Strawberry Lassi

During the hot summer months, it is sometimes hard to cool down. The recent heat wave has had me scrambling for ways to escape the heat. Then it clicked, I should make a lassi. My mother and I have spent many summer days indulging in lassis to beat the heat. The heat outside and of the delicious dishes we would order from our favorite Indian restaurant. Though the idea of milk and yogurt may seem like a bad combination in the heat, it's actually quite refreshing. The drink lassi comes from Northern Indian where the temperature can reach up to 123 degrees fahrenheit. If anyone knows how to cool down, it would be them. Traditionally, many Indian restaurants in America serve plain lassi or a mango lassi. Since I'm on a strawberry kick, I decided to make a strawberry lassi. Fruit is also a great way to avoid dehydrate in the summer. But that's not why I do it. I do it for the taste of it.

It's funny, a few years ago whenever I wanted a lassi, I would drive to my favorite Indian restaurant. Then about two years ago I got up the courage to ask the chef how the drink was made. And what do you know, he told me. When I realized it was so simple I kicked myself for not asking earlier. Though this is not exactly like a traditional lassi because it is not made with curd it's still pretty good. Now I get to share my good fortune with you. Hope you enjoy it as much as I do.

Strawberry Lassi
Makes 4 servings

Ingredients
9 ounces of yogurt
1/2 cup of milk
1 pound of strawberries
1 tablespoon of honey or 1/2 teaspoon of sugar
sprinkle of cardamon (optional)

Tools: Blender

Directions:

Rinse, hull and chop strawberries

Blend strawberries, honey, yogurt and milk for approximately 2 minutes

Pour into glass

Sprinkle cardamon on top if you choose

Such a refreshing way to beat the heat. What fruit would you use?

Salmon Cakes

From Japan to England there are many countries that have a version of a fish cake.  Bengali fishcakes are made with white fish and chilies.  In South America, potatoes are added. This simple more American version of a fish cake is a crowd pleaser and along the lines of something you'd see in the south. These salmon cakes are a personal favorite as far a comfort dishes go. But I'd be willing to bet that any version of this dish from any country would suit me just fine.

What warms my heart when it comes to this dish? Maybe it's the memories of salmon cakes and grits from my childhood or traipsing through the Inner Harbor of Maryland with friends making a good time of eating every fish cake we could find. Maybe that's why this is a favorite summer dish to me. Summer was when we  had the opportunity to travel and just enjoy life. What ever it may be, I always try to have some canned salmon on hand to make these delicious fish cakes. Forget all that extra breading, we want to taste the salmon.  And if made correctly there is a bit of a crisp outside that will stand up to whatever you throw at it. It's your choice how and when to serve it. Whether it's at breakfast with grits, like down South, or on a nice buttery toasted bun it's the perfect satisfying summer dish. Filling and tasty without being too heavy.

Salmon Cakes
8 patties

Ingredients

1 can of pink salmon
1 large egg (beaten)
1/4 cup of minced onion
1/4 cup of chopped green pepper
1/2 cup of bread crumbs
1/2 teaspoon of flour
2 teaspoons of parsley
4 tablespoons of vegetable oil

Tools: Cast iron pan (frying or saute pan) spatula

Directions:

Go through canned salmon and remove bones.

In a mixing bowl combine salmon, onion, green pepper, bread crumbs, flour and parsley.

Once thoroughly combined, mix in egg and a pinch of salt and black pepper.

Mold salmon mixture into patties.

Heat vegetable oil in pan on medium high heat.

Once oil is hot, add salmon patties (do not crowd the pan).

Once bottom begins to brown (approximately 4 to 5 minutes) flip salmon cakes.

Cook an additional 4 to 6 minutes until golden brown.

Serve as you like.

Easy Fruit Tart

Since I was young, one of my favorite desserts has been the fruit tart. Across the street my from elementary school was a delicious "French" bakery and I lived to go and get sweet treats from there. In hindsight, that owner was pretty slick. Putting a bakery, filled with buttery, sweet, delicious  foods right next to a school.

Ever since then, I have been in love with fruit tarts. This sweet French pastry hits the spot when I'm wallowing in the midst of my own despair (I know dramatic right). But sweets make everything better right? At least temporarily. Whether it's the Spanish, French or Italian version of this type of dessert, it's everything you need. In the past, I wouldn't even think to make a dessert like this for fear it would be too difficult. But behold a simpler way to make this French classic.

