Columbus Foodie

I wanted to get this holdout from summer posted before memories of summer completely fade away. I’m suddenly craving fresh berries – yum!

White Chocolate Mousse with Strawberries
recipe courtesy Williams-Sonoma

2 cups strawberries, stems removed
1/4 cup sugar
1 Tbs. kirsch or framboise
6 oz. white chocolate, finely chopped
1/4 cup milk, warmed
1 cup heavy cream
2 egg whites, at room temperature
Pinch of cream of tartar
3/4 tsp. vanilla extract

In a blender or in a food processor fitted with the metal blade, combine 1 1/2 cups of the strawberries with the sugar. Puree until smooth. Strain through a fine-mesh sieve into a bowl. Add the kirsch and stir to mix. Cut the remaining 1/2 cup strawberries lengthwise into thin slices and stir into the puree. Set aside.

Place the white chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140°F on an instant-read thermometer. Gradually add the warm milk to the chocolate, stirring constantly until smooth. Remove the bowl from the pan of water and let the mixture cool until it is almost at room temperature.

In a bowl, using an electric mixer, beat the cream on high speed just until soft peaks form. In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high speed until stiff peaks form. Using a rubber spatula, fold half of the whites into the chocolate mixture to lighten it. Fold the remaining whites, the whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain. Do not overmix. (At this point, you may cover and refrigerate the mousse for up to 1 day.)

To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass. Top with the strawberry sauce, again using about half and dividing it equally. Repeat with the remaining mousse and strawberry sauce. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by Joanne Weir (Time-Life Books, 1997).

I’m in the midst of updating the menu section, the food bloggers directory, and the events section, removing links that are dead, and trying to add new ones.

So, if you’ve got a blog you’d like listed, or an event you’d like promoted, or a menu that you’d like me to post, drop me an email to columbusfoodieATgmailDOTcom with the pertinent information.

If I owe you an email and I haven’t got back to yet, my apologies. I’m working on catching up – I’m working on August emails as we speak. I haven’t forgotten about you, I promise.

Thanks for your patience.

I absolutely love going to Slow Food Columbus events. The dinners are usually nothing short of amazing. So when Trattoria La Tavola paired up with Wayward Seed Farm in order to offer a seven course harvest dinner on October 26th, many Slow Food members and friends decided to accept their gracious invitation to attend.

I love what they do over at Wayward Seed – I cannot tell you how many heirloom varieties of fruits and veggies I’ve enjoyed from the farmer’s markets this year due to their dedication to picking stellar produce to grow. And those fresh, local ingredients, in the hands of a skilled chef? Well, see for yourself.

The only unfortunate thing about the dinner is that it was held in the evening, after it was already dark. My pictures are less than stellar, since I was forced to use a flash to get any picture at all. Hopefully my descriptions of the dishes will do them the justice that my photographs will not.

The first course was a house-cured bresaola, which was served with olive oil dressed arugula, pickled Jimmy Nordello sweet pepper and shaved Pecorino Romano cheese. The bresaola was delicious, and the peppers were both sweet and piquant at the same time – pickling them was just the thing needed to preserve both qualities long enough for them to be available for the dinner. The cheese was a nice offset to the sweetness of the peppers.

The second course was playfully called “PB & J”, which was quite literally, a sandwich made from home-made brioche spread with foie gras and chicken liver pate and Ohio concord grape puree. It was definitely unusual – I absolutely loved the concord grape puree, but found the combination of the pate and the grape puree together a little cloying.

The third course was a House Cured Pancetta Crostino, with lacinato kale, poached quail eggs and California dry jack cheese. The pancetta and the kale (which was sweetened lightly with I don’t know what) were absolutely fantastic, and I felt like the cheese once again was a great offset to the other ingredients. I thought the bread and quail egg weren’t completely necessary to the success of the dish, and just took away from the quality of the other ingredients.

The fourth course was my personal favorite – the White Acorn Squash Raviolo, with winter savory Amish brown butter and aged Oakvale gouda. The particular squash variety they used, a Thelma Sanders heirloom variety, needed nothing more than salt and pepper to make it one of the best pasta fillings I’ve ever encountered. It was sweet, naturally buttery and creamy and just out of this world. I bought all they had available over the next market or two, and now have two of the squash sitting in my pantry waiting for me to try to recreate this fantastic dish. If this were on the menu regularly at Trattoria La Tavola, I’d definitely be eating there a lot more often than I do.

