A year ago (as of tomorrow) I went to a pumpkin patch, tore through my favorite burger, and then had a serious meltdown in Mr. Pedantic's car because we were exactly one week away from getting married! Emotions were a little high and I think I was mad about him leaving me behind in the corn maze. Like I said, emotions were happening. Wow. Slow down and rewind, I just have one question. ONE YEAR?!?! How did this happen?
Read moreSide Notes // Dining Outdoors with Cost Plus World Market
This post was sponsored by Cost Plus World Market . I feel delighted and privileged to be able to work with brands that I genuinely love. Thank you so much for continuing to support my passions and efforts by being here!
We are more than halfway through the last full month of summer and while it seems impossible and exciting to think that fall is almost upon us, these last few months of sunshine, grilling, and fellowship have passed at the happiest of paces. For us, the weeks have moved quickly enough to avoid monotony while also maintaining a refreshing sense of leisure that has left us fully infatuated with the season’s charms and quite content with their passing.
I have loved sharing these meals with you all this summer and I hope they have enabled and inspired many happy gatherings. For this last addition to my trilogy, I wanted to make something a little different.
We have explored the classic grilled steak, dipped our toes into southern cuisine, and now I am giving a nod to the beauty of the side dish. We are going beyond the bags of potato chips, tossing the macaroni salad, and reviving the true mastery of a well composed side dish - or, in this case, an entire meal of them.
That's right, I am pulling out all the side dish stops for this last summer meal. We have got 2 1/2 hours, $40, and a address book full of hungry friends so let's live these August days.
This menu is choked full of flavorful recipes, but this heirloom tomato and fried mozzarella salad one is likely my favorite, mostly because basil + tomatoes will forever be my favorite equation.
This salad, or "ring of happiness" goes a little something like this. Fresh mozzarella is sliced, breaded, and fried, heirloom tomatoes are sliced, and a whole bunch of basil is thrown in the blender with some olive oil, garlic, salt, and lemon juice until it becomes a proper vinaigrette.
It is my very own take on a caprese, and, with all respect to tradition, I think it might be even better than the original.
Next up, panzenella. An overflowing bowl of greens tossed with crisp cubes of bread, plums, candied walnuts, manchego, and balsamic.
Stop picking out all the candied walnuts. Yeah, I see you...
Our trio concludes simply, with some roasted cauliflower that has been tossed with sun-dried tomato oil for tang and color.
There are so many aspects I love about this meal. I often shy away from vegetarian cooking because I never quite feel full, but this meal is so hearty that there is no chance of anyone leaving hungry.
I also love that this meal can be lunch just as easily as dinner. If you are not feeling a full-blown dinner party, try inviting a few friends over for a late weekend lunch.
Oh, did you think I forgot about dessert?
These pretty trifles are comprised of a rich chocolate mousse, sweet diced peaches, crushed almond cookies, and airy whipped cream. The combination of the chocolate and peaches is truly heavenly. While these are rich, the airy almond cookies and acidic peaches balance the heaviness of the mousse.
So, what does your Friday night look like?
Sincerely,
Pedantic Foodie
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Cost Breakdown
shopping list
1 baguette $2.04
panko bread crumbs $1.83
almond cookies $4.09
10 ounces semi-sweet chocolate chunks $2.35
1 1/2 cups candied walnuts $4.40
7 ounces wild arugula $2.04
1 large head cauliflower $2.55
5 medium heirloom tomatoes $4.60
1 lemon $0.50
3 ripe plums $1.81
3 ripe yellow peaches $2.74
2.5 ounces fresh basil (one medium bunch) $2.76
1 package sun-dried tomatoes $2.04
1 lb fresh mozzarella $6.14
1/2 lb Manchego $6.04
1 pint heavy cream $1.83
Total = $47.76 - Just a teeny bit over our $40 goal and approximately $8 per serving. I would say that is pretty satisfactory.
assumed pantry and refrigerator items
salt & pepper
olive oil
vegetable oil
balsamic vinegar
red pepper flakes
dried herbs (parsley, thyme, basil, oregano)
onion powder
garlic powder
garlic
milk
eggs
butter
coffee
Chocolate Peach Trifles
mousse recipe adapted from bon appetit
Hostess's Note: Prepare the trifles first, as they have the longest setting time. By the time you have prepared and served the rest of the dinner, these trifles will be ready to serve!
for the mousse
1/2 cup heavy whipping cream
2 large eggs, divided
2 large egg yolks
1/4 cup very strong coffee, room temperature
3 tablespoons granulated sugar
1/8 teaspoon kosher salt
6 ounces semi-sweet chocolate chunks
Fill a 3-quart saucepan with about 2-inches of water and bring to a simmer over medium high heat.
