a sexy yolk & pretzel votes

z
I haven't made my Saturday morning Cowtown Farmers Market visit in months.

Shame on me!

It shouldn't be an excuse but my schedule has become topsy-turvy working nights, random days and weekends. This Saturday, I brushed my excuses aside and arrived bright-eyed and bushy-tailed (err...sweatpants, matted hair and no makeup) to my favorite market.

After arming myself with fresh baked goods, lovely tea blends and an armful of my favorite produce, I left at peace with myself muttering, "Never skip market again! Never skip market again! Never skip..."

I've always been one to cast away the "filler fruits" in fruit salads.

You know, those never ripe enough chunks of cantaloupe, pineapple and honeydew. After I aggressively reassemble my salads, only seldom berries, apples and bananas remain that I would choose over melon any day!

Growing up, my Mom would slice huge cantaloupe wedges over the kitchen sink and serve them with yogurt or crème fraiche. I could never get hooked on the ole' melon. I decided to re-introduce my taste buds to melons with a smoothie using a modest, green melon with a gorgeous, fragrant scent.

Market Melon Smoothie with Banana & Cinnamon

Surprisingly, the minor dash of cinnamon truly enhances the spicy melon flavor that lovingly tickles the back of your throat.

Serves 2.

1 c ripe green melon (I used local Green Nutmeg Melon)
1/2 banana
1/2 c fine grapefruit juice (I used Simply Grapefruit)
1/2 c skim milk
1 c ice
dash of cinnamon & turbinado sugar

Combine all ingredients and process in a blender or food processor until smooth and frothy. Serve cold with a melon chunk. On a recent warm afternoon, I quickly blitzed these in my cherry-red blender and sipped the entire glass over the kitchen sink-- reminded me of Mom.

After my energizing afternoon sips, I went into carb-overload with an extended patio session at Mellow Mushroom. Although the place has become a bit gimmicky for my taste with "too corporate" menus and excessive kitchen times, the homemade dough truly shines.

My beau and I sat on the misty patio (sans those pesky flies) and gulped icy Fireman's #4 with an array of hand-twisted pretzels:

garlic salted with mustard,
parmesan dusted with marinara
& cinnamon-flecked with luscious honey.

After an integral deliberation, the sweet confection reigned king for my taste buds. Go figure. After shared bites of piping hot pie with wicked pesto-draped chicken, sharp fresh garlic and delicate mozzarella, we were quickly calmed to carb zombies.

Everyone has done it.

You know, had one of those self-fulfilling prophecies when you make a homemade treat, take your first bite and think,

"Damn, I'm good."

This pasta dish triggered one of those moments for me. If you have time to boil water, you have time to make this dish-- sure to be a hit!

Farfalle with Organic Chicken Sausage, Brown Sugar, Okra & Crumbled Feta

Don't get me wrong-- I love me some fried okra.

I wanted to take a different approach with this recipe and truly showcase the starchy vegetable in a comforting environment with flavorful, seared sausage (lightened up with chicken), fresh garlic oil and a luxurious hit of brown sugar.

Serves 4.

2.5 c whole wheat farfalle (bowtie) pasta, cooked to al dente
4 organic chicken sausages, fully cooked
2.5 c fresh okra, sliced vertically
1/4 c extra virgin olive oil
1 T fresh garlic, minced
1/4 t red pepper flakes
3 T brown sugar

splash of dark beer (optional)

1/4 c crumbled feta
salt and pepper to taste

In a large sauté pan, brown chicken sausages with a bit of olive oil over medium heat until evenly seared. Set aside to drain on paper towels and slice on the bias.

Add garlic, okra and extra virgin olive oil to same hot pan. Season with salt, pepper and red pepper flakes. Sauté to combine then add splash of beer to deglaze brown bits of sausage left on bottom of pan.

Finally, add brown sugar, pasta and sliced sausage. Toss to evenly coat with sauce and readjust seasonings with salt and fresh-cracked pepper. Fold in feta. Serve hot.
s

There is nothing sexier to me than cutting into an over-easy poached egg.

When seeking my favorite just-broken yolk indulgence, Tillman's Roadhouse sealed the deal with their Fried Farm Fresh Egg Sandwich (scandalous enough to make a priest blush).
s

I guiltily savored two sexy eggs
laid between a homemade Kaiser bun,
house-smoked bacon,
white cheddar,
peppery arugula
& sofrito mayonnaise with glee.

Take one bite with a Bloody Mary and let your eyes roll back...

red, white and bleu

Sweet Summertime in the South:
c

Full of inevitable shoulder freckle sprinklings; homemade frozen treats: fruit bars, popsicles & granitas galore; rainbows of produce plucked straight from the backyard garden; sumptuous grilled platters served with glazed meats & charred vegetables; ripe berries bursting in seasonal clafoutis, tarts and cobblers.

Especially during summer months, I love to concoct and keep simple, frozen treats on hand to keep cool in a flash:

Chic Cubes:

Freeze ice cubes with fresh raspberries, blackberries and thyme for entertaining at your fingertips.

Slushy-Soaked Melon:

Scrape together an easy watermelon vodka granita for an upscale alternative to the ole' vodka-soaked-melon pool fare.