The fifth course, a Sauteed Muscovy Duck over California dry jack polenta topped with Aunt Molly ground cherry and white raisin mostarda, used one of my favorite ingredients (ground cherries) in a savory way that I never thought of using it. The duck was cooked perfectly, and the sweetness of the mostarda was just what the dish needed to shine.

The sixth course, a Fennel and Herb Crusted Ohio Pork Loin, was a honkin’ huge (I mean huge – had to be at least an 8 oz portion) thick slice of pork loin served with a chanterelle mushroom reduction and green mountain potatoes pommes anna. The serving was so substantial I had a hard time finishing it after all the other courses. The potatoes were prepared simply, with lots of butter.

The seventh course, a Winter Luxury Pie Pumpkin Budino with Maple Gelato, was also a favorite. It paired a bread-pudding like sweet pumpkin pudding with homemade maple ginger gelato, pecan, hickory nut and marsala caramel. Just yum all around – the combination of flavors was nothing short of perfection.

My tablemates made the experience so much more fun, and included Anne, someone who I later found out was a regular reader (hi there!), and someone whose face I was familiar with as they’re an employee at my one of my favorite stores, Trader Joes. It was a lovely experience, and I’m so glad I decided to go even if Paul wasn’t able to attend.

If you’ve been on the fence about whether or not to attend one of the Slow Food Columbus dinners or a special dinner that encompasses Slow Food principles, I recommend you take the plunge and give it a try. I’ve yet to experience anything that didn’t knock my socks off. Honestly, it’s some of the best food I’ve eaten in this town. Give the next one a try (after I get my tickets, of course!).

I absolutely love Swedish meatballs, and have for years – but as easy as they are to prepare, I’ve never actually had them from scratch. With the aid of a recipe, were were able to duplicate a recipe that’s at least as good as any other we’ve had. We’d definitely make it again, although next time we might make the meatballs smaller. I’m submitting this recipe to be part of this week’s Presto Pasta Nights.

Swedish Meatballs
recipe courtesy Food Network

1 tbsp butter
1 tbsp minced onions
2/3 c. fresh bread crumbs
1 c. water
3/4 lb. lean ground beef
3/4 lb. lean ground pork
2 large egg yolks
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp grated nutmeg
1/4 tsp ground allspice
4 tbsp butter
2 tbsp all-purpose flour
2 c. beef stock

In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.

In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.

In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

I’m not sure why, but even though I’ve never had this particular dish, I’ve been craving it for a while. It seems every cookbook I peeked into, every magazine I thumbed through had a variation of this. So making this has been at the back of mind almost a month. I had originally plannned to make it for our wedding anniversary on the 1st, but the plans never materialized and our celebration got pushed back nearly a week until Paul has some free time off work.

This recipe is definitely a budget-buster. The veal alone cost $41 at Whole Foods (one of the few places I thought to look for it locally). So while it was definitely a hearty dish that was perfect for the weather and the occasion, it will have to be one that we save for special occasions. The risotto recipe is basically my own, based loosely on the recipe given with the osso bucco.

Osso Bucco
recipe modified from Great-Chicago-Italian-Recipes.com

4 veal shanks
1 cup of flour
1 tsp salt
1 tsp fresh ground black pepper
1 yellow onion chopped
1 carrots peeled and chopped
1 stalks of celery chopped
4 clove of crushed garlic
1 sprig of fresh thyme chopped
1/2 cup of red wine
1 cup of beef or veal stock
4oz. of tomato paste
1/4 cup of olive oil

Dredge veal shanks in flour with salt and pepper. In a large pot fry the veal until brown on all sides. Remove shanks from pot and set aside.

Saute carrots, onions and celery for about 5 minutes.Add garlic ad thyme for about another 2 minutes. Stir in tomato paste for about 1 minute. Add red wine and broth. Turn burner on high and reduce sauce for 5 minutes uncovered.

Turn burner down and add veal shanks back into the pot and cover. Simmer for about 2 hours.
Be careful when taking the shanks out of the pot so they don’t fall apart and you don’t lose the bone marrow. Place on a plate and spoon sauce over veal. Serve with risotto recipe below.

