Tag: cooking

Top Fall Soup Recipes 2022

Posted on Lacey Spear
Peruvian Minestrone Soup filled with corn, peas, carrots, potatoes, and spinach, as well as cheese, penne, and beef.
Photo Courtesy of Society19

Contributing Author: Caitlin Gibson

Nothing warms up a cool fall day like a bowl of delicious soup. Easy to make for friends and family, soups are a great way to invite the new season into your lake home. And with ingredients like creamy red peppers and hearty wild rice, these fall soup recipes will bring the beautiful colors of autumn right into your kitchen. 

Rich and Roasted

Creamy Roasted Red Pepper Soup, a fall recipe that includes peppers and heavy cream.
Photo Courtesy of Pioneer Woman

Made with flavorful red peppers and swirled with heavy cream, this smooth, rich soup is always a winner for the fall season. Pioneer Woman’s Creamy Roasted Red Pepper Soup is great by itself or with a toasty batch of parmesan breadsticks. 

Ingredients:

  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 chopped yellow onion
  • 3 cloves garlic, minced
  • 2 tsp. minced oregano
  • 1 russet potato, peeled and chopped (optional)
  • 2 16oz. jars of roasted red peppers, drained and sliced
  • 1 tbsp. tomato paste
  • ½ cup white wine
  • 4 cups vegetable stock
  • ½ cup heavy cream
  • 1 tbsp. red wine vinegar
  • ½ tsp. black pepper

Instructions:

Heat butter and olive oil in a Dutch oven over medium heat. Mix in onions, garlic, and oregano. Cook for 3 minutes. Add the potato and red peppers; cook for 3 minutes. Stir in tomato paste and cook for 2 minutes. Add salt and pepper and turn the heat up to medium-high. Pour in red wine and stock and bring to a gentle boil. Reduce heat and let simmer until potatoes are tender. Puree or blend mixture, then combine with cream and red wine vinegar. Garnish with grated parmesan. 

Wild and Warm

Autumn Wild Rice Soup, containing mushrooms, carrots, kale, and Old Bay seasoning.
Photo Courtesy of Gimme Some Oven

Everyone loves tasty comfort food for the chilly fall days. This Cozy Autumn Wild Rice Soup is the perfect soup for any diet, as it includes convenient variations. For example, you can add chicken, use different seasonings, adjust the spice level, or make it gluten-free. So this soup is great for experimenting with different flavors in the same dish. 

Ingredients:

  • 6 cups vegetable or chicken stock
  • 1 cup uncooked wild rice 
  • 8 oz. baby bella mushrooms, sliced
  • 4 garlic cloves, minced
  • 2 medium carrots, diced
  • 1 rib celery, diced
  • 1 large sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 ½ tbsp Old Bay seasoning
  • 1 can of unsweetened coconut milk
  • 2 large handfuls of kale, chopped without stems
  • Salt and pepper, to taste

Instructions:

In an Instant Pot pressure cooker, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Cook on high pressure for 25 minutes, and let the pot release pressure naturally for 10 minutes. Then release the remaining pressure, open the lid, and discard the bay leaf. Stir in coconut milk and kale until combined; add salt and pepper. Serve warm. For recipe variations, visit Gimme Some Oven.

Savory and Simple

7-Can Soup, an easy recipe made with Rotel, Velveeta, and a medley of beans.
Photo Courtesy of Pioneer Woman

If you don’t enjoy cooking, you’re in luck with this soup. An easy recipe full of delicious ingredients, this 7- can soup is as quick as it sounds with amazing results. And it perfectly complements a day spent sitting by the lake and watching the leaves fall. 

Ingredients:

  • 1 can meat-only chili
  • 1 can of kidney beans
  • 1 can of pinto beans
  • 1 can of black beans
  • 1 can of diced tomatoes 
  • 1 can corn
  • 1 can Rotel
  • Salt and pepper, to taste
  • 8 oz. Velveeta, cubed

Instructions:

Without draining, empty all the cans into a large pot over high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes. Add salt and pepper as needed. Dice cheese and mix it into the soup until melted. Serve hot and fresh.

Classic and Cozy

Lasagna Soup, an experimental form of the traditional lasagna casserole.
Photo Courtesy of Food Network

Lasagna has been a family favorite for decades. This Lasagna Soup recipe takes the household classic and puts a new spin on it. Perfect for the chef that likes to experiment with old-school classics, this hearty soup is super easy to make for the whole family. 

Ingredients:

  • Kosher salt, to taste 
  • 8 oz. lasagna noodles, broken into pieces 
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • ½ pound hot or sweet Italian Sausage, casings removed
  • 3 garlic cloves, chopped
  • 1 tsp. dried oregano
  • 1 tbsp. tomato paste
  • 4 cups low-sodium chicken broth
  • 1 can crushed or diced tomatoes
  • ½ cup chopped basil
  • ⅓ cup grated parmesan cheese
  • ¼ cup heavy cream

Instructions:

Bring a large pan of water to a boil and add noodles. Then drain and drizzle with olive oil. In a separate Dutch oven, heat 1 tbsp. of olive oil over medium heat. Cook onion until softened, then add sausage, garlic, and oregano, breaking up the sausage until browned. Mix in tomato paste until darkened. Add broth, tomatoes, and one cup of water. Cover and bring to a simmer, then uncover and cook for 10 minutes. Stir in noodles, basil, parmesan, and heavy cream, and simmer. Serve with ricotta and basil.