In a large mixing bowl, beat cream with an electric mixer until firm peaks form. Cover with plastic wrap and refrigerate.
Combine 4 large egg yolks, coffee, and two tablespoons granulated sugar in a large, glass bowl and set over the simmering water, being careful that the water does not touch the bowl.
Cook, whisking constantly, until the mixture is foamy, has nearly doubled in volume and reads at 160 degrees F when checked with an instant-read thermometer.
Remove the bowl from the heat and stir in chocolate. Allow to cool to room temperature.
While the chocolate cools, prepare the egg whites. Whisk two large egg whites with an electric mixer until foamy. While continuing to mix, slowly sprinkle in remaining 1 tablespoon sugar and beat the whites until stiff peaks form.
Use a spatula to add half of the beaten egg whites to the cooled chocolate mixture. Gently fold the whites into the chocolate, then repeat with the remaining half of the egg whites. Carefully fold in chilled cream.
Assemble the trifles.
for the whipped cream
1 cup heavy whipping cream
1/3 cup confectioner's sugar
In a large mixing bowl, beat cream with an electric mixer until firm peaks form. Beat in confectioner's sugar.
assembly
3 medium, ripe, yellow peaches
2 cups miniature store-bought almond cookies
chocolate mousse
whipped cream
Dice two peaches into cubes. Reserve the remaining peach and 1/2 of the whipped cream.
Divide half of the diced peaches amongst the bottom of six, 6-ounce glasses. Crush three cookies over each glass and then top with a spoonful of whipped cream, remaining diced peaches and a thick layer of chocolate mousse. Cover each cup with plastic wrap and refrigerate for 2 hours.
Hostess's Note: At this point, move on to preparing the mozzarella.
To serve: Thinly slice the remaining peach. Top each glass with a spoonful of whipped cream and garnish with peach slices and an almond cookie. Serve immediately!
Tomato Mozzarella Salad with Basil Vinaigrette
4 eggs
1/4 cup whole milk
1 cup all-purpose flour
2 cups panko bread crumbs
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
1 lb fresh mozzarella, sliced 1/4-inch thick
1 quart vegetable oil
sea salt
5 medium heirloom tomatoes, sliced 1/4-inch thick
fresh basil, for garnish
Gather three shallow bowls. In the first bowl, combine eggs and milk; whisk thoroughly. Place flour in the second bowl. In the third bowl, combine panko bread crumbs, garlic powder, onion powder, and dried herbs.
Dip each slice of mozzarella into the bowl of flour and shake to remove excess. Dip into the egg mixture and then coat with panko; repeat so that each slice has two coats of breading. This will make the outer coating extra crunchy and protect the mozzarella from melting when it hits the fryer.
Lay the breaded mozzarella out onto a baking sheet and place in the freezer for 1 hour.
Hostess's Note: In the meantime, prepare the bread for the panzanella salad, slice the heirloom tomatoes, prepare the basil vinaigrette, and cut and prepare the cauliflower.
When the mozzarella has been in the freezer for 50 minutes, heat vegetable oil in a fryer or dutch oven and prepare a drying area by lining a baking sheet with several layers of paper towels and topping with a cooling rack.
Once the oil has reached 350 degrees F, drop the mozzarella slices into the oil, two at a time, and fry for about 2 minutes; until deep golden. Lay the fried mozzarella out onto the prepared cooling rack and sprinkle with sea salt.
Once all the mozzarella has been fried, layer with the sliced tomatoes on a large platter. Garnish with fresh basil and drizzle with the prepared vinaigrette just before serving.
Basil Vinaigrette
2 ounces fresh basil (1 medium bunch)
1 clove garlic
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil
Combine fresh basil, garlic, lemon juice, salt, and pepper in a blender.
With the blender running, slowly drizzle in olive oil until the vinaigrette is smooth and thick. Refrigerate until ready to use. Shake before using.
