5 Star Salsa

The time has finally come...tomatoes, tomatoes, and so many tomatoes.  We harvested our zucchini and pickling cucumbers earlier and we have been waiting for these beauties to arrive along with their jalapeno peppers neighbor.

I already made several trips to the local church free food bank with our extra zucchini, cucumbers, and rosemary because I just couldn't keep up with our blessed harvest.  I'm fairly certain my daughters are tired of me pawning off all my extra garden produce on them, as they cannot cook it all fast enough either.

My husband is the pickle and salsa master...I am adult enough to admit it.  He reigns at both of these items every summer. (I am still the Traeger Queen though).

Five Star Salsa

1-1/4 pounds Roma tomatoes (about 5-6)

1 (14.5 ounce) can petite diced tomatoes

2 green onions, ends trimmed, chopped into thirds

1/3 cup chopped red onion (about 1/4 of a medium)

1 jalapeno pepper, seeded and roughly chopped

1/3 cup fresh cilantro (about a handful)

1 large clove garlic, roughly chopped

2 Tbl fresh lime juice

1/2 tsp chili powder

1/4 tsp ground cumin

1/2 tsp granulated sugar

salt and pepper to taste

Combine all ingredients in a food processor and pulse until all ingredients are finely chopped.

Place in refrigerator for a few hours so it can marinate and blend flavors.

Serve with your favorite chips and guacamole.

Store in refrigerator for up to 1 week (it won't last that long though...trust me).

If you are of the 21% of population who just do not like cilantro (raise your hand)!  My entire family and gardener husband know that they need to make a special jar for me sans cilantro.  

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Four Years Ago:  Orange Orzo Salad with Almonds, Feta, and Olives

Five Years Ago: No Post

Six Years Ago: Parmesan Crusted White Wine Dijon Salmon and Daycations

Seven Years Ago: One Skillet Tuscan Chicken

Eight Years Ago: Lemon-Blackberry Olive Oil Cake

Nine Years Ago: Pork Schnitzel at Sawtooth Hotel and Redfish Lake

Ten Years Ago: Buffalo Chicken Salad: 3:2:1 Direction

Celebrating 10 Years with Orange Olive Oil Cake and Rosemary Mascarpone Cream

 

Ten years.  It was ten years ago today that I took a leap of the unknown and jumped into the blog abyss.  My very first post to this little online diary affectionately titled Front Range Fork and Cork...Cooking It Up and Corking Life's Moments.

It goes without saying that ten years has seen so much in my life...moving to Colorado started it all.  We have experienced making new friends and neighbors, births, passing of loved ones and pets, marriages,  graduations, sickness, surgeries, and miracles, traveling and adventures, house moves, new careers, a few bouts of unplanned blog hiatus, and of course many, many projects...and recipes.  

Trying new recipes and getting out of your comfort zone builds invaluable character (as my twenty-something year old twin daughters are experiencing).  Sometimes we fail at them and sometimes we have beautiful victories with the perfect dish.  No matter what the outcome, it teaches us to keep trying, keep thriving, and never give up on your passions and dreams.

I pray that I am still here writing in another ten years, all while "corking life's precious moments", and keeping this tradition going for my children and their future families.

I enjoy going back once a year to see what the most all-time posts and recipes have been viewed and what inspires you.

Here are the top 10 for the past ten years...

Volleyball Cookies and Lessons in Icing

24 Hour Salad (And To Departure)

Roy's Braised Beef Short Ribs, Purple Potatoes and New Plates

Potatoes au Gratin aka Julia Child's Dauphinoise Potatoes and Red Chicken

The Hobbit's Famous French Sandwich

Aurora's Chicken Pepperoni

Lemon-Blueberry Buckle and The Masters Champions Dinner

Watermelon Bruschetta

Champagne Margaritas

Cherry-Apple Pie Pull Apart

For most celebrations (it goes without saying) always calls for cake...always!

This Orange Olive Oil Cake is luscious and silky.  The rosemary in our garden is in full bloom and my bounty is plentiful, so adding it to the Mascarpone Cream, in my opinion took a simple cake to a whole new level.  I hope you enjoy it as much as we did.

Cheers!