Hearty at Home

Autumn Chili, a cozy blend of beans, ground beef, peppers, and tomatoes.
Photo Courtesy of Taste of Home

It’s hard to imagine fall without a warm bowl of chili. This Autumn Chili pairs perfectly with cold days when the leaves are turning from green to gold. Filled with savory seasonings and rich flavors, this soup is a fall fan favorite. 

Ingredients:

  • 1 large onion, chopped
  • 2 cans diced tomatoes, undrained
  • 2 cans of kidney beans, rinsed and drained
  • 2 cups cooked and crumbled ground beef
  • 1 can tomato sauce
  • 1 medium green pepper
  • 3 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 2 garlic cloves, minced
  • 1 tsp. baking cocoa
  • 1 tsp. dried oregano
  • Salt and pepper, to taste

Instructions:

In a large saucepan with cooking spray, saute the onion until soft. Mix in the remaining ingredients, and bring to a boil. Reduce heat, cover, and simmer for 2 hours, stirring occasionally. Serve with cheese and sour cream.

Now you have some easy and delicious recipes for seasonal events with family and friends. Besides, fall weather makes lake life even more beautiful, so why not have some cozy soups to keep you warm while you soak in the views?

Savory and Sweet: Fall Salad Recipes 2022

Posted on Lacey Spear
Fall salad with raisins, pecans, apples, cabbage, broccoli, and butternut squash.
Photo Courtesy of The Seasoned Mom

Contributing Author: Ivey Randle

From savory to sweet, here are our top fall salad recipes for your next lakeside gathering.

Nothing captures the fall season like eating a fresh harvest salad with all your favorite seasonal toppings. Salads are versatile, fun to prepare, and enjoyed by everybody. With these delectable fall salad recipes at your disposal, you’ll be ready for autumn gatherings with family and friends.

Salty and Sweet

Mixed greens, goat cheese, bacon, boiled eggs, raisins, apples, pumpkin seeds, and butternut squash.
Photo Courtesy of Recipe Runner

Dive into the ultimate cobb salad with these exceptional flavors. This hearty Fall Cobb Salad contains pumpkin seeds and dried cranberries — the perfect blend of sweet and salty. 

Salad Ingredients:

  • 5 ounces mixed greens or lettuce of choice
  • 6 slices of cooked bacon, chopped
  • 3 hard-boiled eggs, quartered
  • 1 1/2 cups diced roasted butternut squash
  • 1 apple, cored and diced
  • 2 ounces of crumbled goat cheese
  • 3 tablespoons pumpkin seeds
  • 1/3 cup dried cranberries

Maple Balsamic Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • Kosher salt and fresh ground black pepper to taste

Directions:

Simply add the mixed greens to a large bowl. Dice a Honeycrisp apple, then chop the cooked bacon and cut three hard-boiled eggs into wedges. Next, arrange all the ingredients on top of the mixed greens. Then combine the balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper. Finally, whisk the dressing together and serve it alongside the salad. For information, visit Recipe Runner.

Savory with a Crunch

Autumn harvest salad with pomegranates, apples, pecans, pumpkin seeds, and prosciutto.
Photo Courtesy of Half-Baked Harvest

This Autumn Harvest Honeycrisp Apple and Feta Salad combines fall’s finest ingredients. Honeycrisp apples, succulent pomegranates, candied pecans, charred prosciutto, and an apple cider vinaigrette make every bite taste like a crisp autumn morning.

Salad Ingredients:

  • 1/4 cup raw pecans
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • Flaky sea salt
  • 3 ounces thinly sliced prosciutto
  • 6 cups arugula or shredded kale
  • 2 Honeycrisp apples, thinly sliced
  • 1 avocado, diced
  • Arils from 1 pomegranate
  • 1/2 cup crumbled feta cheese

Apple Vinaigrette:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple butter (optional)
  • 2 teaspoons honey or maple syrup
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons chopped fresh sage
  • Kosher salt and black pepper

Directions:

Begin by preheating the oven to 350° F. Place pecans, pumpkin seeds, maple, cayenne, cinnamon, and prosciutto on a baking sheet and bake for 10-15 minutes. Next, add arugula, apples, avocado, and pomegranate arils in a large bowl. For the dressing, add all ingredients in a jar and shake until combined. Finally, mix everything, and then it is ready to eat. For more detailed instructions and other fall salad recipes, visit Half Baked Harvest.

Soul Food

Mix of harvest orzo, brussels sprouts, butternut squash, and pecans.
Photo Courtesy of Crowded Kitchen

The Orzo Harvest Salad features one of the tastiest grains of the season and combines fall favorites like roasted squash, brussels sprouts, and walnuts. Completely vegan, this autumn salad boasts sweetness, crunch, richness, and a little zing when dressed with a maple mustard concoction. And it’s great for lunch or dinner with friends and family in autumn.

