Author Archives: admin

All About Figs

figs, one whole purple fig and two open halves

French Market Figs among other fruits and nuts

I love to cook with figs in every form: dried, as a sweet jam, and when they’re in season, fresh! The texture of tiny crunchy seeds bursting through the chewy, yielding pink flesh of the fruit makes any dish interesting, from pastries and sweets, to savory applications like stews and salads.

figs, one whole purple fig and two open halves

Here are a few great recipes that make the most of these delicious fruits:

Fig and Goat Cheese Mini Croissants from The Culinary Chase

Fig & Brie Grilled Cheese from Last Ingredient

Prosciutto and Fig Pizza with Arugula from A Family Feast

Fig & Watermelon Salad with Honey Vanilla Cashews from Nom Nom Paleo

Fig Glazed Chicken Sauté from The Naked Kitchen

Broccoli Fig and Goat Cheese Pasta from Big Eats Tiny Kitchen

Pile of arranged figs among fig leaves

What are your favorite ways to enjoy figs?

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July Flowers

Bunch of zinnia flowers in red, pale green, yellow, pink, salmon

How I love July flowers! Your garden and table design doesn’t have to suffer just because we’re entering the peak of summer heat. There are so many colorful, vibrant flowers that flourish this time of year. Here are a few of my favorites:

close up of purple blue Cornflower in front of a light blue sky

Cornflower

Magnolia_sieboldii white with pink centers on a green leafy bush

Magnolia

Delphinium_elatum_hybride. Deep blue and purplle flower stalk with leafy green background

Delphinium

Gerbera_farben. Pink, yellow and red gerbera daisies arranged among greens

Gerbera

A Dahlia Arnhem at Dalieda de San Francisco (a dahlia garden) in Madrid (Spain).

Dahlia

Bunch of zinnia flowers in red, pale green, yellow, pink, salmon

Zinnia

Remember that summer flowers typically love sunlight and lots of water. What are your favorite July flowers?

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Classic American for Independence Day

cheeseburgers with bacon and yellow cheese and extra buns with ketchup and mustard

cheeseburgers with bacon and yellow cheese and extra buns with ketchup and mustard

Mixes sheesh kabobs on the grill with charcoal and flames

Independence Day might be the peak of summer. Fourth of July celebrations are casual and fun, whether you are on the beach, in the wilderness camping, in a metropolitan city, or just relaxing in your own home. The excitement that comes along with fireworks and hopefully a day off work is heard to beat. And let’s not forget the food.

sausages, asparagus spears, and meat on a hot grill

Outside table setting with meat and tomatoes, wine and beverages and a bowl of macaroni and cheese

If there’s ever a day to dust off the backyard grill, the Fourth of July is it! You can get as fancy as you like with grilled steaks, whole fishes, roasted vegetables…anything goes. Or keep it simple with hamburgers and hotdogs and the traditional condiments and sides. There’s no wrong way to do it!

Cooking over fire

Three red watermelon slices in a mint green bowls

In my family, we like to keep it casual with a mix of traditional and inventive, all while keeping it simple. A sprinkling of Harissa jazzes up corn on the cob. A scoop of hummus elevates a burger to something a little more special. Just a little creativity goes a long way!

I hope your celebration is filled with good food, family, and friends. Leave me a comment and tell me your favorite barbecue dishes to prepare!

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Summer Corn Round-up

close up of yellow corn on the cob in a green husk with a blue sky

Our summer memories are so often about food. The tastes, the smells, the fond remembrance of lazy days in the sun and meals eaten outside. For so many, corn plays a big part of summer and there are so many great ways to celebrate the season with those hearty kernels.

close up of yellow corn on the cob in a green husk with a blue sky

 

There are endless ways to use this versatile ingredient. Here are some of my favorites:

Southwest Spiced Corn from Budget Bytes

The Best Ever Oven Roasted Corn from The Slow Roasted Italian

Mexican Street Corn from Seeded at the Table

Mexican Street Corn Salad from Love & Lemons

Grilled Corn Fritters from Table for Two

Sweet Corn, Zucchini and Fresh Mozzarella Pizza from How Sweet it Is

Damn Good Corn Pudding from A Spicy Perspective

How do you enjoy your corn? Leave me a comment and share your favorite corn recipes!

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A Belly Dancer-Themed Halloween

bellydancer

bellydancer

 

I came across this picture recently and it reminded me of my favorite Halloween costume I ever made my daughter.

