AlleyKat's "Blueberry Cobbler To-Go" Blueberry Oat Cookie

This recipe makes the best cookie I've ever eaten -- a blueberry oat cookie with a hint of lemon and the spice of ginger (the photo is my finished product). I modified this from a Blueberry Oat cookie recipe from allrecipes.com which used only vanilla extract and cinnamon instead of ginger (this seemed too oatmeal-cookie-like and thus too autumnal for such a lovely summer fruit). A fruit-filled cookie that vanishes before they've had time to cool.

INGREDIENTS

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 tsp Lemon Extract
¼ tsp Vanilla Extract
1 1/2 cups quick-cooking oats
1 cup all-purpose flour or whole wheat flour
1 teaspoon ground ginger
Pinch salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh blueberries

DIRECTIONS

1. In a mixing bowl, cream butter and brown sugar. Beat in egg and flavoring. Combine oats, flour, ginger, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries.
2. Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Summer Salad

A fresh salad with baby greens and the surprise of ravioli, an ingredient which, as a guest of mine said, "tricks you into thinking this isn't really a salad at all."

baby spinach
baby argula
1 bell pepper, thinly sliced
1 bunch of asparagus, steamed the french way and cut into 1 inch long pieces
pine nuts, toasted
fresh raviolis, cooked and cooled (approximately 2-3 per person at the table)

Dressing: I like a basalmic vinaigrette (ingredients below) but I think a citrus vinaigrette would also work well, especially for a hot summer bbq
1/4c good basalmic vinegar
1/2 - 1c olive oil, stream the olive oil into the vinegar will whisking.
1 tsp dijon mustard
salt and pepper to taste

Food Websites, Magazines, Books, and Media I Can't Live Without

1. Food Talk with Michael Colameco on 710WOR, weekdays 11am-noon. Not only does Colameco know his food and NYC restaurants, but he also knows his Jimmie Hendrix and plays a Les Paul -- what more could you ask for in a food personality. http://www.wor710.com/pages/46340.php

2. Williams-Sonoma. If they were to write a book/movie about my life, it would be called "Breakfast at William-Sonoma." Who needs sterling silver earrings when you can have copper-bottom cookware.
http://www.williams-sonoma.com/

3. Isabella Mary Mayson, known to the world as Mrs. Beeton, was the 19th century's version of Martha Stewart. In October of 1861, Mrs. Beeton's Book of Household Management hit UK book stands and instantly became the official answer-guide for all questions pertaining to the efficient running of a Victorian household. Its author, a young, barely married girl of 24, Isabella Beeton became a model of domestic perfection -- an ideal hostess and doting wife who possessed the wherewithal to run a home with the prowess of a general. Her book includes countless recipes, all tried and tested by Mrs Beeton herself, and offers sound advice on any topic a homeowner and family man/woman could pose.
http://www.mrsbeeton.com/

4. All Recipes.com -- my favorite recipe website with user reviews that are very helpful.
http://allrecipes.com/

5. Taste of Italia. I love Mediterranean food and its focus on fresh, regional ingredients, simply prepared from the heart. Great recipes in this magazine

6. Whole Foods. Best produce and their website has good recipes.

7. Agatha & Valentina and Eli's -- my favourite fishmongers in NYC are at these two East side markets.

8. The American Woman's Cook Book. edited by Ruth Berolzeimer. My father gave this to my mother on their 20th Wedding anniversary in 1981. I've grown up with it as a resource -- it taught me how to cook.

9. Anthony Bourdain's No Reservations. This should really be up as 2 or 1. He's fantastic. I have a crush.

AlleyKat's Lemon Cake

My kick-off blog recipe is a wonderful summer party cake that I have been very successful with. It is a light but moist cake that has a lot of lemon flavor. If you don't have the time or patience to make a multi-layer cake, I suggest serving it with fruit and cream.

INGREDIENTS

10 tablespoons butter

1 1/2 cups white sugar

3 eggs

1 tablespoon grated lemon zest

2 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk

3/4 teaspoon lemon extract

1/2 cup fresh blueberries

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 2 cake pans (for layer cake, or a Bundt pan for single cake).

2. Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.

3. In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.

4. Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate.

To Make into Strawberry Shortcake

1. 1.5 pints heavy cream, whipped with sugar & vanilla to taste
2. 2 pints strawberries sliced
3. 1 cake layer, whipped cream and strawberries, top with second cake, “ice” with remaining cream