Spending time in the kitchen is always a good thing....

First, I want to thank Nick for his comment about the Chocolate Zucchini Cake.  I'm glad you enjoyed it as much as I do.  I gave you a Chocolate Fudge Frosting recipe that came with my Cold Water Chocolate Cake, my "go to" favorite chocolate cake, but I made my zucchini cake with a Chocolate Cream Cheese Buttercream Frosting.

I'm not sure how many of you make your own frosting, but if you don't, it's time to start.  There is NOTHING easier or better tasting than your own frosting.  Here's how it goes:

Buttercream Frosting

1 cube of softened butter
1 # (3 1/2 C.) powdered sugar
dash of salt (to taste)
a little cream (I use Pastry Pride), for consistency
3 heaping Tbl. cocoa (if you're making chocolate)
1-2 tsp. vanilla
4 oz. softened cream cheese (optional)

Place the butter and cream cheese (if using) in your mixer and beat till smooth.  Add the powdered sugar all at once, the cocoa powder (if using) and a dash of salt.  Beat together till the sugar and cocoa are incorporated in the fats, this mixture will be very stiff.  Add a small amount of liquid (cream, Pastry Pride, half/half, etc.) and beat.  Add the vanilla and beat.  The amount of liquid you add is determined by your desired consistency of the frosting.  You want to add enough that the mixture is not terribly stiff, but not so much that it's runny.  It's important to remember that as you beat the frosting, it will become smoother and less stiff, so add just shy of what you think you might need.  Remember, "less is more" you can always add a little more later, but you can't take it out once it's in there. 

The best way to make frosting is with a heavy duty stand mixer, because you want to beat the frosting for 7-10 minutes.  This beats air into the frosting and makes it light, fluffy and smooth.  If you want your frosting even lighter, you can add a little shortening to the fats (remember, only Crisco).

After your frosting's beaten, check the consistency and see if you need to add a little more liquid amd adjust for flavoring (if you need a little more salt to cut the sweetness).  I often add a little almond extract, as well as the vanilla, when making chocolate frosting.  I'm loving it!  You can store any extra frosting in the refrigerator.  Place it in a tightly covered container and when you're ready to use it again, let it come to room temperature and re-whip in the mixer if you want it fluffy again, otherwise, stir with a knife and spread.  Did you grow up in the era when a great treat was graham crackers and your Mom's homemade frosting?  Mmmmmm, memories of home......

You can make any flavor frostine you want by adding flavorings, colorings, chopped toasted nuts, chopped toffee bits or even citrus zest.  The possibilities are limitless, but one thing I know, once you start making your own frosting, you won't want to quit.  Enjoy!

How easily I get side tracked.  I was going to tell you about my day in the kitchen.... It's time to start using up the produce in your garden or the produce that all your friendly neighbors are giving you out of their garden.

I cut my grapes and made grape juice.  One of the pieces of equipment for those who can is a Steamer Juicer.  This is amazing when you have a lot of "stuff" that you need to do something with and just don't have the time or inclination.

You can buy a steel Steamer Juicer or an aluminum one.  Check out Amazon, they have a good selection and vary in prices.  I love the steel, but mine is aluminum and it works just fine.  It's a 3 part juicer - the bottom part holds the water, the middle section captures the juice and the top colander section holds the produce, top it with the lid and you're ready to go.  The steam from the bottom section literally sucks the juice right out of your fruit, drains it into the middle section and, with the attached rubber tubing, allows you to fill straight to your sterilized canning jars.  It's a quick and easy process when you're feeling a little overwhelmed.

One pot full of grapes yields 4 quarts of concentrated juice.  This end product is so great!  It's wonderful for babies, diabetics, makes a great punch base, syrup, jelly or just juice.  Because it's a concentrate, you may want to cut it with a little water before using and you can sweeten to taste, if you like, when you're ready to use.

I've been making juice for over 20 years, especially when I want to save time and I love it! 

If you don't think you get enough produce to justify a Steamer Juicer, think about getting one for your whole family and take turns.  Think of everything you can do with it, especially if you have access to fruit.

I've made: plum, apricot, peach, apple, grape, tomato and a combination of fruits by adding strawberries, pineapple, mango or citrus fruits (just remove the peeling of citrus fruits and pineapple).  You can make just about anything you can think of.  You're fruit doesn't need to be peeled, seeded or stemmed.  Just wash it off and put it in the pot - let it do it's thing and "release" the juice directly into your quart jars.  You can process the jars for 20 minutes, allow them to cool overnight and store.  If you're making vegetable blend juices, I'd recommend that you pressure can your jars, just to be safe.

All done with grapes, moving on to basil.  I love fresh basil, but about half way through the season you begin to wonder what you're going to do with all that basil.....

Strip the leaves from the stems, lay them out on a cooling rack, placed over a cookie sheet and dry the leaves in a low temperature oven till just dried.  They dried in about 15 minutes in my convection oven, just check the first sheet and then you'll know how long it's going to take.  Remove them from the cooling rack into a bowl and allow to "air cool", then pour the leaves into canning jars and store in a cool dry place.  Have you seen how much you're paying in the store for dried basil?  Trust me this is so much cheaper and fresher.  You never know how long those spices have been sitting on the shelf.
You can use this same process for any herbs you might have.  I have garlic chives that'll be going in the oven as well as some thyme. 

Now if you want to use your basil fresh in recipes, strip the leaves, give them a rinse and layer them on top of one another.  Give them a little roll up, like a cigarette, and slice them very thinly with your Chef's knife.  This is called "chiffonade".  You can toss this cut basil into a salad of ripe garden tomatoes and chunks of mozzarella cheese in a little olive oil, garlic and salt and pepper or toss it with pasta, salt and pepper, garlic and olive oil for a light supper, just top with grated parmesan cheese and you're ready to go.  Add it to home made soup or put it in a zip lock bag and freeze for later use.

Probably the most notable thing people do with an abundance of basil, is to make Pesto.  I'll share my Pesto recipe with you.  It's really easy and only requires a food processor.  You can make it with a blender, but I prefer a processor, if you have one.

This recipe makes enough Pesto to serve 5-6 people - toss with 1 # pasta

3/4 C. fresh basil leaves
3-4 cloves of peeled garlic (I use chopped in a jar - about 1/2 Tbl - adjust to taste.)
3 Tbl. pine nuts
1/2 tsp. salt
5 Tbl. olive oil
3/4 C. freshly grated Parmesan or Romano cheese (or a combination of both)
1/2 tsp. pepper

Place basil, garlic, nuts, salt and pepper and oil in processor and process till smooth.  Measure cheese into bowl and pour pesto over cheese.  Mix well and pour over hot pasta.  Serve.

If you want to freeze your pesto sauce, make it to the point of adding the cheese.  Pour it into containers and freeze.  Allow to thaw in fridge and come to room temperature before serving.  Once Pesto is at room temperature, add cheese and toss with pasta.

When I decided to start making Pesto several years ago, I did some research and found several different recipes.  I like this one the best, but I add some of the elements of the others.  I add about 1 Tbl. of butter to the processor and about 3 oz. of softened cream cheese.  I love the smoothness of the sauce and the creaminess from the cream cheese.

I often spread this mix on my "Stove Top Pizza".  Grill the dough, give it a turn, spread it with Pesto, sprinkle a little mozzarella, add some sliced tomato and a little baby spinach, drizzle with balsamic vinaigrette and you have an AMAZING light dinner or lunch.  This is beyond good!

Well, that does it for today.  Hope this was helpful and if you're not growing herbs now, think about it for next summer.  Fresh herbs are beyond amazing and they add so much to your cooking. 
Bon Appetite!