You Say Tomato, I Say Tomahto

You Say Tomato, I Say Tomahto, comes from the 1937 hit song by George and Ira Gershwin "Lets Call The Whole Thing Off."

Tomatoes, absolutely nothing tastes better than a warm, home grown, vine-ripened tomato on crusty fresh homemade bread.  Well, maybe a tomato sandwich on crusty fresh homemade bread with a good smear of homemade mayonnaise, a good sprinkling of salt and freshly ground black pepper, yes now that is a good sandwich!

Tomatoes, easily raised in the home garden or even on the patio, tomatoes produce heavy crops in small areas.  With dozens of varieties of tomatoes available your choice will depend on what you want you want  from your plants and what varieties grow best in your region.  Checking with your local University Extension Office is a good place to start.  There are also low acid varieties of tomatoes if you have a problem with tomatoes being too acidic.  There are varieties for slicing, canning and freezing; as well as smaller tomatoes for patio and container gardening, late maturing tomatoes and others that make delicious ketchup's and sauces. Choose a tomato variety that appeals to your senses as there are many shapes, colors and flavors available.   However, my personal favorite is still the old fashioned "Big Boy" tomato.

I hope you enjoy the recipes listed below and plant yourself some tomatoes.  Reminder, all eggs will be large unless otherwise noted.

Perfect Bloody Mary - my daughter makes this delicious drink.  Love it for brunch, this should make about 4 cocktails

32 oz. tomato juice (good quality) or you could use V8
1/2 fresh lemon, juiced
3 Tbl. Worcestershire sauce
Good splash of Tabasco, I like mine spicy
1 Tbl. prepared horseradish
1 tsp. ground cumin
1/2 Tbl. ground celery seed
salt and freshly ground black pepper
8 oz. vodka
Ice cubes
Celery sticks, garnish

Into a large pitcher add all ingredients except vodka and ice mixing to combine.  Allow to chill.  Fill glasses halfway with ice and add about 2 oz. vodka, topping off with chilled tomato mixture.  Garnish with celery sticks.  For some reason I love large boiled chilled spicy shrimp to eat with this.

Oven Dried Tomatoes

8 large ruby red plum tomatoes
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves, chiffonade
2 garlic cloves, finely minced
salt and freshly ground black pepper

Preheat oven to 250 degrees.  Slice the tomatoes in half lengthwise and place into a bowl with the remaining ingredients, mixing gently to combine.  Place tomatoes onto parchment lined baking sheets cup side up and roast about 5 hours.  Cool completely and refrigerate.  You can use these on sandwiches, in pastas, quiche, etc.

Simple Tomato Sauce with Poached Eggs

2 lbs. ruby red tomatoes, peeled and chopped
1 shallot, minced
3 garlic cloves, finely minced
salt and freshly ground black pepper
pinch of red pepper flakes
6 eggs
3 Tbl. fresh basil, chiffonade
Crusty Italian bread

Into a large saute pan, (something you will serve in) add a good drizzle of olive oil.  Add shallot and garlic cooking to soften, add tomatoes and cook stirring and crushing tomatoes about 20 minutes, stir in salt, pepper and red pepper flakes.  Into a small ramekin crack one egg and gently slide into the sauce, continue with remaining eggs.  Turn heat to simmer, cover pan and cook about 4 minutes or until nicely poached.  Remove from heat and sit onto dining table on a pretty towel or trivet.  Drizzle eggs with a light touch of olive oil and sprinkle on basil.  Serve with the Italian bread.  Fresh fruit is great served with this delicious breakfast dish, also can eat for dinner.

Marinated Tomatoes

8 cups halved assorted colored grape tomatoes
1/4 cup kosher salt
freshly ground black pepper
pinch of red pepper flakes
1 large shallot, thinly sliced
4 large garlic cloves, thinly sliced
1 1/2 cups olive oil
12 fresh thyme sprigs
1/3 cups white wine vinegar
1/4 cup fresh basil leaves, torn

Into a large glass bowl add salt and toss with tomatoes, letting stand 30 minutes.  Into a saute pan, add the olive oil along with shallots and saute about 2 minutes, then saute in garlic sauteing about 5 more minutes.  Remove fro heat and stir in thyme and cool completely.  Add vinegar, basil, salt, pepper and pepper flakes along with tomato mixture.  Serve or cover and refrigerate, will last a week or so.  This is good on grilled baguettes, pizzas, tossed into pasta, served over slices of quiche, added to salads, etc.

Bouillabaisse - one of my favorites

5 cups shellfish stock
4 cups dry white wine
1 large shallot, minced
1 juicy orange, juiced and zested
1 large leek, sliced in half lengthwise, then sliced into thin moons (be sure to rinse well in cold water)
3 large garlic cloves, minced
1 (28 oz.) can whole tomatoes (I like Cento brand) or about 3 cups fresh ruby red tomatoes, chopped
salt and freshly ground black pepper
pinch of red pepper flakes
1/2 cup fresh parsley, chopped and divided
1 lb. fresh mussels
1 1/2 lbs. fresh cod, cut into large chunks
1/2 lb. fresh littleneck clams
1 lb. large scallops
1 1 1/2 lbs. large shrimp, peeled and cleaned
3 Tbl. butter, soft
French bread, lots and lots of it, sliced thickly on diagonal (for dipping)

Into a large Dutch oven, add good drizzle of olive oil, then add shallot, leek and garlic cooking and stirring just to soften, add salt, pepper, saffron, 1/4 cup parsley, orange juice, orange zest, red pepper flakes, shellfish stock, white wine, and tomatoes (crush canned ones with your fingers and add juice too).  Bring to a simmer and cook for about 10 minutes, taste and adjust flavorings.  Add cod and cook a couple of minutes, then add mussels, clams, shrimp and scallops, cooking about 6 minutes.  Discard any shells that don't open. Stir in butter and then taste and adjust flavorings again. To serve; place the Dutch oven onto pretty kitchen towel or something it can sit on the table and serve up from there, topping with remaining parsley.  Serve with the warmed French bread, maybe a tossed salad, white wine….enjoy.

Panzanella Salad - love making this, it's refreshing and delicious

1 large French baguette, or Italian crusty bread - cut into 1-inch cubes
1/4 cup extra virgin olive oil
5 large ruby red tomatoes, chopped into large chunks
1 large English cucumber, sliced in half lengthwise, then sliced into 1/2-inch moons
1 large green bell pepper, seeded and cut into 1-inch pieces
1 large red bell pepper, seeded and cut into 1-inch pieces
1 small red onion, sliced in half then julienned
handful of red radishes, sliced
1/2 cup fresh basil leaves, chiffonade
2/3 cup fresh Parmesan cheese, shaved with a vegetable peeler
salt and freshly ground black pepper
pinch of red pepper flakes
2 Tbl. capers, drained
1/4 cup fresh parsley, rough chopped (garnish)
Vinaigrette
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tsp. Dijon
2 Tbl. fresh oregano, chopped
3/4 cup extra virgin olive oil
salt and freshly ground black pepper

Vinaigrette; into a jar with lid add ingredients, shake well taste and adjust flavorings.  Bread; into a large saute pan, add 2 Tbl. of oil and heat, then toss in half of the bread cubes, stirring and cooking to get golden brown, remove to paper towels and add remaining oil and bread.  Into a large bowl add remaining ingredients along with toasted bread, drizzle on some vinaigrette, toss to combine, add more vinaigrette if needed and serve extra on side.   Pour salad onto large pretty serving platter and sprinkle on some parsley.  Note;  another thing I like on this salad occasional is large grilled shrimp.