Risotto

2 shallots chopped
4 tbsp butter (plus 2 tbsp for finishing)
2 cups of Aborio rice
1/2 cup of dry white wine
5-7 cups of chicken broth heated
1 tsp. saffron
1/2 cup of freshly grated parmesan cheese
Freshly ground black pepper

Saute shallots and onions in butter until translucent. Add rice and stir until all grains are coated. Saute 1-2 minutes until lightly toasted. Add white wine to deglaze. Add 1 cup of broth and saffron and stir until liquid is absorbed. Add the remaining broth 1 cup at a time stirring every time until broth is absorbed and rice is creamy in texture (this will take 25-30 minutes). Remove from heat and stir in butter and cheese.

Out of everyone I know, I’m probably the most experimental with food – always trying new things, making new recipes, using ingredients that most of my friends and family aren’t familiar with, etc. But then there’s plain old “everyday” food here at Casa Boyer.

Blame Oma for this one – it’s something I grew up with. This is one of our “go-to” meals, that appears at least a few times a month. Weiswurst (Cincinnati Brats) from Thurn’s, with some mashed potatoes and Thurn’s sauerkraut. Can’t think of anything that hits the spot more than this.

What are the “go-to” meals in YOUR home?

I’ve been to Cafe Shish Kebab (the sister restaurant to Cafe Istanbul) occasionally for dinner, but was told they had a lunch special that was – yes, I’m going to say it – pretty special. For $8.95, you get three courses – a choice of appetizer, a choice of entree, and a dessert of their choice. Other than dessert, there’s about 7 or 8 choices for each course. Excuse the harsh lighting, I took advantage of sitting outside when we were having unseasonably warm weather last week.

The first thing they did was bring out a loaf of Pide (Turkish bread), which is nice and crusty on the outside, and fluffy soft on the inside. They served it to me with some oil that had what I believed to be sun-dried tomatoes and other spices in it.

For my appetizer, I chose their Baba Ganoush, one of my favorite dishes at this location. The portion size was quite substantial, and the flavor was fabulous – nice combination of smoky eggplant and tahini that enhanced rather than overpowered the natural sweetness of the vegetable. The texture was nice and smooth, unlike the dip I had at their sister restaurant.

For my entree, I went with Chicken Shish Kebab. I’ve never had a bad kebab by them, and the chicken is suprisingly one of the more flavorful and tender ones – the juices served to flavor the buttery rice they sat upon. Vegetables are extraneous and honestly wouldn’t be missed if they weren’t there.

The dessert was a little disappointing – a tiny square of baklava that was sort of on the dry side. While it did serve as a nice palate cleanser, it was a bit of a letdown after the two fabulous dishes that preceded it.

Service was slow but my older waiter was very kind, as he always is when I come to their restaurant. Definitely worth the price of admission, but if you only have an hour for lunch, you may have a problem getting back on time. A great way to experience a great restaurant on a smaller scale.

If you’d like to go: Cafe Shish Kebab, 1450 Bethel Road, Columbus, 614.273.4444

Finally, here’s October’s roundup. Now I’m finally caught up. Thanks for your patience.

