Blueberry Buttermilk Cake

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blueberrybuttermilkcake

Is it just me, or has it been a realllly long week? Last Sunday we went to the sandbar. It’s pretty much what it sounds like…a sandbar that has formed at our ocean’s inlet outside of Assateague and Wallops Islands. It’s pretty much a local’s only spot. We take the boat out with a basket of fried chicken for lunch on Sunday afternoon, enjoy a tasty malt beverage, throw some horseshoes, chat with friends, watch the boys and our dog have a blast swimming together…it’s pretty much Heaven on Earth. I’m so lucky to call this place home!

An old friend from high school and his lovely wife, who also happens to be a great cook and foodie, stumbled upon our beach chairs in their sandbar stroll. I mentioned that I was trying to use up blueberries, and she mentioned this fabulous blueberry buttermilk breakfast cake that she’d made twice in a month. With that kind of recommendation, I couldn’t wait to give it a try. And let me just say, wowzers! Easy, moist, delicious – what more could you want in a cake? It was definitely reminiscent of a blueberry muffin. But, the muffin top portion (anyone remember that episode of Seinfeld?). Which, is of course the best part.

Delightful for breakfast, brunch, or as a simple dessert. I’m already looking forward to trying it with other fruits or berries too – how delicious would it be with peaches or raspberries? Or both? Have a great weekend everyone!

Blueberry Buttermilk Cake

1/2 cup unsalted butter, room temperature
1 lemon, zested
1 cup granulated sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour, divided
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1/2 cup buttermilk

Preheat the oven to 350F. Cream butter with lemon zest and sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 8×8 baking pan with butter or coat with non-stick spray. Spread batter into pan. Bake for 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 30 minutes before serving.

Source: adapted from Alexandra Cooks via Tara H

Rigatoni with Beef & Sausage Ragù

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Rigatoni with Beef & Sausage Ragù

I don’t know about where you guys are, but there was a hint of fall in the air here this weekend. We turned off the air-conditioning and opened up all the windows, and I even had to don a long-sleeved shirt at the local fireman’s carnival on Friday night.

Needless to say, I was feeling something in the way of comfort food. And what better fits that bill than a big bowl of baked cheesy pasta? My girlfriend made this dish for me after we brought home our first son Andrew, over 5 years ago now. She drove all the way from Annapolis to come and make us this pasta, and share dinner with us. It quickly became a favorite in our home, and consequently my “go-to” baked pasta dish.

Ground beef and spicy Italian sausage is simmered in a rich tomato sauce, releasing all their meaty flavor into the sauce. Then at the end, a bit of heavy cream is stirred in…making it lighter in flavor, but yet richer at the same time. Layered with a bit of mozzarella cheese before baking, it’s becomes bubbly and crusty in the oven – everything that a baked pasta should be. Paired with a glass of red, a fresh green salad, and some crusty bread – it’s the perfect Sunday meal to gather your family around the table. We intend to enjoy every last day of summertime, but I’m definitely looking forward to that chill in the air being here to stay!

Rigatoni with Beef & Sausage Ragù

1 lb. rigatoni
2 Tbs. olive oil, plus more as needed
1 yellow onion, chopped
4 garlic cloves, minced
1 lb. ground beef
1 lb. bulk sausage (Jimmy Dean Hot)
1/2 cup fresh parsley,chopped
2 tsp. dried oregano
1 (28 oz.) peeled and chopped tomatoes
1 cup heavy cream
Salt and freshly ground pepper, to taste
1/2 lb. whole-milk mozzarella cheese, shredded
1 cup grated Parmesan or aged Asiago cheese

Preheat oven to 350.

Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.

In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Remove from pan and drain any remaining fat. Brown the sausage in the same pan, draining fat that has rendered during browning. Return the beef to the pan with the sausage. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes.

Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper.

Return the rigatoni to the pot with the sauce and toss to coat well.

Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

Source: adapted from Williams-Sonoma

Mango Avocado Salsa

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Mango Avocado Salsa

I love fruit-based salsas. They’re wonderfully versatile, using whatever fruits are in season and look good. And, they’re good on just about anything. On fish, on chicken, on pork, wrapped into a burrito, with tortilla chips…are you picking up what I’m putting down here?

This mango avocado variety is my hands down favorite topping for fish tacos. The sweetness from the mango, a crunch from the onion, a little bit of heat from a jalapeno, and a big dose of freshness from lots of chopped cilantro. I usually go with red onion for my salsas, but I had some gorgeous Cippolini onions from my crop share this week. They were mild and sweet, but they worked well with the salsa.

There was a slight chill in the air this morning. We still have August to look forward to, and I plan on enjoying every minute of the abundance of ripe summer fruits while they last. I hope you do too!

Mango Avocado Salsa

1 large mango, peeled and diced
1 large avocado, peeled and diced
1/2 small onion (red or sweet)
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
juice of 1 lime
1/2 tsp kosher salt

Combine all ingredients in a medium bowl and toss to combine.

Raspberry Plum Sorbet

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Raspberry Plum Sorbet

It’s hot. And chances are, it’s hot where you are too. I’ve been putting my little ice cream machine to work overtime the past few weeks. While homemade ice cream is fabulous, sometimes you want something a little bit lighter…like a sorbet, for instance. Made with nothing but fresh fruit and a little bit of sugar, it’s a sweet treat that’s a little more figure friendly.

I’d gotten some awesome plums at Sam’s Club a couple of weeks ago. They were kind of pricey, and I didn’t want to shell out for them – but I was so glad I did. They were the kind of plums that when you bite into them, they’re such a dark purple that they’re almost black. Honestly, some of the best I’ve had in years. So when Elly posted the recipe for this sorbet, it was a “must make” situation. The color was so beautiful and alluring. The flavor is absolutely wonderful too. Plenty of sweetness from the plums, with a tart punchy kick from the raspberries. So wonderfully refreshing! And, did I mention the color?

We’ve spent a lot of time out in the sun at the beach  and on the boat this past week. And, it’s the beginning of Pony Penning week on Chincoteague Island – pretty much a holiday for us ‘teaguers. Which means a lot more fun in the sun and boat this week. It’s comforting to know that we have so many homemade sweet treats to cool off with when we get home!

Raspberry Plum Sorbet

1 lb. plums
1 cup water
2/3 cup sugar
3/4 cup raspberries (fresh or frozen)
1 tsp. berry vodka (optional)

Halve the plums, removing the pits. Cut each half into 4 wedges and place in a saucepan with the water. Bring to a simmer, and then cover and cook on medium-low, stirring occasionally, until plums are tender, about 8 minutes. Remove from the heat and stir in the sugar and rasperries. Allow to cool to room temperature.

Puree the mixture in a food processor or blender. Place a mesh strainer over a bowl and pour the liquid through the strainer, pushing with a wooden spoon or spatula, to get rid of the seeds. Stir in the kirsch, if using. Cover the bowl and place in the refrigerator until thoroughly chilled.

Chill the mixture thoroughly according to your ice cream manufacturer’s instructions. Store in airtight container in freezer for up to 2 weeks.

Source: The Perfect Scoop by Dave Lebovitz via Elly Says Opa!