Salad Ingredients:

  • 2 cups of sweet potatoes, cubed into 1-inch pieces
  • 2 cups of butternut or acorn squash, cubed into 1-inch pieces
  • 2 cups of brussels sprouts, halved
  • 1 yellow onion, diced (~1 cup)
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning blend
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cinnamon
  • Pinch of cayenne
  • 12 oz orzo pasta
  • 2 tablespoons finely chopped parsley
  • ½ cup toasted pecans, walnuts, or pumpkin seeds

Maple Mustard Dressing:

  • ¼ cup of extra virgin olive oil
  • 1 ½ tablespoons of apple cider vinegar
  • 1 ½ tablespoons of whole-grain mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cinnamon

Directions:

Begin by preheating the oven to 375˚F. Then chop the vegetables and add them to a bowl. Next, combine the seasonings separately. Pour this mixture over chopped vegetables and place on a baking sheet, and bake for 25-30 minutes. Afterward, cook the orzo according to the box directions. Then, in a medium bowl, mix all dressing ingredients. Toast the chopped nuts for five minutes. Finally, once the orzo is done cooking, combine all ingredients and serve. For step-by-step instructions, visit Crowded Kitchen.

Caramel Craze

Fall dessert salad with caramel, whipped cream, and apples.
Photo Courtesy of Recipe Diaries

When apples are at their finest in the fall, serve this Caramel Apple Salad for a light and decadent treat. This recipe can be prepared as a dessert or a side dish. You can expect it to taste like a caramel-covered apple without the mess.

Ingredients:

  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 box instant butterscotch pudding mix
  • 1 8 oz can of crushed pineapple in juice
  • 4 Granny Smith apples, peeled and chopped

Directions:

Mix the box of pudding and the crushed pineapple. Fold in cool whip and then add in chopped apples. Chill before serving. Enjoy!

All About Apples

A dessert mix of snickers, cool whip, pudding, and Granny Smith apples.
Photo Courtesy of Lil’ Luna

We saved the best for last. This easy and rich dish may be called the Apple Snickers Salad,” but it is definitely a dessert. Easy to make, this tasty dish can be ready in minutes. Be careful though; once you put the Snicker Apple Salad out for guests, it will be gone in minutes! 

Ingredients:

  • 4 Granny Smith apples
  • 4-5 Snickers bars
  • 8 oz cool whip
  • 1 box instant vanilla pudding
  • 1/2 cup milk
  • Caramel sauce

Directions:

Mix milk and pudding, then fold in the cool whip. Next, cut up apples and Snickers bars into bite-size pieces, and mix them in. Drizzle caramel sauce on top and serve cold.

Here’s to trying new fall salad recipes, healthy or not!

Types of Wood for Grilling/Smoking

Posted on Camille Smith
Photo courtesy of realtree.com

One of the greatest joys of summer at the lake is grilling delicious recipes in the backyard. While hardwood coal and gas grills are reliable and consistent heat sources, they’re not the secret to flavorful meats. Emma, an experienced home cook from the Puget Sound region, says, ” What produces the unique flavor of grilled food is the wood. When planks of wood are set over a source of heat, they release smoke that emits a specific flavor.” However, the wood you choose depends on your meat and desired flavor profile. For instance, hickory gives off strong, rich flavors, which is perfect for steak, but the light flavor of cedar is excellent for swordfish. At Lake Homes, we’re here to help you identify which types of wood are best for your grilling needs.  

Hickory

Photo courtesy of northforkbison.com

When cooking meats for longer periods, hickory is one of the most popular choices. Its strong flavor, similar to bacon, pairs excellently with beef, pork, and chicken. It adds a unique, dark color to these meats. Smoking, grilling, and BBQing with hickory are most common in the midwest and south due to the prevalence of the hickory tree in this region. In fact, most of the 18 species are native to Eastern North America. The pecan tree is a type of hickory tree that cooks sweeter flavors and burns for shorter periods of time. However, be careful with how long you keep meat on the grill. Too long, and the hearty flavor will turn into bitterness.

Oak & Walnut

Photo courtesy of theshopsatwillowpark.com

Because they are both heavily flavored woods, oak and walnut create similar flavor profiles for your meat of choice. Both of these woods produce an intense smoky flavor when grilling at the lake. Most commonly, oak and walnut work best with tough game meats like deer, which won’t be overpowered by the stronger wood. Like hickory, the meat can become bitter if overdone. The meat will also develop a dark brown coloring quickly, so with this cooking method, be sure to keep an eye on it, so you get that nice, crispy flavor.

Cedar

Photo courtesy of beginnergrilling.com

Grilling on cedar wood is not a novel concept. In fact, its roots are in Northwest Native American culture. Tribes in the Pacific Northwest would catch and tie the local Alaskan sockeye salmon to a wooden plank, then let the smoky cedar flavors absorb into the fish. But before starting to cook, there’s one essential precursor you can’t forget. “You have to dampen the plank first,” says Emma, “That’s what helps the smoke come out. Otherwise, it could spontaneously burst into flames.” Just soak the plank a few hours ahead of time to avoid an unfortunate accident. In addition to salmon, cedar is also excellent for cooking white meat such as chicken and pork. The gentle cooking process helps these meats to keep their juicy qualities, making for a flavorful meal.