Ultimate Tomato Sandwich

Thick slices of artisan bread (8 pieces)
butter, soft
5 large beefsteak tomatoes, sliced and I like to lay onto some paper towels
1/2 cup fresh basil leaves, torn
Mayonnaise, homemade is best for this sandwich, flavored with a little minced garlic and fresh lemon juice
Crisp red leaf lettuce leaves
Thick cut bacon - I like lots

Brush both sides of all the bread (this will obviously make 4 sandwiches).  Into a large saute pan, add bacon and cook until brown and crisp, remove to paper towels.  After you have buttered the bread, add the buttered sides to saute pan and cook until golden brown, remove.  Smear both sides of each sandwich with lots of mayonnaise, add some tomatoes, season with salt and pepper, add bacon, lettuce and top piece of bread.  Note; you can also add a slice of sharp cheddar or jack cheese to sandwich and I also like the addition of a thin piece of white onion such as Walla Walla on the sandwich.  Dig in you will love it!  Serve with some creamy tomato soup.

Creamy Tomato Soup - also great with creamy grilled cheese sandwiches

1 small to medium white onion, finely chopped or you can use large shallot
1 garlic clove, finely minced
1/2 stick butter, soft
olive oil
2 Tbl. sugar
3 Tbl. chicken base
salt and freshly ground black pepper
pinch of red pepper flakes
1 (46 oz.) can tomato juice (good quality)
2 (28 oz.) cans crushed tomatoes, with their juice (I like Cento brand)
1 1/2 cups heavy whipping cream
2 Tbl. sherry
1/4 cup fresh parsley, chopped

Into a large Dutch oven, add butter and a drizzle of olive oil.  Add onion and saute a few minutes, add garlic and cook to softened.  Add chicken base, along with tomato juice and whisk to combine.  Add canned tomatoes, sherry, sugar, salt and pepper.  Cook about 15 minutes, taste and adjust flavorings.  Stir in cream and bring to a boil, reduce to simmer and cook about 10 minutes. Note; if desired you can use an immersion blender to make a more creamy soup.  Stir in parsley.

Spicy Shrimp with Tomatoes - these are so delicious you might want to increase the amount you make, as you won't be able to stop eating them.

1 cup grape tomatoes, sliced in half
24 large shrimp in shells, butterflied and cleaned
salt and freshly ground black pepper
2 Tbl. fresh ginger, thinly julienned
4 garlic cloves, finely minced
2 fresh Thai red chilies, seeded and minced
1/4 cup hoisin sauce
1/4 cup sweet chili sauce
1/2 cup ketchup
1 Tbl. fish sauce
1 Tbl. honey
2 scallions, minced including green part
3 Tbl. fresh cilantro, minced
2 Tbl. fresh mint, minced
1/4 cup olive oil
1/4 cup water

Into a large saute pan, add olive oil along with ginger and garlic cooking over medium and stirring about 2 minutes.  Add ketchup, hoisin, chili sauce, fish sauce, honey, and water, simmering about 6 minutes.  Remove 1 cup of sauce to a bowl to cool slightly, and stir in tomatoes, scallions, mint and cilantro, set aside for serving.  Keep remaining sauce in saute pan.  Heat your grill and brush shrimp with some oil, season with salt and pepper.  Cook on both sides until done about 5 minutes.  Place shrimp into a bowl and add sauce remaining in saucepan, tossing together to combine.  Return glazed shrimp to gill for just about 1 minute and place onto serving platter, serve with extra sauce you set aside.  You can serve these with cleaned Boston lettuce leaves and make a mini wrap if desired or add some steamed white rice to the wraps with extra slivers of fresh scallions and cilantro.  

Why Darlin These Fried Green Tomatoes Are Good - as I have mentioned before I love…..my fried green tomatoes with fresh lump crab meat on top and drizzle with a good dose of hollandaise sauce, homemade of course.

4 to 5 large green tomatoes, sliced into 1/4-inch slices
salt and freshly ground black pepper
1 cup all purpose flour
1 cup buttermilk, no non fat here
1 cup cornmeal
2 Tbl. fresh parsley, finely minced
1 tsp. paprika
Tabasco
2 cups vegetable oil

Season the sliced tomatoes with salt and pepper.  Combine flour in a bowl and add a dash of cayenne, salt and pepper.  Pour buttermilk into a shallow bowl and whisk in a good amount of Tabasco, I like it spicy.  Into another shallow bowl add cornmeal, parsley, paprika and mix.  Have a baking sheet ready and also into a large Dutch oven heat oil to 350 degrees. Take each tomato slice and dredge into flour mixture, then add to buttermilk then add to cornmeal making sure each is well coated.  Place tomatoes onto baking sheet and continue with other tomatoes.  Have another baking sheet lined with lots of paper towels.  Now you are ready to fry.  Add a couple of tomatoes carefully to hot oil and cook on both sides for about 3 minutes or until golden brown and floating.  Carefully remove to paper towels and continue cooking.  Make sure oil is always hot and remove any floating bits with a slotted spoon and discard.  To serve; place onto serving platter and garnish with extra parsley.  You can also serve with a easy ranch dipping sauce; 1/2 cup ranch dressing (good quality) mixed with 2 Tbl. Cajun seasoning and  a good amount of Tabasco.

Perfect Sauteed Halibut with Tomato Sauce

Sauce
1/2 red onion, finely chopped
4 garlic cloves, finely minced
pinch of red pepper flakes
1/2 cup crisp white wine
1/4 cup capers, drained, rinsed and finely minced
1/2 cup Kalamata olives, pitted and sliced in half
1 (28 oz.) can diced tomatoes with juice (I like Cento brand)
salt and freshly ground black pepper
pinch of sugar
1 tsp. fresh thyme leaves, chopped
Fish
6 (8 oz.) pieces of fresh halibut fillets
salt and freshly ground black pepper
6 slices fresh lemon
Fresh parsley, chopped (garnish)

Sauce; into a large saute pan, add good drizzle of olive oil, add onions cooking and stirring to soften, stir in garlic and capers cooking about 3 minutes.  Add wine and cook reducing slightly.  Add tomatoes, salt, pepper, pepper flakes, sugar and thyme cooking on simmer for about 25 minutes, stir in olives.  Taste and adjust flavorings, keep warmed.  Fish; preheat oven to 450 degrees and lightly oil a baking dish that will hold all this fish.  Season fish with salt and pepper and arrange in pan, top each with a lemon slice you have lightly squeezed over each piece of fish.  Cover with foil and bake about 15 minutes or until done.  To serve; either pour some of the sauce onto large serving platter and top with fish (remove lemon slices) and drizzle a little sauce over top of each piece of fish, or plate individually.  Then sprinkle on fresh parsley.  Serve with crusty French bread, a tossed salad and a crisp chilled white wine.

Greek Shrimp and Tomatoes - one of my favorite dishes

5 large ruby red tomatoes, cut into eights
2 shallots, minced
2 large garlic cloves, minced
1/2 cup dry white wine
pinch of red pepper flakes
salt and freshly ground black pepper
2 lbs. large fresh shrimp, peeled and cleaned
2 Tbl. fresh lemon juice
1/2 cup fresh parsley, chopped
1 1/4 cups feta cheese, large crumbles
1 Tbl. dried oregano
2 Tbl. fresh mint, minced (garnish)
Crusty artisan bread, for serving

Preheat oven to 450 degrees.  Into a saute pan, add drizzle of olive oil and add shallots and garlic cooking to soften, do not brown.  Into a large baking dish add tomatoes, season with salt and pepper and spoon over shallot/garlic oil mixture.  Bake tomatoes for about 10 minutes.  Remove baking dish from oven and stir in shrimp, parsley, white wine, red pepper flakes, lemon juice, oregano and top with feta cheese.  Bake about 15 more minutes.  Remove and sprinkle on mint.  Serve with bread to sop up the delicious juices, also a Greek salad and wine.

Tomato and Corn Salsa

5 large ears of fresh corn, sliced off cob
2 tsp. olive oil
2 garlic cloves, finely minced
2 cups grape tomatoes, sliced in half
1/2 red bell pepper, seeded and diced
2 celery stalks, thinly sliced
3 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped and divided
1/4 cup fresh lime juice
Tabasco, to taste
1 cup fresh pico de gallo
salt and freshly ground black pepper
hot fresh homemade corn chips

Into a large saute pan, add olive oil along with corn sliced corn off the cob and garlic, cooking and stirring a few minutes.  Remove and pour into a large bowl to cool slightly.  Add half of the cilantro and pour remaining ingredients into bowl with corn and stir to combine.  Cover and chill for at least 1 hour, if not longer.  Remove and pour into a pretty serving bowl and garnish with remaining cilantro. Serve with hot salty chips.

