Simple Apple Squares

Author: swampkitty05  //  Category: Food Blogging Event, Recipes, Uncategorized

I like to bake with seasonal ingredients – in late spring and early summer, you’ll see a lot of berry dishes. In late summer, a lot of stone fruit. Autumn, to me, is all about apples and pears and winter squash. Mostly apples.

From the way this recipe looked on Jill’s blog, I expected the final product to be moist, but still be something you can eat with your hands – wow, this recipe was WAY moister than I expected it to be. Great flavor, but didn’t hold together for love or money. It would be great as the base for a sundae. It kind of reminds me of the country apple cake I used to make.

I’m submitting this to Joelen as part of her Tasty Tools – Bakeware event.

Apple Squares

Simple Apple Squares
recipe from Simple Daily Recipes

3 large apples, peeled and diced
1 c. pecans, roughly chopped
2 c. flour
1 3/4 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 eggs or 1/2 c. healthy egg substitute
3/4 c. canola oil or natural applesauce
1 tsp. vanilla

Preheat oven to 350ºF degrees.

Prep the apples and pecans, set aside. In a large bowl, mix the flour, sugar, soda, cinnamon and salt together. Make a well, pour in eggs, oil, and vanilla. Stir by hand. The batter becomes very thick. Fold in the apples and pecans until well mixed. Pour into a well greased pan. There’s enough batter to fill one 9 x 13 inch pan.

Bake for 40 minutes. Allow to completely before removing from pan.

Mrouziya (Honey Spiced Lamb)

Author: swampkitty05  //  Category: Ethnic, Food Blogging Event, Recipes, Uncategorized

Deep_FreezeII

Unlike a lot of folks in Columbus (who are still without electric and have lost entire freezers worth of food), I still have a very full freezer (I would have been so up a creek without a paddle if my electric had gone out). I’ve been trying to plan meals around the stuff in my freezer and pantries. Let me tell you, I’m counting my blessings and seeing the windstorm as a wakeup call – eat out of my stores at all cost, because I have just too much stuff that’s completely perishable in the case of power loss (plus, I’d like to make ice cream – it would help if I actually had enough room in my freezer to do so!)

This lamb shoulder came from the lamb Paul and my mother butchered at the Meet Your Meat workshop we did at 2Silos back in June. Pieces of cut up lamb quarter have been in the freezer since then, and this was the first cut we used. Yummy, even though we butchered the butchering a bit, so to speak. Ras el hanout is one of my favorite spice blends, and it works wonderfully in this dish – it’s both spicy and sweet at the same time. Not spicy in a hot kind of way, either. Just a nice combination that really stood out. I wasn’t crazy about the boxed Armenian rice we served with it, next time around, I’ll make some lentil rice or couscous from scratch to accompany it. I’m submitting this as part of the Deep Freeze Summer Challenge 2 blogging event hosted by Mele Cotte.

Ras El Hanout Lamb

Mrouziya (Honey Spiced Lamb)
recipe courtesy Mimi’s Cyber Kitchen

4 lbs. lamb shoulder, cut into large chunks
3 tbsp. ras el hanout
2 to 3 cups water
1/2 c. vegetable oil
2 tbsp. smen (aged butter) – or substitute 1 tbsp. olive oil and 1 tbsp. butter
1/2 c. honey
3/4 c. raisins, plumped in warm water and drained
1 c. (5 oz) whole blanched almonds, toasted
Hobz Belboula or other crusty bread for serving

Preheat the oven to 325F. With your hands, thoroughly coat the meat with ras el hanout. Set the meat in a heavy cast-iron pan or an enameled casserole with a heavy lid. Add the water, the oil, smen, and honey. Cover tightly. Bake until the meat falls off the bones, 3 to 4 hours.
With a slotted spoon, transfer the meat to an ovenproof dish and keep warm. Skim the fat from the sauce. Place the casserole over medium-high heat and add the raisins. Cook, stirring, until the sauce attains the consistency of maple syrup, 10 to 12 minutes. Return the meat to the sauce. Stir to coat and heat through.

Transfer meat to a shallow platter and garnish with the toasted almonds. Serve with extra sauce on the side, and warm bread.

I used a store-bought jar of ras el hanout, but if it’s not something that’s readily available in your area, you can also make it from ingredients you probably already have at home. Here’s a recipe for the spice blend, also found at Mimi’s Cyber Kitchen:

Ras el hanout (Moroccan spice blend)

“There must be as many recipes for ras el hanout as there are spice vendors in Morocco. The name itself, which translates as “top (or head) of the shop,” refers to the best combination of spices the seller can provide. Si Brahim, our spice vendor in Azemmour, incorporates thirty-four spices, dried roots, so-called aphrodisiacs, and other mysterious and unusual items. I prefer to use Naima Lakhmar’s more easily prepared, less elaborate recipe. She toasts all her ras el hanout ingredients before grinding. You can usually find blade mace, dried ginger root, and dried turmeric root in Middle Eastern markets.”