In savory recipes, Borlotti Bean Mole with Roast Winter Squash from 101 Cookbooks, Creamy Turnip with Paprika Soup, Roast Kabocha Squash with Cheese and Sausage and Bacon & Egg Bread Pudding from A Good Appetite, Pizza Bomba from A Series of Kitchen Experiments, Orzo with Sausage, Peppers, and Tomatoes from A Taste of Home Cooking, Tarragon Chicken Salad from A Year from Oak Cottage, Butternut Squash, Hazelnut and Roasted Garlic Lasagna from Amicus Cupcake, Mexican Winter Squash Soup from Anne Strawberry, Pear and Blue Cheese Crostata from Apartment Therapy: The Kitchn, Spelt Rolls from Apple & Spice, Pumpkin Dal with Rice, Spaghetti Squash and Quinoa Bake from Artsy-Foodie, Cider-Brined Pork Chops with Walnut-Bacon Butter and Butternut Squash from The Bacon Show, Salsa Chicken from The Baking Beauties, Pastina Timbale from Batter-Splattered, Spicy Sweet Potato Fries from Bearly Edible, Rosemary Browned Butter from Big Red Kitchen, Roasted and Braised Duck with Sauerkraut from Bitten, Risotto with Butternut Squash and Sage from The Bitten Word, Pan-Fried Udon Noodles with Beef, Broccoli and Shiitakes from Blazing Hot Wok, Anasazi Bean Chili from Body and Soul Food, Moroccan-Spiced Butternut Couscous from Burghilicious, Crockpot Red Curry Chicken with Butternut Squash and Pumpkin and Smoked Gouda Mac and Cheese from Cara’s Cravings, Corn and Scallion Chowder from Cave Cibum, Italian White Bean and Sausage Stew with Fennel and Butternut Squash from Champaign Taste, Vegetable Strata from The Chef and the Photographer, Panini Bread Rolls from Cherrapeno, Vegetable Chicken Pot Pie from Chocolatechic, Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage, Turkey and Squash “Thanksgiving” Risotto, and Sausage on Lentils and Greens from Closet Cooking, Crab and Ricotta Manicotti from Confections of a Foodie Bride, Double Braised Pork Chili and Gigantes with Tomato and Fennel from The Constables’ Larder, Ravioli Lasagna from The Cookbook Junkie, Tomato and Sausage Risotto and Kerchief Pasta with Caramelized Squash from Cooking This and That, Crockpot Chicken Cacciatore from The Crepes of Wrath, Chicken Schnitzel Burger with Braised Sauerkraut from Culinarty, Jap Chae (Korean Glass Noodles) from Culinary Adventures of a New Wife, Chicken and Mushroom Claypot Rice from Eat and Be Happy, Orzo with Butternut Squash, Spinach and Buffalo Ricotta from eat like a girl, Sausage, Butternut Squash and Spinach Risotto from eat the right stuff, Adzuki Beans with Roasted Tomatoes, Bacon, Quail Egg and Pumpkin Seed Oil from Eddybles, Israeli Couscous with Butternut Squash from Feast, Tarragon Chicken with Zesty Pappardelle from Food Love, Albacore Tuna Melt with Dill Havarti from Gild the (Voodoo)lily, Stuffed Escarole from Got No Milk, Chicken Potpies from Honeyed Hashette, Tuscan Stoup from The Houndstooth Gourmet, Pinwheel Pizza from I’m Running to Eat, Stuffed Sweet Dumpling Squash from Inspired Bites, Tex-Mex Quinoa Salad from Joelen’s Culinary Adventures, Tomato Tart from Kitchenography, Italian Baked Chicken and Pastina from Lauren’s Kitchen, Butternut Squash and Caramelized Onion Galette from The Life and Loves of Grumpy’s Honeybunch, Apple Pumpkin Chili from Proceed with Caution, Beef Brisket Chili with Butternut Squash from Sass and Veracity, Greek Lamb and Olive Burgers with Garlic Sauce and Hamburger Fatty Melt from Serious Eats, Creamy Gorgonzola, Fennel & Pear Tart from Sticky, Gooey, Creamy, Chewy, Very Simple Spelt Bread from Veggie Foodist, Lamb Fillet with Cauliflower Puree and Duck Breast with Beluga Lentils from WannabeTVchef.blog, Sushi Bowls from The Way the Cookie Crumbles, Rabbit, Mushroom, and Tarragon Stew from We Are Never Full, and Penne with Butternut Squash from yumsugar.