Alder

Photo courtesy of thecollectiveoutdoors.com

Alder wood is known for its combination of a light smoky taste with some hints of sweetness. Compared to hickory and cedar, the decreased intensity of the smokiness makes alder wood an excellent choice for fish such as tilapia, smelt, tandoori shrimp, and trout. The alder wood’s sweetness also doesn’t overwhelm the lighter taste of seafood or vegetables. So, if you’re up for some delicious fish tacos or tuna salad for lunchtime at the lake, alder wood is a perfect choice.

Applewood

Photo courtesy of dishnthekitchen.com

In addition to cherry wood, apple wood is the most commonly used fruit wood used for cooking. It’s excellent for delicate foods such as fish, but they also do well with pork, lamb, and beef because each of these meats is well complemented by its light, sweet flavor. In short, applewood’s combination of smoky and sweet flavors provides a well-balanced palette. It adds a hint of sweetness to meats that would be absent with other grilling woods. 

Whether you’re cooking pork on applewood or BBQing on hickory, the best part of grilling in the summer is having fun with family and friends. Emma comments, “My family and I would always get smoked salmon in Seattle. The regional-specific flavors always remind me of home.” With the smell of smoky meat and the sounds of lighthearted conversation filling the air — and, of course, a delicious plate of food in front of you — we hope you enjoy creating these lasting memories at the lake.

Seasonings 101

Posted on Camille Smith
Photo by Marion Botella on Unsplash

You may have heard the famous Simon and Garfunkel song “Scarborough Fair” in which the duo sings of “Parsley, sage, rosemary, and thyme.” But when faced with a shelf full of these herb seasonings, do you know what they are and how to use them? 

On the Lake Homes Realty blog, we write a lot about recipes, from cocktails to burgers. And with good reason. When spending a day with the family at the lake, a good recipe can bring everyone together. But today, we’re going one step beyond the prescriptive steps of a cookbook. We’re taking a deep dive into the flavors that make recipes so tasty. That’s right, we’re talking about seasonings. From garlic to oregano, here’s your ultimate guide to some of the most popular seasonings.

Cinnamon

Photo by Steve Buissinne from Pixabay

If you’ve ever tried to complete the viral internet food challenge, the Cinnamon Challenge, you know that a little bit of cinnamon can go a long way. Originating from the tropical Cinnamomum Tree’s inner bark, this spice has been known since ancient times for its health benefits. Its high levels of the compound cinnamaldehyde can boost metabolism, while its antioxidant properties help fight inflammation. Not to mention, it’s delicious. Whether you add it to oatmeal, grapefruit, or infuse a cinnamon stick into a glass of hot cider, there are plenty of plusses of adding cinnamon to your diet.

Garlic

Photo courtesy of WebMD

This endlessly popular seasoning isn’t just used for keeping vampires away. Like Cinnamon, garlic has been part of human diets since ancient times, renowned for its medicinal properties. In fact, historical records indicate that garlic was used in Ancient Egypt to boost strength. Today, garlic continues to prove helpful in treating conditions related to the heart and blood pressure. It’s also a flavorful seasoning for just about any salad dressing and sauce, in addition to its use for sauteing vegetables, soups, and meats. And let’s not forget everyone’s favorite side dish to accompany pasta — garlic bread.

Tumeric

Photo courtesy of AANMC

This vivid, golden-colored spice originates from the turmeric plant, a cousin of ginger, that grows  in tropical climates across Asia. Given the plant’s origin, turmeric is primarily used as a seasoning in Middle Eastern, Indian, and Southeast Asian cooking. Who could turn down a delicious chicken curry recipe, seasoned with turmeric? Its bright color is almost fluorescent, and its flavor could be described as earthy and musky. Due to the potent flavor, a little bit of turmeric goes a long way. (Anyone else experienced turmeric stained-tupperware?) Turmeric also has demonstrated health benefits, such as alleviating high cholesterol and arthritis symptoms.

Cumin

Photo by Tamara Gak on Unsplash

This kitchen staple comes from the dried seed of Cuminum cyminum, a plant that’s part of the parsley family. Most traditionally, cumin is used in Mexican/Tex-Mex, and Indian cuisines. However, its warm, nutty flavor can bring out the best in a variety of dishes such as grilled chicken. Depending on the recipe, you might use whole cumin seeds rather than ground cumin powder. This way, the aroma of this seasoning can fully seep into the dish.

Oregano

Photo by ariesa66 from Pixabay

This herb is part of the mint family, native to Eurasia and the Mediterranean region. Its Greek origins mean that it holds a place in ancient history. Its name comes from two Greek words — “oros” (mountain) and “ganos” (joy), and the Greeks associated the herb with a sense of happiness. According to The Spruce Eats, oregano was not widely used in the U.S. until WWII when returned soldiers raved about its usage as a pizza topping. Full of antioxidants, this popular seasoning also helps decrease inflammation and viral infections.

