Author Archives: kkregel

by | August 29, 2011 · 8:36 am

{In the Garden} Heirloom Tomato Tart

I wait all year for my heirloom tomatoes to become ripe. From the smell of the plants to the funky shapes and colors of the tomatoes themselves, I love everything about them.

However a week or so ago, I went out to pick the first ripe one only to find that some critter had taken a nice big bite out of it already. GASP! I figured it was a fluke…until it happened again and again. Every afternoon I would check my tomatoes to see what would be ripe in the morning and every morning the newly ripe one would be compromised. Was it a squirrel? Rabbits? My dog, Lena? The creature was smart enough to only eat the ripe ones. This was war and not one I planned to lose.

I still haven’t figured out the culprit but my battle tactic has been to cage my plants with chicken wire. So far it seems to be working and I’ve been able to harvest a pile of gorgeous tomatoes to make this Heirloom Tomato & Three Cheese Tart and an all-fresh batch of our favorite Heirloom Tomato Soup. I’ve heard tales of pepper-vinegar sprays, dog hair, coffee grounds, netting and more deterring animals as well but haven’t tried them.

Have you had issues with garden thieves? How do you prevent animals from eating your tomatoes? What worked or didn’t work for you?
heirloom tomatoes
heirloom tomatoes

Heirloom Tomato & Three Cheese Tart
Tart Shell
1 C flour
1/2 tsp salt
1/4 C shortening
1 C ice water
1/s tsp vinegar

Filling
1/2 C low-fat ricotta cheese
1 egg
1/4 C half & half
4 Tbsp freshly grated parmesan cheese
pinch salt
pinch black pepper
1-2 heirloom tomatoes
1-2 oz goat cheese, crumbled
handful basil, chiffonade
drizzle of aged balsamic vinegar

Preheat oven to 375. Combine ice, water and vinegar in a bowl and set aside. In a separate small bowl, whisk together flour and salt. Cut in small balls of shortening, spreading them throughout flour. Spoon in 2-3 Tbsp of vinegar water and use a pastry cutter or your hands to work into a dough. Add more water, one Tbsp at a time until dough holds together but is not too sticky. (Tip: If you overdo it with the water, just add a sprinkle more flour to dry things out). Use your hands to push dough into an 11×7 tart pan, working dough evenly up the sides and flattening evenly across the bottom.

In another small bowl, whisk together ricotta, egg, half and half and parmesan cheese until creamy and well-combined. Add a pinch of salt and pepper. Pour filling over dough. Bake for 10 minutes to just set filling. Remove from oven and layer tomatoes and goat cheese on top. Bake for another 30 minutes. Cool slightly and top with basil and a light drizzle of aged balsamic vinegar.
heirloom tomato and goat cheese tart
heirloom tomato tart

More Tomato Recipes: FoodNetwork.com Summer Fest

We’re participating in FoodNetwork.com‘s Summer Fest summer vegetable recipe round up with lots of other great food bloggers! Check out these other tasty-looking tomato dishes with the rest of your garden bounty:
Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
What’s Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

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by | August 22, 2011 · 9:42 am

Meet Baby Will!



William Christopher
Born August 12th, 2011 at 4:18 am
8lb 6oz and 22″ long

Meet Will, the newest member of the HAP family! Both Will and I are doing great so far!

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by | August 8, 2011 · 8:02 am

{Haute Pie} Peanut Butter Banana Whoopie Pies

This month I’m mixing up the haute pie with whoopie pies, which of course are more cookie than pie but just as delish. Maybe because I’m peanut butter addict or maybe just be because it sounded fun, I was really feeling the classic Elvis-inspired combo of peanut butter, banana and honey this weekend. So I paired an improvised version of my mom’s banana bread with fluffy peanut butter-honey buttercream frosting to get these sweet, salty and super moist little gems. I think “The King” would approve.

Peanut Butter, Banana & Honey Whoopie Pies
Banana Cakes
2 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 C butter
1/4 C shortening
1/2 C brown sugar
1/2 C sugar
2 overripe bananas
1 tsp vanilla
2 eggs
1/3 C milk
1 tsp lemon juice

Preheat oven to 350. In a medium bowl, combine flour, salt, baking soda and baking powder. In a glass measuring cup, measure milk and add lemon juice. Mixture will curdle slightly. In a large mixing bowl, beat together butter, shortening and sugars until fluffy. Beat in bananas and vanilla. Add eggs one at a time, beating well. Next, alternately beat in dry mixture and milk until batter is well combined.