In sweet recipes, Chai Spiced Yogurt from 80 Breakfasts, Sweet Potato Butter and Pumpkin Brown Butter Cupcakes with Dulce de Leche Frosting from A Good Appetite, Tana Ramsay’s Lemon Drizzle Cake from A Pot of Tea and a Biscuit, Chewy Apple Streusel Bars and Butternut Squash Muffins with Crumbs and Cloves from A Southern Grace, Big Apple Pancake from Alice Q. Foodie, All-In-One Holiday Bundt Cake from alpineberry, Cherry Cream Cheese Coffee Cake from Amanda’s Cookin’, Black and White Chocolate Chippers from Anne Strawberry, Chocolate Torte with Salted Caramel, Ganache and Fleur de Sel from Bake and Shake, Pecan Pie Cupcakes from Baked Perfection, Pumpkin Cheesecake with Gingersnap Crust from Baking and Books, Sweet Potato Creme Brulee from The Barefoot Kitchen Witch, Pumpkin Bourbon Tart and Pumpkin Bourbon Pecan Pie Bundt with Bourbon Glaze from The Biscuit Pusher, Pumpkin Bread Pudding from BitterSweet, Apple Hand Pies from Brown Eyed Baker, Galaktoboureko (Greek Custard Pie) from Closet Cooking, The Essential Chewy Oatmeal Cookie from Cookies with Boys, Grand Marnier Souffle from Cookthink, Pumpkin Walnut and Blue Cheese Cupcakes from Couture Cupcakes, Pumpkin Morning Glory Muffins from Elle’s New England Kitchen, Hazelnut-Banana Muffin with Fig and Orange Blossom Honey from Elra’s Baking, Chevre Cookies with Cranberries and Walnuts from The Endive Chronicles, Pralines-and-Cream Pecan-Caramel Muffins from Ezra Pound Cake, Pumpkin Pie Pudding with Candied Pecans and Freshly Whipped Cream and Caramelized Plantains with Honey and Lime from Food Blogga, Apple Orchard Snack Cake from Fun Foods on a Budget, Pumpkin Cake with Pumpkin Butter from got no milk, Autumn Pumpkin Muffins with Pecan Toffee Streusel from Half Baked, Tian de Pommes from Home Gourmets, Pumpkin Pie Bars from Joy the Baker, Oatmeal-Nut Crunch Apple Pie from Kats’ Kitchen, Baked Mandarin Custard from Lemon Pi, Black Bottom Cupcakes from Of Dreams and Sweets, Poppy Seed Shortbread from the pie lady, Tall and Creamy Raspberry Swirl Cheesecake from Sticky, Gooey, Creamy, Chewy, Amish Funnel Cakes from Tami’s Kitchen Table Talk, White Chocolate, Cranberry and Cointreau Truffles, White Chocolate and Pecan Spice Friands, and Tangerine Meltaways from Technicolor Kitchen, and Pumpkin Bread Pudding with Toffee Sauce from Under the High Chair.

After last week’s warm temperatures (I had a hard time believing it was November!), the cold is back, and with the warm weather goes any hope of it being unseasonably warm for more than a few days at a time. So call this recipe a reminder of the warmer days of this past summer. I actually made this dish in August, but am just getting around to blogging about it now.

I guess you could call this one a modification of a modification. The original recipe was a part of a menu by Bobby Flay for a backyard barbecue, which was then posted on Epicurious.com. Then I modified it further by changing out the topping – the original called for Vanilla Mascarpone, but I bought some lovely tropical goat cheese at the farmers market, and topped it with that instead. Either way, I’ll give you the original recipe intact, and let you decide what *you* want to do to modify it (if at all). It truly is a quick and tasty end to a barbecue.

Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone
recipe courtesy Bobby Flay, via Epicurious.com

1 cup dark rum
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 cup light brown sugar
1 vanilla bean
8 ounces mascarpone
1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
1/2 cup fresh blueberries

1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)

2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)

3. Heat your grill to high.

4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.

5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

I’ve fallen a bit behind again, and unfortunately finishing the roundups became harder and harder as new posts piled up in my reader. I’m finally caught up, though – so here’s the roundup for September. October’s roundup will be posted tomorrow.

