WHAT'S ON THE MENU WEDNESDAY - the APSI Edition

This week I am attending APSI in Fayetteville. APSI stands for Advanced Placement Summer Institute; it is conducted by The College Board and is one of the best inservice programs that I attend each year. It's a very full, long week. We start at 8-8:30 each morning and go until 5:30 each afternoon. Yep! My rear end and brain are both exhausted by day's end. As a consequence, I'm not doing ANY cooking until the weekend. Believe it or not, I miss that.

I obviously like to cook or I wouldn't be doing this blog. It's relaxing for me on most occasions, but even Hubby doesn't understand that even after 40+ years of being married to me. He's quit trying to figure me out, I think:)


Because I chose to come to NWA for this conference, I get to spend some great quality time with the Perfect Babies.  What's a joy!


While I won't be cooking this week, it doesn't mean that I won't be enjoying reading about what you will be doing.  


Happy 14th Anniversary to Perfect Daughter and Perfect SiL.  I hope you are enjoying your evening out.  I'm enjoying my evening in with the Perfect Ones:)  We'll probably be feasting on homemade sundaes!  (Shhhh.  Don't tell Momma.) Thanks.

Thanks for joining me for this week's edition of What's On the Menu Wednesday.  I look forward to what you have to say.  Be sure and link up below.

WHAT’S ON THE MENU WEDNESDAY with Ashley’s Blackberry Cobbler

The historic Capitol l Hotel in Little Rock has recently undergone a multi-million dollar renovation and it’s absolutely gorgeous!  Here it is in 1892.  Even then, it was considered a remarkable beauty.

 The grand staircase is the scene of many a bridal portrait.  I’m sure you can see why.

And when given the opportunity for a romantic splurge, we love to dine at Ashley’s.  The food is incredible and was featured in Gourmet magazine (still in mourning this one).

This blackberry cobbler from Ashley’s is so fresh and bright in flavor, I just know you will love it as much as we do.  It was recently printed in Arkansas Life Magazine, but somehow or another, I got the recipe quite sometime ago.  Serve it with your favorite homemade vanilla ice cream, or as in our case, with Yarnell’s Homemade Vanilla.  We do love our Yarnell’s:)

Cobbler
7 cups fresh blackberries
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
Topping
3 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups butter, cold and cut into cubes
1 cup boiling water
Turbinado sugar

Preheat the over to 425 degrees.  In a large bowl, combine the blackberries, sugar, lemon juice and cornstarch.  Set the bowl aside to allow the berried to macerate in the sugar and release some of their juices.

For the topping, in a large bowl combine the flour, sugar, baking powder and salt.  Using a whisk, sift the ingredients together to distribute them evenly within the flour.  Then put the flour mixture into a food processor bowl, add the butter to the food processor and pulse the mixture together until it looks like coarse crumbs with small pea-sized pieces of butter.  Place the mixture in a large bowl and refrigerate until ready to use.

Place the blackberries in a baking dish, making sure to get all of the juices.  Bake the berries in the oven for 10 minutes.  Then remove the baking dish and set aside while you finish the topping.  To the prepared topping mixture, add the boiling water.  Mix together until it is all incorporated.  Then drop spoonfuls of the batter over the berries.  Sprinkle the batter with turbinado sugar and continue to bake for an additional 25-30 minutes.  Let the cobber cool before serving.

Thanks for joining me this week for What’s On the Menu Wednesday.  I look forward to what you have to say.

MENU PLAN MONDAY – It’s All About Arkansas

My blogging has suffered lately due to a variety of time-consuming projects that I won’t bore you with.  I told Hubby this morning that I needed to go back to work to get some rest!  Know what I mean?  I’m sure many of you do.

I do love this time of the year however busy it is for me right now.  Summer in Arkansas is a conundrum at best.  You swelter in the heat and humidity that is July (and June this year!), but you feast in the fruits of its bounty.  Fresh blackberries that are so black they turn your mouth inside out with purple.  Fresh cantaloupes with a smell that says, “sweet Southern deliciousness.”  Oh, and the tomatoes!  While it’s been too hot the past few days for the blooms to set, the ones on the vine are ripening to perfection – the Cherokee Purples, the Arkansas Travelers, the Brandywines, the Green Zebras…..my goodness, it’s Heaven on Earth for sure.  Then there’s the okra that loves the sun, heat and humidity.  Fried up, there’s nothing finer!   I never said it was a dieter’s paradise:)

With our farmer’s markets overflowing with their summer bounty, I decided that this was the week to splurge in dinnertime feasts and to focus on our Arkansas fortune.  I hope your week is as flavorful as mine’s going to be:)

Perfect Boy turned 5 big years old this week --- way too soon for his Nana.  He’s no longer a baby.  He’s a big boy now, and I am truly thankful to God that he is so perfect.  We are fortunate.  He had a big pool party during the weekend, but I bet his favorite treat of the day was this BIG ice cream treat.  What do you think?

Monday:  We had fish tacos made with Arkansas raised catfish.  The slaw was made with cabbage and carrots that I purchased at a local farmer’s market.  I’ve shared that recipe previously. (Okay.  So I fried the catfish first…forgive me my transgression(s).

Tuesday:  Fresh pinto beans --- what a world of difference, cantaloupe from Hardin Farms, grilled corn on the cob – a farmer’s market find, and sliced fresh tomatoes from my vines.  If I can get my hands on some okra, well I’ll be frying that up as well.  Don’t scoff until you’ve sat at my table.