Makes about 1/4 cup

1 teaspoon allspice berries or 1-1/4 teaspoon ground allspice
1 whole nutmeg or 2 teaspoons ground nutmeg
20 threads Spanish saffron
2 teaspoons black peppercorns or 1-1/2 teaspoons ground black pepper
1-1/2 teaspoons blade mace* or ground mace
1 three-inch cinnamon stick or 1 teaspoon ground cinnamon
2 teaspoons cardamom seeds or 1-1/2 teaspoons ground cardamom
2 two-inch pieced dried ginger or 2 teaspoons ground ginger
2 teaspoons salt
1 two-inch piece dried turmeric or 1 teaspoon ground

If using whole spices, put all the ingredients in a nonstick pan over medium-high heat and toast, stirring constantly, until the mixture emits a pleasant aroma, 3 to 5 minutes. Remove from heat and let cool. (This first step is not necessary if using commercially ground spices.) Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.

*Blade mace, also called mace blades, is the lacy, scarlet aril covering the nutmeg. It turns light brown as it dries. It is better know in its powdered form as ground mace.

Grandma’s Stuffed Cabbage Soup

Author: swampkitty05  //  Category: Uncategorized

After making cabbage rolls last month, I wanted something that would be of a similar flavor, but without all the work. After thumbing through my cookbook collection, I came up with this recipe. I’m submitting it to this week’s Frugal Fridays food blogging event. I used almost all pantry staples, so I don’t have the exact cost breakdown, but I guarantee it was less than $10.

The original recipe, as made, was far too sweet. In this adaptation, I’m using condensed tomato soup instead of tomato sauce, less sugar, and more lemon. I found that there were some tough spots of cabbage, so in the future, I’d either parboil the cabbage somewhat, or discard the veins or cut them into much finer pieces.

Grandma's Stuffed Cabbage Soup

Grandma’s Stuffed Cabbage Soup
adapted from recipe from Clementine’s (North Olmstead, OH)
as found in the book “A Taste of Ohio History” by Debbie Nunley and Karen Jane Elliott

2 c. diced onions
1 1/2 lbs. ground beef
3 tbsp. olive oil
1/3 c. brown sugar
1 small head cabbage, diced (make sure you discard tough parts or cut them down into fine dice)
2 (14 1/2 oz.) cans diced tomatoes
4 c. beef broth
4 cans condensed tomato soup
3 tbsp. lemon juice
2 c. cooked white rice
Salt and Pepper to taste

In a large soup pot, saute onions and ground beef in oil until meat is browned. Do not drain. Add sugar and cabbage and mix well. Add the next 4 ingredients and bring to a boil. Reduce heat and simmer for 2 hours. Add rice and simmer 10 more minutes. Season with salt and pepper.

French Onion Soup

Author: swampkitty05  //  Category: Uncategorized

This is actually something I made last winter, using onions I got at the Worthington Winter Market – but with the nights getting a bit nippy, and sweet onions starting to show up at the farmer’s markets, this recipe is more timely than ever.

I tend to like my French Onion soup homemade, as most commercial preparations skip the brandy, which I believe truly makes the soup stand out. That, and when you make it yourself you have more control over the process, allowing the onions to caramelize to that perfect point where the sweetness gets released.

frenchonion

Soupe a L’Oignon au Fromage (French Onion Soup)
recipe courtesy Gourmet Magazine

1/4 cup unsalted butter
6 large onions (about 5 pounds), thinly sliced
1 clove garlic, minced
1/2 cup brandy
1 tablespoon all-purpose flour
6 cups beef broth, homemade or canned
Salt and freshly ground black pepper
12 (1/2-inch thick) slices French bread, toasted
3/4 pound coarsely grated Gruyere

Heat the butter in a soup pot over moderate heat. Add the onions and cook, stirring frequently, until caramelized, about 40 minutes.

Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove the pot from the heat and add the brandy. Return the pot to the heat and cook, stirring occasionally, until almost dry. Sprinkle the onions with the flour and cook, stirring, for 3 minutes. While stirring, slowly add the broth. Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes. Season the soup with salt and pepper.

Arrange a rack about 4 inches from the broiler and preheat.

Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them. Arrange 2 slices of toasted bread on top of each soup and sprinkle with the cheese.

Broil the soups until the cheese is melted and bubbling. Serve immediately.