Use a cookie scoop to scoop even size balls of batter onto a cookie sheet. For smaller pies, only fill scoop half way with batter. Bake for 10-12 minutes.

Peanut Butter-Honey Frosting
1/2 C butter, softened
2 1/4 C powdered sugar
1/2 C peanut butter
3 tsp honey
1 Tbsp half & half

In a large bowl, beat together butter and powdered sugar until creamy. Beat in peanut butter until smooth and well combined. Beat in honey. Spread frosting onto bottom of one banana pie and top with second pie.


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by | August 1, 2011 · 8:05 am

Salmon Burgers with Chipotle Mayo

The hubs is in the peak of summer fishing season, which means salmon and trout are abundant at our house. Most of the time we end up grilling or baking our fish, which is easy, tasty and healthy but since I’ve only got days to weeks (please let it be days!) left of semi-guilt-free eating I’m going to indulge a bit.

These salmon patties are based on a crab cake recipe, which gives them the same rich flavors. You could probably bake them to make them a bit healthier but I haven’t tried it yet.  I serve them with chipotle mayo – which I could (and do) eat on just about anything!crab cake style salmon patty

Salmon Patty Burgers with Chipotle Mayo

adapted from America’s Test Kitchen
3/4 lb salmon, skinned, de-boned and chopped into small cubes
1/4 C mayo
3-4 Tbsp panko breadcrumbs
1 1/2 tsp Old Bay seasoning
3 green onions, chopped
handful of parsley, finely chopped
salt
pepper
2 eggs, beaten
1/2 C flour
1 C panko breadcrumbs + 2 tsp Old Bay
vegetable oil

Remove any bones or skin from salmon filets and chop into small cubes. Do not use a food processor as it will turn the salmon to mush. A fine chop will help the patties stay together and still keep the texture you want. Add to a medium bowl. Gently mix in green onions, mayo and bread crumbs and combine until salmon cubes are well coated. Mix in Old Bay, parsley, salt and pepper until spices are worked through mixture. Form mixture into hamburger-sized patties, about 1/3-1/2 inch thick.

Create a breading station with a shallow bowl, containing beaten eggs, and two plates. Pour flour onto one plate and breadcrumbs onto the second. Season breadcrumbs with extra Old Bay, salt and pepper. Carefully dip each patty in flour, then egg wash, then breadcrumbs and transfer to a clean plate. In a cast iron pan or deep skillet, add a thin layer of vegetable oil. Oil should not be any deeper than about 1/3 the thickness of your patties. Heat oil until hot. Test by flicking a small bit of water in it – hot oil will bubble and pop. Turn down to med-high heat and cook for about 4-6 minutes per side, or until salmon is cooked through to an opaque pale pink color.  Remove patties from oil and pat off excess oil with paper towels.  Serve immediately.

Chipotle Mayo
1/4 tsp chipotle powder or 1-2 minced chipotle peppers in adobo
3/4 C mayo
1/8 tsp garlic powder
1 tsp lime juice
pinch kosher salt

For chipotle mayo, in a small bowl mix mayo, chipotle powder or minced peppers, garlic, lime juice and salt. Add more chipotle or lime to taste to adjust heat level.

chipotle mayo

Serve patties with a spread of chipotle mayo and lettuce on buns. Serve additional mayo for dipping if desired.

salmon burger

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by | July 29, 2011 · 8:28 am

Asian Broccoli Slaw with Chicken & Peanut Sauce

When the humidity rises and the summer heat has you sneaking away to stick your head in the freezer, the thought of heating up the house cooking becomes totally unappealing. That’s when salads transform from a healthy lunch option into a cool dinnertime oasis. This one is slightly adapted from a family recipe of fellow blogger Colleen from Flee Fly Flown. Her original recipe is just as good but since I am rarely able to follow a recipe as is, I put my own twists on it. You can serve it either as a crunchy side dish or add protein to make it a more substantial main dish, like I’ve done here.
asian slaw with chicken and peanut sauce
Asian Broccoli Slaw
1 bag broccoli coleslaw
3 stalks celery, chopped
3-4 green onions, chopped
1/2 C slivered almonds or 1 C dry-roasted peanuts
chow mein noodles
1 pkg dry ramen noodles, broken into small chunks
1/2 C vegetable oil
1/4 C sugar
1/3 C white vinegar
1 tsp soy sauce
1/2 packet ramen seasoning
grilled chicken breasts* (shrimp and tofu would also be good!)
Thai Peanut Sauce*
*optional

In a large bowl, combine broccoli slaw, chopped celery and chopped green onions. Toss in almonds or peanuts, chow mein noodles and broken ramen noodles. Separately, whisk together oil, sugar, vinegar, soy sauce and ramen seasoning. If serving immediately, pour dressing over slaw mixture and fold in to coat evenly. If you’re serving at a later time, store dressing separately and mix just before serving so that the slaw doesn’t get soggy.

