Tag Archives: lemon

Spaghetti with lemon and summer cherry tomatoes


Mary Mary quite contrary how does your garden grow?

I would say; if asked that it is doing OK; just OK because somethings are doing way better than others. I would argue that it’s more the weathers fault than my own; how could you dispute it? July was the rainiest on record, August has been hazy hot and humid and still a bit damp. Later today we are supposed to get rain and wind from hurricane Henri. Even being an hour and a half from the coast we still feel some of the weather. Flooding is being talked upped quite a bit over the weekend around here. If you are on the coast please stay safe!

Back to the garden – our sunburst cherry tomatoes are popping. I picked all I could yesterday and will be making this recipe sometime for dinner this week. If you like simple recipes that pack a punch of flavor and you have an abundance of cherry tomatoes; this one is for you.
My daughter made this last weekend while we were away so I only had the leftovers for lunch. Even a couple of days later it was delicious. Super flavorful with just a little heat.

Spaghetti with lemon and summer cherry tomatoes

dclarkabal
a simple summer pasta with a punch of lemon and heat

Ingredients
  

  • ½ cup extra virgin olive oil
  • 5 cloves garlic smashed and sliced
  • 3 pints cherry tomatoes 1 pint halved
  • 1 teaspoon habanero chile finely diced
  • 2 lemons zested and juiced
  • 1 pound dried bucatini or use thick spaghetti if you can't find it
  • cup Parmesan Reggiano grated or use pecorino, plus more for serving
  • 1 cup fresh basil leaves roughly chopped, plus more for serving
  • 1 cup fresh parsley roughly chopped, plus more for serving
  • 2-3 links Italian sausage optional

Instructions
 

  • Heat the oil in a large saucepan over medium heat. Add the garlic, do not walk away from the stove. Cook until it is light brown, about 2 minutes. Add all of the tomatoes and chile. Season generously with salt. Cook until the tomatoes begin to burst, 8-10 minutes. Stir in half the lemon zest and all of the lemon juice. Continue to cook until most of the tomatoes have burst and begun to break down, 3-5 minutes. Set them aside and cover to keep warm.
  • Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package directions until al dente
  • Reserve 1 cup of the pasta water, drain the pasta and return it to the pot. Add the tomato mixture, grated cheese, and ½ cup of the pasta water to the pot and toss to combine. Add additional pasta water, as needed, to make a light sauce. Stir in the fresh herbs and a generous drizzle of olive oil. Season with salt and pepper.
  • Serve warm with a sprinkle of fresh herbs, more grated cheese and some lemon zest
  • If using sausage, slice 1 to 1½ inch pieces and sauté in a pan until browned and cooked through. Add on top and around the pasta once plated

 

XL Zucchini go-to’s – lemon zucchini tea cake and zucchini bread

 

I am curious how many people that took up gardening last year because of Covid are still gardening this year? I do know that my local gardening store was a little more prepared for it this year; unlike last year when they were out of just about everything. We have had some sort of a garden for well over 30 years now and it seems to continually keep growing; no pun intended. Though this was the first time in; so long I can’t remember when that I wasn’t able to get any garlic in the ground last year for this Spring’s harvest but we are dealing with it fine.

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This year we had more summer squash and zucchini so I didn’t make as many baked goods with the super large zucchini that sometimes just appear in the garden. There are a couple of recipes that are my go-to for those super large what the hell do I do with this monster. 

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The first thing I make is zucchini bread. This is a crowd pleaser and I love that I can make so many small loaves for the freezer. Personally for just the three of us we do not leave a full size loaf of anything. We are usually all set with eating the same thing over and over again by day 2; but feel obligated to eat the whole thing before it goes bad or dries out. 

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I am going to share a couple of recipes with you today so if you are gardening or lucky enough to come across some super large “what to do with me” zucchinis you can start with one of these or both. I think you will be very happy either way.

 

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Lemon Zucchini Tea Cake

dclarkabal
a little sweet, a little tart, a little dense a lot delicious

Equipment

  • 9 inch cake pan

Ingredients
  

cake

  • ¾ cup oil can you use applesauce or coconut oil
  • cup shredded zucchini drained
  • cup all-purpose flour
  • 2 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 x-large eggs
  • cups sugar
  • 2 teaspoon finely grated lemon zest from 1 lemon
  • ¼ cup freshly squeezed lemon juice use the same lemon you zested
  • 1 teaspoon vanilla extract
  • handful of fresh blueberries

cream cheese frosting

  • 1 8 ounce box cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon good vanilla extract
  • 1 16 ounce box confectioners sugar roughly 4 cups - I buy mine in a large bag

Instructions
 

cake

  • In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.
  • Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

cream cheese frosting

  • In a stand mixer, cream together the room temperature cream cheese and butter. add the vanilla and confectioners sugar blend until smooth and creamy
  • spread the frosting all over the top of the cooled cake and cover with blueberries. Slice and enjoy!