In a fashion true to my German roots, I ate my French onion soup paired with a liver cheese (kind of like liverwurst, but square with a ring of fat around it) and swiss sandwich on rye. Definite comfort food for me.

soup_livercheesesandwich

So tell me, what do you folks make when you want a meal that will warm you to the core?

Frugal Fridays: Golumbki and Halushka

Author: swampkitty05  //  Category: Uncategorized

There are reasons that, in certain cultures, some things are “staples” – this is a staple dish of Eastern European cuisine that not only tastes great, but is super affordable to make. For this week’s Frugal Fridays, I chose to feature one of my favorites.

I think every time Paul’s sister Patti visits us (or we visit them), inevitably we end up making Cabbage Rolls. I think it was originally a Betty Crocker recipe (I found it online at Cooks.com), but is hands down the best version I’ve ever had. The sauce is where it’s at. The last couple of times, when I was in bad health, I couldn’t help much, but this time around I rolled them while she prepped the meat and cabbage leaves. Very, very time consuming, but well worth the effort.

Stuffed Cabbage Rolls and Halushka

This is a recipe for a single batch (serves 6), we ended up scaling it up to use like 4 heads of cabbage and 7 lbs. of meat, but the recipe below is a much more reasonable quantity. BTW, if you want to scale up, by all means do so – this recipe is great for once a month cooking (OAMC), because it freezes very, very well. It means a little more work rolling, but it sure as heck beats going through the whole process all over again the next time the mood for Golumbki strikes you.

Cabbage Rolls

Stuffed Cabbage Rolls
recipe courtesy Cooks.com

1 beaten egg
1/2 c. milk
1/4 c. finely chopped onion
1 tsp. Worcestershire sauce
3/4 tsp. salt
Dash pepper
1 lb. ground beef or 1/2 lb. ground beef plus 1/2 lb. ground pork (important: as lean as possible!!)
1 c. cooked rice
6 lg. or 12 med. cabbage leaves
1 tbsp. brown sugar
1 tbsp. lemon juice
10 3/4 oz. can condensed tomato soup

In mixing bowl combine egg, milk, onion, Worcestershire sauce, salt and pepper; mix well. Add ground meat and cooked rice; mix thoroughly. Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water until limp. About 3 minutes; drain. Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each medium leaf; fold in sides. Starting at unfolded edge, roll up leaf making sure folded sides are included in roll. Arrange in 12 x 7 1/2 x 2 inch baking dish. Stir together condensed tomato soup, brown sugar and lemon juice; pour sauce mixture over cabbage roll. Bake uncovered at 350 degrees for 1 1/4 hour basting once or twice with sauce. Makes 6 servings.

Paul’s sister likes to serve it with Halushki – I’m not sure of her exact recipe, but it’s closest to this one (except she leaves out onions because her family hates them – if it were me making it, I’d leave them in). A perfect side for Golumbki.

Final price to serve 6? $7.03 Well within budget, and quite a well-rounded meal. If you’re trying to cut down on your fat intake, make some mashed potatoes to go on the side instead – it won’t affect the cost (about the same cost as the halushki) and you’ll save on calories.

Here’s the breakdown:
Head of cabbage = $1 at the farmers market
Egg = .12 (if a dozen eggs are $1.50)
Milk = .13 (a half gallon of milk is $2.15)
Onion = .10 (3 lb. bag is .99)
Worcestershire sauce = normally on hand
Salt = normally on hand
Pepper = normally on hand
1 lb. 90% lean ground beef = $3 (at the farmers market)
1/2 c. rice (to yield 1 cup cooked) = .10 (estimated)
Brown Sugar = normally on hand
Lemon Juice = normally on hand
Aldi tomato soup = .89
Aldi egg noodles = 1.19
Aldi butter = .50 (1 stick where 1 lb is $1.99)

SHF #45: Raspberry Cheesecake Muffins

Author: swampkitty05  //  Category: Uncategorized

SHF berries logo 200

It seems as if raspberry season is starting to wind down here in Central Ohio. However, a few weeks ago, when raspberries were plentiful, I found myself craving some sort of baked good with raspberries inside. One of my favorite things in the world (pedestrain as it may seem) is Entemann’s Raspberry Cheese Danish – this condenses all the best parts of it (raspberries, cream cheese) into a single muffin.

It made for a delicious breakfast, with a bit of yogurt on the side. I’d make this recipe again. I’m submitting it to this month’s Sugar High Friday: Berries event, created by Jennifer the Domestic Goddess.

Raspberry Cheesecake Muffin

Raspberry Cheesecake Muffins
recipe from “Everything But the Entree” by The Junior League of Parkersburg, Inc.

