Aunt Dee's Strawberry Bread

You need only 1 strawberry bread recipe. You need this one. You will thank us after you've made it. Trust me. This quick bread is sweet but not too much. It's chock-filled with berries so it is tender and moist. This bread is perfect for breakfast or an afternoon snack with a cup of tea. We make it a lot in the summer with our freshly picked berries, but we make it in the wintertime as well. It makes a lovely holiday, teacher or hostest gift. This really should be one of those family recipes that's kept in a vault, safely locked. But I'm sharing it because I don't believe in those kinds of secrets. I believe that a good thing should be shared and enjoyed.

And now, without further ado ...

Recipe makes 1 loaf -- this is rarely enough and you will want to double it!

Preheat over to 350 degrees

Ingredients:

1 1/2 C. flour

3/4 C. sugar

1/2 Tsp. baking soda

1 Tsp. vanilla (we don't really measure!)

2 eggs

2/3 C. of canola or extra light olive oil ----> (And healthy to boot!)

1 1/4 C. cut strawberries

Directions:

Sift flour and baking soda together in a bowl and set aside.

Mix together eggs, sugar, vanilla and oil

Slowly add dry ingredients while mixing

Grease a 9 inch loaf pan

Bake 55 mins, but check for done-ness at 50 minutes by inserting a toothpick into the center. If it comes out completely clean, it's done. If not, give it another 5 minutes.

Let cool about 15 minutes before serving (If you can stand it!)

Go ahead and make this before everyone gets up! Such a perfect thing to serve on a slow Summer morning!

* All images property of Jessica Gordon Ryan and The Entertaining House. Re-use of these pictures is permissible with proper attribution

Simply Salad :: How to make a perfect Salade Nicoise

We eat a lot of salad as our main meal in the summertime. They're light, easy to make, and when you don't want to heat up the kitchen on an already hot day, salads are a perfect warm weather meal. Add a crusty baguette and perhaps even a nice hunk of cheese and you have a very well rounded meal.

The Salade Niçoise (pronounced Neese- wahz)  is a salad that hails from the Nice (pronounced Neese) region of France. The above picture created by my friend Patricia Van Esche inspired this post. Knowing this is one of my most favorite summer meals - though I eat it year round - she created the illustration for me for my Birthday earlier this month. If you've not been to her site, you must! Her

website

is fun and fun-filled. Her artwork is inspiring, whimsical and so much fun. (Definitely click on the link for her blog.) If you think you recognize some of her stuff, you most likely do - especially if you're a J. McLaughlin fan!

In order to create the perfect salad Niçoise you must do as they do in France and Italy- It's imperative that you use a high quality tuna packed in oil, not in water. You can't say you've had canned tuna unless you've done this. Our water packed versions do not compare. Having spent the summers of my youth in the South of France, this salad was regular part of my diet. Filled with fresh vegetables and rich in protein, this salad is a perfect meal for even the heartiest of appetites. Opt for this salad in between two pieces of thick, crusty French bread and you have the Pan Bagnat, my definition of the sandwich perfected! This summer, enjoy this salad with ingredients from your local farm or farmer's market. Sometimes this salad is served on top of a bed of Boston or Bib type lettuce. Often it is not. We like to make a large platter and have everyone serve themselves family style.

INGREDIENTS:

FOR THE DRESSING:

1 cup olive oil

1/2 cup of red wine vinegar

2 Tbsp. Dijon mustard

Freshly ground sea salt and black pepper, to taste

Note: A traditional  Niçoise dressing is very basic. There are many variations now and some like to add shallots or garlic or anchovy paste to the dressing. I tend to stick with the basics. Though sometimes I will infuse a clove of garlic or two for a couple of days. This dressing goes with everything so we make it in large batches and it's ready to use on any salad. 

FOR THE SALAD:

1 lb. small new potatoes, boiled until tender

8 oz. haricot verts, blanched

12 oz. cherry tomatoes, halved (any in season tomato will do - we like to use heirloom tomatoes when available.)

½ cup black Niçoise olives (If you can't find  Niçoise olives, Kalamata will do perfectly.)

8 salt-packed anchovies, rinsed and drained

4 hard-boiled eggs, halved lengthwise

3 (4-oz.) cans high-quality oil-packed tuna, drained. (Please no Bumblebee or Chicken of the Sea!)

1 small cucumber, thinly sliced

Capers, optional

As with the dressing there are now many variations of this salad. Many opt to add onions or scallions, radishes and or beets. I prefer the plainer, more traditional version. Also the "trendy" thing to do is to add a piece of grilled salmon or tuna in lieu of the canned - and we do this from time to time, but the best is when it's made with the canned tuna. It's the most authentic

via The Tribe Online

via Saveur

via Mediterrasian

via The Entertaining House

Pan Bagnat, original source unknown