaining that you can, and this summertime sangria recipe will help you do just that. It’s packed full of all your favorite summer time fruits and fresh mint…a perfectly refreshing summer beverage.

 

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summer-melons

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strawberry-sangria

Summer Fruit Sangria

 

You’ll need:

 

  • 1 pint strawberries
  • 2 cups water
  • 1/2 cup sugar
  • juice of 1 lemon
  • 12 watermelon balls
  • 12 cantaloupe balls
  • 1 cup blueberries
  • 2 bottles sauvignon blanc
  • large handful of mint leaves, roughly torn
  • soda water (for topping off)

 

To prepare:

 

  1. Start by making a strawberry syrup.  Cut of the tops of the strawberries, and quarter them.  Set half aside.  Add the other half to a saucepan with the water, sugar, and lemon juice. Bring to a light boil, just until the sugar is completely dissolved, and remove form heat.  Add the mixture to a blender and blend until completely smooth (hold the lid firmly down while blending).  Pour through a strainer to remove the seeds. Allow to cool.
  2. Once the strawberry syrup is cool, combine it with the remaining strawberries, melon balls, blueberries, mint and wine in a large pitcher.  Mix thoroughly.
  3. Serve the sangria over ice, scooping several fruit chunks into the glass, and top with about half an inch of soda water.

 

 

summer-fruit-sangria-white-wine

 

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Parmesan Frico

I’m going to let you in on a little secret today…did you know Parmesan Frico is just a fancy way of saying “crispy cheese”?  Seriously, I feel like a little bit of a cheater today as I’m not so sure this constitutes a proper recipe.

 

Scoop cheese onto a cookie sheet. Bake into delicious crispiness. Too easy, right?

 

Well, sometimes we need a super easy kitchen trick to add to the ol’ repertoire. Extra points for those tricks that look a little trickier than they actually are, and that’s exactly what you’ll find here. Frico are perfect for that dish that needs just a little something extra…that soup that needs a yummy garnish, that salad that needs a bit of crisp, or even for just snacking on while you’re getting dinner on the table…that works too.

 

(PS…You’re going to need some grated parmesan cheese for this recipe so you may want to start here).

 

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parmesan-frico

 

Paremsan Frico

 

You’ll need:

 

  • 1/2 cup grated parmesan cheese

 

To prepare:

 

  1. Preheat over to 350 degrees.
  2. Line a cookie sheet with a silpat or parchment paper.
  3. Scoop the parmesan cheese onto the cookie sheet into small mounds a tablespoon at a time. Lightly tap the sides of the cookie sheet so that the parmesan slightly spreads out.
  4. Bake for approximately 10 minutes, until golden brown.  Allow to cool for a few minutes before gently removing from the cooking sheet.

 

Makes 8

 

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Friday Round-up // Week 30

Some of you may have noticed I’ve been a little lax in my post schedule recently. There’s no exact reason for that, other than life and all that comes along with it. Work stuff has caught up with me a bit so I had to give myself a little break this week. I’ve also changed my philosophy on content slightly…whereas in the past I was a little more lenient with “filler posts” (those that come in between recipes), I’m a little bit more picky these days. I really want to focus on getting lots more valuable food content to you. That means more recipes, more cooking tips, more entertaining ideas…so, if my schedule gets a little too crazy, and I don’t feel I can get that quality content out that day, then I may not post. Hope that sounds ok to ya’ll!

 

So what’s in store for the weekend, my friends? I have the day off today so I have a nice long three days off ahead of me.  I’ll be gettin’ my hair did today and taking care of some blog housekeeping over the weekend. I’m instituting “office hours” and am planning to work from a coffee shop to really get in the zone. Lots of little updates and maintenance matters to tend to. Hope you have something fun in store!

 

Here are some of my favorite links for the week…

 

happy-weekend

\\ a favorite new lunch dish, bi bim bap from Korean Stone Kitchen //

 

 

Not sure if you noticed, but The Old Reader had some serious issues this week…Feedly here I come?

 

 

Who caught the Top Chef Masters premiere this week? Life is just better with Top Chef in it.

 

 

For Bay Area locals, did you know you can go to a real barn dance once a month?

 

 

Cracks me up that our former mayor contributes to the food section of The Chronicle…he’s a real foodie, just like the rest of us.

 

 

The weirdest social media branding tactic, but I guess it worked.

 

 

Planning to watch this highly recommended movie this weekend…have you seen it?

 

 

Have a great weekend!

 

 

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