3 ounces cream cheese
3 eggs
1 cup sugar
1 c. milk
1 1/2 teaspoons vanilla
6 tablespoons butter
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup raspberries

Preheat oven to 400ºF. Grease the muffin tins or line with paper cups. In a small bowl, beat together until smooth the cream cheese with one egg, 1/4 cup of sugar and 1/2 tsp vanilla and set aside. In a saucepan, combine the milk, butter, and one tsp vanilla. Stir over medium heat until the butter melts. Cool until warm to the touch, then beat in the remaining two eggs. In large bowl, combine the flour, baking powder, salt and remaining sugar. Add the milk mixture and stir just to blend. Fold in the raspberries. Divide the batter equally among the muffin cups. Spoon about 2 tsp cream cheese mixture on top of each muffin. Pull knife through each top to swirl slightly. Bake about 20 minutes or until top springs bake when lightly touched.

Miniature Scotch Eggs

Author: swampkitty05  //  Category: Food Blogging Event, Recipes, Uncategorized

grow_your_own_urban_150

I’m a big fan of Scotch eggs – there’s just something about taking a hard boiled egg and wrapping it in sausage and bread crumbs and deep frying it that really does it for me. Sometimes, though, they’re so big that the whole thing becomes a giant gut bomb waiting to detonate.

So when Denise of 2Silos gifted me with a box of quail eggs to try, the first thing that came to mind was Scotch Eggs – after all, if it can be done with regular sized eggs, isn’t it possible to make little miniature Scotch Eggs with quail eggs? All the taste without all of the commitment. In short, the answer is yes – the timing for boiling the eggs took some experimentation to pinpoint, but it all came together perfectly. I’m submitting this creation to the Grow Your Own blogging event.

Miniature Scotch Eggs

Miniature Scotch Eggs

12 quail eggs, boiled for 5 minutes and then peeled
1 lb. breakfast sausage
2 eggs
1 cup flour
1 cup seasoned bread crumbs (use more if needed)

After peeling hard boiled quail eggs, dredge in flour, egg wash, bread crumbs, and then egg wash and bread crumbs a second time. Once all of the eggs have been encased in sausage, put in the fridge for at least an hour for crumb to firm up. Deep fry in hot oil until outside is a dark golden brown and innards are fully cooked, 5-10 minutes. Serve with a nice garlic aioli or remoulade.

Scrambled Eggs with Tomatoes and Fines Herbes

Author: swampkitty05  //  Category: Food Blogging Event, Recipes, Uncategorized

It’s time again for one of Joelen’s Culinary Adventures – this one with the theme of a Wolfgang Puck/California inspired recipe. I found this recipe on his web site, and decided to make it because it reminded me of my favorite Gordon Ramsay method of scrambling eggs, this one with a few twists added in. The recipe itself too more effort to make than my usual method, and the results, while close, weren’t quite what I was looking for. Tastes great, though, with the addition of Dijon mustard – it added just the right amount of kick.

Scrambled Eggs with Tomatoes and Fines Herbes

Scrambled Eggs with Tomatoes and Fines Herbes
recipe courtesy Wolfgang Puck

12 large eggs
1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 to 3 tablespoons Dijon mustard
2 tablespoons unsalted butter
3 small tomatoes, peeled, seeded, diced, and drained
1 teaspoon chopped chives

1. Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large bowl, add the fines herbes, salt, and pepper. Whisk until smooth.

2. Add to the reserved egg yolks the heavy cream and mustard. Mix well.

3. In a heavy sauté pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly with a wooden spoon, until creamy and slightly thickened.

4. Add the yolk mixture and the tomatoes. Remove the pan from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve immediately.

Baked Pasta with Chicken Sausage

Author: swampkitty05  //  Category: Uncategorized

For this edition of Presto Pasta Nights, hosted this week by Gay of A Scientist in the Kitchen, I’ve decided to submit a dish that I made quite a while ago for a cookout. It was so simple to prepare, the flavors melded together beautifully, and it was an absolute hit. This one is definitely going into my rotation.

Sausage Pasta Bake

Baked Pasta with Chicken Sausage
recipe from Everyday Food magazine

Coarse salt and ground pepper
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1/4 cup vodka (optional)
1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
1/2 teaspoon dried oregano
1/2 cup heavy cream
1 pound rigatoni
10 ounces baby spinach
12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

June 2008 Roundup

Author: swampkitty05  //  Category: Uncategorized

Before I start the roundup, I just wanted to mention a couple of quick things. I got an email from Bear the other day, telling me about a benefit that I want to get the word out on – here’s the details via The Twisted Vine:

On Sunday, July 13, there is a Mexican buffet at Alana’s from 4-8PM. Admission is $50 and those interested in margaritas, etc. can purchase those separately. Proceeds will go into an account for James Westfall, one of the servers at the restaurant. A week ago, James went into sudden cardiac arrest at his home and has been in ICU at Riverside ever since. He was diagnosed with long q-t wave syndrome, a congenital problem with the electrical system of the heart. James is only 26 and has no health insurance. So I am letting everyone know who might be up for some great food and great company. Please spread the word and bring along any others who feel the same.