Tomato and Orzo Salad

2 cups dried orzo
1 1/2 cups feta cheese, crumbled
3 ruby red Roma tomatoes, chopped
1/2 cup Kalamata olives, pitted and sliced
2 Tbl. fresh basil, chiffonade
3 Tbl. fresh parsley, chopped
1/3 cup extra virgin olive oil
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 tsp. fresh oregano, chopped
1 garlic clove, finely minced

Cook orzo according to package instructions, drain and rinse with cold water, drain well again.  Pat dry with some paper towels and place into a large glass bowl, drizzle with just a touch of olive oil.   Cover and chill about 2 hours.  Dressing; into a jar with lid add olive oil, lemon juice, salt, pepper, oregano and garlic, shaking well to combine, taste and adjust flavorings.  Into the bowl with chilled orzo add feta, tomatoes, olives, basil, parsley and mix to combine, then drizzle with some dressing to desired taste.

Grilled Ahi with Garden Tomato Topping - this also works with firm white fish

4 fresh ahi steaks
salt and freshly ground black pepper
Marinade
1/2 cup olive oil
1/4 cup fresh lemon juice
zest of lemon
1 tsp. honey
1 small shallot, finely minced
1 large garlic clove, finely minced
2 tsp. dried oregano
Topping
2 large juicy tomatoes, seeded and diced (can be red or combo of colors)
2 Tbl. capers, drained/rinsed and rough chop
2 cups baby arugula, rinsed, pattered dry with paper towels

Marinade; into a bowl add marinade ingredients, including salt and pepper whisk to combine.  Into a shallow baking dish arrange ahi and pour 1/2 cup marinade over, turning fish to coat.  Cover and marinade 20 minutes.  Topping;  into a bowl add topping ingredients with the remaining marinade and toss to combine.  Heat grill, remove ahi from marinade and place onto grill cooking to desired doneness.  Make sure you get some nice grill marks on the fish.  Place fish onto serving platter and arrange topping on each steak.

Tomato, Bacon, Avocado and Lettuce Salad

2 lbs. assorted tomatoes, sliced
9 slices thick cut bacon, sliced thickly
1 large head romaine lettuce hearts, chopped
2 large avocados, peeled, pitted and sliced
Homemade croutons (sourdough are perfect for this salad)
fresh parsley, chopped
fresh basil leaves, torn
Dressing
2 Tbl. finely minced shallot
1/4 cup cider vinegar
1/2 cup buttermilk
3/4 cup mayonnaise
1 Tbl. fresh dill, chopped
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
pinch of sugar

Into a large saute pan, add bacon and cook to brown and crisp, remove to paper towels.  Into a bowl add dressing ingredients and whisk to combine, taste and adjust flavorings.  Onto a serving platter add lettuce, arrange tomatoes on top, with slices of avocado, bacon, parsley, basil and croutons.  Then drizzle over dressing.  Serve remaining dressing on side.

Tomato and Watermelon Salsa - I especially enjoy this on grilled swordfish or halibut and grilled chicken breasts

2 yellow tomatoes, seeded and chopped
2 ruby red tomatoes, seeded and chopped
2 cups seedless watermelon, chopped
1 large mango, peeled and chopped
1/2 small red onion, finely chopped
2 jalapenos, seeded and minced
1/4 cup fresh cilantro, chopped
3 Tbl. fresh lime juice
2 tsp. honey
salt

Into a glass bowl add lime juice and honey, whisking to combine, season with some salt.  Add remaining ingredients and stir gently to combine.   Cover/chill for at least 1 hour before serving.

Hunter Style Chicken - a classic

1 (4 lb.) whole chicken, cut into pieces
1 (28 oz.) can whole tomatoes (I like Cento brand)
1 lb. fresh crimini mushrooms, sliced thickly
1/2 cup all purpose flour
1 tsp. dried thyme leaves
2 large garlic cloves, chopped
1 yellow onion, thinly sliced
1/4 lb. pancetta, sliced
3/4 cup dry Marsala wine
salt and freshly ground black pepper
olive oil
fresh parsley, chopped

Into a large Dutch oven, add a good drizzle of olive oil and add mushrooms cooking to browned, remove to a plate.   Hand crush the tomatoes and place into a bowl.  Rinse the chicken pieces in cold water and pat dry with paper towels.  Season well with salt and pepper.  Into the Dutch oven you cooked mushrooms in add a good amount of olive oil and heat.  Dredge the chicken pieces in flour and shake off excess.  Fry in oil to golden brown, you will need to do this in batches, remove to a plate. Add onions and cook to soften, add garlic and cook a few minutes. Remove to a plate and add pancetta cooking to browned.  Pour out any excess oil and add wine and reduce slightly. Add crushed tomatoes, browned chicken, thyme, pancetta, onions/garlic.  Cover and reduce heat to simmer cooking about 45 minutes.  Stir in the mushrooms plus any juice that accumulated on plate and cook about 5 more minutes, taste and adjust flavorings.  Either serve in the Dutch oven, or dish out onto a large rimmed serving platter and garnish with parsley.  Serve with French bread and sauteed carrots.

Succotash

1 pint of pear tomatoes, halved
2 1/2 cups fresh lima beans
4 fresh thyme sprigs
1 large garlic clove
1/2 yellow onion
1 medium sweet onion, chopped (such as Walla Walla or any sweet white onion)
6 ears of fresh corn, husked and rinsed and corn removed from cob
4 slices thick cut bacon, sliced
2 Tbl. butter
1 Tbl. red wine vinegar
1 1/2 Tbl. fresh dill, chopped
1 1/2 Tbl. fresh chives, chopped

Into a pot with lid add beans, thyme, garlic and 1/2 yellow onion, cover with cold water and bring to a boil.  Reduce heat and simmer about 20 minutes or until beans are tender.  Drain beans, reserving about 1/2 cup of cooking liquid and discard thyme, onion and garlic.  Into a large saute pan, add bacon and cook until browned and crisp.  Remove to paper towels.  Reserve about 2 Tbl. of bacon fat in pan, discard the rest.  Saute the sweet onion until tender, stir in corn kernels cooking about 5 minutes, stir in  cooked lima beans and reserved cooking liquid stirring and cooking about 5 minutes.  Stir in butter, tomatoes, vinegar, dill and chives, taste and season with salt and pepper.  Remove to rimmed serving platter and garnish with bacon.

Tomato Quiche

1 (9-inch) homemade pie crust (or if you have to, use a good quality prepared one)
3 large heirloom tomatoes, sliced 1/4-inch thick
1 small white onion, chopped or thinly sliced leeks
5 eggs
1 1/4 cups heavy whipping cream
3 Tbl. all purpose flour
1 Tbl. fresh basil, chiffonade
1/4 tsp. dry mustard
salt and freshly ground black pepper
1 1/2 cups Havarti cheese, shredded
Tabasco, to taste

Preheat oven to 425 degrees.  Line the pastry shell with some foil and fill with beans or something to hold foil down.  Bake for about 6 minutes, remove foil and bake about 3 more minutes.   Reduce oven temperature to 375 degrees.  Place the sliced tomatoes on lots of paper towels to absorb moisture.  Into a small saute pan add a pat of butter and add onions cooking to soften, but not brown.  Into a bowl whisk the eggs, flour, cream, basil, salt, mustard, Tabasco and pepper.  Sprinkle cheese onto bottom of cooked crust. Sprinkle on the cooked onion, arrange tomatoes overlapping, pour over egg mixture and bake uncovered about 40 minutes or until set in center. If the edges are getting too brown, place some foil over edges of crust.  Remove and let rest 10 minutes before slicing into.  Serve with a tossed salad and some hot dinner rolls.