Zucchini Bread

great recipe to make different size loaves and freeze.
Course bread
Servings 6 people

Ingredients
  

  • 2 Eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 package vanilla pudding
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups AP-flour
  • 2 cups zucchini grated and drained

Instructions
 

  • preheat oven to 350'F grease baking dish
  • in a mixing bowl add the eggs, oil, sugar, vanilla and cinnamon and mix well
  • in another small bowl add the vanilla pudding, baking soda and powder, plus the flour and stir or whisk to combine.
  • add the dry ingredients to the wet ingredients in the mixing bowl and mix till combined.
  • Add the shredded zucchini and stir till everything is mixed together.
  • fill baking dishes 3/4 full and bake for 45-55 minutes. adjust timing for which ever size dishes you are using
Keyword baking, zucchini, zucchini bread

 

Pasta Swiss Chard & Burrata


Pickles are done – sort of! I emptied the fridge and made 19 jars of pickles. I went out to the garage and there was a basket full of them that hadn’t made their way into the house yet UGH! Not entirely sure we need more pickles but looks like I might have some Christmas gifts started wink wink!

My daughter is a cookbook collector and she doesn’t just collect any and ALL of them she likes the ones that tell a story along with the recipes and it must have a picture of the food. At least those seem to be the ones she is drawn too most. For Christmas I bought her Bringing it home by Gail Simmons. I had a feeling she would like it; she wasn’t so sure so she never even opened it until a week or so ago. And um yup she likes it; she has 6 or so pages marked for things she wants to make and there was a page marked for either of us to make and use up some of the Swiss chard from the garden since that is growing like a weed.


After pickling I decided to make the recipe to use up the Swiss chard she picked, washed and left in the sink. I started it around 8-8:30 and I think we were sitting down to eat around 9:30. Which we never usually eat that late but sometimes you get busy and can’t help it.

Pasta Swiss Chard and Sausage

Donna Clark - Cooking at Clark Towers
Servings 6

Ingredients
  

  • 1 pound orecchietta pasta or similar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves sliced very thin
  • 1/4 teaspoon red pepper flakes
  • 1 pound Swiss chard stems removed and leaves chopped into medium size pieces
  • 2 lemons zested juice from 1
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 12 ounces buratta cheese
  • 2 sweet Italian sausage links opt casing removed

Instructions
 

  • cook pasta according to package directions - reserve 1 cup of the pasta water.
  • In a medium skillet heat a little olive oil; crumble and brown the sausage and set aside.
  • In a large skillet add the butter and olive oil, add the garlic, pepper flakes, and a little salt. Cook,stirring occasionally, until the garlic is slightly golden brown, not burned about 2-3 minutes.
  • add half the Swiss chard and cook down till the leaves are wilted. Add the remaining Swiss chard. the lemon zest and the lemon juice until the leaves are wilted. Remove from the heat.
  • drain the pasta reserving a cup of the liquid.
  • Add the pasta and the reserved water, to the Swiss chard,sausage mixture and cook over medium heat for a minute.
  • Add the grated cheese. Season to taste
  • spoon into individual bowls. Slice the burrata into cubes. Top pasta with cheese and serve.

Notes

You can find buratta near the mozzarella and feta cheese usually in the specialty cheese section
If you like mozzarella you should try it.
Adapted from Bringing it home - Gail Simmons

Thankfully it didn’t take too long and it had pretty much everything we like in it lemon, garlic, pasta and cheese. Pretty funny I asked Abbi if she minded that I add some Sweet Italian Sausage; I mean it is her cookbook and I wanted to make sure she didn’t need to make it exactly as written. Sometimes I do that and then the second time around I will tweak it.  It came out great and the sausage is a must in my world. 

lemon zucchini blueberry tea cake

My initial intent was to post about the asparagus that I cut from the garden Friday after work I had pork chops out and a plan. But it was so nice out and we haven’t been able to use the patio or the porch yet this year; it has been too cold and too rainy. Friday afternoon was beautiful out so instead of cooking we made a plate of cheese and crackers and had our first Happy Hour out on the porch. I will admit our Happy “Hour” usually turns into Happy till the sun goes down or the bugs force inside.

