[FOOD] Summer Squash Pie by Deborah Hunter

There are few things I enjoy more than a casual gathering of friends and family on a beautiful Sunday morning for brunch.

What an absolute joy to have my home filled with the aroma of kindness love and laughter as we wash away the cares of the week with  warm cups of flavored coffee, cold glass of orange juice and chilled glasses strawberry champagne and indulge ourselves with a array of delicious bites of foods that rest on a table filled with fresh cut flowers and fruits served on platters of beautiful brightly colored dishes.

My menu is both elegant and simple, and the crowd favorite is my “Summer Squash Pie”. This dish is not only one of my favorites, but it’s everything that a Sunday brunch dish should be: light, beautiful, fresh, delicious, satisfying, and inviting.

SUMMER SQUASH PIE
This dish is prepared in a large cast-iron skillet which easily transposition to your table  making it a perfect centerpiece;

• 1 cup of asparagus cut into tiny pieces
• 1 yellow or red bell pepper seeded and cut into small pieces
• 5 to 6 small yellow squash
• 4 large eggs ( whip your eggs until there’s no streaking/without adding salt or pepper)
• 1/2 Cherry tomatoes cut in half’s
• 1/2 freshly grated Parmesan cheese
•1 medium red onion chopped
• 1/2 cup Green onions finely chopped
• sea salt
• freshly ground pepper corn pepper
• less 1/4 cup plus 2 tablespoons Olive oil

INSTRUCTIONS
(Note this dish is prepared on top of the stove and finished in the oven and as always make sure all of your ingredients are properly prepared prior to starting this recipe)
Let’s get started!

(Preheat your oven to 355°)
on medium high heat place your cast iron skillet on top of your  stove
Add  less 1/4 cup of olive oil to your cast iron skillet also add a small amount of salt and pepper to your oil
Next add your asparagus and bell pepper and allow them to  cook for about 2 minutes *Reduce your heat to medium low now layer your squash tomatoes and onions interchanging layers
Once your vegetable layers have been set in place add 2 tablespoons Olive oil sprinkle on a small amount of salt and pepper  pour your egg mixture covering your vegetables well 
*Reduce the heat once again to low heat and allow your egg to lightly firm up about (2 minutes)
add your Parmesan cheese place in the oven for 18 -20 minutes
serve and enjoy this delicious dish!

Looking for more delicious dishes to add to your menu? Don’t forget to get your copy of
MY DELICIOUS MISSISSIPPI LIFE COOKBOOK by Chef Deborah L.Hunter.

[FOOD] Old Fashion Buttermilk Pound Cake~ from Chef/Author Deborah Hunter

Are you ready for THE BEST POUND CAKE EVER?

This super rich, moist, delicious pound cake will serve perfectly with your morning cup of coffee or favorite scoop of ice cream at dinner time! Here's what you need for Old Fashion Buttermilk Pound Cake:

• 2 stick butter soften
• 1/2 cups shortening
• 2 cups sugar
• 1-1/2 cups powdered sugar
• 5 eggs room temperature
• 2 cups flour
• 1/2 teaspoon salt
• less 1/2 teaspoon baking powder
• 1-1/2 buttermilk
•Cream butter and shortening until light and creamy
• add sugar 1 cup at a time
• add eggs 1 at a time
• add flour a spoonful at a time mix well
• add salt baking powder
• slowly blend in buttermilk
• batter will have a rich texture
• pour batter into a oiled and floured pancake pan

Place into a pre-heated oven at 350 degrees for 1 1/2 hours. Your cake should appear a nice golden brown. Turn off the oven and cover the top of the cake with foil, letting it rest in the oven until oven is completely cool. Remove and let cake rest for another 10 minutes before removing from the pan. You're now ready to slice and serve, enjoying what I like to call MISSISSIPPI GOODNESS.

If you enjoy this recipe don’t forget to get Deborah Hunter's cookbook MY DELICIOUS DELICIOUS MISSISSIPPI LIFE on Amazon.com.

"Kitchen Conversation Pieces" from Chef Blakely Trettenero

Conversations is always looking for ways to feed your love of life, and sometimes that means physically as well. For those that are looking for easy recipes that they can enjoy with their family we are excited to share these two from Chef Blakely Trettenero, host of Everyday Gourmet with Blakely. 

Braised Short Ribs

Ingredients 
1. 4 pounds bone in beef short ribs
2. Salt
3. Pepper
4. Garlic powder
5. Olive oil
6. 2 onions, diced
7. 3 carrots, diced
8. 5 cloves garlic, minced
9. 2 tablespoons tomato paste
10. 1 cup red wine
11. 4 cups beef broth
12. 4 sprigs fresh rosemary
13. 10 sprigs fresh thyme
14. 2 bay leaves

Instructions

1. In a heavy bottomed pan (or Dutch oven) heat a few tablespoons of olive oil over medium high heat and preheat oven to 375 degrees.
2. Completely pat dry all of the short ribs. Put them on a paper towel to soak up any moisture
3. Heavily season the short ribs with salt, pepper, and garlic powder
4. Working in batches, sear ribs until a beautiful brown on every side. Put the browned short ribs on a plate while you work on the next batch
5. Once all short ribs have been browned, add the onions, carrots, and garlic to the pan letting it cook for a few minutes
6. To the vegetables, add the tomato paste, stirring to coat everything, and let it cook another 5 minutes to cook out that raw tomato paste flavor.
7. Add the red wine and stir everything, scraping up all of the browned bits on the bottom for flavor.
8. Add back in the short ribs, add the beef broth, rosemary and thyme on the top, and the bay leaves
9. Put the lid on and put the pot into the oven. Let cook for 2 1/2 hours.

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Homemade Gingersnap Cookies

Ingredients
1. 2 sticks butter, softened
2. 1/2 cup brown sugar
3. 1/2 cup granulated sugar
4. 1 teaspoon fresh-grated ginger
5. 1 egg
6. 1/3 cup molasses
7. 2 1/4 cups all-purpose flour
8. 2 teaspoons baking soda
9. 1/4 teaspoon salt
10. 3 teaspoons ground ginger
11. 1/4 teaspoon ground allspice
12. 1 teaspoon ground cinnamon
13. Extra sugar for coating

Instructions

In a bowl with an electric mixer, cream together the softened butter and sugars until smooth. To that add the grated fresh ginger, egg, and molasses. Give it another mix to incorporate everything. To the wet ingredients add the flour, baking soda, salt, ground ginger, allspice, and cinnamon. Mix until well blended. The dough will be loose, but don’t worry. Put the dough in plastic wrap and put it in the refrigerator to let chill and set up for 1 to 2 hours. Once the dough has set up and chilled completely, preheat your oven to 350 degrees. Take the dough and form about 1 inch balls. Roll them in sugar, and put on a parchment-paper-lined sheet tray. Leave at least 1 inch between each ball. Bake for 10-15 minutes. For chewier gingersnaps, bake 10-13 minutes and for crisper gingersnaps, bake for 14-15 minutes. Let cool and set up on the counter for about 1-2 minutes before serving.

About Blakely Trettenero

Blakely Trettenero, host of the Everyday Gourmet with Blakely (www.gourmetwithblakely.com) and Hungry for Travels (www.hungryfortravels.com) websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Fla. She is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.

*    Photo Credit: Blakely Trettenero