Petite Cherry Pies | Summer Baking with Emma | New Products Tomorrow

I mentioned that I'm taking some time this summer to not work.  I am, however, still cooking, baking and decorating at home, so it turns out that me not working still looks a lot like me "working." : )

When Emma was very little (0-8 months), I was still able to create, photograph and write posts.  I would do my hands on activities while she was napping or while she was watching me from her seat.  I rocked her to sleep, then held her while I typed and edited photos one handedly.  I had hours and hours to work on my computer while holding her.

Then came the moving stages - the I can't take an eye off of her or she'd be up the stairs (or worse, down) or out the door in 20 seconds.  Working while she was home became frustrating.  Frustrating because I felt like I was 50%ing everything.  So, I made a rule, I only worked when she was at school  during the school year (anywhere from 8-15 hours a week).  When she got home, I was all hers.  That is where we had been for the last 3 years.

Emma is home from school for the summer, and I've discovered something : 4-year-olds are amazing.  We spent the entire morning in the kitchen baking these pies and now she is too busy to bother with me.  So, here I am with an hour to sit down, edit photos and write a post while she is playing by herself.  (She is currently creating some sort of adventure with a backpack full of marshmallows and cushions from the couch... when I asked what she was playing she said, "Nothing, Mommmmm." in the tone we all know so well.)

I go back and forth between making this blog a reflection of my life, or letting this blog have a life of its own.  As Emma grows, I want to give her privacy and freedom from everything we share as a family to be shared here.  However, I do feel compelled to share my ideas on living well and inspiring others as a special part of my calling.  I know that many of you have the same life values as we do and love seeing how I execute them for our family - from entertaining to decorating to baking on a Monday morning.  It helps us to read each others stories and be inspired by each other.  I will continually strive to find my balance.  For now, I am enjoying sharing these sweet real life photos of Emma and I slowing down together this morning in the kitchen.

You will notice some new block print indigo napkins featured in the photo below.  They are available in my store with a coordinating pillow cushion cover.   been waiting for them for a couple of months now and couldn't be more thrilled with how they turned out!  It has inspired me to do some freshening in our hearth room and bedroom.  Shop >

Easy Petite 

Cherry Pies

makes 3 petite pies

1/2 recipe of pie dough, herePetite Tart Pans ($5-6 for 10)
3 cups of tart cherries (I used frozen, thawed)

1/2 cup of sugar

3 tablespoons of cornstarch

1/4 teaspoon of salt

1 tablespoon of butter

....

sugar for topping

Dough : Make pie dough as directed.  Roll out on floured surface.  Cut rounds 1-inch larger than tart pans.  Leave scraps for making lattice top.  Press dough into the pans.

Make Filling : In a bowl, stir together cherries, sugar, cornstarch and salt.  Spoon into crusts.  (I try to leave as much juice as possible in the bowl so the pies aren't soggy.)

Lattice Top :  Roll out leftover dough.  Cut thin strips of dough.  Weave them over the top.  Pinch the sides so the finish is neat.  Sprinkle generously with sugar on the top.

Bake : Place the petite pies on parchment lined baking sheet.  Bake at 400 degrees for 15 minutes.   Reduce heat to 350, cover with foil and bake for the 5-10 minutes.

Products Used : 

Petite Tart Pans ($5-6 for 10)

Baking Sheet $7-8

Parchment Paper $8

Our Favorite Summertime Dinner | Herb Grilled Steaks, Tomato & Mozz Salad, Salad with Warm Bacon Dressing

Do you ever have one of those meals that makes you want to have a party so you can make it again for more people?  This!  This is one of the best meals we've had in a good while.  It all worked so well together  - the olive oil from the tomatoes blended with the bacon dressing and steaks finished with a little butter on top.  Oh man.  So good.   And it came together in 30 minutes.  Start to finish.

Our Patio & Back Porch.  I love this space.  I'm planning on a garden tour post as soon as the hydrangea bloom, so hang tight for details on what we've added in the last two years.  Details on patio table below.

This is such a perfect meal for summer entertaining.  It is fresh and indulgent, with bright flavors and a seasonal flare.  That is Emma's hand grabbing a slice of mozzarella that she calls "garlic cheese" for some reason.  I try to document little things like that here because when I come back to read this post in a couple of years, I'll laugh and smile at the thought of her little 5-year-old self.  

I'll walk you though the steps here, but each recipe will have a link for the actual recipe, as they are easier to organize that way on my site.  Those recipes are coming later today.

The Menu : 

Grilled Steaks rubbed with Rosemary & Thyme

Tomato & Mozzarella Salad with Fresh Basil and Chives

Leaf Lettuce and Green Onions with Warm Bacon Dressing

Grilled Baguette

If you are entertaining, of course I recommend you make as much as possible ahead of time.  As much as possible.  Don't save anything that can be done ahead of time.  Here is what I'd do ahead of time : 

Salad : Wash Lettuce, Make Dressing (just reheat in microwave before serving), put it in a bowl with serving tongs.

Tomato Salad : Make completely except for salt.  Refrigerate.  Salt before serving.

Steaks : Chop herbs.  Rub on steak and salt just before grilling.

Bread : Slice in half.

When Guests arrive, all there is to do is grill the steaks and bread, toss the salad, sprinkle salt on the tomatoes and serve.  Make sure to have all of the napkins, water glasses, wine glasses, utensils and water pitcher ready to go.  These things always add up at the last minute.

Full Recipe Here : Grilled Steaks rubbed with Rosemary & Thyme

Start/Light the Grill.

Chop rosemary & thyme.  Sprinkle generously with sea salt on both sides.  Rub rosemary and thyme on both sides.  (These are ribeyes.)  They had a bit of fat on them so they flared up a bit.  For entertaining, I like to use leaner cuts like filets because they are easier to eat - no trimming necessary.