Not only will you get an excellent meal at Alana’s (her cuisine blows us away!), but at the same time you will be helping out someone who could definitely use it. Please attend if you possibly can!

And speaking of events this coming weekend, make sure to check out the Food & Ohio Wine Festival at the North Market. There’s a Friday night preview party (tickets are $20) that includes a customized wine glass and 10 tasting tickets, with Columbus celebrities serving as guest pourers. On Saturday, two chefs from Bravo’s Top Chef (Hung Huynh and Richard Blais) will be doing cooking demonstrations in the afternoon. This is one of those “don’t miss” events that you want to put on your calendar if you live in the Columbus area.

One more shout out – I’ve got to say how impressed I am with the stuff they’re doing over at Columbus Foodcast. The podcasts are fun, engaging, and downright informative. Recent podcasts include the Burgers for Bloggers event at Mortons, an interview with the people in charge of Slow Food Columbus, and an ice cream road trip (this one is definitely a must hear!). Check it out if you get a chance…

Did you guys notice the new theme? What do you think? I know there are some bugs to be worked out, so if you notice anything wonky, let me know.

Now, on to the roundup….

In savory recipes, Sushi Bowl and Orzo Soup from 101 Cookbooks, Garlic Bread with Cheese from 2 Cups of Salt, Poached Eggs, Avocado and Bacon a la Dave from 5 Second Rule, Chao Shou (Sichuan Wontons) from A Daily Obsession, Sesame Chicken Wraps from A Pot of Tea and a Biscuit, Buttermilk Garlic Salad Dressing from A Veggie Venture, Baked Spinach Risotto from A Year from Oak Cottage, Apple Chicken Salad and Cucumber and Herbed Cheese Sandwiches from A Year in the Kitchen, Crockpot Cabbage Rolls from A Year of CrockPotting, Morel Mushroom Ravioli from Adventures in Shaw, 40 Clove Chicken “a la Barefoot Contessa” from Alice Q. Foodie, Buffalo and Spinach Orzo from Always in the Kitchen, Rabbit Ragu from Amuse Bouche, Grilled Chicken with Spicy Coconut Sauce from An Empty Stomach is the Best Cook, Cedar Plank Salmon from …and a cookie for dessert, Timpano from Angela’s Food Love, Asparagus Spread and Prosciutto on Buttered Toast and Cold Peanut Sesame Noodles from Apartment Therapy: The Kitchn, Carnitas from Apple Pie, Patis and Pate, “California Roll” Salad from Artists in the Kitchen, Caribbean Salad from At Home with Helena, Lamb Kifta Tagine with Eggs from The Backyard Pizzeria, Poached Eggs with Bacon, Grits and Wilted Spinach and Roasted Guinea Hen with Wilted Frisee, Watercress, Bing Cherries and Bacon from The Bacon Show, Picadillo and Bobby’s Balsamic-Marinated Flank Steak from The Bad Girl’s Kitchen, Homemade Ricotta Cheese from Baking Delights, Grilled Pork Chops with Maple-Cranberry Glaze and Turkey Chowder with Pancetta and Crimini from Batter-Splattered, Ropa Vieja in a Crockpot and Inside Out Stuffed Peppers from Beantown Baker, Caramelized Onion and Gorgonzola Grilled Pizza from The Bitten Word, Butternut Squash and Quinoa Frittata from Bloghungry, Cold Avocado and Buttermilk Soup from The Budding Cook, Seven-Layer Chicken Casserole from Busy Mamas, Warm Potato Salad with Sausage, Apples and Mustard-Shallot Dressing from Cafe Johnsonia, Seeduction Bread from Caviar and Codfish, Black-Eyed Pea Salad from Cheap Healthy Good, Fall Off the Bone Spare Ribs from Chef Tom Cooks, Herb Butter from Chew On That, Mango and Avocado Salsa from choos & chews, Chicken Kopita from Christie’s Corner, Chipotle Cheddar, Cilantro and Avocado Omelette from Chronicles of a Fledgling Home Cook, Chicken and Mango Guacamole Wrap from Closet Cooking, Chipotle Blackberry Pulled Pork from Coconut & Lime, Bacon Ranch and Blue Cheese Pasta from Coffee & Cornbread, Spaccatelle with Duck Ragu from Cook (almost) Anything at Least Once, Barbecue Hamburger Steaks, Cuban Pork Quesadillas and Cube Steaks with Hasty Tasty Sauce from The Cookbook Junkie, Linguine with Crab Sauce from Cooking by the Seat of My Pants, Country Dressing and Zucchini Lasagna from Cooking in Cleveland, Greek Penne and Chicken from The Cooking News, BBQ Pork Skewers from crispy waffle, Baked Eggplant and Ricotta Rolls and Veal Polpettone from The Culinary Chase, Creamy Goat Cheese Pasta with Zucchini and Sausage from Cupcake Muffin, Chicken Pie from Dad, Baker and Chef, Sausage Cheese Rolls from dailydelicious, Buffalo Chicken Burger from Delicious Delights, Ricotta-Green Onion Gnocchi from the delicious life, Asian Turkey Burgers with Hoisin-Cucumber Mayonnaise and Soy Slaw from Dinners for a Year and Beyond, Crostini with Goat Cheese, Beefsteak Tomatoes and Red Onion from Dulcedo, Braised Chicken Curry with Yams from Eat. Drink. Think., Crab Mango Stuffed Avocados from Eddybles, Creamy, Crunchy