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Since my asparagus is still in the fridge and we are going out to dinner with some friends tonight (Saturday) I still won’t have time to cook the dinner I planned on making last night. Welcome to nice weather and the changing of plans. Happens to me all the time!
My daughter and I got the porch, patio and the flower garden ready this morning plus did some raking and got my in-laws patio ready for them and I made my shopping list but it is way to nice out to go to the store, so that will have to wait for another day. I am currently sitting out on the patio writing this while my husband is lounging over there reading. Life is good!!!

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If you have never had lemon and blueberries in a muffin, tart or cake or something you really need to try some sort of baked good using both of them, they are like the perfect compliment a little sweet, a little tart. the flavors are terrific together though I am very partial to lemons so maybe I am a little biased but they are worth checking out.

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This is my first one using their suggested amount of blueberries – we all felt every bite benefited from having a blueberry with it.

Lemon Zucchini Tea Cake preheat oven to 350 degrees

¾ cup applesauce – or if you want coconut oil
1 ¾ cups shredded zucchini – drained
1 ¾ cups all-purpose flour
2 tsp baking soda
¼ tsp baking powder
1 tsp kosher salt
3 eggs
1 ¼ cups sugar
2 tsp finely grated lemon zest
¼ cup fresh squeezed lemon juice
1 tsp vanilla
Handful of fresh blueberries

In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.

Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

I used 2-8” cake pans but could be made in one larger cake pan; it doesn’t rise like you would think as it is a denser kind of cake.

Cream cheese frosting
1 8-ounce package of cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
1 16-ounce bag of powdered sugar (roughly 4 cups – I buy mine in bulk)

Scallopini – Milanese – Piccata

Super quick dinner that everyone will love; if they don’t you are probably reading / following the wrong blog. Or maybe should rethink who you eat dinner with – OK I know you can’t probably stop feeding your kids but you can definitely make them take the “no thank you” bite and they might just like it enough to keep going.
IMG_3737.JPGYou might be thinking I am confused today having 3 different “meals” listed in the title. Well it is quite possible. Last night was our annual Christmas party and I am literally writing this while setting up for it and directing 3 of my on hand “staff” aka as my daughter, one of her friends and my sister-in-law. So if this blog is a little frazzled you’ll know why.  I am SUPER multi-tasking right this minute.

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Yes that is my glass of wine – wink wink

OK so back to why I listed the 3 above and they actually are in order of how you can make a quick dinner that again you will love. They all start with thin sliced meat. Usually Chicken but I had Turkey on hand and usually always do in my freezer so that is what I used. So thin sliced meat lightly breaded and fried in a little oil in the pan. This is the definition of Scallopini. To make it a Milanese you need to make a sauce by deg-lazing the pan with white wine and a little lemon juice and then finish it off with a tab of butter. Then to make it a Piccata you add a small jar of capers. Voila dinner 3 ways!
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Turkey, Chicken or Veal cutlets – buy them or slice your own
salt & pepper
flour
2 tablespoon Olive or vegetable oil
¼ cup white wine
3 cloves garlic
½ cup chicken broth
2 teaspoon lemon juice
1 jar capers
2 tablespoon unsalted butter
1 lemon sliced

Salt and pepper both sides of the cutlets, dredge lightly in flour. Shake off the excess.
IMG_3726IMG_3727Swirl some oil in your saute pan, place them in the pan, not touching and leave them alone until they release on their own. Should be about 3-5 minutes. Flip, cover and cook another 2-3 minutes. Remove them from the pan and set aside. If there is excess fat in the pan, pour it off.  
IMG_3729IMG_3730Deg-laze the pan with white wine and add the minced garlic; cook the garlic just till it starts to get brown and cook till the liquid is about gone. Don’t walk away from the stove about 2 minutes. Add the broth, lemon juice and capers.
IMG_3731IMG_3732IMG_3733Return the cutlets to the pan and let the juice reheat the meat up. Transfer to a warm plate.
IMG_3734IMG_3735For the sauce add the butter and sliced lemons, once the butter melts pour the sauce over the cutlets. If you want to be fancy and have fresh parsley it looks really nice chopped sprinkled on top.