Put them on the grill.  These cooked for 6 minutes on each side, then rested for 8 minutes under foil.  So, total cooking time is 20 minutes.

After you've put the steaks on the grill, start the salad.

Recipe : Wilted Garden Lettuce Salad

Chop the bacon into small pieces (about 1/2 inch).  Fry on a lot heat, rendering the fat and crisping up the bacon.  After about 4-5 minutes, turn off the heat and go flip the steaks.

Add the sugar to the bacon fat and pour into a glass bowl or pourable measuring cup.  Wash lettuce and chop green onions, put in a bowl.  Add vinegar to dressing, making sure it isn't too hot, or it will splatter.   The salad is ready to go - just toss with the dressing right before taking to the table.

The steaks are probably ready to take off of the grill.  Test them with a meat thermometer to read 125-130 degrees.  Remove from the fire and cover them with foil.  Put the bread on to grill, but make sure the flame is low.  Grill the bread for just 2 minutes.

Recipe : Tomato & Mozzarella Salad

This can be made ahead of time, or quickly assembled while the steaks are resting.  Just slice the tomatoes and mozzarella.  Arrange them on a platter.  Drizzle generously with olive oil.  Sprinkle generously with sea salt.  Sprinkle fresh basil and chives over.  So good.

Grab the bread off of the grill as you head out to the table.

Yum!

Today, I added an umbrella to our old picnic table and turned our patio into a shady spot for meals... why did it take me two years to think of this??!!

I have been looking for the perfect teak (investment!) dining set, but couldn't find anything I loved... that fit my budget.  My main motivation was getting a table with an umbrella so we could have some shade in the evenings.  Today, I just got an itch and went out and bought an umbrella and solved my problem!  Sometimes I get so wrapped up in searching for forever pieces for our home, sometimes I forget that less expensive solutions can be just as beautiful and charming.  I'm pretty happy with this!

The table was from Lowe's 2 years ago ($100) and I picked up the umbrella from World Market (about $100).  Mike drilled a 2" hole in the top of our table to accommodate the umbrella.  Easy sneezy.

  

For dessert, may I suggest the easiest dessert ever...

Black Cherry Vanilla Ice Cream Float

This is so unbelievably good.  If you are entertaining, go ahead and scoop the ice cream into glasses before guests arrive and keep in the freezer.  Then bring them out to the table and top with soda.   So good on a hot night.

I'm hoping to share more simple, summer meals we're enjoying on this table this summer.  Emma and I are both off official duty for the summer, but we will still be cooking and eating, so I'm going to make every effort to carve out some time to share, as well.

Happy Summer!

Herb Grilled Steaks | Our Favorite Summer Menu

About once a week I crave a really nice steak with a big glass of red wine.  So indulgent and delicious.  In the summer, I love to make use of our fresh herbs and add a seasonal flare to the steaks.  Fresh thyme and Rosemary go so nicely with beef.  I finish them with a little pat of butter as they steaks rest when they come off of the grill.  The butter mixes with the herbs on the steak and makes its own little sauce as you slice it.  Yum.

These are ribeyes.  They had a bit of fat on them so they flared up a bit when the fat started melting into the fire.  For entertaining, I like to use leaner cuts like filets because they are easier to eat - no trimming necessary.  It is also nice not to have run and throw a glass of water on the grill when guests are around.

Get all of the recipes and details from this menu, here.

Herb Grilled 
Steaks

Steaks (ribeye, filets, strips)
Fresh Rosemary
Fresh Thyme
Garlic Salt
Sea Salt
Butter

Light grill 10 minutes before grilling.  Mince fresh herbs.  Generously salt both sides of the steaks with sea salt and garlic salt.  Rub both sides with fresh herbs.

Grill over a hot grill about 6 minutes on each side.  Larger or thicker steaks might take longer, and thinner might take much less.  I like to buy steaks that are at least 1 1/2" thick.

Take meat temperature in the center of the steak.
Medium Rare = 125 degrees
Medium = 135 degrees
Well Done = 140-145

Remove from grill and top each with 1/2 tablespoon of butter and cover with foil and let rest for 5-8 minutes.

This was one of the best meals we've had all season.  I can't wait to make it again.

Get all of the recipes and details from this menu, here.

Tomato & Mozzarella Salad with Fresh Basil

I make this at least once a week at our house.  How is it not on this blog?  I've shared my favorite Tomato Mozzarella Bruschetta Platter, but not this.  It is such a beautiful side dish/salad and is good any season, but especially in summer.  It is sort of one of those no-brainer recipes, but I've add bad ones before at restaurants.  Here are a couple of tips : 

Use the best tomatoes you can find.  

Use lots of olive oil.  Don't underestimate its flavor/impact.

Use sea salt - lots.  

Burrata would be great instead of the Fresh Mozzarella.  In a pinch, skip the mozzarella.  Good tomatoes don't need any help!

This is our favorite Summertime Menu.

Get all of the recipes and details from this menu, here.

Tomato & Mozzarella 
herbed salad

Large, Ripe Red Tomatoes
Yellow Cherry Tomatoes
Fresh Mozzarella (Ball or Log)
Olive Oil
Sea Salt
Fresh Basil
Fresh Chives (optional)

Slice Tomatoes and Mozzarella.  Spread them on a plate or platter.  Arrange cherry tomatoes on top.  Drizzle generously with olive oil.  Sprinkle with sea salt.  Top with fresh basil and chopped chives.

Serve cold or at room temperature.

*If making ahead of time, assemble completely except for salt and olive oil.












Get all of the recipes and details from this menu, here.