Foodie Friday: Day 3 of Gathering in the Garden

 

 Welcome to Foodie Friday

and

Day 3 of the Novel Bakers' Garden Party Week.

 

Jain, Mari, Mary, and I have been blending books and food again. This week, we've presented a darling book, Gathering in the Garden by Shelley Snow and Elaine Husband, two Nashville artists and authors.

Their recipes and party ideas have enchanted the four of us, and we hope you will enjoy

our interpretation of this charmer. It's 139 pages, small enough to tuck into your pocketbook when you dash off to the market or the beach. The pages are crammed with idea after idea. Many are illustrated, making your imagination soar.

 

For our third and final post, I made up my own party: Moving-Into-Autumn picnic

celebrating the color purple.

 

Our special guests include the Fabulous Ducks of Rattlebridge . . .

 

 

 . . . and the fashion forward scarecrow, Minnie Pause.

Today, Minnie just stepped off the runway, sporting a Kravet boucle jacket, Burberry dress with a ruched bodice, and tartan Wellingtons.

Her hair was styled at the Farm Fresh Salon.

I just finished photographing a little while ago--I've been running behind all summer!

I've been under the weather with tick bites and West Nile, so Bandwidth pitched in and helped

lift the heavy furniture--he also made biscuits and did a little Duck Whispering.
Thank you, Bandy!

 

On the menu:

Fried Chicken (from the Publix deli--we love it)

Ham and Creamy Biscuits (Bandwidth's recipe)

Green Fruit Salad with Honey Lime Dressing (from the book)

Oatmeal Cookies (Slice 'n Bake)

 

 

 

Bandwidth's Buttermilk Biscuits

 

2 cups self-rising flour, sifted

1/4 cup unsalted butter (chilled)

1 tablespoon shortening (Crisco)

2/3 cups buttermilk

 

Preheat oven to 450 degrees F.

Sift flour. Cut butter and shortening into the flour with a pastry cutter.

Turn out onto a lightly floured board. Knead pastry three times.

Roll out (gently) and cut out biscuits.

Spray PAM  on a cookie sheet.

Now place biscuits on the sheet.

Bake 10 minutes. Remove from oven and add slices of fried country ham.

 

 

Green Fruit Salad with Honey Lime Dressing

 

For each individual salad you need:
1 salad plate

1 curly lettuce leaf

3 slices kiwi, peeled

1 cluster green grapes

5 scoops honeydew

4 slices green pear

4 slices green apple

fresh mint
green cherries (optional)

 

I added culinary lavender and chopped pecans.
Arrange the fruit on a lettuce leaf. In addition to using a melon baller on the honeydew, I used leaf cookie cutters to hopefully evoke the changing season.

 

Drizzle fruit with:

 

Honey Lime Dressing

1/2 cup honey

1/2 cup lime juice

Whisk honey and juice. Drizzle over salad.

 

This is ambrosial, sweet and fresh, perfectly balanced. I added green

coconut on one salad, and it looked strange, so I ate it. (Of course!)

Even with the green coconut, this dressing is sublime.

I hope you'll try this salad!

 

 

 

Thank goodness we have a Publix grocery.

 

 

 

 

Slice 'n Bake Oatmeal Raisin cookies were cooled and slipped into purple organza pouches.

 

 

The Rattlebridge Duck gang stayed with us the whole afternoon,

drinking water, eating bread, and grooming.

 

We made spice cookies, too. They're in the kitchen...come on inside and let's visit.

 

Three days this week, the Novel Bakers have cooked their way through the delightful book,

Gathering in the Garden.

 

Monday, September 2nd

Today, Wednesday, September 4th

Foodie Friday, September 6th
 

 Catch up with the marvelous Mari, Mary, and Jain:

 Once Upon a Plate

Home Is Where the Boat Is

a quiet life

 

Resources: 

Gathering in the Garden



 

 

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The Novel Bakers Present Day Two of Gathering in the Garden

 The Novel Bakers present

Day 2

Gathering in the Garden,

based on a book by Shelley Snow and Elaine Husband,

two talented Nashville artists and authors.