Salt

Photo courtesy of Shutterstock via Ladders

Finally, the most popular seasoning of all — salt. Just about everyone has a container of Morton’s in their kitchen. This mineral composed of sodium chloride (NaCl) has been a fundamental part of human civilization throughout history. The first city in Europe, Solnitsata, was a salt mine, and wars (such as the Salt War of 1482) have been fought over this basic seasoning. In cooking, it’s useful in just about anything to enhance the taste of food and bring out its natural flavor. So next time you boil water to cook pasta, don’t forget to add salt!

5 Ways to Cook Fish

Posted on Camille Smith
Photo courtesy of Constantine Poulos via New York Times
Food Stylist: Christine Albano

Unless you’re doing catch-and-release fishing, one of the biggest perks of summer at the lake is cooking a fish that you’ve reeled in yourself. There’s an unbeatable sense of pride that comes with reaping the benefits of your day on the boat. Plus, fish are filled with omega-3 fatty acids and vitamins. Low in fat and higher in protein, fish is often considered a superfood. But what if you’re experienced with bait and hook but clueless in the kitchen? If this is you, check out these five ways to cook your fish. One “catch-of-the-day” dinner coming up!

Baking

Photo courtesy of Ilona’s Passion

One of the simplest ways to cook fish is by baking it. For most fish, you can accomplish this by heating the oven to 450 degrees Fahrenheit, spraying a baking sheet or dish with cooking spray or olive oil, placing the seasoned fish onto the sheet, and putting it in the oven. The cooking time can vary based on the thickness of your fish. According to Better Homes and Gardens’ blog, 4-6 minutes for every ½ inch of thickness is a good rule of thumb. If your fish is frozen, be sure to thaw it before baking. While the most optimal strategy is to move it from the freezer to the fridge overnight, you can also quickly thaw on a microwave defrost setting.

Saute or Pan-Frying

Photo courtesy of @jijieforsythe via Twenty20

If you’d prefer a crisper texture to your fish entree, it’s time to grab a pan instead of an oven mitt. This stovetop technique produces meat that’s lightly crispy and tender. Although it’s best used for seafood such as shrimp and scallops, firmer fish can also be pan-fried, especially if you cut them into strips first. 

For a classic pan-frying technique, you’ll need these ingredients: flour, milk, eggs, and bread crumbs. First, coat the fillet in flour, dip it in the egg and milk mixture, and cover it in bread crumbs. The eggs and milk are essentially the glue that holds these ingredients together. Then, cook the fish for 4 to 5 minutes per side, depending on the thickness of the fish.

Grilling

Photo courtesy of delish

Since it’s summertime, outdoor grilling is a fun, seasonally appropriate way to cook fish. As opposed to pan-frying, which works best with smaller cuts of fish, grilling is best for hardy, thicker cuts of fish such as tuna, halibut, swordfish, or salmon. If it’s your first time firing up the grill, the process can seem intimidating. However, grilling fish is simpler than you think. First, make sure the grill is clean and oiled. Then heat the charcoal for 30 minutes or gas grill for 10 minutes with the lid closed. Be sure to heat it on “high” to increase the caramelization and get those classic grill marks on the fish. From there, place the fish on the grill and cook for 4-6 minutes per inch of thickness on each side.

Poaching

Photo courtesy of e is for eat

Poaching is one of the healthier ways to prepare fish. This is because the lower temperature and the lack of oils used in cooking helps preserve the omega-3s that make fish such a healthy choice of protein. Typically, poaching fish has four key ingredients: liquid, herbs, an acid, and a combination of celery, greens, and carrots. While almost all fish can be cooked in a heated liquid (e.g., wine, water, milk, fish stock), the best candidates include thicker, meatier cuts like salmon, tuna, and sturgeon. Just pour the liquid of choice into a pan to cover the fish, cover the pan tightly, and cook for 10-15 minutes. Different mixtures of herbs can also be used to elicit more flavor from the meat.

Deep Frying

Photo courtesy of @Kisstinedt via Twenty20

Do you own a deep fryer at your lake house, and are you looking for a reason to use it? If so, then this method of preparing fish is perfect for you. It’s also pretty easy! The toughest part of deep-frying fish is creating the breaded mixture. A combination of flour, cornmeal, and a mixture of seasonings should do the trick. Throughout the process, you’ll want to monitor the oil temperature with a candy thermometer. Oil that’s too cool will make your fish too soggy and filled with grease, while overheated oil will burn the fish. Anywhere between 350 and 375 degrees Fahrenheit will generally produce nice, crispy results. Before serving, drain on a paper towel to remove excess grease.

Top Six Baking Cookbooks to Buy This Summer

Posted on Camille Smith

Due to the pandemic, we’ve been spending more time indoors, looking for ways to occupy our time. For comfort, many of us have turned to baking. In fact, creating homemade bread is such a popular activity that yeast is now hard to find. It’s no wonder — there’s a delightful satisfaction that comes with creating your own baked goods. Just imagine the smell of fresh bread, taking that first bite on your lakefront patio. Simply mouth-watering. If you’re hoping to start a baking project during quarantine at your lake house, check out these six baking cookbooks. From baking bread to hosting guests, we’ve got you covered. 