Belly dancers are a colorful part of Moroccan culture. I had recently taken the girls to an authentic Moroccan restaurant for the first time and Tiffany made me promise to make her a belly dancer costume for Halloween. I made most of her costumes back then, and this one was a lot of fun!

 

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Chocolate Baklava

baklava
baklavaChocolate Baklava with Hazelnuts,
Orange Blossom Water and Honey
Serves 24

 

For Nut Filling:
1 lb. unsalted and roasted hazelnuts, chopped
1 lb. semi sweet mini chocolate chips
1 tbsp. orange blossom water
2/3 cup granulated sugar
½ cup ground hazelnuts (for garnish)

 

Clarifying Butter:
1 lb. unsalted butter
In a saucepan, melt the butter on low heat, until it begins to boil, skim the foam and remove from heat.

 

For Phyllo Dough:
24 sheets Phyllo dough
3” pastry brush
kitchen towel
9” by 14” baking dish

 

For Syrup:
¾ cup water
1 cup sugar
1 cup honey
Juice of ½ lemon
2 tbsp. orange blossom water

 

1.  Combine hazelnuts, orange blossom water, and sugar and put in a food processor, chop coarsely add in chocolate, mix and set aside.
2.  Unwrap the phyllo dough and place it on a flat surface. Cover it with a clean kitchen towel to prevent the phyllo dough from drying out.
3.  Coat the baking pan with butter and place a layer of phyllo dough then brush with butter one at a time. Continue brushing and layering until the 6th layer. Spread a third of the nut mixture all over the phyllo. Continue layering and brushing another 6 layers of phyllo with butter one at a time. Then spread another third of the nut mixture all over the phyllo. Continue layering and brushing  another 6 layers, add the remaining third layer of nuts and butter the remaining 6 phyllo sheets.
4.  Make 3 cuts across dough approximately 3 ½ inches lengthwise and 2 cuts 3 ¼ inches across the width. Cut diagonally across each square, making 24 individual triangular sections (optional- cut lengthwise and widthwise diagonally to make diamond shapes). Pour the remaining butter all over the pastry and bake for 1 hour at 325 degrees.
5.  While the baklava is baking, make the syrup.
6.  In a sauce pan put water, sugar, lemon juice and bring to a boil, occasionally stirring for about 5 minutes until sugar is dissolved. Remove from heat add honey, orange blossom water and mix well, place syrup in the refrigerator until baklava is ready.
7.  After 1 hour remove the baklava from the oven and pour the cold syrup all over it. Sprinkle pinches of hazelnuts in the middle of each section. Let it cool and serve.
 
Copyright © Ruth Barnes
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Berries, Nuts, and Bees

tiffnsheep

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have always believed in eating fresh and healthy food. I grew up on a farm which is one big health food store! Around my house and my friend’s house, there were fig, nut, berry trees. Eating fresh and healthy was always very important. Vegetables. Nuts. My parents strongly believed in growing everything themselves.

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Roosters!

rooster

 

 

 

 

 

 

 

 

 

 

 

 

When I used to live in Florida, I visited Key West from time to time. Something interesting about Key West is that roosters run around the streets and crow all day.

This reminds me of the farm I grew up on. The rooster used to wake everyone up at 5 am and crow from a wooden fence. Everyone knew it was time to get up and do the chores: help my Mom make bread, feed the goats, milk the cows, pick the fruit, and pick up the eggs (my chores). The smell of my Mom’s fresh baked bread every morning always made me hungry.

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My Table Design 101

shells

One of the most fun things for me to do when getting for a party or dinner is coordinating the table décor with the type of food that I’m serving. For example, if I do a Greek meal, I’ll do an ethnic Greek blue and white tablescape. As I’m decorating, I think about what the country looks like and I try to match the décor to the scenery. I think that makes dinner interesting and something talk to about, a conversation piece. Whether it’s simple or fancy, I always try to make my table decorative. If I were doing seafood, I’d do the shells, the color of the ocean, and the sky, the birds, shells, lanterns remind me of lighthouses.

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My Favorite Table

cameltable

Shopping for the décor to do my tablescapes took a long time because I wanted it to look authentic. I had a lot of fun putting all of the colors together, lots of reds and golds and purples. Looking for all of the décor led me to meet lots of different people, like a Moroccan vendor who finally found the decorative camels that I had been searching for. They complete my tablescape perfectly, and add personality and flare. Of all the exotic tablescapes that I have created, the Moroccan design is the prettiest.

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