Tomatoes with Beans and Sausage - love this

2 cups dried white beans
2 lbs. Italian sweet sausage
1 onion, sliced in half then sliced into pieces
2 garlic cloves, chopped
1 large red bell pepper, seeded and sliced
1 (28 oz.) can crushed tomatoes
fresh basil leaves, torn
salt and freshly ground black pepper
fresh parsley, chopped

Soak beans according to package instructions overnight.  Rinse beans and place into a large Dutch oven, covering with cold water to cover, bring to a boil, reduce heat, cover and cook for about 1 hour until tender.  Take the sausages and poke a few holes into each one with a fork.  Into a large saute pan add sausages and cover with cold water.  Bring to a boil and cook about 15 minutes, turning a couple of times until all water has evaporated.  Remove sausages, wipe out pan and add a drizzle of oil, along with onions, bell pepper and garlic cooking to soften.  Add tomatoes to pan, season with salt and pepper.  Add back cooked sausages and cooked beans, simmering about 10 minutes.  Taste and adjust flavorings.  Pour into a large deep rimmed serving platter and garnish with basil and parsley.

Gazpacho With a Twist - one of my favorite soups

6 large juicy tomatoes (can be varied in color), seeded and chopped
2 large English cucumbers, sliced in half lengthwise, seeded lightly and chopped
2 large juicy peaches, peeled, pitted and chopped
1 large jalapeno
1 large garlic cloves, finely minced
2 Tbl. olive oil
6 large fresh basil leaves, mince 3 of them and set aside
Salt and freshly ground black pepper
2 cups tomato juice
1 to 2 Tbl. red wine vinegar (start with one)

Turn on gas burner and with tongs hold jalapeno over flame to roast and char on all sides.   When done, place into a small ziplock bag for about 15 minutes.  When cool enough to handle remove skin and finely mince the jalapeno.  Into a food processor add about half of the chopped tomatoes, 1 chopped cucumber, and 1 peach, process to smooth and pour into a large glass bowl. To food processor; add tomato juice, olive oil and 1 Tbl. red wine vinegar, garlic and basil leaves, process to smooth, pour into bowl with other ingredients.  Add remaining chopped tomatoes, jalapeno, cucumbers, peaches and basil leaves to bowl with pureed mixture, season with salt, pepper and the extra vinegar if needed.  Cover and chill a few hours before serving.  Taste and adjust flavorings.

Italian Christmas Spaghetti with Tuna and Tomatoes

2 large garlic cloves, lightly smashed
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
1/4 cup dry white wine
2 Tbl. capers, drained and rinsed
1 anchovy fillet (optional, but we love them)
1/4 cup fresh parsley, chopped
1 (28 oz.) cans crushed tomatoes (I like Cento brand)
salt and freshly ground black pepper
good pinch of red pepper flakes
1 (12 oz.) can albacore tuna, packed in water (add more tuna if needed)
1 lb. spaghetti 
Fresh basil leaves, torn
Fresh Parmesan cheese, use a vegetable peeler to make slices.

Into a large saute pan over medium heat, add olive oil along with garlic, cook garlic to golden and fragrant.  Discard garlic.  Add onions and cook to soften and light golden brown, add anchovy fillet and stir to combine, add wine and reduce slightly.  Add red pepper flakes and tomatoes with juice, simmering for about 15 minutes.  Stir in tuna, flaking into larger chunks, add capers, taste and re-season if necessary.  In a large pot of boiling salted water add pasta and cook al dente, drain well and pour onto a large deep sided serving platter.  Stir sauce and pour over pasta, garnish with basil and shards of Parmesan cheese.   Serve with hot crusty artisan Italian bread, wine and a tossed salad.

Tomatoes and Mussels

1 large onion, finely chopped
6 garlic cloves, finely minced
salt and freshly ground black pepper
1 cup dry white wine
1 Tbl. tomato paste
pinch of red pepper flakes
1 lb. ruby red beefsteak tomatoes, seeded and diced
2 1/4 lbs. fresh mussels, scrubbed
1/2 cup fresh parsley, chopped
2 Tbl. butter

Into a large Dutch oven over medium heat add butter and good drizzle of olive oil along with onion and garlic cooking a few minutes to soften.  Season with salt, pepper and red pepper flakes.  Stir in tomato paste cooking and stirring about 1 minute, stir in wine and cook reducing slightly about 3 minutes. Stir in tomatoes and cook about 5 minutes, stir in mussels cooking covered about 4 minutes until they open, discard any that don't open.  Taste broth and re-season if necessary, stir in parsley.  Serve with crusty bread and a salad making sure to get all that lovely broth.

Tomatoes and Zucchini Casserole

5 ruby red Roma tomatoes, thinly sliced
2 large zucchini, thinly sliced
2 garlic cloves, finely minced
3 scallions, thinly sliced on diagonal including green part
salt and freshly ground black pepper
Tabasco, to taste
3/4 cup bread crumbs, fine textured
1 1/2 cups Pepper Jack cheese, shredded
1/3 cup freshly grated Parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 cup butter

Preheat oven to 375 degrees.  Lightly grease a 9x9 baking pan.  Into a bowl mix the cheeses, oregano, basil, salt and pepper.  Layer half of the zucchini into pan, sprinkle over 1/4 of the cheese mixture, layer on half of the tomatoes, along with 1/4 of cheese mixture, repeat layers.  Into a small saute pan add butter, then add scallions and garlic cooking to soften.  Stir in Tabasco and breadcrumbs stirring to coat breadcrumbs.  Sprinkle the breadcrumb mixture over the casserole and place into oven covered for about 25 minutes, remove foil and bake additional 20 minutes.

Sweet Tomato Compote - waiter there is a tomato in my dessert - yes you can use tomatoes in desserts and this sauce is great over thick vanilla yogurt, add as a topping to mini tarts, use as a topping on thick custards, pound cake…….just use your imagination!

5 1/2 cups ruby red cherry tomatoes
3/4 cup sugar
1 fresh lemon, halved, sliced very thin and chopped with peel left on
1 cup golden raisins

Preheat oven to 325 degrees.  Set aside 1 1/2 cups of the tomatoes and with the remaining slice in half lengthwise.  Place them cut side up over wire rack on a sheet pan you have lined with parchment paper and sprinkle with 1/4 cup sugar.  Bake for about 15 minutes, then sprinkle with 2 Tbl. more of sugar, cooking about 1 1/2 hours more.  Into a blender add the 1 1/2 cups of tomatoes you set aside and puree.  Into a saucepan, bring 1 cup of water to a boil, adding 6 Tbl. sugar bringing to a boil.  Simmer for about 10 minutes, then stir in roasted tomatoes and raisins.  Bring to a boil and stir in the tomato puree, cooking for a few more minutes, stirring with a rubber spatula so nothing sticks to bottom of pan.  Remove compote and cool to room temperature, taste and adjust flavorings of sugar and squeeze of lemon if needed.  

Bon Appetit

"Dispense true justice and practise kindness and compassion each to his brother." - Zechariah 7:9

"When he saw the crowds, he had compassion on them, because they were harassed and helpless, like sheep without a shepherd." - Matthew 9:36

"But the wisdom that comes from heaven is first of all pure; the peace-loving, considerate, submissive, full of mercy and good fruit, impartial and sincere." - James 3:17

"Finally, all of you, be like minded, be sympathetic, love one another, be compassionate and humble." -  1 Peter 3:8

"Praise be to God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort" -  2 Corinthians 1:3

"Therefore, as God's chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience." - Colossians 3:12

Dazzle me with Raspberries

Everything you ever wanted to know about raspberries and more.  They are one of my favorite berries.

Raspberries; a small deep colored berry usually red and has a tender texture, reminds me of a thimble.  A sweet flavor with a slight tart taste and nice aroma.  The berries grow on a thorny woody branched bush and contain tiny seeds.  They have a whitish core and when plucked from the bush there core remains on the bush which leaves the raspberry hollow in the center.  They should be treated gently as they are a fragile berry.  Most of us know the red raspberry, but there are other varieties from purplish, black and golden.  There are also wild raspberries in the Arctic known as the bramble-berry.  Peak season for raspberries is mid-summer, but of course anymore you can purchase all year-round.  When selecting raspberries to purchase make sure they are plump, slightly soft, with a deep color and smell delicious.  The best way of course to get raspberries is to pick your own, by either growing them or picking at a raspberry farm.  