Roasted Cauliflower with Sun-dried Tomato Oil
1 head cauliflower, cut into florets
1/2 cup olive oil, divided
1/2 teaspoon red pepper flakes
2 teaspoons sea salt
1/2 cup sun-dried tomatoes
Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
Place cauliflower in a large bowl and drizzle with 1/4 cup olive oil. Toss in red pepper flakes and sea salt. Spread the cauliflower evenly over the baking sheet and bake for 15-20 minutes; until the edges are just golden brown.
While the cauliflower is roasting, prepare the sun-dried tomato oil. Combine 1/4 cup olive oil and 1/2 cup sun-dried tomatoes in the work bowl of your food processor and pulse until smooth.
Remove the cauliflower from the oven and transfer to a serving dish; toss with the prepared sun-dried tomato oil. Serve warm.
Plum & Walnut Panzanella Salad
1 cup balsamic vinegar
1 large french baguette, cut into 1-inch cubes
7 tablespoons extra virgin olive oil, divided
7 ounces wild arugula
sea salt
freshly ground black pepper
3 ripe plums, sliced thinly
1 1/2 cups candied walnuts
1/2 lb manchego cheese, shaved with a vegetable peeler
Place balsamic in a small saucepan and bring to a simmer over medium high heat. Reduce down to about 1/3 cup; until thick and syrupy. Allow to cool.
Set your oven to the broiler setting and line a large baking sheet with parchment paper. Toss bread cubes with 4 tablespoons olive oil and spread evenly over the lined baking sheet.
Place the sheet pan under the boiler and toast until evenly golden brown and crisp. Allow to cool while you prepare the salad.
In a large bowl, combine arugula and remaining 3 tablespoons olive oil. Sprinkle with sea salt and black pepper; toss to combine. Toss in toasted bread, plums, walnuts and shaved manchego. Drizzle with balsamic vinegar. Serve immediately.
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A Southern Escape // Dining Outdoors with Cost Plus World Market
This post was sponsored by Cost Plus World Market . I feel delighted and privileged to be able to work with brands that I genuinely love. Thank you so much for continuing to support my passions and efforts by being here!
Grab $40, find the freshest shrimp you can lay your hands on, and send a couple of texts to your favorite people (just not group texts - you are far too nice a person for that), because we are throwing a spontaneous weekend dinner party.
We are making neo-classic shrimp and grits, garlic crostini, and some very simple, summer ice cream sundays.
First, we address the setting for our summery soiree. While I do enjoy putting together an elaborate tablescape, in the summer I opt for simplicity. A vibrant bouquet, a galvanized tray, and a couple of glass lanterns for ambiance are all you need.
Seafood is such an excellent summer protein because it cooks in minutes and, when we are facing upper ninety degree temperatures, every minute of standing over a hot stovetop counts. While the fragrance of Old Bay and simmering seafood evokes all kinds of southern romance, seafood is not always the most economical choice. But that is exactly why shrimp and grits is one of my favorite meals.
Think of grits as the inexpensive counterpart that makes a handful of shrimp become a full meal. They are rich and hearty and extend our protein so that everyone leaves the table satisfied without putting too much of a strain on your wallet. In addition to their economic advantages, they also cook up in about two minutes. Oh yes, new best friend material right here.
This past Valentine's Day I had wilted arugula for the first time and fell IN LOVE. I knew I wanted to incorporate them in my summer version of this classic dish and it was a heavenly pairing. The bitter greens counters the richness of the shrimp and bacon beautifully and a splash of white wine deglazes the pan creating a full-flavored broth.
Not only will the home economist appreciate this meal, but being that is a one-dish wonder, the cook will love the minimal dishes and steps involved.
While shrimp and grits do not exactly require a sidekick, I can always do with a few extra carbs.
While your shrimp are simmering, slice up a fresh baguette and brush it with a bit of your favorite olive oil before sneaking it under the broiler for a few toasty minutes before rubbing it with a cut garlic clove.
Now for dessert. Let's make sundaes, shall we? Nothing rings of summer simplicity like an ice cream sundae.
A pint of your favorite vanilla and a handful of berries, become a stellar sundae when topped with a warm, basil caramel sauce.