Avocado Melt and Taco Salad with Creamy Lime Dressing from eggs on sunday, Pork Chops with Smoked Gouda, Caramelized Onions and Mushrooms from elly says opa!, Omelet for Two from Endless Simmer, Miss Mary’s Orzo Salad from Erin Cooks, Blue Cheese and Bacon Potato Salad from Everything and Nothing, Grilled Kielbasa and Warm Potato Salad from Evil Chef Mom, Susan’s Swiss Chard Tuna Salad from Farmgirl Fare, Cornish Hen, Apricot and Goat Cheese Empanadas with a Duo of Apricot Salsas from Feeding Maybelle, Creamy Lobster Risotto from Food Blogga, Tuscan Meat and Tomato Ragu from Food Hunter’s Guide to Cuisine, Braised Rabbit from Food Rockz, Quick Chicken Paella from French Kitchen in America, Gruyere Gougeres from From Our Home to Yours, Lamb Koftas from Girl Interrupted Eating, Baked Pasta with Sausages, Tomatoes and Cheese from The Goddess’s Kitchen, Leek-Stuffed Chicken Breasts with a Creamy White Wine Sauce from Greedy Gourmet, Chorizo with Beans from Green Leanings, Cajun Crab Cakes and Cajun ‘Mashed’ Potato Salad from Gumbeaux in the Kitchen, Chicken and Lamb Souvlaki and Beef Stew with Beer and Dumplings from Gustoso, Mozzarella Stuffed Meatballs from Homemade, Tagliatelle with Peas, Pancetta and Parmesan from I’ll Eat You, Bucatini all’Amatriciana from inuyaki, Pea Pancakes with Garlic Scapes from Izzy Eats, Chicken and Chorizo Pilaf from Jam and Clotted Cream, Queso Fundido con Chorizo & Rajas from Joelen’s Culinary Adventures, Penang Curry from jugalbandi, Chile Mustard Pork Kabobs and Tarragon-Mustard Deviled Eggs from Kalyn’s Kitchen, Mock Bacalaitos and Leek Rings from Karma-Free Cooking, Thai Lettuce Wraps from Kitchen Talk to Chew On, Greek Salad Dressing and Piroshki from Kopiaste, Slow-roasted Tomato and Chive Tartelettes with Feta from L’Atelier Vi, Roasted Chicken with Honey, Mustard and Curry and Cheesy Buffalo Chicken Dip from The Last Bite, Crab and Corn Fritters with Garlic Aioli from The Left Over Queen, Greek Style Lamb Pot Pies from Living in the Kitchen with Puppies, Raita from Lori’s Lipsmacking Goodness, Pea and Leek Broth with Lamb Fricadellen and Buckwheat Dumplings from Lucullian Delights, Flint Coney Sauce from Luna Pier Cook, Baked Chicken Sausage Pasta with Tomato Cream Sauce from Made by Melissa, Sambal Mini Crab and Lime Quiche from Malaysian Delicacies, Onion Gravy from Milk and Cookies, Mushroom Custards from The Modern Apron, Fiesta Chicken and Chicken with Mustard Sauce from Modern Day Ozzie and Harriet, Cobb Salad with Red Wine Vinaigrette from Mommy Mosh Pit, Grilled Lamb Chops with Tzatziki from More Than Burnt Toast, Apricot-Dijon Chicken from Mrs. Watermelon’s Recipes, Grilled Pork Chops with Peaches and Bourbon Sauce from My Feasts, Baked Eggy Brunch Tomatoes from Nami-nami, Cheesy Fried Green Tomatoes from [No Recipes], Caesar Salad Club Sandwich from Noble Pig, Thai Red Curry Chicken and Osso Buco with Risotto Milanese from Nook & Pantry, Jerk Chicken Salad from Not Eating Out in New York, Mexican Chopped Salad with Honey-Lime Dressing from The Recipe Girl, Chicken in Mustard Sauce and Corn Cakes from Rediscovering the Pleasures of Food, Tamale Pie from Rose’s Recipes, Salsa Verde Turkey Burgers from The Savory Notebook, Mustard Cranberry Glazed Chicken and Pork Loin with Apples and Mustard Cream Sauce from Scribbit, Lamb Burgers from Serious Eats, Bulgur and Lamb Meatballs in Tomato Sauce and Buffalo Chicken Salad from Shazam in the Kitchen, Black Bean Snack Bites from Simple Daily Recipes, Grilled Merguez with Fried Leeks and French Fries on Baguette from Slashfood, Black Bean Croquettes with Mango Salsa and Lime-Cilantro Cream from The Spiced Life, Mario Batali’s Homemade Ricotta from The Stew, Lavender-Infused Vinegar from Straight from the Farm, Chicken with Morels – Barefoot Style from Strawberries in Paris, Tilapia with Strawberry-Citrus-Avocado Salsa and Apricot and Almond Stuffed Chicken from Superspark, Cheddar Corn Fritters from Taste and Tell, Butter Chicken and Morel Mushroom Pasta from Taste Buddies, Chow Fun from Tastes Like Home, Tuna Noodle Casserole from Tast.ie, Mustard-Chive Mashed Potatoes from tomato_kumato, Pan Seared Lamb Medallions on Butter Bean Stew with Salsa Verde from The Trattoria Project and Spectaculars, Chive and Cheese Scones from Treat a Week Recipes, Herbed Dinner Rolls from Two Fat Als, Navajo Fry Bread from Victuals & Libations, Greek Pasta Salad from The Village Voice, Vietnamese Corn Egg Rolls from Wandering Chopsticks, Beer-Battered Fish from The Way the Cookie Crumbles, Baked Spinach and Eggs and Fried Plantain ‘Cracker’ with Mango Salsa from We Are Never Full, Southwestern Corn Chicken Chowder from What Did You Eat?, South Beach Friendly Moussaka from What Geeks Eat, and Sauce Espagnole and Demi-Glace from Whisk: A Food Blog.