Orange Olive Oil Cake with Whipped Rosemary Mascarpone Cream

Adapted from For The Perfect Bite

Orange Olive Oil Cake

2-1/2 cups all-purpose flour*

1-1/2 cups granulated sugar

1 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1-1/3 cups extra-virgin olive oil

1-1/4 cups whole milk

3 large eggs

2 Tbl orange zest, freshly grated

1/2 cup freshly squeezed orange juice

1-1/2 tsp vanilla extract

* As we are in a high altitude climate, I used Hungarian High Altitude Flour

Whipped Rosemary Mascarpone Cream

1 cup heavy cream

1/4 cup powdered sugar

1 cup mascarpone cheese

1 tsp vanilla extract

1 Tbl fresh rosemary, finely chopped

Preheat oven to 350 degrees.

In one bowl, combine the flour, sugar, salt, baking soda, and baking powder.  Whisk to thoroughly combine.

In another bowl, combine the extra-virgin olive oil, milk, eggs, orange zest and juice, and vanilla extract.  Whisk to combine.

Stir the flour mixture into the wet ingredients, about 1/2 cup at a time.  Stir until combined before adding more dry ingredients.

Prepare a 9-inch springform cake pan.  Grease the bottom and sides and line with parchment paper.  

Pour the batter into the prepared pan and bake for 1 hour and 20 minutes. (If the cake starts to brown too much before baking completely in the middle, set a 12" x 12" piece of parchment paper lightly over the cake, to prevent burning.

This cake will stay very moist, so check for doneness with a toothpick or cake tester in the center.

Cool the cake for at least 30 minutes before removing from the pan, then cool completely before topping with the rosemary mascarpone cream.

For the Whipped Rosemary Mascarpone Cream:

(Prepare this whipped cream just before topping and serving)

Place your mixing bowl in freezer at least one hour before making the whipped cream.

In a stand mixer or using a hand mixer, whip the heavy cream until slightly thickened. Stir in the powdered sugar, then continue whipping until stiff peaks from.

Beat the mascarpone into the whipped cream until just combined.  Stir in the vanilla extract and chopped rosemary.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Pork Loin Roast and Plethora of Parsley

Four Years Ago: Cajun-Rubbed Triangle Steaks with Shrimp & Remoulade

Five Years Ago: No Post

Six Years Ago: Peaches & Cream Prosecco Cake...Happy Blogversary!

Seven Years Ago: One Skillet Tuscan Chicken

Eight Years Ago: Lemon-Blackberry Olive Oil Cake

Nine Years Ago: Fry Sauce and A New Toy

Ten Years Ago: For Yesterday, Today and Tomorrow

Zucchini Pizza Bake with Patience, Planning, and Pergolas

Unless this is your first time reading Fork and Cork, you know that it wouldn't be a normal week around here unless some sort of project is being worked on various skill levels.

This one was a doozy and took much planning, strategy, and as always...patience.

It all started with our concrete patio.  The wear and tear of rain, hail and snow caused excessive cracks which resulted in us having it lifted, filled and repaired this summer.

It's funny (I don't really mean funny) how these projects manifest into more and more projects and deadlines...and UPS at my house every day as a result.

So here we are day one of our Backyard Discovery Gazebo/Pergola assembly line.  Again, I wish I paid more attention in my high school Geometry class.  I aced Algebra, but today, that didn't do me any good.

This is my bestest friend!   Every girl needs a great shop vac.  Well, at least around these parts anyway.

The most important step of the entire process.  Make sure no dust or residue get in the holes where the cement caulking are.  That's me, rocking that shop vac attachment like a pro!

And here we are.  Done for the summer!  (I think).  

In other news, I still managed in the midst of building a gazebo, to grow a beautiful zucchini crop this summer.  

You all remember the cauliflower pizza crust revolution.  Well, I am loving the new zucchini crust craze!

Zucchini Pizza Bake

4 cups zucchini, unpeeled and shredded

1/2 tsp salt

2 eggs

1/2 cup grated parmesan cheese

2 cups shredded mozzarella cheese

1 cup shredded Colby-Jack cheese

1 lb. ground Italian sausage

1/2 cup chopped white onion

2 Tbl minced garlic

1 (14 ounce) pizza sauce

1/2 cup sliced pepperoni

1/2 cup sliced white button mushroom

1 (4 ounce) can sliced black olives, drained

1 (6 ounce) jar marinated artichoke hearts, drained and chopped

Preheat oven to 400 degrees.  Place shredded zucchini in colander, sprinkle with salt and sit for 10  minutes.  Squeeze out moisture from zucchini.

In a large mixing bowl, combine zucchini with eggs, Parmesan and half the mozzarella and Colby-Jack cheeses.  Press into a non-stick sprayed 9x13 pan.  Bake for 20 minutes.