Red Sangria – Simple & Delicious

So does anyone even remember what we did before we could google everything we needed to know? I know in my family if any of us have a discussion and happen disagree wink wink; someone immediately pulls out there phone and googles whatever we were discussing. I guess we must have been SO isolated with our knowledge back then? My husband has gone as far to dub the passenger seat in his truck the “google seat” basically meaning if he needs to know something the person sitting next to him needs to “google it”. 99% of the time it’s our son and I swear he is the fastest googler I know.
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I am fairly certain that I have mentioned in the past how I google myself for my recipes all the time.  The other day I wanted to make a batch of Sangria and recall writing a blog about it.  So I type cookingatclarktowers/sangria and it popped up but the recipe, story and pictures were all gone – sad face! I then had to try to recreate it because I KNOW its good; I have had and have also made some that I just didn’t care for. Not all Sangria is created equal. Thankfully this is a recipe that is a super easy and the best one I have ever had. Bonus is you can drink it right away ever come across one that wanted you to wait 24 hours “to meld” umm no thank you!
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Red Sangria

1 bottle of inexpensive red wine – you still want it to taste good
1 bottle of Lemonade (equal size of the wine bottle plus another cup or so)
Plum Brandy – 1 shot or use one of your favorites
Grand Mariner – 1 shot – no need to buy a large bottle – buy a nip?
Apple – peeled and diced
Orange – peeled and sliced
Lemon – sliced
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In a large enough container combine all the ingredients – I fill to the top of my pitcher with more lemonade add some ice and serve

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I had some leftover blueberries – so I added those too!

Lemon Zucchini Tea Cake

The garden is winding down a bit, and I’m OK with it. It looks like my zucchini and summer squash harvesting days are over but they were very good to us this year. I am going to go on record today and say that I am all set with making zucchini bread for the year. I even had enough very large zucchinis to make a few Christmas present loaves; I know I know I know it’s way too early to be bringing that up especially since it was like 90 degrees out yesterday. But timing is everything I have everything on hand and I am a get it done kind of person.

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So with being “all set” with zucchini bread and sharing my harvest with family and friends I started looking for something a little different. I came across this recipe while perusing my New Hampshire Magazine. I can’t tell you how many times I have seen a recipe and thought hey I have all or at least most of the ingredients on hand and decide right then to get everything out and make it or a resemblance of it.

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I have way too many lemons in the fridge, I asked my daughter to pick up a couple and she bought a bag UGH now what. Reading through the recipe I had everything except coconut oil. I have yet to get on the coconut “everything” bandwagon. I did have some applesauce in the fridge that I use in my zucchini bread recipe so why not use it in this one in replacement of the coconut oil.

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I tend to always break the rule of “no new recipe on guests” I seem to use that rule as more of a guideline and always try new things on people. This time was my co-workers; we were having a birthday graze day for one and I thought there would be other things to eat if this didn’t work out.

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This is my first one using their suggested amount of blueberries – we all felt every bite benefited from having a blueberry with it. Delish!!!

Well it worked out very nicely and everyone loved it, my family loved it so much and I had to use up some more of the lemons I’ve already made it again.

Lemon Zucchini Tea Cake

Preheat oven to 350 degrees

¾ cup applesauce – or if you want coconut oil
1 ¾ cups shredded zucchini – drained
1 ¾ cups all-purpose flour
2 tsp baking soda
¼ tsp baking powder
1 tsp kosher salt
3 eggs
1 ¼ cups sugar
2 tsp finely grated lemon zest
¼ cup fresh squeezed lemon juice
1 tsp vanilla
Handful of fresh blueberries

In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.

Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

I used 2-8” cake pans but could be made in one larger cake pan; it doesn’t rise like you would think as it is a denser kind of cake.

Cream cheese frosting
1 8-ounce package of cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
1 16-ounce bag of powdered sugar (roughly 4 cups – I buy mine in bulk)

Lemon Bundt Cake

So I was having a wonderful morning sitting on my little back laundry deck enjoying a cup of tea reading a couple of magazines leisurely pondering what to do today. I wasn’t sure what I wanted to blog about; I always have a couple of recipes that I’ve made recently and feel they are worthy of sharing with you all; just sometimes I am not sure which one I want to write a little something about that particular day.

