Eat like it's summer...

What a crazy week. It started on Monday with a quick flight to Albuquerque, back to Denver on Wednesday night. Worked in Denver on Thursday and Friday off to Winter Park for skiing. I use the term skiing lightly, but I did manage to remain standing more than not, although today I have rediscovered muscles I had long ago forgotten about. As for food, I feel like I'm rushing winter to get over. I'm ready for summer and all the fresh fruits and vegetables that come along with it. A few weeks ago I made my summery black bean salsa, and this weekend I made one of my favorite squash recipes, along with some tequila lime chicken. Doesn't that just sound like the perfect thing to sit outside on the deck and drink a nice cold beer or margarita with? Oh summer, I know you will be here soon, please hurry. (I can't take credit for this recipe as my own, it's one of Martha's, but I of course have tweaked it to , excuse me Martha, make it a little better!)

Summer Squash Tart

Your favorite Pie Crust recipe

2 medium zucchini

2 medium yellow squash

2 garlic cloves, minced

2 tablespoons butter

1 tablespoon olive oil

1 large leek, white part only, cleaned well and diced

2/3 cup grated Gruyere cheese

1 whole egg

1 egg yolk

1/4 cup heavy cream

olive oil, for brushing

salt and pepper to taste

Preheat the oven to 375 degrees.

Bake the pie crust in a 9x9 inch square baking dish(I've also made this in a traditional round pie plate). Line the crust with parchment or aluminum foil and fill with pie weights. Bake for 15 minutes. Remove the weights and parchment and return to oven for another 10 minutes. Remove from the oven and set aside to cool.

Using a mandoline or vegetable peeler, thinly slice 1 zucchini and 1 yellow squash lengthwise. Cut the remaining squash(s) into small julienned strips. Melt the butter with the olive oil in a large skillet. Add the leeks, zucchini, yellow squash and garlic and saute until golden brown, but still a little firm. Season with salt and pepper. Evenly distribute the cooked squash mixture over the crust. Sprinkle with the cheese.

In a small bowl, whisk together the egg, egg yolk, cream and salt and pepper. Pour over mixture. Using the long strips of squash, make a basketweave pattern over the top of the mixture (see picture). Using a pastry brush, brush with olive oil. Cover loosely with foil and bake for 30-35 minutes. Remove the foil and let brown a little. Remove from oven and serve warm, or it's great at room temperature as well.

Happy Valentine's Day

Ah, the end of a very busy week and it's Valentine's Day! I got a couple cards in the mail, one from my dog, Emmy (she lives with my mom and dad). My mom had outlined her paw on the card, it was the sweetest thing, and it made me miss her even more! Back when I was making pastries for Leaves -n-Beans in Peoria, I used to make these great little Raspberry Mini Cakes with chocolate ganache drizzled down the top. They were the size of a standard cupcake and were pretty popular. I decided for Valentine's Day to "turn up the volume" on them and add a little something extra. You don't have to go to all the trouble I did with the decorating, but with me it's always about presentation! Hope you all have a wonderful Valentine's Day and celebrate the people you love!

Raspberry Mini Cakes

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1/4 cup evaporated milk

1 teaspoon vanilla ( I use vanilla bean paste)

1 cup flour

1/4 teaspoon salt

3/4 cup raspberries (fresh or frozen)

Mini Chocolate candy bars (similar to Hershey Nuggets)

Preheat the oven to 350 degrees. Grease 10 muffin cups.

In a large bowl, combine the butter and sugar and beat with electric mixer until light and fluffy. Add the eggs, vanilla and evaporated milk. Stir in the flour and salt (don't overbeat). Gently fold in the raspberries. Place a heaping teaspoon in each muffin cup, then press one candy piece lightly into the batter. Cover with with another large teaspoon batter, covering completely.

Bake the cakes for 20-22 minutes or until cake are golden around the edges. Cool for 10 minutes. Run a knife around the edge of each cake to loosen, then gently invert onto serving platter. Sprinkle with powdered sugar ; serve warm.

A few notes...

If I'm going to top with a spoonful of ganache, then I eliminate the candy in the middle so that there isn't too much chocolate (I can't believe I would suggest there could ever be too much chocolate).

For Valentine's Day I made 4 jumbo cakes rather than the 10 mini cakes. I put 2 pieces of candy in each cake.

For the decorations, I simply melted chocolate chips in the microwave, placed the melted chips in a pastry bag and made heart shapes on a wax paper lined baking sheet. I let them set up in the fridge and then peeled them off and added them to the presentation. Do this as close to serving time as possible.

The week wasn't a total loss...

So I spent some time in Florida in the past two weeks. I wish I could say that it was the best trip ever, but it was rainy and cold and there were freeze warnings, so my first trip to Florida left a lot to be desired. I arrived home on Thursday night, and have to say the remainder of the week was simple, laid back and I wish it was the weekend again already! I got a lot accomplished, taxes filed, laundry done, recipe for my blog, came up with a brilliant idea for my cookbook, but best of all I ate. Friday night, Dan made eggplant lasagna, I thought it was delicious, he is not so convinced. Saturday I went for a long, 2 hour walk/run at the park (where my cookbook idea was born) and then hung out around the house and went to bed early. Today was a great day. I whipped up some Black Bean Salsa this morning to have around the house this week, as I will be in town all week and it's a fairly healthy snack, then brunch at LOLA. Ah, LOLA, it's been a while. Benedicto and Mexican Mimosas! Dan had the special, which at first description left some doubts in my mind. Basically it sounded like soggy tortilla chips and a deep fried hamburger. It, on the contrary was very good, and he really was happy with his choice. We ran some errands and sat in the hot tub for a good chunk of the late afternoon. Ah, what a great way to spend a Sunday. Anyway, I've rambled enough so here's the recipe for my Black Bean Salsa, I know it's a little late for the Big Game, but I think it's great anytime, besides it reminds me of summer, and who couldn't use a little summer in the middle of February!

BLACK BEAN SALSA

1-15oz. can black beans, rinsed and drained

1-16oz. can white shoepeg corn, rinsed and drained

Juice and zest of one lime

Drizzle of olive oil

1 1/2 teaspoons ground cumin

1/2 cup red onion, diced

1/4 cup cilantro, chopped

1 garlic clove, minced

Salt and Pepper to taste

1 cup tomatoes, chopped

1 jalapeno pepper, chopped

Combine all the ingredients in a glass bowl. It's best if made a day before you actually want to eat it, as it gives some time for the flavors to fully develop. Serve with tortilla chips.