Raspberries are very perishable and should not be exposed to the sun or warm temperatures for a long period of time.  Best to eat them the same day you pick or purchase them. To clean; gently rinse in cold water and then carefully place onto paper towels. You can store in refrigerator and eat within one or two days.  Store in a single layer (do not wash) on a tray or platter lined with paper towels and store uncovered in refrigerator.  You can also freeze them by placing berries in a single layer onto a baking sheet and place in freezer.  Once the berries are frozen place them in ziplock type freezer bags or Tupperware with lids. 

Red raspberry; is the most common and popular of the raspberries.  Their peak season is usually towards end of summer into fall.  They grow well in cooler climates such as WA state.  The berries are larger with less seeds than black raspberries.  They are sweet and juicy which makes them perfect for desserts, made into sauces, jams or jellies.  Served on ice cream, pancakes or French toast, as well as used in savory dishes, my favorite being balsamic raspberry chicken.  The best was to eat is right from the bush if you are fortunate enough to be able to grow your own.  When we had our mini farm in WA state there were fresh raspberries growing on the property.  Almost every morning when they were in season I would walk out into the dewy grass with my bowl and pluck beautiful red berries from the bushes.  Always made me happy as I stood there placing some into the bowl and many of them into my mouth.  

Black raspberry; similar in color to a blackberry is typically found in forest and fields and referred to as the blackcap raspberry due to its cap-like shape.  Prior to ripening, the black raspberry will have a white to pink color then becomes deeper and darker in color as it ripens. This berry is most often used in pies, desserts, jellies, jams, wine, liqueur and tea.

Purple flowering raspberry; is usually grown wild in forests and fields.  The fruit has a flat dome-shaped appearance with a faded red coloring.  It isn't as sweet as the red variety, but is tasty when sweetened.  The purple flowering raspberry bush is very pretty and has continuous blossoming of purple flowers from June through Sept.

Golden raspberry; is not very common and is usually produced in limited quantities and served as a dessert berry.  It has a bright gold to orange color, is plump and meaty with a typical raspberry texture.

Wild raspberry; grows abundantly, but smaller in size although having similar texture and flavor of both black and red varieties.  They grow easily in forest fields with a sweet flavor of the wild berry.  

Arctic bramble-berry; is not very common, but has the same shape and size as the wild red or black raspberry, but is red in color.  Tastes more like a black raspberry, but provides a slightly sweeter and more robust flavor than other raspberries.

I hope you enjoy the recipes listed below which include a few savory and lots of sweet.  

"I was especially perceptive to all things beautiful that morning - raspberries in blue china bowls were enough to make the heart sing." - Author Irene Hunt

Raspberry Vodka - this is delicious

3 qts. fresh raspberries - rinsed and drained (I also pat dry with some paper towels)
2 cups sugar
1 qt. vodka
Clean sterilized bottles with lids

Rinse the berries in a colander with cold water discarding any bad ones.  Into a large bowl add berries and crush with a wooden spoon or potato masher.  Add the sugar and stir to combine.  Pour into a gallon jar (I pour through a large funnel) and then pour in the vodka, mixing together.  Loosely cover and store in a cool dark room for about 8 weeks, stirring every day for the first week.   Strain into a large pan through a fine mesh sieve using cheesecloth to catch the pulp.  You do not want to see any sediment.  Pour either into clean sterilized glass decanters or bottles with lids. 

Lovely Raspberry Freezer Jam - one of my favorites and for those of you who are intimidated by making jam this is quite easy.  Makes perfect little gifts too.  I always add a pretty label and a lovely French ribbon to my jars for gifts.  

2 pints of fresh raspberries, rinsed in cold water and drained
4 cups superfine sugar
1 (3 oz.) pouch liquid fruit pectin
3 Tbl. fresh lemon juice

Into a large bowl add berries and crush (I use a potato masher) stir in the sugar to dissolve about 20 minutes.  Into another bowl add fruit pectin and lemon juice mixing to combine, then stir into the berry mixture about 3 minutes.  Pour mixture into 6 half pint jars, cover and set aside at room temperate for 24 hours.  Store in freezer.  Note:  be sure your jars and lids are clean and serialized.

Delicious Raspberry Shake

1 (12 oz.) package frozen raspberries, thawed
1 (3 oz.) package cream cheese, soft
splash of almond extract or grown up version some Chambord (to your liking)
1 qt. vanilla ice cream, soft (good quality)
2 (12 oz.) cans cream soda (good quality)
Fresh raspberries, garnish
Chocolate sauce, optional, but I love it

Into a blender add the frozen thawed raspberries, cream cheese, extract or Chambord, 1/2 of the ice cream and 1/2 cup cream soda and blend to smooth.  Divide the mixture among 6 tall ice cream glasses, add a scoop of ice cream to each glass and top with cream soda.  Add some of the fresh raspberries and a little drizzle of chocolate sauce if desired.  Add a straw into each glass and a long ice tea spoon.

Refreshing Raspberry Ice Tea

4 qts. cold water
10 tea bags
1 (12 oz.) package unsweetened frozen raspberries, thawed and don't drain
1 cup sugar or to your taste
3 Tbl fresh lime juice

Into a large saucepan add 2 qts., water, bring to a boil add tea bags and let steep about 30 minutes.  Remove and discard tea bags.  Into a saucepan add raspberries, sugar and remaining water bring to a boil, dissolve sugar, reduce to simmer for about 5 minutes.  Press mixture through a fine mesh sieve into a bowl, discard solids.  Into a large pitcher add raspberry syrup mixture, tea mixture and lime juice stirring to combine. Refrigerate.

Raspberry Dip - great used on fresh fruit, or muffins, as a topping on french toast or pancakes

1 cup ricotta cheese
3 Tbl. plain Greek yogurt
3 Tbl. raspberry jam, good quality
splash of fresh lemon juice
1/2 tsp. fresh lemon zest
1/2 cup fresh raspberries

Into a bowl add ricotta, yogurt, jam and lemon juice whisking to combine.  Add the berries and whisk to blend.

Raspberry Cider

1 1/2 cups fresh raspberries
4 cups apple cider
1/4 tsp. cinnamon
1/2 cup spiced rum
Lemon peels, garnish

Place cider, cinnamon and raspberries (mashing slightly) into a saucepan and bring to a boil, let boil about 1 minute.  Remove and pour through a fine mesh sieve into a bowl and cool.  Discard solids.  When ready to serve, stir in rum and pour into mugs, garnish with a lemon peel.

Morning Raspberry Coffee Cake

3 1/2 cups fresh raspberries
1 cup water
2 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
1 1/4 cups sugar
1/3 cup cornstarch
Batter
3 cups all purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 cup cold butter, cut into cubes
2 eggs
1 cup sour cream
1 tsp. pure vanilla extract
Topping
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup pecans, chopped
1/4 cup butter, soft

Into a large saucepan add berries and water cooking about 5 minutes, stir in lemon juice. and zest.  Into a bowl mix the sugar and cornstarch and stir in to berries and water mixture, bring to a boil cooking about 2 minutes to thicken.  Remove from heat and cool.  Preheat oven to 350 degrees.  Topping; into a bowl add flour, sugar, pecans and stir in butter until mixture is coarse crumbs.  Batter; into a large bowl combine flour, sugar, baking soda, baking powder and cut in butter to resemble coarse crumbs.  Stir in eggs, sour cream and vanilla, batter will be slightly thick.  Spread half of the batter into a 13x9 greased baking pan.  Spread over filling and spoon over remaining batter.  Sprinkle with topping and bake about 45 minutes or until lightly golden brown, remove from oven to cool slightly before slicing into.  Serve with a hot cup of coffee for a nice start to your morning.  Note; if desired you can mix up a glaze with powdered sugar, fresh lemon juice and milk to desired consistency and drizzle over coffee cake.