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Being a very busy family and lots of things going on, we have lived by the rule of “if it is not on the calendar; it is not happening” well up until 35 minutes ago I was relaxed and just enjoying a little piece and quiet. My husband went to finish up a job, my daughter was still sleeping and my son was not home yet. All of that changed in a very quick 5 minute period when Abbi came down Alex came home and they both came out to my quiet place. Them visiting me was fine, we were talking and catching etc. then all of a sudden my daughter said “it’s OK no one will be here until noon” the look on my face must have said it all; “who is coming and why?” she said I told you 3 weeks ago about ladies brunch UGH! Loved the idea 3 weeks ago, totally forgot about it and it WASN’T on the calendar.

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Didn’t know we were having company, didn’t know that there were going to be people here wanting to be fed; don’t get me wrong I LOVE entertaining but I usually clean the house, plan what to have on hand, not hang out 2 loads of laundry on the line. Ya know put on a good face UGH. I’m tensing up as I type. Ok I am done venting I think only because now I need to go take a shower.

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Oh and if you were wondering how I made my final choice of what to share with you was I now felt I needed to make something for her brunch and this was delicious. Hopefully I can pull it off in time! ***Update I did not, I didn’t even get to to finish my blog until now. Brunch was lovely and it is a beautiful day out so it all worked out and no one even mentioned my clothes on the line. I ended up making Shakshuka which is a Middle Eastern egg dish in a tomato sauce.

I will be making this sometime this week because Abbi picked up a bag of lemons!

Ingredients

3 eggs
1 ½ cup milk
½ cup canola (vegetable) oil
½ stick butter – melted and cooled
1 lemon squeezed
2 lemons zested
3 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp baking powder
1 tsp salt

Glaze

1 cup powdered sugar
Lemon squeezed enough to make the sugar a consistency you can drizzle on the cake

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Directions

Pre-heat oven to 350°F

Coat a 10-inch fluted tube pan with nonstick spray. In a large mixing bowl whisk eggs, milk, oil, butter, lemon and zest.  Add flour, sugar, powder and salt. Whisk till smooth. Pour into prepared pan.
Bake about 60 minutes or until an inserted toothpick comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan, cool and drizzle with glaze.

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cooling in the pan is important, apparently I was impatient as I made a mess of mine – but the flavor was excellent! 

Recipe adapted from BHG throwback

Baby Bok Choy

I will admit this ingredient has NEVER been on my radar, not only is it green (my younger self was very opposed to green vegetables) it was totally foreign to me. I will also admit that one of my favorite restaurants in town uses it in some of their dishes and my adult self has tried and actually liked it and it is kind of fun to say baby bok choy – I know you just repeated it, pretty cute huh!

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I usually make a nice dinner for my husband’s birthday, his day is on a very popular dinner date night and we are pretty last minute kind of people so getting in somewhere is usually impossible. we’ve tried a few times. This year’s’ dinner was going to be seared scallops over risotto and he wanted a bitter green. First one that came to mind was baby bok choy. Gosh I wonder why – this is one of the dishes at our favorite local restaurant where we first tried it.

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Searing scallops check, making yummy risotto check, preparing baby bok choy no idea! They are actually quite simple so I wanted to share with you a simple but effective way to maybe bring baby bok choy into your kitchen and not just for a special occasion.

6-8 heads of baby bok choy, trimmed, cut in half lengthwise
¼ cup olive oil
2 cloves garlic minced
½ tsp kosher salt
1 tsp freshly grated lemon zest
2 tbs fresh lemon
1 tbs white wine
freshly cracked black pepper

Preheat oven to 450’F. in a small bowl add oil, garlic and salt and toss with trimmed baby bok choy. Roast on lower rack, stirring a couple of times until wilted and tender crisp; about 6 minutes. Whisk lemon juice and zest along with the wine and pepper in a small bowl. drizzle over the roasted bok choy and arranged on your platter.

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Having a DVR is a great and terrible thing! I just got back from vacation and had WAY to many shows to catch up on. Thankfully no plans this weekend so I was able to binge watch most of them. One of the shows I just finished watching was Master Chef Junior. I can’t tell you how impressed I was with the 2 nine year old’s in the final round and at the same time how much more there is I need to learn. They know techniques and flavor profiles and are not afraid of any ingredients at age 9. I am far from 9 and there are a ton of ingredients I haven’t yet discovered. The only reason I am mentioning this show was the winner made her entree with baby bok choy and cooked it to perfection plus it wasn’t her first time using the ingredient. They made a souffle to get into the final round; I have always been intimidated by souffles but I will be making one soon!