Food Network host Katie Lee shares scrumptious summer recipes
Cookbook Author and Co-Host on Food Network’s “The Kitchen,” Katie Lee shares her experience of living in the Hamptons-dishing out recipes that you want to cook when the saltwater tightens your skin, when you crave the absolute freshest, ripest seasonal dishes that can be put together shortly after you get back from the beach. In Endless Summer Cookbook she gives us over 100 recipes for “morning fuel,” light meals, cocktail hour, sides, dinners, and desserts that reflect the best of summer’s bounty.
I’m so excited for summer…after our endless winter, I’m praying for endless summer.”
With gorgeous ocean-side photography and succulent offerings, Endless Summer Cookbook is your go-to guide to breezy entertaining. Seasonal dishes include Strawberry Kiwi Quinoa Breakfast Parfait, Spinach Salad with Pickled Strawberries and Poppyseed Dressing, BLT Ranch Burgers, Lobster Reuben, Swordfish Kebabs with Mint Pesto, West Virginia-Style Hot Dogs, and Bourbon Bacon Slaw. On the sweet side Katie offers Grilled Doughnuts with Ricotta and Honey, Kiwi Blueberry Pavlova, and Light Lemony Berry Cheesecake. Serve Katie’s Fresh Pineapple-Coconut Martinis to wash it all down!
RECIPES:
Makes 4 burgersINGREDIENTS:For the mayo:
½ cup (120 ml) mayonnaise
2 teaspoons Old Bay seasoningFor the burgers:
1 pound (455 g) medium shrimp, peeled and deveined
1 large egg, lightly beaten
2/3 cup (80 g) panko bread crumbs
2 scallions, white and green parts, thinly sliced
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ cup (60 ml) canola oil
4 brioche buns, lightly toasted
1 tomato, sliced
Lettuce leaves
1 avocado, sliced
PROCEDURE:Make the mayo: In a small bowl, whisk the mayonnaise and Old Bay. Refrigerate until ready to serve.Make the burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. In a large bowl, combine the chopped and pureed shrimp with the egg, bread crumbs, scallions, lemon juice, salt, pepper, and garlic powder; mix well. Refrigerate for 10 minutes, then shape into four patties. Place on a plate and refrigerate for 10 minutes longer.Heat the oil in a large skillet over medium-high heat. Add the patties and cook for 3 to 4 minutes per side, until the shrimp is opaque throughout. Spread the buns with the mayo and add the burgers, topped with tomato, lettuce, and avocado. Serve immediately.
SERVES 8-10INGREDIENTS:2 boxes brownie mix
4 large eggs
2/3 cup (165 ml) canola oil
1 cup (240 ml) sour cream
1 cup (240 ml) prepared whipped cream (I have been known to use Cool Whip on occasion)
1 pint (335 g) strawberries, hulled and sliced
PROCEDURE:Preheat the oven to the temperature indicated on the brownie mix box. Spray two 8-inch (20-cm) round cake pans with nonstick cooking spray.Using an electric mixer, combine the brownie mix, eggs, ¼ cup (60 ml) water, and the oil. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. Put one brownie on a serving platter for the bottom layer.Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with the remaining berries and whipped cream mixture.
About Katie Lee: For Katie, culinary personality and co-host on Food Network’s The Kitchen, cooking wasn’t just a hobby growing up-it was a way of life. Raised in a modest, tight-knit West Virginia family, each evening centered around the dinner menu. Eager to get involved, Katie began cooking at the tender age of four under the guidance of her mentor, Grandma Dora. Using fresh vegetables from her grandpa’s garden and meat from the family’s cattle and pig farms, Katie quickly learned the value of seasonal ingredients. Katie’s first cookbook, The Comfort Table, was released in 2008, soon followed by The Comfort Table: Recipes for Everyday Occasions (2009). In addition to her comfort food cookbooks, she writes a column for SELF and published her first novel, Groundswell, in 2011. Outside of her culinary and literary adventures, Katie sits on the Celebrity Board for Feeding America. Katie has appeared on Oprah, The Rachael Ray Show, CBS This Morning and on Iron Chef & Top Chef. She has been featured in People, Vanity Fair, Food & Wine and Instyle. Watch Katie every Saturday at 11 a.m. EST on Food Network’s The Kitchen, a weekly daytime cooking show running the culinary gamut, including food trends, recipes, family meal tips, trivia games, and guest interviews.