Blackberry Butter Pecan Ice Cream

august 10, 2018

blackberry butter pecan ice cream

 

Foraging is in my blood. Growing up, my mom and I would tromp through woods in search of sassafras roots to make homemade root beer. Ancient, gnarly pear and apple trees yielded enough fruit for pies and for sharing with the local orphanage. My mother knew how to pick poke salad greens and cook them in a pot, but my city sensibilities have all but removed that earthy knowledge and now I buy my greens from markets. I do know a thing or two about wild blackberries, however, and when spring erupted with dozens of wild blackberry brambles in my yard, I figured my youthful foraging would be put to good use. Visions of blackberry cobbler like Mom made, topped with homemade vanilla ice cream, clouded my good judgment. Half the plants grew fruitless and the other half produced stumpy little bitter bobs that resembled blackberries in color only. This yard experiment failed. The brambles multiplied like rabbits and bedeviled my poor arms as I fitfully yanked and pulled. Next spring my plan is to dig and pull early before they win.

Continue reading

Pork Chops with Peach Corn Salsa

july 25, 2018

pork chops with peach corn salsa

One of my tasters for this dish was raised on a farm with real food. She swears these pork chops from Harlow Ridge Farm taste like the pure, unadulterated meat she enjoyed in her youth. I also have a memory of farm raised meats and chicken which had a richer taste and texture than today’s supermarket offerings. Family-owned Harlow Ridge Farm in nearby Hanover County, Virginia, has pasture raised Berkshire and Tamworth pigs as well as beef and poultry. They sell directly from the farm, at local farmer’s markets and at several small grocers. Some of Richmond’s finest dining establishments feature their meats.  Continue reading

Thai Melon and Radish Salad

july 18, 2018

thai melon and radish salad

When it gets so hot outdoors I wilt from the humidity, I turn to cool things. Not cool as in trendy, but delicious things to enjoy which don’t involve cooking. Some days the very thought of standing at a hot grill turns me to melting mush. It helps that I have a bounty of beautiful Thai basil growing in pots on the deck, and that the anise-like flavor is most appreciated when enjoyed in the uncooked state. And that watermelon radishes are always available in warm weather months! The baby melons adorning store shelves and roadside stands have been calling me to craft tart and sweet salads with thin slices of their summer goodness. Continue reading

Key Lime Berry Parfaits

june 27, 2018

key lime berry parfaits

Exciting news on the blog! The Good Eats Company blog posts will be showing up soon on Yummly, a colorful and tasty site showcasing ingredient-driven recipes with mouth-watering photos and easy to make food and beverages for those who love to cook. Get the inspiration you want and need with a simple click of the “yum” button!

Today’s recipe comes to you courtesy of my dentist. Yes, my dentist. Some years back he shared his foolproof recipe for key lime pie, free of eggs and with only three ingredients. After my initial skepticism I became a fan of his simple version because it is really foolproof and so tasty. Now my summer client menus offer up a  key lime tart with shortbread crust and several more ingredients than Dr. Joe uses but with this same simple formula that always, always pleases. Operative word here is simple.

Continue reading

Spring Quinoa Breakfast Bowl

june 13, 2018

spring quinoa breakfast bowl

A friend recently consulted a nutritionist who advised her to eat like a king at breakfast, a prince at lunch and a pauper at dinner. I get it—we really should start our day with a hearty meal and end the day lightly to promote restful sleep and sensible habits. Can’t say I always eat a light dinner unless I’m dining at home because evenings out are my favorite type of entertainment and I want a little of everything! Small plates rule, I say. But let’s not examine my habits too closely unless we’re talking about breakfast. Big breakfasts are my thing, whether we’re serving breakfast tostadas or a breakfast salad or a loaded smoothie bowl. No sweet pastry for me. Continue reading

Vidalia Onion Vinaigrette

may 30, 2018

vidalia onion vinaigrette

 

Sweet Vidalia onions are back in season and I’m putting them to good use. Know how they say you can eat them raw? Ever tried that? Me neither, but their mild flavor allows them to take up residence in salads, salsas and sandwiches without imparting a strong oniony aftertaste. You have nothing to fear from this seasonal salad dressing in the way of offending others!

Continue reading

Strawberry Tarragon Lime Cocktail

may 17, 2018

strawberry tarragon lime cocktail

And just like that, it’s summer. We may have a month to go by the calendar, but when the temperature climbs and air conditioners kick on ( with more than a little grumbling that it’s May, dangit, and why can’t we wait until June?), we long for great outdoor dining adventures. Pretty lights strung up between trees, the first fireflies of the season and a light breeze rustling the leafy trees. Yep, it’s time to dine and entertain on the deck, in the yard and on the screen porch.

Continue reading

Strawberry Banana Walnut Ice Cream

may 9, 2018

strawberry walnut ice cream

 

 

An early summer memory of growing up in the South involved banana ice cream. My mom and I would sit under a fragrant magnolia tree on the side porch, watching heat lightning, in floral cotton nightgowns, enjoying what we deemed homemade banana ice cream. In actuality, we simply smashed a ripe banana and mixed it with soft vanilla ice cream so the term “homemade” is relative. Continue reading

Chicken Lentil Eggplant Stew

april 25, 2018

chicken lentil eggplant stew

Some recipes come to life when all the right ingredients are at hand. Okay, quite often they are born when there is an excess of items in the fridge and pantry. Such was the case recently; too many boneless skinless chicken thighs, an eggplant unused for a cookdate and a full jar of French green lentils. Oh, and those four bottles of pomegranate molasses I purchased, thinking I would eventually put this wonderfully tart-sweet syrup to good use . Each ingredient was giving me the eye and daring me to ignore their union in this savory stew. Continue reading

Asparagus and Shiitake Stir Fry

april 11, 2018

asparagus shiitake stir fry

 

What better way to welcome spring and say so long to winter than with a recipe featuring elements of both seasons? Hey, there, asparagus, nice to see you again! Butternut squash, it was a good run, and now it’s time to make way for greener crunchies. With my quest to add more veggies to my daily meal plan (see previous post for Socca Pizza), I am finding that if vegetables are roasted ahead, or stir-fried ahead, I”m much more likely to heat and serve alongside my main dish. Continue reading