The glory days of summer vacation are coming to a close. We hate to see the best season of the year go, but the silver lining is that everyone is back in town and reporting to their station for work and school. Hot off the heels of family trips to Texas and the Outer Banks, we did not let grass grow under our feet before getting in the kitchen together and whipping up a meal that does the brain, body and stop watch good.
Our intent was to whip up a quick dinner that’s perfect for a school night…and it is. But we were so excited to see one another and catch up on a summer stacked with adventures, that we took our sweet time and spent the entire day together. A good — no, great — time was had by all and we can’t wait to get back in our cooking routine to do the SDB full justice again!
Quick notes! Prepare the pie the night before — it’s so quick. And, while you’re in the kitchen, go ahead and get a leg up on chopping some of the herbs and veggies to cut down on prep time for meal night. Also, work on the salad while the veggies and salmon are baking. And that bread…LAWDY!
We’ve got two 8th graders and a 5th grader in the house this year and these lovelies need some serious brain food — the salmon and veggies (homegrown from the garden no less) give them that nutrient boost their growing bodies need and after savoring this tasty dish together, we went home with full bellies and hearts and fueled up minds.
Sending love and best wishes to all our educator friends out there as those first days start rolling. And to all you parents, may the force be with you. We can do this! Finally, to all those students, may your grades be as good as this meal!
Made With Love,
Roasted Garlic and Four- Cheese Pull Apart Bread
- 8 cloves garlic peeled
- 2 TBSP olive oil
- Kosher salt and ground pepper
- 1/2 cup grated mozzarella
- 1/2 cup fontina
- 1/2 cup Parmesan
- 1/2 cup Romano
- 2 tsp chopped chives
- 1/2 tsp crushed red pepper flakes
- 1 round artisan or sourdough loaf
- 1 stick salted butter melted
Preheat the oven to 375 degrees F.
Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F. **REAL TALK: IF YOU WANT TO SKIP THIS STEP AND TAKE EASY STREET, USE MINCED GARLIC STRAIGHT OUTTA THE JAR AND KEEP IT MOVING TO STEP #3. WORKED JUST FINE FOR US!!**
Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.
- 1 head Romaine Lettuce
- 2 packages Ramen noodles
- 1/2 cup sesame seeds
- 1/2 cup Balsamic vinegar
- 1/2 cup sugar
- 3/4 cup olive oil
- 4 TBSP soy sauce
Put the butter in a pan. Add the Raman noodles crunched up. Brown them slightly. Then, add the sesame seeds and 2 TBSP of sugar to the pan. Cook over low heat until caramelized.
Mix together 1/2 cup of basalmic vinegar, 1/2 cup of sugar, 3/4 cup of olive oil and 4 TBSP of soy sauce. Whisk or shake.
Serve the crunchy noodles and dressing over chopped romaine lettuce.
Roasted Summer Vegetables
- 2 medium zucchini
- 1 red bell pepper
- 1 yellow or orange red pepper
- 1 red onion
- 2 tbsp good olive oil
- 1 tbsp minced garlic
- 1 tsp kosher salt
- 1/2 tsp freshly ground
- 4 sprigs fresh thyme
Preheat the oven to 375 degrees.
Trim the ends of the zucchinis and cut them diagonally in ¾-inch-thick slices. (The slices will seem large, but they’ll shrink while they cook.) Cut the peppers lengthwise in 1½-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in ¼-inch-thick rounds, leaving the slices intact.
Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they’re crowded, they’ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
Herb Crusted Salmon
- 1 2-2 1/2 lb skinless salmon fillet
- to taste kosher salt and freshly ground black pepper
- 1/4 cup quality olive oil
- 2 tbsp fresh lemon juice
- 1/2 cup minced scallions (4 scallions) white and green parts
- 1/2 cup minced fresh dill
- 1/2 cup minced fresh parsley
- 1/4 cup dry white wine
- Lemon wedges for serving
Preheat oven to 425 degrees.
Place salmon fillet in a glass, ceramic or stainless steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
In a small bowl, stir together the scallions, dill and parsley. Scatter the herb mixture over the salmon fillet turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
Roast the salmon for 10-12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center (Ina suggests inserting the tip of a small knife to tell for sure). Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
Strike It Rich Mud Pie
We dove into this so fast we forgot pics. All that was left was a half melted skimpy sliver (see pic)! P.S. This is another Aunt Louise special.
- 1 Oreo piecrust
- 4 ounces hot fudge topping
- 1 pint Haagen-Daz coffee ice cream, softened
- 1 pint Haagan-Daz chocolate ice cream, softened
- 5 ounces semi-sweet chocolate chips
- Sliced almonds
Spread chocolate fudge topping oven bottom of piecrust. Spread coffee ice cream over hot fudge layer and place in freezer to harden.
Mix together chocolate chips and chocolate ice cream and spread over hardened coffee ice cream.
Sprinkle sliced almonds over the top of the pie and place in freezer for at least 8 hours before serving.