Raspberry Barbecue Sauce - great on grilled baby back ribs

1/2 cup fresh raspberries
1/4 cup fresh blackberries
1/4 cup hoisin sauce
1/4 cup honey
2 Tbl. soy sauce
2 Tbl. balsamic vinegar
1 Tbl. fresh ginger, peeled and grated
1 garlic clove, minced
1 Tbl. Sriracha or to your taste
1 tsp. Chinese five spice
salt

Place ingredients into a blender and puree, strain sauce though a fine mesh strainer into a bowl, then place the mixture into a saucepan and bring to a simmer cooking for about 6 minutes.  At this point you can either baste grilled chicken, grilled turkey burgers or beef burgers, pork, or grilled ribs with it and serve remaining on side.

Sweet Raspberry Bread - my mom used to make this all the time, mmmm

1 (14 oz.) package dry active yeast
1/4 cup warm water (about 110 to 115 degrees)
1 cup milk (about 110 to 115 degrees)
1/2 cup butter, cubed
1/2 cup sugar
1 egg
1/2 tsp. salt
4 to 4 12 cups all purpose flour
3/4 cup seedless raspberry jam (she used to use this jam from Canada that was fantastic, but I can't find it any longer)
Egg wash
1 egg
2 Tbl. water
Glaze
1 1/4 cup powdered sugar, sifted
1/4 cup butter, melted
1/2 tsp. almond extract or vanilla is fine too
2 to 3 tsp. milk

Into a large bowl of electric mixer add yeast and dissolve in the warm water.  Add milk, butter, sugar, egg, salt and 2 cups of flour beating with dough hook to smooth.  Add enough remaining flour to form a soft dough.  Turn dough onto flighty floured work surface and knead about 7 minutes.  Place dough into a large greased bowl turning once. Cover with a clean kitchen towel to rest for about 1 hour in a warm place or until doubled in size.  Punch dough down and turn out onto a lightly floured work surface and cut dough in half.  On greased baking sheets roll each dough into 14x12 inch rectangle.  Cut each rectangle into three 14x4 -inch strips.  Spoon 2 Tbl. jam down each center of each strip.  Bring long edges together over filling and pinch to seal.  Braid three strips together pinch ends to seal and tuck under.  Repeat with remaining strips.  Cover with clean kitchen fowl and let rise about 45 minutes to double.   Preheat oven to 350 degrees.  Beat the egg wash and with a pastry brush brush over braids.  Bake about 20 to 25 minutes or until golden brown, remove to cooling racks.  Glaze; whisk the glaze to desired consistency, I like slightly thickened.  Drizzle over loaves.  Makes 2 loaves.

Raspberry Salad with Sugared Pecans and Chicken

8 cups mixed greens (I like baby spinach, baby arugula, green leaf lettuce and romaine)
1/2 cup whole pecans
3 Tbl. sugar
1/2 red onion, slivered
3 celery stalks, thinly sliced
1/2 cup dates, chopped
1 cup goat cheese, crumbled
2 cups fresh raspberries (divided)
2 chicken breasts, boneless and skinless
salt and freshly ground black pepper
Croutons, homemade are best
Vinaigrette
1/4 cup balsamic vinegar
1/2 cup olive oil or vegetable oil
1 Tbl. Dijon
1 garlic clove, finely minced
salt and freshly ground black pepper
2 tsp. dark brown sugar, or honey

Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings.  Chicken; season chicken with salt and pepper on both sides, add to a pan with a touch of olive oil and cook to brown and cooked through.  Remove to cool.  Pecans; into a nonstick pan, over low heat add sugar and pecans cooking and stirring to melt sugar and coat pecans.  Remove and cool and break apart nuts.  Salad; onto a large serving platter, add greens, onions, celery, dates and half of raspberries, shake dressing again and drizzle over greens, tossing.  Slice the cooked chicken breasts thinly and arrange over salad, add goat cheese, remaining raspberries and drizzle with just a touch more dressing.  Serve extra dressing on side.

Raspberry Biscuits

2 1/4 cup all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup butter, cut into cubes
1 Tbl. shortening
3/4 cup buttermilk
2 Tbl. creme fraiche or plain yogurt
1/2 cup fresh raspberries
1 egg, beaten
1/4 cup pecans, chopped

Preheat oven to 400 degrees.   Into a large bowl whisk the flour, baking powder, salt and baking soda.  Using a pastry blender add butter and shortening to resemble crumbs.  Into a bowl whisk the buttermilk and creme fraiche together and incorporate into dry ingredients.  Turn mixture out onto floured work surface and knead a couple of times.  Sprinkle dough with berries and nuts and knead a couple more times.  Shape dough into round and cut with biscuit cutter placing onto parchment lined baking sheet. Brush tops with beaten egg and bake about 25 minutes or until lightly golden brown, remove from oven to cooling rack.  Slice into one of these delicious biscuits, smear with some softened butter and a big glob of fresh raspberry jam.  Or one of my favorite ways; slice, smear with butter and add crisp browned thick slices of bacon.

Raspberry Glazed Salmon

2 large salmon fillets
1/2 cup water
1/2 cup ginger ale
1 fresh lemon, juiced
1 Tbl. fresh lemon zest
2 cups frozen raspberries, thawed
1/4 cup fresh ginger, peeled and thinly sliced
3 Tbl. sugar
2 tsp. olive oil
pinch of red pepper flakes
salt and freshly ground black pepper
Fresh parsley sprigs, garnish 
Fresh raspberries, garnish

Glaze; into a large saucepan add ginger ale and water, bring to a boil reduce to simmer and add lemon zest, lemon juice, raspberries and ginger. Bring to a boil over medium heat for about 30 minutes. Strain sauce over a bowl into a fine mesh strainer and discard solids. Clean out saucepan, add back stained glaze and stir in sugar and red pepper flakes bring to a boil, reduce to simmer for about 10 minutes to slightly thicken.  Remove from heat to cool.  Preheat oven to 400 degrees.  Rinse salmon fillets in cold water, remove any bones and pat dry with paper towels.  Rub salmon with olive oil sprinkle with salt, pepper and place onto a rimmed baking sheet that you have added foil to pan.  Add salmon and with a pastry brush generally brush on the glaze.  Bake for about 10 minutes or depending on thickness of fillets.  Turn on broiler and brush salmon again with glaze.  Place a few inches under broiler to allow glaze to get bubbly.  Remove and place fillets onto serving platter garnishing with parsley and sprinkling over some of the fresh berries.  Serve with creamy mashed potatoes with fresh basil, or couscous or rice pilaf.  Grilled asparagus or crisp steamed green beans with slivered almonds.

Raspberry Chicken

4 boneless, skinless chicken breasts, lightly pounded
1 1/3 cups chicken stock (good quality) I like Kitchen Basics or rich homemade
1 garlic clove, minced
1 small shallot, minced
1/2 cup frozen raspberry cranberry juice concentrate
1/2 cup white wine (good quality)
1 (12 oz.) package frozen raspberries, divided
1 Tbl. cornstarch mixed with 2 Tbl. cold water
1 cup all purpose flour
1 tsp. dried thyme, crumbled with your fingers
salt and freshly ground black pepper
Fresh parsley, chopped

Into a saucepan add chicken stock, shallot and garlic, bring to a boil and reduce by half.  Stir in concentrate, white wine and 2/3 package of raspberries, bring to a boil cooking about 30 minutes to thicken and reduce.  Strain sauce through a fine mesh strainer and return to pan, stir in the cornstarch water mixture (be sure to remix before adding), cooking and stirring to thicken.  Into a bowl add flour, thyme, salt and pepper mixing to combine.  Into a saute pan add about 1/4 cup olive oil and heat pan.   Dredge the chicken into the flour mixture and lightly shake off excess.  Add chicken to pan and cook to golden brown and cooked through.  Remove and drain off any excess oil.  Add sauce to pan, add browned chicken breasts and coat chicken in sauce, stir in remaining berries cooking to heat through.  Place the chicken onto serving platter and pour over sauce.  Garnish with parsley.

