Mid August Garden Update

The neighbor's peach tree is dripping with fruit. They aren't ready yet, and I am not sure when they will be, but these babies on my side of the fence are fair game!!!

They are apparently fair game for the squirrels and the ants, also. I found this large one in my front yard, half eaten by one of the squirrels, but it looks like it won't go to waste.

This rose bush on the terace bloomed last week or so. I think this is the last to bloom. Even these flowers are almost done.

I am just not too sure about the raspberries this year. M told my they would blom in June and again in August, I think. We may have cut the stalks too far back to get a good crop this year. But some sites say that Sept is the time, so maybe there is still hope.

Leek & Goat Cheese Quiche

Though this has a bit of fat in it, it has a light flavor. I think it could use some bacon. I usually try to follow Cook's Illustrated recipes pretty closely, but I think this would be fine with a little less cream, or without any at all.

Leek and Goat Cheese Quiche Recipe

The recipe is from America’s Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at a warehouse club, where they were charging less for a pound of it than a normal grocery store charged for half the amount. Make sure to wash leeks thoroughly, as they can be gritty.

by Columbus Foodie

55 min | 20 min prep

SERVES 6 , 1 quiche

• 2 medium leeks, washed thoroughly and sliced thinly
• 2 tablespoons unsalted butter
• 2 large eggs
• 2 large egg yolks
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1/2 teaspoon table salt
• 1/2 teaspoon white pepper
• 1 pinch fresh grated nutmeg
• 4 ounces mild goat cheese, crumbled
• 1 (9 inch) partially baked pie crusts, baked until light golden brown, 5 to 6 minutes (warm)

1. Adjust oven rack to center position and heat oven to 375 degrees.
2. Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
3. Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
4. Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack.
5. Pour in custard mixture to 1/2-inch below crust rim.
6. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes.
7. Transfer quiche to rack to cool. Serve warm or at room temperature.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Some Wines

XYZin 10. $16. Very jammy and delicious.

Seven Daughters. Around $10, I think. Refreshingly crisp.

Abundantly Rich Red from Abundance Vinyards. $17, suggested by a guy from the bottle shop across from Poor Richard's. Another jammy, velvety Zin.

Reversible Apron

Pattern from Simple Sewing

by Lotta Jansdotter

July Cherries

The Cherries were ready around July 15th. I had some help picking them. The ones that were unreachable without a ladder, I left and let the birds and squirrels have them. they picked the tree clean.

I think about 6 cups of pitted cherries were collected. I think that is enough for about 3 pies.

Instead of making full pies, it was suggested to make pocket pies, which I did. Then you can freeze them and enjoy later.

Portobello Mushroon Lasagna with Toasted Almond Pesto

Portobello Mushroom and Almond Pesto Lasagna

This was very yummy. In place of the lasagna noodles, I made pasta dough and cut the sheets to the size of the dish.



Eric Tucker
From Every Day with Rachael Ray
June-July 2007

FOUR SERVINGS
Prep Time: 30 min
Bake Time: 45 min

3/4 cup extra-virgin olive oil 5 large portobello mushroom caps, thinly sliced Salt and pepper Two 14.5-ounce cans diced tomatoes with Italian herbs 3 cups (about 10 ounces) sliced almonds, toasted 1 cup grated parmesan cheese 2 cloves garlic, chopped Grated peel and juice of 1 lemon 6 no-boil lasagna sheets 2 cups shredded mozzarella cheese

1. Preheat the oven to 350°. In a large skillet, heat 1/4 cup olive oil over high heat. Add the mushrooms, season with salt and pepper and cook until softened, about 3 minutes. Transfer to a medium bowl. Add the tomatoes to the skillet, scraping up any browned bits from the bottom of the pan, and cook until softened, 6 to 7 minutes.
2. Using a food processor, process the toasted almonds, parmesan, garlic, lemon peel, lemon juice and remaining 1/2 cup olive oil into a coarse paste. Transfer the pesto to a bowl and season to taste with salt and pepper.
3. In an 8-inch square baking dish, spread half the tomatoes across the bottom. Place 2 lasagna sheets on top. Spread a third of the pesto over the sheets; sprinkle with half the mozzarella and then half the mushrooms. Add another layer of lasagna sheets, pesto, mozzarella and mushrooms. Top with another layer of lasagna sheets, spread with the remaining pesto and then the remaining tomatoes. Cover tightly with foil and bake for 35 minutes. Uncover and bake for 10 minutes more. Let stand for at least 10 minutes before slicing.

Mediterranean Fare

Clockwise from top: Homemade Pita, Hummus, Chevre with fresh herbs, Tapenade.

Still trying to perfect the hummus.