Which recipes do you repeat every AUGUST???

[dgeevanson]

I have pulled out our favorite "end of the summer" recipes again and just wondered what everybody else's August favorites were. Our number one favorite is Fresh Peach Cheesecake Pie that is posted on a May or June thread and we have two favorites that I always make when the farmers market produce is at it's best. One is from Allrecipes with some modifications.

Summer Corn Salad

6 ears corn, husked and cleaned - I do 9 small
3 lg tomatoes,diced - or use pear tomatoes
1 lg onion diced - I do medium onion
1/4 c fresh basil chopped - I do a little more
1/4 c olive oil
2 T white vinegar
salt and freshly ground pepper to taste
I also add 5 oz of fresh mozzarella, cubed and 1/2 ts lemon zest

Bring a large pot of lightly salted water to boil. Cook corn in water for 7-10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
In a large bowl, toss remaining ingredients and refrigerate for an hour for the flavors to blend. Yummy Yummy


The other one is from an old church cookbook from Arizona. It is perfect if you have leftover grilled or rotisserie chicken.

Fiesta Chicken Salad

3 c red leaf lettuce or romaine
3 c thinly sliced Napa cabbage
1 c diced cooked chicken breast
2 plum tomatoes
1/2 c red bell pepper
1/2 yellow red pepper
1/2 avocado, cubed
1/3 c crumbled tortilla chips
1/4 c fresh cooked corn kernels
1/4 c toasted pepitas - pumpkin seeds
1/4 c sliced red onion
1/2 c crumbled feta cheese
salt and freshly ground pepper

Vinaigrette:

1/2 c chopped shallots
1/4 c fresh lime juice
1/4 c chopped fresh cilantro
1 T fresh garlic, minced
1/2 c vegetable oil
salt and pepper to taste
Mix first four ingredients- through garlic then slowly add oil to emulsify. Toss salad ingredients together with vinaigrette and serve.

I usually plan to grill more chicken than we need so I will have leftovers for this salad. It is delicious!!

Anybody want to share their August favorites?????? Darla

[Middydd]

We seem to eat a lot of tomatoes in August. Panzanella is a favourite, there are so many variations. Also pasta with fresh tomato sauces, especially the uncooked Puttanesca sauce from Epicurious and a Feta, Black Olive and Tomato sauce from Cook's Illustrated.

August is also the start of "pie season", blueberry, peach, raspberry with sour cream.

[karen w]

The first one that comes to mind is Eggplant with Goat Cheese in Tomato Mint Sauce using fresh mint and Japanese or Italian eggplants from our garden. Unfortunately we had such a cold spring this year(we're making up for it now! :rolleyes: ) that I'm not sure the eggplant are going to make it on time! I'll still have to make it though even if it means going to the store.

Then there is always the endless supply of Pesto I make every summer from all the basil my DH plants along with alot of tomato, zucchini, green bean, and cuke dishes to use up the most prolific of the garden veggies. :)

I love this time of year!

Karen

[kcmo727]

Great thread topic! I love hearing about everyone's favorite repeaters. I make this amazing salad using basil from our herb garden:


PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

[PurrPg]

Michelle,

This looks wonderful. I'll have to try it. My Basil plant is going nuts.

Kat-

[Canice]

Corn chowder! The corn is at peak of season...and so is the fog.

[kcmo727]

Kat,

I hope you do make it -- you will love it ! I am not even a huge pasta salad fan, but I swear, I could eat the entire serving bowl of this all by myself. Another use for fresh basil is to take the biggest leaves, top them with crumbled goat cheese, diced red peppers and a dash of olive oil to taste. Talk about a flavor explosion. YUM!!!!

[kima]

I swear I looked but does anyone have the recipe for the Fresh Peach Cheesecake Pie. With a name like that I gotta try it!

Thanks!

[dgeevanson]

Kima - I know I put it on a Peach thread a while back but I can't find it so here it is again. It is a family favorite that is just delicious!!!! Darla



* Exported from MasterCook *

Fresh Peach Cheesecake Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
7 1/2 ounces Lorna Doone Shortbread Cookies,
1/2 cup coconut
1/4 cup unsalted butter, melted
3/4 cup almonds
Filling:
8 ounces softened cream cheese
1 cup whipped cream
1 cup powdered sugar
1 1/2 teaspoons vanilla
Topping:
6 or 7 peaches
1/4 cup water
1 cup sugar
3 Tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond flavoring
1 Tablespoon butter

Put cookies, coconut and almonds in a food processor. Add butter. Pat into 9 inch pie pan. Bake in 350 oven 12-14 minutes or until golden. Cool.