Asian Raspberry Chicken 

2 lbs. boneless skinless chicken thighs, cut into long thick strips or you can use breasts or combo of both
1 1/2 cups fresh raspberries
1 cup hoisin sauce (love this)
4 Tbl. seasoned rice vinegar
1 large garlic clove
1 large strip of fresh orange zest (do not get any white pith on zest)
2 Tbl. fresh ginger, peeled and chopped
salt and freshly ground black pepper
pinch of red pepper flakes
4 fresh scallions, sliced thinly on diagonal including green part (garnish)
Cooked white rice or brown (keep warmed)
Cooked steamed fresh broccoli (keep warmed)
Wooden skewers, soaked in cold water 30 minutes

Into a blender add the raspberries, hoisin, 4 Tbl. rice vinegar, garlic, orange zest, ginger, salt, pepper and pepper flakes.  Process to smooth consistency and reserve 1/2 cup for later.  Add remaining marinade to a large glass bowl and add chicken, tossing to coat, cover and refrigerate about 4 hours.  Preheat grill and remove chicken from marinade.  Shake off most of the marinade and thread chicken pieces onto skewers.  Grill chicken until cooked through, turning occasionally for about 4 minutes.  Onto serving platter spread the rice down, add the chicken skewers and sprinkle on scallions.  Serve broccoli as side dish and serve remaining dipping sauce.

Raspberry Green Beans

1 lb. fresh green beans, trimmed
1/2 cup walnuts, lightly toasted and rough chopped
1 large garlic clove
1 small shallot, thinly julienned
salt and freshly ground black pepper
olive oil
1/2 cup fresh raspberries

Into a pot of boiling salted water add beans and cook about 3 to 4 minutes, you want them crisp and tender.  Drain well, refresh in ice bath to stop cooking, drain well again and pat dry with paper towels.  Into a large saute pan, add a good drizzle of olive oil, add garlic and shallot cooking to soften.  Add walnuts and beans and cook stirring to warm through, seasons with salt and pepper, stir in raspberries and place into a serving bowl.

Raspberry Syrup - great on pancakes, waffles or even bread pudding or even vanilla or chocolate ice cream.  Also good on pound cake.

1 1/3 cups fresh raspberries
1 cup sugar
1/4 cup Port
3/4 cup water
1 tsp. fresh lemon juice

Add everything to a saucepan and stir to combine over medium heat, stirring to dissolve sugar.  Reduce heat to simmer and cook about 30 minutes.  Pour mixture if desired through a fine mesh strainer into a bowl - I personally like the berries in the syrup and don't do this step, but do whatever you like.

Quick Raspberry Vinaigrette

4 Tbl. raspberry vinegar
5 Tbl. raspberry Jam (good quality)
3 tsp. Dijon
3/4 cup Canola oil
salt and freshly ground black pepper

Into a jar with lid add ingredients, shake well and taste.  Great on salads and used as a glaze for grilled chicken or pork.

Raspberry Jello Ring - love this great for holiday meals or really anytime

2 (3 oz.) packages raspberry jello
1 1/2 cup boiling water
2 (10 oz.) packages sweetened frozen raspberries, thawed and drained
2 (8 oz.) cans crushed pineapple (do not drain)
1/2 cup sour cream
1 (8 oz.) package cream cheese, soft
pinch of salt
Whole pecans, optional

Lightly spray 8-cup ring mold.  Into a large bowl add jello and dissolve stirring in the boiling water.  Stir in raspberries, pineapple with juice and salt.  Pour half of the mixture into the mold and refrigerate about 30 minutes to firm up.  Let remaining jello sit at room temperature.  Into a bowl using a hand held electric mixer beat the cream cheese to fluffy, beat in the sour cream to combined and smooth.  Remove jello from refrigerator and carefully spread the sour cream/cream cheese mixture over set jello then pour over remaining jello you set aside, at this point you can top with the pecans or leave off.  Cover and refrigerate about 6 hours.  To serve; you will need to slightly dip the mold into some warm water being careful not to get any water into the jello, gently wipe off the pan and place a large plate over the mold and turn out.

My Oh My, Very Easy Raspberry Pie

Crust
2 sticks butter
1/2 cup sugar
2 egg yolks
pinch of salt
2/3 cup ground almonds
2 cups all purpose flour
Filling - this filling will fill one pie shell, you can make more for both shells or freeze one shall for another time
3 cups Cool Whip
1 1/2 cups fresh raspberries
3 egg whites
1 1/4 cups sugar
3 Tbl. fresh lemon juice
2 tsp. pure vanilla extract
1 Tbl. almond extract
pinch of salt

Crust; preheat oven to 400 degrees.  Into a bowl of electric mixer beat butter and sugar.  Add egg yolks and salt.  Stir in ground almonds and flour to form a dough.  Spread into two 10-inch lightly sprayed (PAM) pie plates.  Bake about 10 to 12 minutes or until lightly golden brown around edges.  Remove to cool.  Filling; Into a bowl of clean mixing bowl add egg whites and beat until stiff peaks form.  Into a blender add the raspberries, sugar, lemon juice, vanilla, almond and salt, blending ingredients.  Pour into a bowl and stir in the whipped egg whites and Cool Whip carefully folding together with a rubber spatula.  Pour into baked cooled pie shell and place into freezer.  Let set for about 3 hours before slicing and serving.  To serve; slice pieces and place onto dessert plates, you can top with some more Cool Whip or vanilla ice cream and extra fresh raspberries if desired.

Cheesecake Raspberry Bars - love these and my mom made them all the time, sometimes using blackberries

1 1/4 cup all purpose flour
1/2 cup brown sugar, packed
1/2 cup slivered almonds, finely chopped
1/2 cup butter
2 (8 oz.) packages cream cheese, soft
2/3 cup sugar
1/2 tsp. almond extract
1/4 tsp. pure vanilla extract
2 eggs
1 cup raspberry jam (seedless and good quality)
1/2 cup flaked sweetened coconut
1/2 cup sliced almonds, lightly toasted
Fresh raspberries, for garnish (if desired)

Preheat oven to 350 degrees.  Into a bowl combine flour, brown sugar and finely chopped almonds, cut in butter to resemble fine crumbs. Set aside 1/2 cup of this mixture.  Press remaining crumbs into a 13x9 baking pan and bake about 12 to 15 minutes to lightly golden brown.  In bowl of electric mixer beat cream cheese, sugar, eggs and extracts to smooth, spread over hot crust and bake 15 more minutes.  Into another bowl add the reserved 1/2 cup crumb mixture, coconut and sliced almonds.  Spread jam over baked cream cheese mixture and sprinkle on crumb topping evenly baking about 15 more minutes.  Cool on wire rack and refrigerate before cutting into bars.  Garnish bars with fresh raspberries if desired.  Any left……store in refrigerator.

Perfect Angel Food Cake with Raspberries

1 cup cake flour, sifted
12 large egg whites
1 1/2 cups powdered sugar, sifted
1 tsp. cream of tarter (fresh is best)
1 tsp. pure vanilla or almond extract
1 cup sugar
3/4 cup fresh raspberries
3 cups heavy whipping cream
1/4 cup powdered sugar
2 tsp. pure vanilla extract
1 1/2 cups fresh raspberries

Into a clean and dry mixing bowl, add egg whites and allow to stand about 15 minutes.  Into another bowl add the 1 1/2 cups powdered sugar and flour sifting a couple of times to get a light texture.  Into the bowl with the egg whites, add cream of tarter and vanilla or almond extract and beat to soft peaks form, add 1 cup of sugar slowly beating into whites to form stiff peaks.  With a large whisk add flour mixture in by fourths, until all flour mixture is incorporated.  Heat oven to 350 degrees.  Remember, you want the batter airy.  Place raspberries into a bowl and crush, then strain through a fine mesh strainer discarding seeds.  Into an ungreased tube pan  add one-third of the batter, then spoon over 2 Tbl. berries keeping away from edges of pan.  Repeat and top with remaining batter.  With a table knife gently swirl the batter and berries together and to remove any air pockets.  Leave the top textured and do not smooth down.  Place pan on lowest oven rack and bake about 40 minutes or until top springs back when lightly touched.  Remove from oven and invert cake pan to cool.  With a thin bladed knife loosen cake from pan and allow to cool about 1 hour.   Into a clean bowl of electric mixer beat the whipping cream to almost stiff peaks, add vanilla and powdered sugar beating to combine.  With a sharp serrated knife, slice the cake about 3-inch from top and carefully remove top portion of cake.  With a sharp paring knife, cut around the cake a trench and remove some of the cake.  Fill the trench with the whipping cream and some of the fresh raspberries.  Add back cake pieces you removed and place top back on.  With the remaining whipped cream thickly frost the top of cake and sides if desired and sprinkle on some more of the fresh raspberries.