If serving as a main dish, set slaw aside and combine ingredients for peanut sauce in a small saucepan. Meanwhile use the grill or a grill pan to cook meat. Dress individual portions with Thai Peanut Sauce.
asian broccoli slaw

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by | July 18, 2011 · 10:06 am

DIY Necktie Onesie

Depending on when my baby boy arrives, he’ll have one, maybe two, weddings to attend this summer so of course he needs some stylish attire to wear. Since he’ll be tiny and it will be hot out for both events, I’ve been smitten by the little applique-style neck tie onesies that I’ve seen at stores and on Etsy (see below). However, since my mom is an adept sewer and I’m trying to improve my own skills, with her help I decided to make my own.

I won’t lie…as we started on the project, I was totally intimidated. But now having made a few with her help, I feel I could do it on my own. Since the pieces are so small, you could effectively use either a sewing machine or just hand-stitching to do this. I’ve included a download for our pattern in the supplies list to make it easy. Throw him in some baby trousers and my little guy will look quite dapper!
tie baby onesie pattern

What You’ll Need
plain onesie
1/4 yd patterned fabric
all purpose thread to match
tie pattern
lightweight iron-on interfacing
iron-on hem tape (or fusable webbing)*
an iron
sewing pins
sewing machine*
*optional

Directions
1. Apply light weight iron-on interfacing to back side of patterened fabric. Flip over (pattern side up) and iron for about 30 seconds until the interfacing adheres.
2. Pin tie pattern to patterned fabric. If using stripes, check the stripe angle for your preference as you pin.

DIY tie onesie
3. Cut out tie pieces at the solid line. This allows for a small seam allowance to the dotted sewing lines.
4. Pin the patterned sides of the tie knot to the tie body together at the dotted stitch line and sew knot to body using your sewing machine or a small, tight running stitch.
5. Flip right side up and use iron to press the seam flat. Press under the seam allowances using your iron. Review for shape and symmetry, repressing as needed.


6. Place tie on onesie and match up the neckline with the top of the tie. Cut off a small piece of iron-on hem tape and place under the top edge of the tie knot, tucking under to ensure no tape is sticking out. Once it’s in the position you desire, iron until secure. Repeat process with a large tape strip, placing it down the center of the back of the tie body and several smaller pieces along the tie bottom and edges as needed.
TIP: You can skip the iron-on hem tape and simply sew the tie onto the onesie but the hem tape secures the tie in place and makes it much easier and faster to sew on.
7. Use a sewing machine or a small, tight running stitch to stitch down the edges of the tie. Be sure that your seam allowance is also getting secured by your stitches and not poking out.

neck tie onesie

Not into DIY or worried about your sewing capabilities? Etsy carries oodles of similar onesies from shops like Remnant Designs, Sweetpeas & Bumblebees and We Choose Joy, just to name a few.

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by | July 11, 2011 · 8:03 am

Mango, Corn & Black Bean Salsa

Every summer when the produce gets really ripe I crave this super addictive, colorful salsa – a recipe I picked up from my friend Colleen back in the day and tweaked to my liking. There are lots of variations of corn salsa out there (like Anne’s!) but I like to load mine with pretty much every salsa ingredient under the sun to get a mix of crunchy and soft, sweet and savory with a little spice to kick it up.  Definitely buy thick tortilla chips to serve with it so that you can pile all the goods onto your chip without it breaking!
Mango Corn Black Bean Salsa
Mango, Corn & Black Bean Salsa
1 C or 1 can drained sweet corn
1 can black beans, washed & drained
2 lg avocado, diced
2 med tomatoes, diced and seeded
1 sm red pepper, diced and seeded
3 green onions, chopped
1 sm mango, diced
handful cilantro, chopped
1/3 C olive oil
1/4 C lime juice
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp sugar
1/4 tsp cumin
1/8 – 1/4 tsp cayenne

In a large bowl, combine black beans and corn. Chop tomatoes, red pepper, mango, avocado and green onions and add to bowl, mixing to combine. In a small bowl or measuring cup, whisk together olive oil, lime juice, garlic, cumin, cayenne, salt and sugar. Chop cilantro and whisk into dressing. Pour dressing evenly over vegetables and mix lightly to coat. Serve with tortilla chips as a salsa or just as a side salad.
Mango Black Bean Salad

