Cooking Together for Our Anniversary
Being in the kitchen together has become a favorite pasttime of ours. For Mother’s Day, I requested a watch party and coordinated a themed meal. It was such an amazing time that we decided to do it again for the next holiday, which happened to be our 16th anniversary.
The Beverage
Blueberry basil lemonade with honey
Ingredients
1 pint of blueberries
2/3 cup of granulated sugar
1 cup fresh lemon juice
4 cups water
1/3 cup honey
8-10 fresh basil leaves
ice
Directions
Combine 1 pint of blueberries and 2/3 cup of granulated sugar in a saucepan over medium heat. Stir occasionally and bring to a boil. Reduce heat and simmer for 5 minutes until the blueberries burst. Strain syrup through a sieve and refrigerate until cool.
In a large pitcher, muddle the fresh basil leaves with the honey and lemon juice.
Stir in the water and the cooled blueberry syrup. Serve chilled over ice, garnished with extra blueberries and a sprig of fresh basil.
The Starter
Blistered tomato and whipped greek yogurt and goat cheese dip with cucumber slices and sourdough wheat crackers
1 pint cherry tomatoes
3 Tbs olive oil
2 Tbs Italian herbs
1 cup Greek yogurt
8 oz plain goat cheese
Drizzle balsamic glaze
Directions
Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with the olive oil, Italian herbs, a pinch of salt, and pepper. Roast for 15–20 minutes until the tomatoes are bursting and slightly charred.
While the tomatoes roast, add the Greek yogurt and softened goat cheese to a food processor. Blend until completely smooth, light, and fluffy.
Spread the whipped cheese mixture into a shallow serving bowl. Spoon the warm blistered tomatoes (and all those delicious pan juices) right over the center.
Drizzle generously with balsamic glaze. Serve immediately alongside crisp cucumber slices and sourdough wheat crackers.
The Salad
Summer greens and homemade green goddess dressing
3 cups arugula
3 cups baby spinach
1 cup packed fresh herbs (parsley, chives, and tarragon or basil)
1/2 cup sour cream or Greek yogurt
1/2 cup mayonnaise
1 clove garlic
Juice of 1 lemon
Salt and pepper to taste
Directions
Add all the dressing ingredients into a blender or food processor. Blend on high until completely smooth and a vibrant, brilliant green.
Wash and thoroughly dry your summer greens. Just before serving, drizzle the green goddess dressing over the greens and toss gently to coat.
The Main Course
Grilled grass-fed sirloin and garlic and herb twice baked potato
4 petite sirloins
2.5 lbs russet potatoes
2 Tbs butter
1/4 cup sour cream
1/2 cup shredded cheddar cheese
2 cloves garlic, minced
2 Tbs fresh chives, chopped
Salt, pepper, and olive oil
Directions
Preheat oven to 400°F (200°C). Pierce the russet potatoes with a fork, rub with a little olive oil and salt, and bake for 1 hour until soft.
Cut the potatoes in half lengthwise. Scoop out the insides into a bowl, leaving a thin shell. Mash the potato insides with the butter, sour cream, minced garlic, chives, salt, pepper, and half the cheddar cheese. Spoon the mixture back into the potato shells, top with the remaining cheese, and bake for another 15 minutes until bubbly.
While the potatoes finish, preheat your grill to high. Season the petite sirloins generously with salt and pepper. Sear at a high temperature for 2 minutes on each side. Move to the cooler side of the grill and allow to finish cooking the inside for 3 minutes (or until your desired doneness). Let rest for 5 minutes before serving.
Dessert
Warm Peach Cobbler with Vanilla Icecream
Ingredients
8 fresh peaches - peeled, pitted and sliced into thin wedges
½ cup + 3 Tbs white sugar
½ cup brown sugar
1 ¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
¼ cup water
Directions
Preheat the oven to 425 degrees fahrenheit.
In a pie dish, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl.
Mix and bake for 10 minutes.
While the peaches are in the oven, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Add water until just combined.
Remove peaches from the oven and drop spoonfuls of the dough on top of them.
In small bowl, combine 3 Tbs sugar and 1 Tbs cinnamon. Sprinkle mixture over the top of the whole dish.
Bake for 30 minutes.
Allow to cool and serve with vanilla ice cream.