Thursday, June 16, 2011

ZUCCHINI IN BUTTER SAUCE

June gloom is here.  At least the days are sunny, but I am ready for full on Summer!  Great news, Linda and I are doing the cover for the cookbook on Monday.  Then off to the publisher.  Very exciting.  It has taken a long time but hopefully will be worth it all.

ZUCCHINI IN BUTTER SAUCE

8 small zucchini  (no larger than 1 1/2"around)
3 tablespoons of unsalted butter
6 or 7 sage leaves
olive oil
freshly grated Romano cheese (4 or 5 tablespoons)
salt and pepper

Cut the ends off of the zucchini and then cut the zucchini on an angle into 1" pieces.  Put two tablespoons of olive oil in a bowl with the zucchini.  Toss to coat all the pieces.  Put the zucchini on a cookie sheet and bake at 400 degrees for about 15 to 20 minutes.  Remove from the oven and set aside.  Put the butter into a skillet and heat with the sage leaves until they just start to brown.

Put the zucchini into a bowl and toss with the butter sauce.  Sprinkle the cheese over the zucchini, add the black pepper and toss all together.  Put a sprig of sage on top and serve at once.

This is a great side dish full of wonderful flavor.

Thanks for stopping in today
Ciao
Grayce

Friday, June 3, 2011

GRILLED PINEAPPLE SUNDAE

Here is a great summertime recipe for a fun dessert.  No need to fire up your oven when the temps reach the 90's.  KISS (keep it so simple) is my motto when the heat hits.  Not just the kids will love this yummy dessert.  It will score big with adults as well.

GRILLED PINEAPPLE SUNDAE

1 pineapple
1/2 gallon of vanilla ice cream
flaked coconut
brown sugar
butter

Cut the top off of the pineapple, the while holding the pineapple upright, slice the rind off of it all around.
Use a corer to get the core out and then slice it into 4 to 5 slices.  If you don't have a core maker, slice the pineapple into slices and then with a paring knife cut the core out of each slice.  You can also use a small round cookie cutter.

Make large round balls of the ice cream and roll them in the coconut.  Put them on a tray in the freezer.

Dip one side of  the pineapple slices into some melted butter and then the brown sugar.  Put onto the grill sugar side up and grill until they are warmed through.

Remove from the grill and top with the "snowball" ice cream.  Put a sprig of mint and a cherry on top of each.  If you are feeling really festive add a paper umbrella to the top.

Super delicious and oh so easy.

Thanks for stopping in today

Ciao and have a great weekend
Grayce

Thursday, June 2, 2011

SWEET POTATO "FRIES"

Good morning.  Love those sweet potato fries.  Here is a recipe that is quick, easy and done on the bar-b-que.  Try them this weekend.

3 or 4 large yams
olive oil
salt and pepper
paprika

Peel the sweet potatoes and cut them lengthwise into 6 pieces.  Put them into a pot with water and boil for just 3 to 3 1/2 minutes.  Remove from the pan let dry.  In a large bowl mix about 1/4 cup of olive oil and a scant tsp of paprika.  Stir to mix.  Put the potatoes into the bowl and mix to completely cover them.  Put them on the grill horizontally so they don't fall through, and grill until cooked through.  Remove from the grill and salt and pepper them.

1 pint heavy yogurt (the greek kind)
1 tsp paprika
salt and pepper

Mix all together and use for a dip for the potatoes.

These potatoes are a great side dish for any meal.  Try them this weekend.

Thanks for stopping in today

Ciao
Grayce