The Baking Bible by Rose Levy Beranbaum

Photo courtesy of Cindy’s Recipes and Writings.

This cookbook lives up to its bold title. In 1998, The Washington Post admiringly referred to author Rose Levy Beranbaum as the “Diva of Dough.” She’s continued this legacy since. The award-winning author of The Pie and Pastry Bible (the fruit of 10 years of labor) released The Baking Bible in 2014. This general cookbook covers a wide range of meticulously crafted baking recipes from ice cream cookies to sweetbreads. If you’re a detail-oriented baker and believe that every teaspoon counts, this cookbook is for you.

The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart

Photo courtesy of Amazon.com.

If you’re specifically interested in bread, this is one of the top baking cookbooks. A key figure in artisan bread making, Peter Reinhart’s passion for bread led him to a two-year journey in search of the perfect pizza. He originally released The Bread Baker’s Apprentice in 2001, and it won a James Beard Award in 2002. In 2016, he released a 15th-anniversary edition with updated methods. It includes tried-and-true recipes from across the world, such as artos (Greek Celebration Bread), French Bread, and New York bagels. It also features a crash course in bread classifications and categories. If one book isn’t enough for your (br)education, check out Peter Reinhart’s regularly-updated blog and learn his philosophy about why bread is special in his Ted Talk. 

Little Flower Baking by Christine Moore

Photo courtesy of LittleFlowerCandyCo.com.

As she describes in her cookbook, Christine Moore used to create homemade meals for her parents as a child. This lifelong passion for baking turned into a successful career. With head baker Cecilia Leung, Christine Moore founded the local cafe Little Flower Candy Co. in Pasadena, CA. Her cookbook, Little Flower Baking, includes homemade recipes like cream biscuits, layered cakes, and buttercream frosting. Staci Valentine’s photography decorates the pages and captures each dessert in detail. She’s carefully tested every recipe to ensure that it’s doable for home cooks. When it comes to top baking cookbooks, this one’s a great choice that will satisfy your sweet tooth. 

The Art of French Pastry by Jacquy Pfeiffer & Martha Rose Shulman

Photo courtesy of sg.carousell.com.

Just because we can’t travel to France right now doesn’t mean we can’t enjoy the country’s delicacies from our lake homes. Brought to you by French master pastry chef and teacher Jacquy Pfeiffer and New York Times Cooking columnist Martha Rose Shulman, this book is extensive. It’s not your standard cookbook, which is often full of recipes but disengaged with the overall craft of cooking. In The Art of French Pastry, each recipe is deeply connected to the artistry behind the desserts. If you’ve ever wanted to learn to pipe an eclair or if you’ve wondered what a paring knife is used for, this high-class pick of the top baking cookbooks is for you.

Fancy Desserts by Brooks Headley

Photo courtesy of Eater.com.

Brooks Headley is not your average chef. He’s a punk rock drummer who found his passion for pastries in his late 20s. After serving as the executive pastry chef at the luxury restaurant in New York City, Del Posto, he opened Superiority Burger. His experimental style and creativity are evident in his book, Fancy Desserts. The term “fancy” is even paradoxical, as the book is filled with down-to-earth authenticity. The first page features a wine glass filled with gummy bears, and he lists “human hands” as its own section among necessary baking tools. He’s known for including vegetables in his recipes, such as Sweet Pea Cake. This book is perfect for those with a fun spirit who want to make creative yet high-quality desserts. 

What’s a Hostess to Do? – Susan Spungen

Photo courtesy of Amazon.com.

Once quarantine lifts, you’ll want your lake house guests to witness your new cooking skills. What’s a Hostess to Do? is your perfect guide to this future event. Recently lauded for her innovative Peppermint Stripe Cookies, cook and food stylist Susan Spungen is an expert on creating food and entertaining. Although not a traditional cookbook, this book earns its place among the top baking cookbooks. It covers everything from casual dinners to brunch buffets. She also includes tips about hot topics like mailing invitations, facilitating mingling, and hundreds of party dish recipes. In her newly-released book Open Kitchen: Inspired Food for Casual Gatherings. 

We hope these books inspire your quarantine cooking at your lake house. In the words of Peter Rinehart, “May your crust be crisp, and your bread always rise!” 

Lake Activities: What Should You Do Today?

Posted on Camille Smith

From reading on the dock to water skiing, an endless amount of activities are at your fingertips when you own a lake home. Especially as summer is approaching, your options grow exponentially. With countless possibilities, choosing a lake activity can be overwhelming. To simplify the process, we’ve created this decision flowchart. Start at the top, answer each question, and discover what exciting feat you’re in for today!

Download Flowchart

Indoor Activities

If your result was in a turquoise box, get ready for a cozy, laid back day indoors. Greet the day with a slow yoga flow on your screened porch. By afternoon, maybe you’ll scour the pantry for ingredients to start a new recipe. Baking projects like homemade bread are more popular than ever, so now is the perfect time to get creative in the kitchen. Even if you’re in short supply of cookbooks at your lake house, popular apps like New York Times Cooking and Yummly have hundreds of recipes.

