Now, I'm the kind of girl that usually plans her posts out in advance. But, after yet another weekend celebrating with family and loads of good food, I decided I had to share some of the highlights from the weekend. Unfortunately, I don't have a ton of pictures of the food due to my poor planning, but I am sure you can bear with me.
For our part of the hosting responsibilities, we hosted Friday dinner and Sunday brunch. Friday dinner was cooked entirely from the BBC Good Food, July 2012 issue. Unfortunately, non of the recipes are online...so I will include our favorites here, just because I love you that much. I know, I am so sweet.
We started with a couple of dips. Our favorite was the Minted Pea and Pecorino Dip, curtesy of www.saladclub.co.uk {again, this recipe was not on their site}. It was a quick and simple dish, packed full of surprising flavor.
Ingredients:
3 large handfulls thawed frozen peas
handful of mint, roughly chopped
Olive oil
few gratings of pecorino cheese
1 small green chili, deseeded and roughly chopped
sea salt
Directions:
Put all the ingredients in a food processor and blend well. Adding oil to reach your desired consistency. Serve with pita chips.
Serves 4-6
For dinner, we served Homemade Turkey burgers, which were an adaptation of Olympic swimmer, Lizzie Simmonds recipe as seen in the July Good Food issue. Usually, I'm not much of a fan of turkey burgers as they can be fairly dry and flavorless, but not these. We'll definitely be adding these to the repeat list.
Ingredients:
1 tbs olive oil
1/2 red onion, finely chopped
1.5 lbs lean ground turkey
1 egg
handful of bread crumbs
2 tsp Sriracha sauce
2 cloves garlic, finely chopped
1 tsp ketchup
1 tsp worchestire sauce
Directions:
Heat the oil in a frying pan. Saute the onion until soft. Mix in with all other ingredients. Form into patties.
Serves 4-6, depending on how big you like your burgers.
To accompany the burgers we served quick pickles, a Rachel Ray recipe, which Miss T loves. And Mediterranean potato salad, also from the BBC Good Food magazine. The potato salad is served warm and is a good alternative to your standard mayonnaise based salad. I made mine the day before and it really helped the flavors to develop overnight.
Ingredients:
1 tbs olive oil
1 small onion, thinly sliced
1 garlic clove, finely chopped
1 tsp fresh oregano, finely chopped
1 pint cherry tomatoes
4oz jar roasted red peppers, sliced
11 oz new potatoes
1 oz black olives, sliced
handful of basil leaves, torn
Directions:
Heat the oil in a saucepan. Cook the onion for 5-10 min until soft. Add the garlic and oregano and cook 1 minute more. Add the tomatoes and peppers, season well and simmer gently for 10 minutes. {at this point, I added about 1/2 c water to make more of a sauce}.
meanwhile, cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain well, mix with the sauce. Sprinkle over the olives and basil and serve warm.
Serves 4
Mr. DD also made a beautiful Black Forest {from the July issue} cake for his Mom's birthday that I just have to share. He did such a great job! In our experience, it was very much in line with British baking, which means it was a bit drier than most American style cakes. Not sure everyone was a fan. But, we loved it and it sure was pretty!
Now, moving on to brunch. We made two Barefoot Contessa recipes that were both exceptional. My favorite was the Peach and Raspberry Almond Swirls, which is a drained yogurt that is reconstituted with peach nectar and flavored with honey, orange zest and vanilla. So yummy.
We also made a baked French Toast, from the Barefoot Contessa, which was excellent, and extremely indulgent.
What a fun weekend! But I must say, thank goodness Boot Camp starts this week. Three weekends in a row of celebrations does not bode well for my waist line!
I hope you had a nice weekend as well.
image 1,2 - BBC Good Food, July 2012
until next time,
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