In sweet recipes, Real Tart Cherry Frozen Yogurt from 5 Second Rule, Key Lime Coconut Cupcakes with Key Lime Cream Cheese Frosting and Honey Peach Frozen Yogurt from …A Cookie a Day, Baklava Bars from A Southern Grace, French Breakfast Puffs from A Yankee in a Southern Kitchen, Angie’s Famous Strawberry Cupcakes from A Year in the Kitchen, Peach Tiramisu from Accidental Hedonist, Strawberry Cardamom Blender Pancakes from Adventures in Shaw, The Yet to Be Named Cocktail from Adventures of a Food Slut, Sfince with Honey from The Amateur Gourmet, Cherry Vanilla Ice Cream from Andrea’s Recipes, Chocolate Raspberry Cocos Balls from Ann’s World, Strawberry Hand Pies and Peach Streusel Coffee Cake from Annie’s Eats, Pear Bread and Peanut Butter and Jelly Bars from Bake or Break, Berry Trifles with Vanilla Custard Sauce and Strawberry Pecan Shortbread Crumble Bars from Baking Bites, Linzertorte from Baking History, Plum Galette from Bird Food, Key Lime Pound Cake from Blake Bakes, Mulberry Sorbet from Bon Applegeek, Banana Cream Cheese Bread from Bunny’s Warm Oven, Summer Berry Charlotte and Cherry, Almond and Chocolate Mini Cakes from Cannelle et Vanille, Lime Pound Cake with Caribbean Lime Spread from Cast Sugar, Greek Yogurt Dessert with Honey and Strawberries from Chew on That, Baklava French Toast and Strawberry Frozen Yogurt from Closet Cooking, Apricot Brioche Breakfast Plait from Cook (almost) Anything at Least Once, Cottage Cakes from The Cookbook Junkie, Cherry Torte from Cooking and Booking, Pineapple Poppy Seed Ice Cream from Cooking at the Pacific Outpost, Strawberry-Cheesecake Ice Cream from Cooking in Cleveland, Stracciatella Tortoni Cake with Espresso Fudge Sauce from Cream Puffs in Venice, Cherry Muffins from cucina nicolina, Ricotta Pancakes with Brown Sugar-Cherry Sauce from Culinary in the Country, Ricotta and Raspberry Cupcakes from Cupcakes Take the Cake, Small Batch Vanilla Scented Yeast Doughnuts from dailydelicious, Rice Pudding from Dalla Mia Cucina, Strawberry Ice Cream with Balsamic Vinegar from delicious: days, Chocolate-Glazed Mint Chocolate Brownies from Dinner & Dessert, Intense Chocolate Fudge Cookies from eat me, delicious, Strawberry Stracciatella Ice Cream and Orange-Scented Panna Cotta with Strawberry Coulis from eggs on sunday, Strawberry Banana Pudding Pie from erin’s kitchen, Raspberry Streusel Bars from Family, Friends and Food, Strawberry Ice Cream from Finny Knits, Strawberry Cream & Blueberries from Food Rockz, Strawberry and Banana Muffins from For the Love of Cooking, Raspberry Chocolate Chip Muffins from Fresh from the Oven, Cream Cheese Pound Cake from Fun, Crafts and Recipes, Blueberry Hand Pies from Genesis of a Cook, Simple Summer Fruit Salad from Gluten-Free Girl, Sour Cherry Coffee Cake from Gothamist, Gluhwein from Gustoso, Cream Cheese and Jelly