Similarly, there’s no shortage of DIY projects at your disposal. Examine each room of your lake home and ask yourself what’s missing. Maybe a cute chalkboard, decor made of driftwood, or an outdoor fire pit. You can create any of these pieces on your own, so why not get started today? If you’re not feeling creative and need to use the day to recharge, try one of The Atlantic’s recommended quarantine reads for the summer. Or sink into the sofa watching a lake-themed movie. 

Outdoor Activities

If your result settled on a lime green box, you’re spending the day outdoors! The lake waters are getting warmer these days, so why not take advantage? Whether you’re practicing competitive swimming strokes, water skiing, or canoeing with a fishing rod in hand, enjoying the water in your backyard never gets old. If you’d prefer more green space than blue today, try exploring one of the hiking trails near your property. If you own a mountain bike, grab your helmet and start pedaling. Otherwise, bring a walking stick and go at your own pace. While you’re there, count how many different species of birds you can spot. Check out this bird identification guide to brush up on your ornithology skills. While most of these are solo activities, if you’re feeling social, you can turn the day into a small social gathering — once quarantine ends, of course. Your backyard is the perfect setting for a summer picnic. Bring a set of speakers, a blanket, and enjoy the view with your crew. 

The Day’s What You Make It

We hope this flowchart helps you determine what activity you’d most enjoy at your lake house today. However, this decision-making tool is certainly not prescriptive. Ultimately, your perfect day at the lake is whatever you want it to be. Whether you decide to squeeze in every activity on this list, pick just one, or none at all, what’s most important is that you enjoy your lake retreat on this summer day. From our lake home to yours — have fun!

Watch Your Waste: 5 Tips on Cooking with Leftovers

Posted on Camille Smith
Photo courtesy of Melissa Galt Interiors.

We’re all guilty of food waste from time to time. Between those take-out leftovers we forgot in the fridge and bread that went stale, it’s sometimes easier to toss out what we deem as “gone bad” than to repurpose it. Especially if your lake house is a second home, it can be difficult to remember what’s still in your pantry from your last visit. However, chronic food waste can be harmful on many accounts. First, 94 percent of the food we throw away ultimately ends up in combustion facilities or landfills, which are toxic for the environment. On an individual note, wasting food can make a dent both in our wallets and our free time. Especially during the current COVID-19 pandemic, we want to minimize trips to the grocery store and maximize our time at home, enjoying the lake views. Fortunately, there’s plenty of easy and creative ways to try cooking with leftovers. Check out some of these tips on how to reduce food waste and maximize what’s in your fridge!

Cook Lunch at Dinner

Photo courtesy of Good Housekeeping Magazine.

We all know the feeling of opening the fridge, asking ourselves, “what’s that smell?” and discovering week-old leftovers we’d completely forgotten. Sometimes, the biggest culprit of food waste is not knowing what’s in our fridge until it’s gone bad. However, making a strategic plan for cooking with leftovers can minimize this waste. For example, when making dinner, if you have extra ingredients, try doubling the recipe. This way, you can plan to eat the leftovers for lunch the next day. Especially with many of us working from home right now, it’ll make an easy workday lunch to heat up quickly in the microwave. While you’re at it, be sure to invest in transparent Tupperware. It’ll be harder to forget what’s in your fridge when you can see it immediately!

Make New Meals

Photo courtesy of TasteofHome.com.

Sometimes, leftovers aren’t as exciting the next day. It feels much more tempting to order from a restaurant than heat up something old. However, there are plenty of ways to make something completely new out of leftovers. For example, that leftover steak by itself may initially seem like boring deja vu. But what if you thinly sliced the surplus steak and added it to a salad? Or heated it on the stove and tossed it into a fajita with sauteed bell peppers? When the leftovers are repurposed, it’s almost like ordering a whole new meal. It can also be fun to use some leftovers as breakfast items. While rice and beans may have been on last night’s dinner plate, they can also be rolled into a breakfast burrito with scrambled eggs, cheese and sour cream. 

Think Twice Before Throwing Out

Photo courtesy of Food Network.

Next time you open the trash lid to toss out something on the cusp of being “too stale” or “too ripe,” reconsider. Of course, you don’t want to get a case of food poisoning. But you also don’t want to throw out something too early. For instance, although brown bananas may no longer be acceptable in your morning oatmeal, they’re perfect for a homemade smoothie. You can also use them in a banana bread recipe. To make delicious, moist banana bread, it’s essential for bananas to have a mushy texture. This same idea of reusing what’s gone bad also applies to bread. When your bread has gone a bit stale, simply cut it into cubes, drizzle with olive oil, and make croutons for a salad or a French onion soup. Finally, if old foods are simply inedible, there might be another, non-nutrient purpose. For example, old lemons can be used to create a homemade cleaning solution. Especially as cleaning supplies are in high demand right now, this is a resourceful repurposing strategy.

