S’MAC ‘N CHEESE

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Since my Caitlin is a huge mac ‘n cheese fan I decided to feature this recipe today. It brings back memories of a New York city trip we took to track down the restaurant, S’MAC. Served with a side salad this can be a meal or in a smaller portion an unexpected side dish. I recommend a high quality smoked cheese like the Tillamook brand or the smoked gouda from Revittle

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Smokehouse Bacon Mac ‘N Cheese Cornbread Skillet

8 slices applewood smoked bacon, diced

1 ¾ cups (6 oz) elbow macaroni, cooked

1 cup shredded smoked gouda or cheddar cheese

1 cup shredded pepperjack cheese

4 ounces cream cheese, cubed

¼ cup chopped green onions, plus additional for garnish

6 eggs, divided

3 cups milk, divided

1 teaspoon kosher salt

½ teaspoon black pepper

1 (7 oz) package Martha White Sweet Yellow Cornbread & Muffin Mix

½ teaspoon smoked paprika

fresh herbs for garnish

Heat oven 400F. Cook bacon in a 10-inch Lodge cast iron skillet until crisp. Transfer bacon to a paper towel lined plate; set aside. Drain off all but 1 tablespoon of bacon fat from skillet. On medium heat, add cooked macaroni, smoked cheese, pepperjack cheese and cream cheese, stirring, until cheese begins to melt. Beat 2 eggs, 1 cup milk, ½ teaspoon of salt and ¼ teaspoon of black pepper; pour into skillet. Add green onions. Cook, stirring, macaroni mixture for 3 to 4 minutes or until cheese is melted and mixture is well blended. Turn off heat. Spread macaroni evenly over bottom of skillet. Reserve ¼ cup of bacon. Sprinkle remaining bacon evenly over macaroni. In a blender, combine remaining 4 eggs, 2 cups of milk, ½ teaspoon salt ¼ teaspoon black pepper, cornbread mix and smoked paprika; blend until mixture is smooth and well mixed. Immediately pour over macaroni in skillet. Bake 35 to 40 minutes or until puffed and golden brown. Garnish with remaining bacon, green onions and fresh herbs. Serve from skillet. 

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Better than gold is quality time spent with those you love most.

How Does Your Garden Grow

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This week’s walk around the garden featured a few lovely surprises like this Asiatic lily. Multiple blooms on hearty stems peppered across the backyard truly stand out. Orange is the new black for a reason and so worth the dirt under my nails.

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Aptly named “goat’s beard” this hearty shrub is a wonderful back drop to those colorful lillies. So worth my aching back.

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Low growing dianthus spreads an electric pink carpet along the border. It’s sweet fragrance is just a bonus. So worth me feeling my age.

 

A shady area allows these astilbe to thrive. These feathery flowers come in many gorgeous colors. So worth the sweat on my brow.

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I get pretty excited when the fruit and vegetables show themselves. Please local deer keep away!

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Like small jewels these French strawberries are something special. I love them for breakfast or floating in a glass of wine come evening. The best is letting my granddaughter pick them. She pops them right into her mouth. How fun is that?

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The rock garden features a bounty of succulents. Interesting shapes and colors and easy to care for “chicks and hens” are quite a contrast to the rest of the garden. They need no help from me to flourish.

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Like all good things in the garden the perennials need to restore their root systems. After a bounty of delicious asparagus I must let some stalks mature into ferns. As they replenish themselves the ferns create the most lush green screen along the fence. Those unpicked spears grow about 6 feet tall and later develop eye-popping red berries.

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Have a beautiful week. Plant some seeds. Stop and smell the roses. Tell someone you love them.

 

Fresh Picked Strawberry Rhubarb Pie

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Warm, but overcast, yesterday was the perfect day for strawberry picking with my family. Highland Farms in West Chester, PA is the place to go for all sorts of fruit picking throughout the year. The scent of strawberries was in the air as we approached the field.

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photo by Caitlin

Do your littles watch the show Daniel Tiger? Annabelle loves the animated Mr. Rodgers version and on one episode Daniel and his friends go “fruit-picking”. My Annabelle could not wait to try it. She ate as much as she picked and was covered in warm strawberry juice by the time we were done. Want to have some fun? Go pick some berries!

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photo by Caitlin

Fresh picked berries are at their peak of sweetness compared to the more tart berries found in the grocery store, so less sugar is needed for the perfect pie. Make sure your filling is really bubbling (see video below) before you pull it from the oven to insure all the juices gel and don’t leave a soupy mess when the pie is cut. If the crust edge is over-browning then cover it with a pie shield or foil.

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Find a pie dough recipe here. It’s my favorite go to recipe and enough for a double crust, so wrap and freeze half of it for another time or just bake two pies.

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best baking buddy ever

Fresh Picked Strawberry Rhubarb Pie

Pie dough for a single crust pie

2 tablespoons gingersnap crumbs

Crisp Topping

½ cup all purpose flour

¼  cup brown sugar

¼ cup old fashioned rolled oats (not instant)

¼ teaspoon cinnamon

4 tablespoons salted butter, cut into cubes

Filling

4 cups of fresh picked strawberries, slice large ones in half

2 cups sliced (1/2-inch thick) fresh picked rhubarb

2 tablespons heavy cream

1 tablespoon fresh lemon juice

½ teaspoon vanilla

½ cup sugar

¼ cup all purpose flour

Heat oven to 400F. Line 9-inch pie plate with dough. Trim and flute edge.  (Roll out dough scraps and cut shapes for decoration. Sprinkle shapes with sugar, if desired.)

Sprinkle cookie crumbs over bottom of pie shell and chill while preparing topping and filling. For topping: combine all ingredients in a bowl working the butter into the dry ingredients until clumps form. Chill it. For Filling: Place berries and rhubarb in a large bowl. Drizzle with heavy cream, lemon juice and vanilla; gently toss to coat. Add sugar and flour; toss again. Spoon into pie shell. Sprinkle crisp mixture over the top. Bake for 60 to 70 minutes or until pie is bubbling and crust and topping are golden brown. Let cool to room temperature or serve just slightly warm.