Turnovers from I Crave Sweet and Salty, Strawberry and White Chocolate Muffins from Jam and Clotted Cream, Blackberry and Streusel Muffins from Jerry’s Thoughts, Musings and Rants, Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots from Joy the Baker, Strawberry Banana Pancakes from Joy Through Cooking, Apple Juice Sabayon from La Tartine Gourmande, Colombian Cheese Fritters and Custard from Life’s Smorgasbord, Apricot Rum Fritters and Baked Strawberry Pancakes from Lisa’s Kitchen, Strawberry Galette from little bird eats, Raspberry Lemon Ricotta Cupcakes from Little Prince Treats, Oreo Truffles from Living the Life, Cherry Frozen Yogurt with Chocolate Stracciatella from Mike’s Table, Brown Sugar Chocolate Chip Bundt Cake with Maple-Espresso Glaze and Lemon Cream Pie with Coconut Crust from montcarte, Quick Lemon Lavender Fruit Turnovers from My Plate, My World, Zucchini Pistachio Cupcakes from Noble Pig, Tequila Sunrise from Noshtalgia, Toffee Almond Bars and Apple Frangipane Tart from Of Dreams and Sweets, Sesame Cookies from Rosa’s Yummy Yums, Caramelized Pineapple with Pineapple Sherbet from Serious Eats, Raspberry Chambord Fudge Cupcakes from She’s Becoming DoughMessTic, Frozen Lemonade Pie from Slashfood, Strawberry and White Chocolate Pudding from Soy and Pepper, Southern Pearl Bellinis from SpiceLines, Brown Sugar Buttermilk Pie from Spoonbread for Hieronymus, Roasted Peach Ice Cream from Sticky, Gooey, Creamy, Chewy, Peach Frangipane Crumble from Straight Into Bed Cakefree and Dried, Sour Cream Panna Cotta with Fresh Apricot and Amaretto Sauce, Arborio Rice Pudding with Cinnamon-Cardamom Streusel and Banana-Oatmeal Cake with Salted Peanut Butter Caramel and Honey Whipped Cream from Sugar Plum, Chocolate-Drizzled Oatmeal Lace Cookies from sugarlaws, Buttermilk Cake with White Chocolate and Dried Apricots from Sweet Sins, Cardamom, Pistachio, Almond & Honey Ice Cream from Swirl & Scramble, Honey Ice Cream with Salted Pistachios from Table for Three, Please, Goat Cheese Ice Cream and Fresh Cherries and Mascarpone Raspberry Gratins from Tartelette, Vita’s Ricotta Doughnuts from Taste and Tell, Lambic Granita from Thursday Night Smackdown, Butternut Pumpkin Cupcakes from Totally Addicted to Taste, Chewy Raspberry Streusel Bars from vegalicious, Cherry Chocolate Bread Pudding from Vegan Visitor, Lemon Blueberry Pound Cake from The Village Voice, Sweet Cherry Ice Cream from What Did You Eat?, Peach Brioche Tart from Wild Yeast, and Dried Fig Jam from Zaiqa.

In informative posts, learn how to make cultured butter (and buttermilk) at How to Cook Like Your Grandmother, find out how to bake pies in tiny jars at Serious Eats, and be informed on the way to create the perfect cheese plate at Slashfood.

Well, that’s it for this month – I’ve already got a great start on links for July – stay tuned.