In savory recipes, Salsa Andaluza from 1x umruhren bitte, Blue Cheese Potatoes from A Gluten-Free Day, Zucchini Galettes from A Good Appetite, Chicken Cobb Sandwiches from A Taste of Home Cooking, Balkan Eggplant Casserole and Apple Cider Vinaigrette from A Veggie Venture, Leek, Mustard and Parsley Filled Baked Potato from A Year from Oak Cottage, Turkey and Stuffing Rolls and Butternut Squash, Apple and Stilton Phyllo Tart from A Year in the Kitchen, Cracked Wheat Vegetable Cutlets from Ahaar, Gigantes Beans in Tomato Sauce from Almost Vegetarian, Roasted Garlic and Onion Jam from Ambrosia, Zucchini Cheese Casserole from Artsy-Foodie, Bacon and Leek Potato Bisque from The Bacon Show, Vietnamese Chicken Meatballs from Baking-Haven, Sun-Dried Tomato Risotto from Bean’s Bistro, Pasta with Crab from Bitten, Miso Bulgur Pilaf from BitterSweet, New England Clam Chowder from Boston Chef, Corn on the Cobb Salad Wrap from Cast Sugar, Leftover Savory Bread from Celine’s Cuisine, Butternut Squash Risotto and Butternut Gnocchi with Lemon Sage Butter from Christie’s Corner, Tomato Paella from cleveland foodie, Pork and Cellophane Noodle Salad from Coconut & Lime, Braised Pork, Poblano and Cream Sauce from The Constables’ Larder, Butternut Squash Sauce for Pasta from cookbookhabit, Zucchini, Sausage and Feta Casserole from Cookies with Boys, Kahlua Pork from Cooking by the Seat of My Pants, Loaded Potato Salad from Cooking This and That, Bruschetta Chicken Bake from Cooking with Court, Teriyaki Pineapple Sandwich from The Crepes of Wrath, Braised Sauerkraut with Pork and Sour Cream Paprika Sauce from Culinarty, End of Summer Chopped Salad from Desert Candy, Oven Dried Tomatoes in Olive Oil with Rosemary from Diannes Dishes, Chicken Paella from Dining Alone, Chicken with Butter Beans and Chorizo and Coq au Vin from Dinner Diary, Duck Fat Potatoes and Duck Tortellini in Brodo from [eatingclub] vancouver, Southwestern Pasta with Flank Steak and Tomatillo-Poblano Sauce from elly says opa!, Portugese Sweet Potato and Sausage Soup from evil chef mom, Susan’s Slow Cooked Dutch Oven Lamb from Farmgirl Fare, Florentine Quiche and Grilled Cheese and Basil Polenta from Feeding My Enthusiasms, Skillet Boneless Pork Chops with Rosemary Peaches from Food Blogga, Rabbit Lasagne with Mushrooms and Sage-Scented Bechamel from Food Stories, White Bean and Ham Soup from For the Love of Cooking, Prata Dogs from Fresh from the Oven, Sag Paneer from Girl Interrupted Eating, Turkish Pizza (Pide) from The Good Mood Food Blog, Spiced Couscous Pilaf and Risotto Torta from got no milk, Tomato Rice Baked in Bell Pepper from Heart and Hearth, Pasta Shells with Fresh Tomatoes and Feta from Kalofagas – Greek Food and Beyond, Rustic Pasta Sauce with Hot Italian Sausage, Summer Squash, Onions and Sage from Kalyn’s Kitchen, Harvest Grains “Pasta” Salad from Kirsten’s Home Cooking, Pomodori e Riso Romano from The Leftover Queen, Chicken Florentine and Roasted Red Pepper Orzo from Mary Ellen’s Cooking Creations, Eggplant Clafoutis from Mediterranean Cooking in Alaska, Pork Steak with Dijon Apple Sauce from Mike’s Table, Tomato Tart from mimi on the move, Bright Lights Chard Gratin from The Modern Apron, Reuben Dip from Noble Pig, Chicken Sausage, Pepper and Mushroom Quiche from Noodle Nights and Muffin Mornings, Chard, Walnut and Gorgonzola Risotto from Proceed with Caution, Cranberry, Apple and Pecan Chicken Salad Sandwiches from Prudence Pennywise, Tomato and Asiago Quiche from Reading, ‘Riting and Recipes, Tomato and Sausage Risotto from Reservations Not Required, Biscuits and Sausage Gravy from Restaurant Widow, Chicken and Morels in Madiera Sauce from Sass & Veracity, Butternut Squash and White Bean Soup from Shazam in the Kitchen, Poblano Potato Salad with Corn and Tomatoes from Show Me Vegan, Garlic Chicken with White Wine Sauce from Simply Recipes, Balsamic Glazed Sweet and Sour Cippoline from Smitten Kitchen, Ground Beef & Bulghur Kibbe with Whole Wheat & Cornmeal Socca from The Spiced Life, Apple Risotto with Grilled Pork Tenderloin and Apple Salsa from SpicySaltySweet, Chicken Pulao from Sunita’s World, American-Italian all’Amatriciana from Taste and Tell, Honey & Olive Oil Spelt Bread from Tea and Wheaten Bread, Lobster and Roasted Pepper Risotto from wannabeTVchef.blog, Pan-seared Steak with Red Wine Pan Sauce from The Way the Cookie Crumbles, and Honey-Glazed Cornish Hens and Chicken and Sweet Potato Stew from yumsugar.

