Sunday, July 12, 2009

{ fresh picked }


Hello,

Today I spent a good part of the afternoon just playing and relaxing in the kitchen (aside from running up and down the stairs a million times to get the laundry caught up before the in-laws arrive for a visit).

For dinner we made bbq'd steak. First I marinated it in Victorian Epicure Greek & Souvlaki seasonings with some broth, olive oil, fresh squeezed lemon juice and lemon rind. I threw the remains of the lemon in with the steak as well to really infuse it with the lemony goodness. Here's a tip I learned from some cooking show: microwave your whole lemon for 10 seconds before juicing it. This will allow the lemon to release more of its juices! Rolling it on the counter firmly also helps. Another tip: after the steak is cooked let it rest for 10 minutes. If you cut into it right away all the juice will escape and you'll be left with a dry, tough hunk of meat.

To go with the steak I made Greek Roasted Potatoes, using a recipe and seasonings from Victorian Epicure. (no, I don't sell the stuff, but I love it enough that I probably should!). I also made Rachael Ray's Warm Corn & Tomato Salad. For the salad I used Peaches & Cream Corn from Sparkes Corn Barn that was picked today. It was so fresh and delicious. At $7.50/dozen it was worth every penny.

To top it off... a perfect ending to a perfectly delicious summer dinner...

Lemony Raspberry Cheesecake (of the un-baked variety)

crust
1/4 cup melted butter
1 cup graham cracker crumbs

Mix together in 8x8 pan and press down lighly with fork.

cheesecake
1 package/brick softened cream cheese
1 can sweetened condensed milk
1 tsp vanilla
1/4 cup fresh squeezed lemon juice
zest of one lemon (I use a microplane grater to zest lemons... works great!)

Mix together with mixer until smooth. Pour over crust, cover and refrigerate.

Raspberries: gently wash fresh raspberries under a trickle of water, drain, sprinkle lightly with sugar and let sit out on the counter for a couple hours. Serve over the cheesecake... and enjoy!

(I found the original recipe on Quiltnut Creations)

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