With a cherry on top...

A cherry tomato that is.

When I taught middle school, January and February were the hardest months.  It seemed that everyone had the winter doldrums.  There was little wind in the sails to move the days along.  Once March and April arrived, everyone was infected with spring (and summer) fever, and it was equally difficult to draw the attention of young minds.  These past few days, I have found myself equally distracted by the beauty and life all around.  I love my classes and am immensely thankful that I have this opportunity, but I am so thankful for the weekend.  It is the time to stop and look around at magnificence, to enjoy friends, to spend time with my husband.    

This weekend was exceptionally glorious; the beauty all around just begged to be celebrated.  And so we did.  We celebrated Friday night with a date night.  I celebrated Saturday with a leisurely brunch outside with a good friend, a long walk outside (a first in a long time), and some alfresco reading.   I celebrated Saturday night by opening the windows in our apartment to enjoy the slight cool breeze and listen to the neighborhood children learning how to play backyard baseball.  My husband and I celebrated Sunday by worshipping with brothers and sisters at church, enjoying their company at lunch, and then strolling down the main street of our neighborhood.  I love moments and days like these.  

As I dive headfirst into another school-week (only four more days until spring break, but who's counting?), I'm going to leave you with our date-night meal.  The combination of oven dried tomatoes, crisp-tender asparagus, basil, and boursin cheese was so fresh. 

Bow-Tie Pasta with Oven-Dried Tomatoes, Asparagus and Boursin

Adapted from Bride & Groom, First and Forever

For the oven-dried tomatoes:

10-12 cherry tomatoes, halved

3 garlic cloves

1-2 teaspoons olive oil

small pinch sugar

pinch salt

pepper

4 basil leaves, julienned

Preheat the oven to 225.  In a small baking pan (I used a round cake pan), place the cherry tomato halves, cut side up.  Drizzle with olive oil, sprinkle with sugar, salt and pepper.  Sprinkle with basil.  Tuck the garlic cloves in between the tomatoes.  Bake for 3 1/2 hours.  The tomatoes should be shriveled, but still have some moisture.  Refrigerate tomatoes and garlic until ready to use.

(Recipe continued below)

For the pasta:

1/3 cup pine nuts

8 oz bow tie pasta

1 bunch asparagus, ends trimmed, and cut into 2-3 inch pieces

1 tablespoon olive oil

3 roasted garlic cloves, chopped

oven roasted cherry tomatoes

1 tablespoon fresh basil, julienned

1/4 cup grated parmesan cheese

1/4 cup garlic and herb boursin cheese, crumbled (a good herb goat cheese will work, too)

3/4 teaspoon lemon pepper

kosher salt and pepper

Place a medium saucepan over medium heat.  Cook the pine nuts in the dry skillet, shaking or stirring the pan constantly, until the pine nuts are slightly brown on all sides.  Remove to a bowl. 

In the same saucepan, bring six cups of well-salted water to a boil.  Add the pasta and cook for 8 minutes.  Add the asparagus and cook for two more minutes.  Reserve 2/3 cups pasta water and drain the pasta and asparagus in a colander. 

In the same saucepan, heat the olive oil over medium heat.  Add the garlic and cook for 30 seconds, then add the tomatoes to warm through.  Add the pasta, asparagus and reserved water, tossing to combine.  Add the basil, cheeses, lemon pepper, and pine nuts.  Toss everything together and taste for salt and pepper. 

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I can see clearly now...

What a soaker of a weekend!  Friday was soggy; not wet enough to keep me from ducking in and out of a few stores on a study-free shopping break with a friend, but just a little yucky.  Saturday was a deluge.  Unfortunately, I had no choice but to go to the grocery, but thankfully I had a sympathetic husband who swam with me, and helped me cart the bags into the apartment.  Sunday and Monday were more of the same; the rain didn't keep us away from church and classes but we were glad to stay inside the rest of the time.  I do enjoy the way wet days make you slow down, but I was ready to see the sun again today.

It was in the midst of the weekend sogginess that I decided to make a little bit of sunshine in the form of lemon triangles.  We are sharing these with several friends this week.  I am thankful for the precious time that we have to spend with them; a respite in the midst of the deluge of life!  I want to share the recipe with you, just in case you have a rainy day that needs a little sunshine-y brightness. 

I know that almost every food blog existent has a lemon bar/square recipe, and I am going to add mine to the pile.  I like my lemon triangles to really taste like lemon.  The lemon layer is lip-puckering tart on its own, but is mellowed by the powdered sugar on top and the barely sweet, crisp shortbread.  I was a little overzealous and pulled these out of the pan too early (resulting in the soft, gooey lemon layer); if you refrigerate them overnight in the pan, the triangles will be much prettier.  Either way, they taste, well, like a bright spring day!

Lemon Triangles

Crust:

1 3/4 cups flour

2/3 cups powdered sugar

1/4 cup cornstarch

3/4 teaspoon salt

1 1/2 sticks unsalted butter

Filling:

6 extra large eggs at room temperature

3 cups sugar

2 tablespoons grated lemon zest

1 cup freshly squeezed lemon juice (from about seven lemons)

1 cup flour

Powdered sugar, for dusting

Preheat the oven to 350°.  Lightly butter a 13 x 9 inch baking sheet and line with Parchment paper, allowing the paper to come up the sides of the pan.