With some adjustments to the filling, you can create a tart similar to this French dessert. Best part is that it's so simple you can make it with your friends and family since there's very little stove time. By substituting cream cheese for the classic milk and egg custard, anyone can help prepare this sweet treat. The kids, your girlfriends even people who can not cook, can still help. You can use my quick pie crust recipe or a frozen pie crust from the grocery store. Add whatever fruit you'd like and you too can enjoy this play on a French classic whenever you please.

Fruit Tart
Makes 2 Pies (8 servings per tart)

Ingredients

Pie Crust Recipe

Filling
2 - 8 ounce bars of cream cheese
1/2 cup of heavy cream
1 cup of sugar
2 teaspoons vanilla extract
2 cups of strawberries
1 cup of blueberries
4 kiwis sliced

Glaze
1 1/2 cups of water
1 cup of sugar
1 teaspoon of lemon juice
1 teaspoon of lemon zest

Tools: Mixer, spatula, 2 pie plates (foil pie dish)

Directions:

Frozen pie crust:
Unthaw then use a fork to poke holes in the bottom of the pie crust. Bake according to directions.

Scratch Pie Crust:

Pre heat oven to 375 degrees F.

Roll out dough. Place pie plate upside down on dough making sure dough is rolled thin enough for two pie crusts.

The cut out of dough should be 4 to 5 inches larger than the pie plate.

Place dough in pie plate and gently press evenly into the bottom and sides.

Leave a half inch border then trim excess off the sides and crimp the sides.

Place a piece of parchment paper inside the pie crusts and place a handful or two of dried beans/lentils on top (this will help the crust stay firm once we  add the custard and glaze).

Bake at 375 degrees F on the middle rack for 15 minutes or until lightly brown.

Remove parchment and beans and allow crust to cool.

In a bowl combine, cream cheese, sugar, vanilla and heavy cream.

Using a mixer beat until smooth.

With a spatula, begin to scoop equal amounts of cream filling into cooled pie crusts.

Refrigerate until firm. About 30 minutes.

Place fruit over cream filling.

In a small saucepan add water, sugar, lemon and lemon zest. Bring to a boil over medium high heat.

Allow water/sugar mixture to reduce into a syrup like consistency. Approximately 15 to 20 minutes

(1 tablespoon of cornstarch can speed up the thickening process).

Allow glaze to cool. Once cooled, brush glaze on top of tart.

Refrigerate for at least 20 minutes before serving.

Enjoy with friends and family. I'm sure everyone will leave with a smile.

Cookie Bottom Cheesecake Squares

Happy 4th!! So it's technically not cheesecake season and this isn't your typical 4th of July dessert but I made one anyway. Though cheesecake is typically our fall sweet treat, I'd say cheesecake knows no season. You should be able to have comfort food when ever you crave it. So when my mom asked me for a cheesecake with an oreo cookie bottom for her birthday, I had to oblige. This recipe is simple. No fancy tools required. Just a hand mixer and something to smash some cookies. In addition to being simple, it's made with reduced fat ingredients so you don't have to feel bad eating it. Don't feel the need to follow in my footsteps though.  I only made it with reduced fat ingredients because I was asked. Of course,  if you do use low fat cream cheese and reduced fat oreos you might want to add  some additional oreos to the top of your cheesecake. Yes ... know you want to.

Cookie Bottom Cheesecake
Makes 12 Squares

Ingredients

16 - 20 oreo cookies
4 tablespoons of butter (melted)
3 (8 ounce) packages of cream cheese
1 cup of  sugar
1 tablespoon of vanilla
3 eggs

Tools: 8 x 8 pyrex dish, hand or stand mixer
Optional -food processor, parchment paper

Directions:

Preheat oven to 350 degrees F.

Place parchment paper cut to the size of the dish in the bottom of the pyrex

Crush oreo cookies

Add butter to crushed oreo cookies. Mix well

Press oreo mixture into the bottom of the pyrex dish.

Make sure it is spread evenly.

Add cream cheese and sugar to a medium bowl/stand mixer and mix until smooth.

Blend in vanilla.

Add eggs, one at a time.

Mix just until incorporated (do not over mix)

Pour cream cheese batter over oreo crust

Bake for approximately 45 minutes until to edges are firm.

Turn oven off and allow cheesecake to sit in oven for an additional 15 to 30 min (this should help prevent cheesecake from cracking).

Chill in fridge until ready to serve.