 

Let's walk into the garden and find my scarecrow, Minnie Pause.

She's brought us some goodies.

 I love Minnie's apron because it celebrates food through the seasons--just like

the book.

 

The book has a classic, 90's asparagus roll-up recipe that absolutely

fascinated Bandwidth.

 

What else did you bring to the party, Minnie?

Skeeter repellent and medicine!

 

 Minnie put the extra peppers in the potted plants.

You've got to watch that Minnie!

 

 

"Time to eat," Minnie says.

 

 

Warm New Potato Salad

3 pounds red new potatoes

1 pound thick-cut bacon

2/3 cup real mayonnaise

1 teaspoon salt

1 1/2 teaspoons freshly ground pepper

1/2 teaspoon garlic, minced

1/4 cup red wine vinegar

2 teaspoons white sugar

1/2 cup red onion, minced

1 cup fresh parsley, chopped

**Note: I added chopped green onions, red bell peppers, and fresh dill.

 

Place unpeeled potatoes in a pan of salted water and boil until done (fork tender).

Meanwhile, cook bacon, drain the slices, and crumble. Set aside.

Drain potatoes and cover with cold water (I skipped this last step).

 

Combine mayo, salt, pepper, garlic, vinegar, sugar, and red onion.

Mix well. Drain potatoes (if you'd previously covered them with cold water). Cut into chunks and place in a large bowl. Pour mayo mixture over potatoes. Marinate 1 hour.

Before serving, garnish with bacon and chopped parsley (and/or dill).

 My husband dove into this salad. I almost had nothing to photograph!

 

Yield: 8 to 10 servings.

 

 

 

 

 

Sliced Tomatoes with Basil Onion Mayonnaise

1 medium Vidalia onion, peeled.

1 empty quart jar with lid

1 pint real mayonnaise

 

One week before making this salad, place the whole, peeled onion

in the quart jar. Add 1 pint of mayonnaise. Seal jar and refrigerate.

 

When  you're ready to make the salad (7 days later),

take jar from the refrigerator and remove the onion. Spoon the

flavored mayo into a bowl and add chopped basil and pepper.

Cover and refrigerate until ready to serve.

 

Note: I added white wine vinegar, lemon juice, pinch of sugar, onion salt, finely chopped red onion,

and a splash of white wine.

Slice tomatoes and arrange on a platter. Spoon mayo sauce over the 'maters and garnish

with basil. Salt and pepper. 

 

 I also made risotto, changing the book's recipe a bit.

 

It's the perfect transitional dish, gently moving your family from summer cooking

to heartier, autumn fare. In any season, risotto is the

perfect comfort food.

 

 Prosciutto Risotto

 

1 shallot, chopped

1 clove of garlic, minced

2 thick slices prosciutto di parma, cubed

2 cups Arborio rice (rinse)

4 cups chicken broth

1 cup white wine

1/4 cup fresh peas, cooked

grated Parmesan

salt and pepper

olive oil

 

Sautee shallots and prosciutto over medium flame, about 3 minutes. Add garlic and sautee for 1 minute. Add uncooked rice to pan.

Cook about 45 seconds.

Lower flame to a simmer.

Add wine. Reduce liquid. Add 1 cup of chicken stock. Reduce.

Keep adding chicken stock (1 cup at a time) and reduce. Repeat until

the rice has been cooked (soft, but not mushy).

Add peas.

Remove from heat.

Serve with grated Parmesan.

Garnish with chives.

 

 

 

 After all of that wonderful food, Minnie is ready for a walk in the garden.

 Before you leave, be sure to take a packet of seeds.

 

 



Bye, ya'll.

See you Friday for our last "Gathering in the Garden!"

 

Resources: 

Gathering in the Garden

 

 

 

Please join the Novel Bakers this week ...

Three days of

Gathering in the Garden.

 

Monday, September 2nd

Today, Wednesday, September 4th

Foodie Friday, September 6th
You're in for a treat at:

 Once Upon a Plate

Home Is Where the Boat Is

a quiet life

 

A  Stylish Friday Finds contribution.

 



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