Know What to Freeze

Photo courtesy of The Spruce Eats.

When it comes to cooking with leftovers, the freezer is your best friend. Most foods can be easily frozen to increase their lifespan significantly . Of course, there are certain foods you shouldn’t freeze, such as eggs, soft cheeses, and fried food. But vegetables and fruit are fair game, and you can easily whip them out for a recipe and save a trip to the grocery store. You can also freeze tomato paste to use multiple times for soups and curry recipes. One particularly creative use of the freezer is making homemade vegetable stock. Don’t want the end pieces on broccoli or asparagus? Before throwing them in the trash, throw them in the freezer. You can save up these discarded vegetable pieces to make a homemade vegetable stock that’s better than store-bought.

Get Creative in the Kitchen

Photo courtesy of Richlandsource.com.

At the end of the day, cooking with leftovers is all about creativity. Half of the battle is simply cultivating an open mind. Practice approaching each item in your fridge and pantry by asking yourself “What can I do with this?” before reaching for the trash can. And while you’re at it, don’t be afraid to experiment with different leftover ideas. After all, it’s your kitchen. You might find a new, leftover-inspired recipe you love!

From Manhattan to Muscle Shoals: A Story of Self-Quarantining at the Lake

Posted on Camille Smith

Like anyone who grew up in the American South, I’ve sung along to the classic “Wagon Wheel” countless times– in my kitchen alone, at a bar where a cover band is playing, and at karaoke with friends attempting to harmonize to the chorus. But if you’d told me that I’d be listening to this song in a rental car journeying from New York City to Alabama in one day, absorbed in the strange truth that the line “made it down the coast in seventeen hours” was real for me, I wouldn’t have believed you. Nevertheless, this was where I found myself on March 21st– on a 7 am to 12 am road trip from my current home to my hometown to escape the epicenter of COVID-19.

The Best Way to Social Distance

As we’re all well aware by now, the COVID-19 pandemic has halted all public life in the U.S. We’re in a state of collective grief over the loss of jobs, loved ones, and at the very least, face-to-face connections. In my New York apartment, my three roommates and I were cramped in a small space. Outside, the virus is rampant, and it has hit working-class neighborhoods in the city disproportionately hard. As the situation persists, it isn’t lost on me how fortunate I am to be able to escape to a lakeside retreat. Here on Wilson Lake in Muscle Shoals Alabama, there’s no shortage of natural attractions and open space — ideal for both social distancing and for reducing stress. If you’re a lake homeowner, you know that a lake house is an ideal getaway from the pressures of everyday life. And in times like these, when “everyday life” is continuously changing, a lake home provides a much-needed sense of peace and consistency.

Trying New Things

In my opinion, the best part about quarantining by a lake is the myriad of opportunities that city life doesn’t allow. One advantage of a small-town, nature-filled environment like Muscle Shoals is the proximity to hiking trails. In The Shoals specifically, a well-known hiking hotspot is the Tennessee Valley Authority (TVA) trails. Winding around Wilson Lake, these interconnected trails include scenic river views, fields of wildflowers, and long bike paths. Since I was quarantining with two of my best friends, the three of us decided to hit the trails together on a Saturday afternoon. We may have gotten sunburned, but we had a lot of fun.

Since living together, the three of us have also taken advantage of our spare time by cooking. Luckily, my two friends both have subscriptions to New York Times Cooking, and we chose a new recipe for every night of the week so that we’d have something exciting to look forward to after a day of work. Many of these recipes were more adventurous than meals I’d make by myself — I was pleasantly surprised by the anchovies in the pasta pictured above — but the enthusiasm we shared for trying new dishes, as well as our collaboration in the kitchen, made them worth trying. Additionally, having dinner on a screened porch in the cool nighttime air while listening to crickets sing made the dining experience even more pleasant.

Magnificent Views

While working from home in my New York apartment, the view out my first-floor window featured a trash bin, a recycling bin, and an occasional tuxedo cat looking for its next meal. At the lake, my breath is consistently taken away whenever I glance up from my laptop. At around 7:30 pm, the lack of buildings in the distance allows the sunset to take center stage in the sky. Every time, it’s simply gorgeous.

Aside from the lakefront itself, there are plenty of stunning views just outside the back door, such as the nearby Robert Trent Jones Golf Course. Though I’m not a golfer myself, it’s a perfect location for playing sports and complying with social distancing as long as you keep one person per golf cart. For me, the course is perfect for daily jogs and games of frisbee with my two friends — while watching out for any incoming golf balls, of course.

Closing Thoughts

In addition to staying physically healthy, it’s especially important during these times to take care of your mental health. Everyone responds differently to stressful situations, and I’ve certainly had down days since quarantine began. However, being at the lake in Muscle Shoals has allowed more opportunities for stress-reducing activities such as spending time in nature, regularly exercising, and simply relaxing. Amid the anxiety, I’m constantly feeling lucky to be here. If you’re considering purchasing a lake home, remember that it’s more than investing in brick and mortar– it’s investing in a space dedicated to unplugging from stress and engaging with nature. That’s a lifestyle that will always stay relevant, even once quarantine ends.