Tropical-Spiced Sip:

Combine frozen tropical fruit with a teaspoon of peanut butter and a dash of cinnamon for a vitamin-rich breakfast to sip with a protein boost.

I fell into a self-inflicted sugar sludge after visiting the newest self-serve fro-yo mecca in Fort Worth: Yogurtland.
x

As soon as my foot was in the door, I was greeted with cheery gals eagerly waving sample spoons at me to taste.

I darted amongst flavors such as:

Lemonade Passionfruit

Chocolate Coconut Truffle

Madagascar Vanilla Bean

Taro
Matcha Green Tea

I was almost tempted by the Chocolate Twilight (no sugar) but settled on Nilla Wafer Vanilla. Next came the toppings-- fresh fruit, candy and other unusual treats to frivolously sprinkle!
s

My final concoction:

Nilla Wafer Yogurt + Fresh Kiwi + Chewy Japanese Mochi + Cinnamon Toast Crunch + Navy Blueberries + Frosted Animal Cookies

Quite a combination, indeed.

After a swift packing session, I toted my beloved burnt orange & baby blue Bric's Trolley off to DFW International for a swift ride ending just outside of Atlanta, Georgia for a Southern wedding at its' finest.

The gorgeous wedding was an impeccable whirlwind of:

White calla lilies with flecks of blue

just in time for an outdoor "I do."

Sparkling sweetheart dresses all around; paired with an antique, romantic bridal gown.

Gorgeous coiffed Southern do's;
A rustic, sun-drenched BBQ.

Easter egg blue hydrangeas, orchids and crystal-clear hurricanes;

Sleek vodka waters with an ole' classic: Jim Beam.
s

Crab bisque spooned atop sparkling plates--

Not a more perfect reason to celebrate.

On our final day we armed ourselves with plenty of painkillers, yogurt pretzels and flavored water for a plane ride nap-time blanketing us closer to home sweet home.

After a celebration of marriage, we celebrated our independence with backyard BBQ fare perfect for the 4th! I settled on making a classic, creamy side and retro dessert to contribute with a poolside spread, fireworks and mosquito-rampant camaraderie.

Red Potato Salad with Fresh Tarragon, Cornichons & Gorgonzola
s

The cornichons (French for gherkins) in this salad provide a perfect brininess to complement the anise-laced tarragon, pungent gorgonzola and creamy mayonnaise. Celery provides a crisp texture and emerald Italian parsley gives a burst of freshness.

s

Serves 8+

4 pounds red potatoes, scrubbed to remove dirt

4 stalks celery, minced

1/2 c cornichons, minced

2 T reserved cornichon liquid

1/2 c Italian parsley, minced

1/4 c fresh tarragon, minced

3 T Dijon

3 T coarse ground mustard

1 c fine mayonnaise

1/4 c gorgonzola

zest of 1 lemon and juice of 1/2 lemon

kosher salt, fresh-cracked pepper & rice wine vinegar to taste

Simmer potatoes approximately 45 minutes until fork-tender. Meanwhile, combine celery, cornichons, herbs, lemon, mustards and mayonnaise. Set aside to chill.

Drain and slice potatoes in fourths when cool enough to handle. Begin laying sliced potatoes in a large bowl, layering with liberal salt, fresh-cracked pepper and several splashes of rice wine vinegar for a total of 4 layers (this will evenly distribute and adhere seasoning to salt-thirsty potatoes).

s

Add mayonnaise mixture. Toss to combine and fold in gorgonzola. Refrigerate to chill and serve cold.

Pineapple Upside Down Cake with Candied Ginger

Adapted from Heirloom Baking with the Brass Sisters

This recipe is a wonderful combination lightened with whipped egg whites. I added a spicy addition with candied ginger and Madagascar vanilla bean paste.

1/2 c unsalted butter, melted

1 c dark brown sugar

8 rings of canned pineapple

8 maraschino cherries

5 T reserved pineapple juice

1 c cake flour

1 t baking powder

1/2 t salt

3 eggs, separated

1 c granulated sugar

1 t vanilla bean paste
1 T candied ginger, diced

Preheat oven to 350 degrees. Whisk together cake flour, baking powder and salt into a medium bowl and set aside. In 9 inch cake pan, swirl butter to coat the bottom and sides of pan and sprinkle brown sugar atop melted butter.

Drain and assemble pineapple slices in a decorative pattern on the bottom of the pan. Add cherries in the pineapple holes and sprinkle edges between pineapple rings with candied ginger. (shown in picture)

In a large bowl, whisk egg yolks just to break them up and add sugar, vanilla and 5 Tablespoons of reserved pineapple juice. Mix well and stir in flour mixture until combined. Set aside.
s

Place egg whites in bowl of electric mixer fitted with whisk attachment and beat until stiff peaks form. Fold egg whites into mixed batter until fully combined. Pour batter into cake pan and bake approximately 35 minutes until an inserted toothpick comes out clean.

Cool pan on rack 2-3 minutes then very carefully invert onto another cooling rack-- caramelized sugar mixture will be stifling hot. Serve warm or at room temperature.

This cake is perfect for a backyard affair! Sweet, gooey and airy all wrapped into one confection! My cake was served with homemade vanilla ice cream but I would recommend fresh whipped cream with only a touch of sugar to balance the intense sweetness.
d