Beat the cream cheese with an electric mixer on low . Mix remaining filling ingredients into cream cheese on low speed and put into cooled crust. Let cool in frig 2 hours.

For the topping, peel and mash 3 peaches. Add water, sugar and cornstarch. Cook and stir until thick and clear. Remove from heat. Add vanilla, almond flavoring and butter. The amount of water is not a typo.


Let sit for a few minutes to cool down and then add this sauce to the remaining peeled and cut up peaches. This amount of topping tops 2 pies or put it all on for a thick peach layer. Chill for a few hours and serve. Excellent!

It is best served the same day - the crust is just a little soft the next day.


Editing to say I don't know what the heck happened to the nutritional stats and also, if your peaches are extra juicy , add a smidge more cornstarch. Darla
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2646 Calories; 125g Fat (41.2% calories from fat); 25g Protein; 375g Carbohydrate; 15g Dietary Fiber; 195mg Cholesterol; 189mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 23 1/2 Fat; 21 1/2 Other Carbohydrates.

[Meg O'C]

The Gazpacho from CL August 2001 - only I don't strain it and I throw in some basil and parsley.

The Corn and Black Bean Salad from Julee Rosso's Great Good Food.

[skyllo]

With all the cheap fresh produce, I love to make stuffed green peppers, which I plan to do this weekend, and also cucumber/onion salad (just cukes, salt, onions, vinegar) which I have in the fridge right now.
I'm already finding myself looking forward to fall and apples,carrots, and squash....crazy.
Sarah

[JenniferDV]

I've been doing this gazpacho recipe every summer since it was published. It's very simple, which is why I like it. I don't garnish with an ice cube, though. When we had it at our supper club, it was served in martini glasses with a shrimp over the side of the glass. Makes a nice presentation when you have company. You could do a lemon or lime wedge too, though. Enjoy!

Gazpacho
From Cooking Light


To garnish this cold soup, top each serving with an ice cube.

3 large ripe tomatoes, quartered (about 1 1/2 pounds)
2 cups chopped cucumber
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 cup water

Combine first 9 ingredients in a food processor; pulse 4 to 5 times or to desired consistency. Pour into a bowl; stir in water. Cover and chill at least 1 hour.

Yield: 6 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 58(31% from fat); FAT 2g (sat 0.3g,mono 1.2g,poly 0.4g); PROTEIN 1.7g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 207mg; FIBER 2.4g; IRON 1mg; CARBOHYDRATE 9.9g

[MISSINDI]

Darla, that Peach Cheesecake looks great - I know what I'M making this weekend. ;)

I don't think I have any "August" recipes ... but we do a lot more salads and grilling in August, all summer in fact. :D

[SooCookie]

When you say 1 cup whipped cream, are you talking about the stuff already whipped (like Cool Whip) or the stuff from the carton that is not (whipping cream) :confused:

Thanks for this recipe - it looks great.

Michelle

[dgeevanson]

Soocookie - you use 1 c of already whipped fresh whipping cream - the stuff in the carton. I guess you could sub cool whip but then it would be sweeter. I just love the finished product with the real whipped cream. Darla

[heavy hedonist]

Second the panzanella & corn chowder, though mine is a tomato corn chowder that I vary all the time depending on what herbs are in my garden. Also my chilled carrot soup is a favorite thses days, and fast, fast olive oil pastas. In august, I like anything I can eat cold the next day doused with hot sauce!

[kima]

Sorry to be so long is saying thank you Darla! It does look excellent.
What are Lorna Doone shortbread cookies? I think the only kind we can buy up here are made by Peek Freenes- do you know that brand and if it is similiar?

I bet MISSI makes it before me! :D

[dgeevanson]

The Lorna Doone shortbread cookie is a firm cookie and that texture works the best. The crumbs should feel almost as dry as graham cracker crumbs. Maybe that is the best way to describe it. As long as it's not a fall apart,crumbly shortbread cookie, it should be fine. I tried this once with pepperidge farm shortbread cookies when I couldn't find the Lorna Doone and that didn't work as well. They are a softer, almost crumbly cookie. I was raised in Canada and remember that brand name but can't remember if they are a soft cookie or not. Sorry, that 's not very much help. Good luck.

Here's a thought - you know those metal tins of british shortbread cookies that you can buy up there ? That would work great - but I don't know what you would do with the rest of the tin since they're not that good plain. Anyway, I'm rambling. Darla

[Middydd]

Sorry to be so long is saying thank you Darla! It does look excellent.
What are Lorna Doone shortbread cookies? I think the only kind we can buy up here are made by Peek Freenes- do you know that brand and if it is similiar?