Wednesday:  BLT with C sandwiches using Petit Jean peppered bacon, my tomatoes, and lettuce shared by a friend.  The cheese is, well, store-bought.

COME JOIN ME FOR WHAT’S ON THE MENU WEDNESDAY FOR THE COBBLER RECIPE:)  Just a small temptation.

Thursday:  Dance and Dinner date night.  Hubby has a meeting at church on Wednesday, so we made a switch.  I’ll be sharing a great Arkansas restaurant cobbler recipe that you will NOT want to miss.  Serve it up with some Yarnell’s Homemade Vanilla ice cream.  YUM!

Friday:  I’m off again to see the Perfect Babies and to work on our lake house project.  Hubby is off to Chicago. 

Linked to :  Menu Plan Monday, Tasty Tuesday, Tempt My Tummy Tuesday, and Tuesdays at the Table.

WHAT’S ON THE MENU WEDNESDAY – The Perfect Scoop

One of my favorite cookbooks is this one by David Lebovitz, especially during the summer months when keeping cool is a priority.  I highly recommend it.
 Arkansas is home to some mighty fine peaches.  I look forward to the fresh harvest of those and will use them to make this really tasty frozen yogurt from Lebovitz’s book.
Peach Frozen Yogurt
1 1/2 pounds fresh, ripe peaches (about 5 large)
1/2 cup water
3/4 cup sugar
1 cup plain whole-milk yogurt
A few drops freshly squeezed lemon juice

Peel the peaches, slice them in half, and remove the pits.  Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring occasionally until soft and cooked through, about 10 minutes.  Remove from the heat, stir in the sugar, then chill in the refrigerator.

When the peaches are cool, puree them in a food processor or blender with the yogurt until almost smooth but slightly chunky.  Mix in a few drops of the lemon juice.

Freeze the mixture in your ice cream maker according to manufacturer’s instructions.

Makes about 3 cups.
Thanks for joining me for this week’s edition of What’s On the Menu Wednesday.  I look forward to what you have to say.

WHAT'S ON THE MENU WEDNESDAY - July 7 Nana Camp 2010

Welcome to What's On the Menu Wednesday.  Be sure to link up with Mister Linky below.

This is the first week of Nana Camp 2010.  That's what my grandchildren call their "individual" weeks that they spend at our house each summer.  I just love them.   I'm glad that they do as well.  

Our Perfect Girl has had a good week.  She's been fishing in the pond...besting big Bruddy...and loving to tell about it.  She's been down all the waterslides appropriate for her age at Magic Springs...has ridden the four-wheeler, the pink plasma car and the pink bicycle around the neighborhood circle...has eaten freshly picked berries...gotten her nails done with Nana and made appropriately pink popsicles.  She is, after all, very pink.  Ya' know.

She's so easy, but please don't tell her.  She will tell you, "Nana, can you go get in your own bed now?" when she's ready for sleep after the "regulation" number of books.  She kisses all of her babies good night and places them just so.  She is such a good momma.  But,  she is tough as nails.  She has all the makings of being a true "steel magnolia."  Yet, she calls me "Sweetie Pie."  Is your heart melting?

Baby Girl loves her ice cream.  Usually, it's PINK with gummi bears and sprinkles.  This one, from Lazy Days and Beach Blankets, is a favorite as well.

Toasted Coconut Ice Cream with Grilled Pineapple

1 pineapple, medium or small, with leafy top if possible

1/2 cup brown sugar

1 stick unsalted butter

1/3 cup dark rum

Ice Cream

1/3 cup dried unsweetened shredded coconut

1 1/2 cups heavy cream

1 1/4 cups coconut milk

1/2 cup sugar

5 egg yolks

To make the ice cream, put the coconut into a dry skillet and toast, stirring over medium heat for 2 - 3 minutes, until evenly browned.  Transfer to a saucepan, then add the cream, coconut milk and sugar.  Heat gently until it just reaches the boiling point.

Put the egg yolks into a bowl and beat with a wooden spoon or whisk until pale.  Stir in about 2 tablespoons of the hot coconut mixture, then return the mixture to the pan.  Heat gently, stirring constantly until the mixture thickens enough to coat the back of the wooden spoon.  Remove the pan from the heat and let cool completely.

When cold, strain the mixture and freeze in an ice cream maker according to the manufacturer's directions.  Transfer to the freezer until required.  Alternatively, pour the cold mixture into a plastic container and freeze for 5 hours, beating at hourly intervals with a balloon whisk.

To prepare the pineapple, cut it lengthwise into wedges (including the leafy top) and remove the core sections.

Put the sugar, butter and rum into a small saucepan and heat until the sugar dissolves.  Brush a little of the mixture over the pineapple wedges, then cook them on the preheated grill or on a ridged stovetop grill pan for 2 minutes on each side until charred and tender.  Remove form the heat and, holding the flesh with a fork, cut between the skin and flesh with a sharp knife.  Cut the flesh into segments to make it easier to eat, then reassemble the wedges.  Serve with the ice cream and remaining rum sauce, about 2 tablespoons each.

Linked to:  Tasty Tuesdays, Tuesdays At the Table, Tempt My Tummy Tuesday, Foodie Friday