Oh, did I mention that this whole meal can be made in about two hours? Now call those friends, let's throw a party.
Sincerely,
Pedantic Foodie
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Cost Breakdown
shopping list
- 1 1/4 lbs fresh wild-caught shrimp $17.28
- 1 lb yellow grits $5.11
- 1/2 lb gruyere $4.72
- 2 pints heavy cream $3.65
- 1 baguette $1.32
- 32 ounces chicken broth $2.04
- 1/2 gallon vanilla ice cream $4.09
- 1 pint blackberries $2.04
- 2.5 ounces fresh basil $2.76
- arugula $3.06
- bacon $5.11
Total = $51.18 - ...okay, I went a little over. However, I think we could add a few of these things to the pantry list. I know many of us keep bacon, chicken broth, and grits on hand, but I did not want to assume too much of ourselves because, well, sometimes we eat all the bacon. If you have a well-stocked pantry I think you can still squeeze into the $40 range.
assumed pantry and refrigerator items
- salt & pepper
- olive oil
- garlic
- white wine
- milk
- butter
- Old Bay seasoning
- sugar
- vanilla extract
Shrimp and Grits with Arugula & Bacon
serves 6
for the shrimp
- 6 rashers bacon, cut into 1/2-inch pieces
- 1 1/4 lbs shrimp (about 30), peeled and deveined
- 4 tablespoons unsalted butter
- 2 teaspoons Old Bay seasoning
- 2 cloves garlic, minced
- 1/3 cup dry white wine (My go-to is Sauvignon Blanc)
- 5 ounces arugula
Place bacon in a large, nonstick sauté pan set over medium high heat. Cook, stirring often, until the bacon is crisp. Remove the bacon, leaving the fat in the pan, and set aside.
Cook's Note: At this point, you should begin heating the cooking liquid for the grits.
Add butter to the bacon fat and set over medium heat. Once the butter has melted, add shrimp, Old Bay seasoning, and garlic.
Cook for about 3 minutes, flipping the shrimp as needed, until they are almost done. Then, add white wine and simmer for another 1-2 minutes, until the shrimp are just cooked through. They should be pink and firm, but their shape should not shrink or curl.
Cook’s Note: At this time your cooking liquid should be simmering and you can begin cooking the grits while the shrimp are cooking.
Remove the pan from the heat and toss in arugula. Allow it to sit in the broth for several minutes; until wilted. Serve over grits.
for the grits
- 3 cups chicken broth
- 1 1/2 cups whole milk
- 1 1/2 cups yellow grits
- 3 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1 3/4 cups gruyere, freshly grated
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Combine chicken broth and whole milk in a 4-quart saucepan and bring to a simmer over medium high heat. Slowly whisk in grits and continue whisking for 2-3 minutes; until thick and creamy. Remove from heat and stir in butter, cream, gruyere, salt, and pepper.
Divide the grits amongst six bowls and top with shrimp mixture. Ladle some of the broth from the pan over the grits and shrimp. Serve immediately.
Basil Caramel Sauce
makes about 1 cup
- 1 cup granulated sugar
- 1/2 cup fresh basil, roughly chopped
- 1 tablespoon water
- 2 tablespoons unsalted butter
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- pinch salt
In a large, high-sided saucier, combine sugar and basil. Use a fork to muddle the basil into the sugar, releasing the oils. Add the water and butter and place the pan over medium heat.
As the butter melts, use a nonstick spatula to gently mix the sugar into the melted butter. Once all the sugar has melted and the mixture is bubbling, stop all stirring. Gently swirl the pan every so often to ensure that the sugar is caramelizing evenly.
Once the mixture is amber in color, remove from heat and whisk in heavy cream, vanilla, and salt. Be careful, as it will bubble fiercely at first.
Return the pan to the heat and whisk gently until all the sugar has remelted and the caramel is smooth. Allow to cool in the refrigerator before serving.
Cook's Note: Caramel can be made in advance and stored in the refrigerator for up to two weeks. Just microwave for about thirty seconds before serving to soften it to a pourable consistency.
Summer Ice Cream Sundaes
- 1 pint fresh blackberries
- vanilla ice cream
- basil caramel sauce
Scoop the ice cream, sprinkle the berries, drizzle the caramel - you know the deal. Basil garnish? Oh yes, I like the way you think.