I bet MISSI makes it before me! :D

From Darla's description I'll bet the President's Choice Scottish Shortbread, (they're easy to find in Ontario, maybe in British Columbia, too?) cookies would work well. They've got the firm texture and are also rich and buttery.

[mbrogier]

My tomatoes are almost ripe, and this is the salad I'll be repeating! I just cut everything up instead of messing with making tomato cups.

http://www.epicurious.com/recipes/recipe_views/views/105284

[SusanL]

we make this every summer.
Despi’s Stuffed Vegetables
(double batch)

2 – 3 peppers (green, yellow, and red)
1 – 2 hot peppers
6 – 8 tomatoes
1 – 3 zucchini
1 – 2 small onions (and/or scallions)
3 c nuts (walnuts, almonds, sunflower seeds-any combination of the three)
2 – 3 garlic cloves
1 c fresh dill
½ - 1 c mint
2 c rice (white or brown)
2- 14.5 oz cans diced tomato with onion and garlic
salt, pepper, sugar
Olive oil (not EVOO)

Directions:
1.Cover bottom of a large saucepan and a large casserole with olive oil.

2.Chop the onions in a food processor. Remove and set aside.

3.Cut off tops of the tomatoes and peppers, keeping the tops for lids. Scrape out and place the insides in a large bowl. Lightly salt, pepper, and sugar the insides of the tomatoes. Lightly salt and pepper the peppers.

4.Cut off tops of the zucchini, keep the tops for lids. Clean insides and place in the large bowl. Lightly salt and pepper the insides. If too large, cut in half to clean insides. Cut a slice to use as a lid.

5.Put the vegetable insides from the large bowl, 1-2 hot peppers (whole), nuts, and garlic cloves into a food processor. Chop so that mixture is chunky. If you have enough room in processor, add mint and dill to process.

6.Sautee chopped onions. Add vegetable mixture to saucepan. Once it starts to simmer, add rice and continue for about 10- 15 minutes. You might need to add additional water. The rice is still crunchy, not cooked. Taste to adjust seasonings.

7.Add chopped nuts.

8.Stuff the sautéed vegetable mixture into the vegetables, add lids to cover. (Leftover mixture can be frozen.) Add vegetables to the oiled casserole pan.

9.Cover vegetables with diced tomatoes and ½ cup of water. Cover with foil

10.Bake 350 degrees for 30-45 minutes. Remove foil for the last 10 minutes.

(Notes: I use a little less of the fresh herbs and usually bake it longer.) Just made it yesterday ;) .

[dgeevanson]

Jennifer DV - I made your gazpacho recipe yesterday and we loved it. We served with shrimp and topped with a bit of goat cheese. Yumm Thanks for posting. These recipes all sound so good. I'll try a couple more this weekend. Darla

[dgeevanson]

Kima - I'm in Alberta today visiting my mom and dad . I bought the Peak Freen's "Shortcake" cookies and they are virtually the same in texture and taste as the Lorna Doone's in the States. Go for it!!! Darla

[tigermorris]

Karen W - will you post your recipe for Eggplant with Goat Cheese and Tomato Mint Sauce, its sounds great!!!!

[KLynn]

The CL Chicken Souvlaki Salad from a few years ago is a big summertime favorite for me. Great use for tomatoes and cucumbers.

[kima]

Kima - I'm in Alberta today visiting my mom and dad . I bought the Peak Freen's "Shortcake" cookies and they are virtually the same in texture and taste as the Lorna Doone's in the States. Go for it!!! Darla

Thanks for doing the research for me Darla1

I don't have a store with PC products close to my hosue so glad to hear the PF wil work. Do they sell PF's in the US?

[gardenmom]

I think I may repeat the fig ginger jam in CL 8/05. I got my first yummy crop of 'Celestial' green skinned and red interior figs, taste kind of raspberry, and I made this jam- really spectacular, and I'm not a fig lover. Looks like August will be Fig Jam.

[stacy7272]

Karen W - will you post your recipe for Eggplant with Goat Cheese and Tomato Mint Sauce, its sounds great!!!!
Here is the link to the recipe:
http://www.epicurious.com/recipes/recipe_views/views/4975/

[karen w]

Thanks for posting the link, Stacy. I just saw that request. Tigermorris, the only thing I do differently is grill the eggplant before layering in my baking dish. I hope you enjoy it!

Karen