While zucchini crust is baking, in a large skillet, cook the Italian sausage, onion, and minced garlic until meat is fully cooked.  Drain any grease.  Add the pizza sauce and mix.  Spoon over baked zucchini crust.  Sprinkle with remaining cheeses and add the pepperoni, mushrooms, black olives, and artichoke hearts.  Bake approximately 10-15 minutes.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Honey Lime Chicken Enchiladas and BLT Slaw with Cilantro Lime Crema

Four Years Ago: Banana Muffins

Five Years Ago: No Post

Six Years Ago: Raspberry Crumb Muffins and Redecorating Bug

Seven Years Ago: Chicken, Spinach & Goat Cheese Pizza and The Frederico

Eight Years Ago: Spaghetti Squash Fritters and White Sangria Sparkler

Nine Years Ago: Grilled Vegetable Salad

 

Rigatoni "D" For The Win

 It's summertime = It's concert season!

Our summer concert season is lining up nicely and we recently hit Paramount Theatre in Denver for Moody Blues' John Lodge.  WOW!

The obligatory "prom pose" session.

We had an incredible time at the concert.  Special vocals were Jon Davison from Yes.  Brought back so many memories for us growing up in the 70's.

As our tradition goes, concert nights mean date night dinner out...yay, no cooking for me!!!

This time we went to Maggiano's Little Italy.  Oh my goodness.  It was such a treat from the moment we arrived until we left.  Always a first class experience there, never disappoints.  You must try the Rigatoni "D"...there are no words.  I stretched my meal out to take home leftovers for 2 lunches!

Rigatoni "D"

Courtesy of Maggiano's Little Italy, Denver

Mushrooms:

1/4 cup Balsamic Vinegar

1-1/2 cups Button Mushrooms, sliced 1/4" thick

1/3 cup Yellow Onion, diced 1/4"

1 Garlic Clove, finely chopped

1 tsp Kosher Salt

1/8 tsp freshly ground Black Pepper

Preheat oven to 450 degrees.  In a mixing bowl, add all ingredients and mix until onions and mushrooms are seasoned with garlic and salt and pepper and well coated with vinegar.  Place seasoned onions and mushrooms on a 12x18 cookie sheet and bake in the oven until mushrooms reach a deep brown color, approximately 15 minutes.  Remove from oven and reserve (set aside).

Pasta:

10 ounces Rigatoni pasta

Olive Oil

Follow directions on box for cooking.  When pasta is cooked, drain and toss with olive oil.  Reserve.

Marsala Cream Sauce:

2 cups Chicken Broth, cold

1-1/2 Tbl Corn Starch

1 ounce Olive Oil

1 lb Chicken Breast, boneless/skinless, cut in 1" long by 1/2" side strips*

4 Tbl butter

1/2 cup Chardonnay wine

3/4 cup Marsala Wine

2 cups Heavy Cream

1 Tbl Kosher Salt

1/2 tsp freshly ground Black Pepper

2 Tbl Basil, fresh, chopped

1 Tbl Parsley, fresh, chopped

3 ounces Aged Parmesan Cheese, freshly grated

*You could also shredded rotisserie chicken in lieu of cooking the chicken breast.

In a small bowl, add chicken broth and corn starch.  Mix with a wire whisk until incorporated.  Reserve.

Assembly:

In a 4-quart saucepan, add olive oil and 2 ounces of butter.  Heat until butter is fully melted and begins to froth.  Immediately add chicken and cook until well seared and slightly caramelized.

Add Chardonnay wine and Marsala wine and reduce liquid by half.  Add chicken brown/corn starch mixture and heat to a simmer.  Add heavy cream, slat, black pepper, and reserved roasted mushrooms and onions.  Cook until sauce slightly thickens.  

Add cooked rigatoni pasta and cook at a low simmer until sauce coats rigatoni approximately 2 minutes.  Turn flame off, add basil, parsley, and parmesan cheese.  Mix to incorporate.

Serves 4 to 6.  Enjoy!

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Honey Lime Chicken Enchiladas and BLT Slaw with Cilantro Lime Crema

Four Years Ago: Grilled Steak Burrito Bowls with Fajita Veggies

Five Years Ago: No Post

Six Years Ago: Raspberry Crumb Muffins and Redecorating Bug

Seven Years Ago: Chicken, Spinach & Goat Cheese Pizza and The Frederico

Eight Years Ago: Cracked Out Chicken Bubble Up

Nine Years Ago: Grilled Vegetable Salad