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by | July 5, 2011 · 7:49 am

Lemon Lavender Cupcakes

I’ve had several requests lately for the Lemon Lavender Cupcakes that I made for my sister’s recent lovebirds themed bridal shower. So today, by popular demand, I’m sharing the recipe! The cupcakes have layers of subtle, fresh flavors that work perfectly for a shower or party.  Enjoy!
lemon lavender cupcakes

Lemon Lavender Cupcakes
Lemon Cupcakes
1 1/2 C self-rising flour
1 1/4 C all-purpose flour
1 C butter
2 C sugar
1 tsp vanilla
4 eggs
1 1/2 Tbsp fresh lemon zest (1 lg lemon)
2/3 C fresh squeezed lemon juice (3-5 lemons)
1/3 C half and half

Preheat oven to 350. Combine flours in a small bowl and set aside. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time and beat in vanilla and lemon zest. Juice lemons. Begin with the flours and alternately add one-third of the flours and half of the lemon juice beating well after each addition. Add final third of flour and beat well. Beat in half and half. Spoon mixture into lined muffin pans, filling each cup 3/4 full. Bake for 20-22 minutes for large cupcakes or 15-17 minutes for standard cupcakes. Let cool completely.

Lavender Frosting
8 oz reduced fat cream cheese (room temp!)
4 Tbsp butter (room temp!)
3+ C powdered sugar
1/2 tsp vanilla
1 Tbsp half and half
2-3 Tbsp flour (if needed)
3-4 Tbsp Lavender Simple Syrup

Lavender Simple Syrup
1 Tbsp dried lavender flowers
1/4 C sugar
1/2 C water

In a small sauce pan, combine sugar and water and bring to a simmer until sugar is dissolved. Add lavender and simmer on low heat for 3 minutes. Strain liquid into a small bowl to remove lavender and let cool completely.

In a large bowl, beat together butter and cream cheese until well combined. Beat in vanilla and 2 Tbsp simple syrup. Beat in powdered sugar, one cup at a time until mixture is moderately sweet. Add 1-2 more Tbsp simple syrup. Beat in additional powdered sugar if mixture is not sweet enough or half and half to get a creamier consistency. To thicken, add more powdered sugar or a few Tbsp flour and beat well. Lavender flavor will be subtle. Frost cupcakes and sprinkle with dried lavender flowers.
lemon lavender cupcake

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by | June 27, 2011 · 7:49 am

Iced Tea Mojitos

After an exhausting weekend filled with nursery painting, basement renovations and yard work, all I really wanted was a mojito. Or a cold beer. *sigh* Oh, the woes of pregnancy.

Thankfully I was introduced to iced tea mojitos, or faux-jitos if you will, while on vacation in Florida a few months ago and have been recreating them ever since. At first I was a little suspect of the flavor combo but it’s a solid substitute for the real thing and a refreshing alternative to the ultra sweet, non-alcoholic cocktail options that you’re usually offered if you’re pregnant or don’t drink. I plan on keeping them in my summer beverage lineup long after the baby arrives!
iced tea mojito

Non-Alcoholic Iced Tea Mojito
handful fresh mint leaves
1 lime, sliced into 4 quarters
1 Tbsp lime juice (or juice from 1/4 of a lime)
3 tsp sugar
5-6 ice cubes
5 oz unsweetened iced tea
2 oz seltzer water

Add mint leaves, sugar and lime juice to a pint glass. Use a muddler to muddle the ingredients together until mint leaves are mashed and sugar dissolves. Add ice cubes. Pour iced tea over iced cubes. Squeeze in juice from two more lime quarters and toss quarters into the glass. Add seltzer. Mix well with a stir stick or spoon. Garnish with extra mint leaves and remaining lime quarter.

NOTE: You could make them alcoholic by substituting 2 oz of white rum for 1 oz of seltzer and 1 oz of iced tea.

non-alcoholic mojito

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by | June 21, 2011 · 9:15 am

{Featured} Foodie Fave on Cornflake Dreams

I’m so excited to be featured today by the lovely Jillian over at Cornflake Dreams blog in her “Foodie Fave” column! Jillian’s blog is full of chic inspiration for everything from food to fashion to travel (plus she’s a fellow Marquette grad!) so it’s an honor to be hanging out in such fabulous company.

I had the hardest time picking my favorites from the recipes I’ve posted here on HAP so head over to see more of what I chose and to check out the rest of Cornflake Dreams!
cornflake dreams blog

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