In sweet recipes, Peach Melba Cupcakes with Raspberry Buttercream from A Good Appetite, Honey Walnut Pancakes with Marinated Citrus Fruits from Addicted Sweet Tooth, Peach Sherbet from Altered Plates, Cannoli Cupcakes from Amicus Cupcakes, Blood Orange Curd from An Empty Stomach is the Best Cook, Oatmeal with Peaches from Apartment Therapy: The Kitchn, 7-Up Cake from B More Sweet, Cinnamon Sugar Donut Muffins from Baked Perfection, Rice Pudding from balance, Tiramisu Cupcakes from Beantown Baker, Honey Puff Pancake from Besides Pizza, Banana Bundt Cake with Rum Glaze from the biscuit pusher, Summer Fruit Brulee Tartlets from Cafe Chocolada, Beignets from Cakespy, Fudge Mint Brownies from Chocolate Chipped, Brown Sugar and Roasted Peach Ice Cream from Chomping the Big Apple, Grilled Peaches with Mascarpone and Balsamic Syrup from Closet Cooking, Croissant and Apricot Butter Puddings from Cook (almost) Anything at Least Once, Harvest Muffins and Apple Butter Cake from Cooking in Cleveland, Peach-Pecan Bread from Cupcake Muffin, Banana Apple Bread from Dinner & Dessert, Baked Apple Cider French Toast with Apple Bread from Flour Arrangements, Amaretto Peach Pound Cake from FoodieTots.com, Whole Grain French Toast with Walnuts and Manuka Honey from French Kitchen in America, Sweet Potato and Pecan Bread from The Goddess’s Kitchen, Salt Caramels from Hey, That Tastes Good!, Nectarine Far with Almonds from Home Gourmets, Strawberries and Cream Stuffed French Toast from Inn Cuisine, Brown Butter Heath Bit Cookies from Inspired Bites, Italian Cheese Kuchen from Italialicious, Plum Tart with Marzipan Crumble from Je Mange la Ville, Honey Roasted Plums with Fresh Thyme and Greek Yogurt from Joy the Baker, Oreo Mint Ice Cream from Lauren’s Kitchen, Spiced Apple Butter Bran Muffins from The Life and Loves of Grumpy’s Honeybunch, Raspberry Cream Cheese Pastry from My Culinary Sanctuary, Blueberry Cream Cheese Loaf from My Kitchen Snippets, Cherry Chocolate Black Bottom Cupcakes from My Yummy Life, Apple Trifle with Apple Doughnuts from No Special Effects, Apple Cake from Padma’s Kitchen, Roasted Peaches with Almond Filling from :pastry studio, French Breakfast Puffs from Phe/MOM/enon, Monkey Bread Bites with Sweet Cream Drizzle from Picky Palate, Pretzel-Toffee Chip Brownies from The Recipe Girl, Baked Apple Oatmeal from Sarah’s Kitchen Adventures, Apple Walnut Cucpakes with Cream Cheese Frosting from Sass & Veracity, Candy Apple Pie and Strawberry Cream Cheese Muffins from She’s Becoming DoughMessTic, Sticky Biscuits from Simply Anne’s, Mom’s Apple Cake from Smitten Kitchen, Brown Butter Blondies with Milk Chocolate from The Spiced Life, Red Velvet Cake Balls from SweetTea in Texas, Cheesecake Filled Chocolate Covered Strawberries from Tami’s Kitchen Table Talk, Crispy Chewy Oatmeal Cookies from taste buds, Mojito Cake from Taste with the Eyes, Raspberry Curd from Tea & Cookies, Orange Blossom Water Semifreddo with Almonds, Honey and Strawberries from Technicolor Kitchen, Buttermilk Peach Pancakes from Two Peas and Their Pod, Pumpkin Spice, Pecan and Pear Sweet Rolls from Vanilla Basil, Honey Spice Cake from Wandering Chopsticks, Key Lime Meltaways from Yeah, That “Vegan” Shit, and Gulab Jamuns from Yummy Food.