Pulse the flour, powdered sugar, cornstarch and salt in a food processor. Slice the butter into 1-inch pieces. Add the butter to the processor and process to blend, 8 to 10 seconds, and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle the mixture into a lined pan and press firmly with your fingers to form an even, 1/4 inch layer over the entire pan bottom. Refrigerate or 30 minutes, and bake for about 20-25 minutes, until golden brown.

Meanwhile, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the warm crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature (or refrigerate overnight in the pan).  Using the parchment to pull them out of the pan, transfer to a cutting board and peel the paper down. Using a sharp knife or pizza cutter, cut into 20 squares. Then cut each square diagonally to form 40 triangles.  Sprinkle with powdered sugar before serving.

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Crazy, Busy, Wife-ing, Reading, Writing, Cooking, Blogging...Whew.

One of my assignments this week was to come up with a six word description which would capture "my story."  You might be thinking...why?  And, is that all you're doing there in seminary? 

Well, let me tell you.  It was a welcome break from the many other assignments.  I am taking fewer classes than last semester, but the load doesn't seem to be any lighter!  And the assignment is legitimate.  We are studying relationship-building in this particular class, and part of relationship building is knowing how to share stories, especially those stories which are life-defining.  Right now, my life would be defined by the craziness of my schedule!  In the meanwhile, I am trying to enjoy the days, be a good friend and wife, and above all, to glorify God.  I fail often, but that is part of life. 

As I shared with you last week, I am craving flavors of spring.  Its right around the corner, and I can't wait!  I love the lighter colors and the bright flavors.  But at the same time, comfort foods are hanging around, giving respite from the chill.  And, today, we are blessed to have friends hanging around too, giving respite from the constant weight of homework. 

I know that I have already featured a Shrimp & Grits recipe, but I had to share another recipe with you for several reasons.  First, because we are honored to have friends over for lunch today.  I truly enjoy spending time with this couple.  It is a joy to see what God is doing in their lives and to share what he is doing in ours.  This is a good enough reason in itself!  Moreover, they are not from the south, so I have the wonderful task of sharing this delicious Southern meal with them.

Second, because my sister gave me a wonderful birthday present a few weeks ago, a cookbook called Glorious Grits.  It is written by Susan McEwen Mcintosh, whose family owns a mill outside of Birmingham, AL.  She is no stranger to grits, cornmeal, or polenta.  The book is filled with beautiful photos and many recipes that I am longing to make, including no fewer than seven Shrimp and Grits recipes! 

And third, because when I came back from my Christmas break, I brought back with me some divine Alabama stone ground grits from Oakview Farms.  The best grits are stone ground.  They take about 30 minutes to cook, but if you take the time, they are creamy goodness with a great depth of flavor.  If you can find grits from a mill, they will most likely need to be refrigerated or frozen because they are actually still have the germ (which both gives them flavor and makes them perishable).  This two pound bag has been waiting patiently on the shelf of my refrigerator for a couple of months, and now is the time to enjoy them!  If you cannot find stone ground grits, quick grits are okay to use, but please do not use instant grits!  And please, never, ever put sugar in grits.

Anniversary Shrimp and Grits

Adapted slightly from Glorious Grits: America's Favorite Comfort Food
For the Gruyere Grits:

7 cups water
1 cup milk
1 1/2 teaspoons kosher salt
2 cups yellow stone ground grits*
2 tablespoons butter
8 ounces gruyere cheese, grated or cut into small pieces
1/2 teaspoon white pepper
kosher salt to taste

In a large saucepan, bring the water and milk to boil.  Add the salt and whisk in the grits.  Bring to a boil, whisking often.  Turn the heat to low and simmer for 45 minutes, stirring occasionally with a wooden spoon until the grits are thickened.  Remove from heat.

Add the butter, cheese and pepper, stirring until the cheese melts.  Keep warm until serving.

For the shrimp:

3 tablespoons extra virgin olive oil
1 large red bell pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
6 ounces smoked sausage, thinly sliced
1/2 cup dry white wine
1/3 cup all purpose flour
2 1/4 low sodium chicken broth
1/3 cup half & half
2 bay leaves
1 1/4 teaspoons Tony Chachere's Creole seasoning
3 pounds raw peeled shrimp
2 tablespoons parsley, chopped

While the grits cook, prepare the shrimp.  In a large skillet over medium heat, sauté the bell pepper, onion, and cloves in olive oil for two minutes.  Add the sausage and sauté for six more minutes.  Add the wine, and cook until the liquid is almost evaporated.  Sprinkle the flour over the sausage and vegetables.  Stir constantly for three minutes.  Whisk in the chicken broth, half & half, bay leaves and Creole seasoning.  Simmer for seven minutes. 

Just before seasoning, stir in the shrimp.  Cook, stirring often, for three to four minutes, until the shrimp are turn pink.  Remove the bay leaves, and stir in the parsley.  Serve over gruyere grits. 

*If you are using quick grits instead of stone ground, your cooking time will be much shorter, around five minutes.  Check the directions on the grits package for specific instructions.
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