Raspberry Fool

1 1/2 cup fresh raspberries
2 Tbl. sugar
2 cups heavy whipping cream
1/4 cup powdered sugar
1 or 2 tsp. Chambord

Into a large bowl add fruit and 2 Tbl. sugar, mix and let sit for 10 minutes.  Place 1 cup of this mixture into blender and puree and pour back into remaining fruit, cover and refrigerate about 2 hours.  Into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, add powdered sugar and Chambord and beat for a couple of minutes.  Remove the fruit mixture from refrigerator and with a rubber spatula add the whipped cream to the fruit and gently swirl.  To serve; divide mixture into wine glasses and garnish with fresh berries and serve with shortbread cookies.

Raspberry Shortbread Cookies - one of my favorites

1 cup butter, soft
2/3 cup sugar
1/2 tsp. almond extract
2 cups all purpose flour
1/2 cup seedless raspberry jam (good quality)
Glaze
1 cup powdered sugar, sifted
1/2 tsp. almond extract
2 - 3 tsp. water

Into a large bowl of electric mixer cream butter and sugar to fluffy.  Beat in extract and flour to form a dough.  Cover and chill for about 1 hour.  Roll dough into 1-inch balls and place 1-inch apart onto ungreased baking sheets.  Using your thumb or end of wooden spoon make an indentation in each cookie and fill with jam.  Bake about 14 to 16 minutes or until lightly browned around edges (you know how to bake cookies) remove to cooling rack.  Glaze; into a bowl whisk the sugar, extract and small amounts of water to achieve desired consistency.  Drizzle glaze over cooled cookies.

Raspberry Cobbler 

7 cups fresh raspberries
2 Tbl. raspberry jam, melted (good quality)
Splash of Chambord
8 Tbl. butter cut into pieces
1 cup brown sugar
3/4 cups all purpose flour
1/2 tsp. ground coriander
pinch of salt
pinch of fresh ground nutmeg

Preheat oven to 350 degrees.  Into a small saucepan add jam and melt over low heat, remove from heat and stir in Chambord.  Into a bowl add the flour, brown sugar, coriander, salt and nutmeg and whisk to combine.  Cut in the butter to form small crumbs.  Mix the jam/Chambord mixture gently into the berries and add berry mixture to a medium baking dish that you have buttered.  Sprinkle the crumb topping over letting some of it seep into the berries.  Bake for about 40 minutes until crust is golden and crisp.  Remove to cooling rack.  To serve; use either vanilla ice cream or freshly whipped cream you have added a small amount of powdered sugar and splash of Chambord.

Easy Sugar Cookie Crust with Raspberry and Cream - when my daughter was young she loved making this recipe.  A friend of ours, Elizabeth in WA made this all the time and taught our daughter how to make it.  

1 (16 1/2 oz.) package refrigerated sugar cookie dough (good quality)
2 (3 oz.) packages cream cheese, soft
1/4 cup sugar
1 egg
1 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
1/2 tsp. pure vanilla extract
2 cups fresh raspberries (or you can use blackberries or blueberries, but since this is all about raspberries we will use them.)
2 tsp. sugar
Powdered sugar, sifted

Preheat oven to 350 degrees.  Into an 11-inch fluted tart pan with removable bottom (be sure to grease pan) press the cookie dough on bottom and up sides of pan.  Do not prick the crust.  Bake about 20 minutes, remove to cooling rack to cool.  Into a bowl of electric mixer beat cream cheese to fluffy, beat in 1/4 cup sugar, egg, zest, lemon juice and vanilla.  Pour over crust and spread evenly with offset spatula.  Arrange the berries evenly over crust and sprinkle on the 2 tsp. sugar, bake about 15 minutes to set cream cheese mixture, remove to cooling rack and cool about 40 minutes.  Before serving sprinkle lightly with powdered sugar.  Cut and serve. 

Creamy Delicious Raspberry Tart - perfect for a dinner party or anytime

Cream filling
2 cups whole milk
3 egg yolks
2/3 cup sugar
2 Tbl. cornstarch
pinch of salt
1 Tbl. butter
2 Tbl. Chambord
1 tsp. pure vanilla extract
Crust
1/2 cup butter
1/4 cup sugar
1 tsp. pure vanilla extract
1 egg yolk
1 1/2 cups all purpose flour
3 cups fresh raspberries
Freshly whipped cream
1 1/2 cups heavy whipping cream
4 Tbl.powdered sugar
2 tsp. Chambord

Shell; preheat oven to 325 degrees.  Into a bowl of electric mixer cream the butter and sugar.  Beat in vanilla, yolk and slowly add flour mixing well.  Press dough into a tart pan (bottom and up sides) with removable bottom.  Bake about 30 minutes.  Remove and cool on wire rack.  When cool remove shell from pan and place onto serving plate.  Cream filling; into a large saucepan over medium scald the milk which means you will just see small bubbles around edge of pan.  Into a bowl whisk the egg yolks, sugar, cornstarch and salt until thickened.  Slowly add a little of the hot milk to the custard mixture whisking to combine, then add that mixture back into the hot milk stirring constantly (tempering).  Cook over low until mixture thickens to a pudding consistency.  Whisk in the butter, vanilla and Chambord.  Pour into a bowl cover surface with plastic wrap and let cool.  When cooled pour into tart shell.  Add berries to top of cream in tart with points of berries sticking up, chill.  Whipping cream; into a bowl add whipped cream and beat to almost stiff peaks, beat in powdered sugar and Chambord.  To serve; slice the tart with a sharp knife, sip between cuttings and place pieces onto serving plates.  Add a nice dollop of whipped cream to side of tart.

Raspberry Eggnog Pie - very good and also a nice pie for the holidays as that is usually the only time you will find prepared eggnog.

2 (3 oz.) packages split ladyfingers
1 pint of raspberry sorbet, lightly softened (good quality)
3 cups eggnog, good quality from grocer
1 cup evaporated milk
1/2 cup sour cream
2 (3.4 oz.) instant vanilla pudding mix (good quality)
Fresh raspberries and mint leaves (garnish)

Into a 9-inch springform pan arrange the ladyfingers around the edge and arrange some over bottom of pan.  Spoon sorbet over ladyfingers, cover and freeze for 30 minutes.  Into a large bowl add eggnog, evaporated milk, sour cream and pudding mix beating about 2 minutes to thicken.  Spoon this over frozen sorbet in pan, cove and freeze overnight.  Remove from freezer, remove from springform pan and garnish top with fresh raspberries and mint leaves.

Bon Appetit

"For it is by grace you have been saved, through faith and this is not from yourselves, 

it is the gift of God." - Ephesians 2:8

"For the grace of God has appeared that offers salvation to all people."  Titus 2:11

"In him we have redemption through his blood, the forgiveness of sins, 

in accordance with the riches of God's grace." - Ephesians 1:7

"Grace and peace to your from God our Father and the Lord Jesus Christ." 

- 2 Corinthians 1:2

"Let the message of Christ dwell among you richly as you teach and admonish one another- with all wisdom through psalms, hymns and songs from the Spirit, singing to God with gratitude in your hearts." Colossians 3:16

"For by the grace give to me I say to every one of you: Do not think of yourself more highly that you ought, but rather think of yourself with sober judgment, in accordance with the faith God has distributed to each of you."  - Romans 12:3