Tonight’s dinnerFeed Recipe:

Orange-Ginger Salmon with Broccoli and Potatoes

Tue, 7 Sep 2010 09:16:23 -0400

The party's over. After the sultry exigencies of August and Labor Day folly; school has begun and work projects are brought back to the table. Bye-bye grill, hello oven!

Tonight I'm baking instead of grilling, for a change, and letting one simple, no-cook marinade/sauce season tonight's fish, potatoes and broccoli.

The pronounced flavor of orange and ginger in the dish deliciously complemented the salmon, broccoli and potatoes. I ran out of sesame and peanut oil, which I normally would have used for the fat, so substituted a light, no-virgin-about-it olive oil. In retrospect, if I had used the stronger nut oils, the fresh bright orangy-ginger flavor may have been compromised.

Yield: 3-4 servings (3/4 cup marinade/sauce) Time: 30 minutes Cost: apx. $22.00 (depending on cost of salmon)

Questions and Comments promptly addressed on my AnnArbor.com site:
http://tinyurl.com/ykuk8fu

Ingredients

Zest and juice from 1 juicy orange (1/4 cup orange juice) 1-2 tablespoons soy sauce 2 teaspoons grated ginger 1 teaspoon minced garlic 1/4 cup light olive or canola oil 1 tablespoon honey or agave 1 1/2 pound center-cut salmon fillet 1 bunch of broccoli, woody stems removed 1 pound baby potatoes, halved if over 3/4-inch 1/2 teaspoon toasted sesame seeds, optional 1 tablespoon chopped parsley, optional

Directions

1. Make a marinade by whisking together orange zest and juice, soy sauce, ginger, garlic, oil and honey. Brush 3 tablespoons of marinade over salmon, making sure some of the ginger, garlic and zest bits are spread over the fillet. Let sit at room temperature 15 minutes. 2. Preheat oven to 450˚. Bring two pots of salted water to a boil 3. On a foil-lined baking sheet, bake salmon 10-15 minutes or until desired level of doneness. Brush with additional marinade and evenly sprinkle with sesame seeds. 4. In one pot boil potatoes 8-12 minutes, or until tender; drain and toss with chopped parsley and orange dressing to taste. 5. In the other pot, boil broccoli 1-3 minutes or until crisp- tender. Drain, then drizzle remaining dressing over broccoli heads. Divide salmon into 3-4 portions and serve with potatoes and broccoli.

 

 

“Low-Labor” Perfectly Grilled Steak”

Mon, 6 Sep 2010 08:09:42 -0400

Happy Labor Day! I've been barbecuing so much this weekend (see Friday dinnerFeed), my skin smells smoked, even after a shower. There is nothing better than a grilled steak over charcoal or hard wood, but I'm grilling the steaks on my gas grill to give myself a break. Besides, it's Labor Day, we're supposed to relax, right?

A gas grill is far easier to deal with then charcoal and wood chips. There's only a few of us celebrating the day so we'll enjoy a simply prepared steak, with a side of sliced tomatoes and onions topped with crumbled blue cheese.

Yield: 2-4 servings
Time: 20 minutes
Cost: varies according to price of steak

(36 Additional Grilling Links Below Recipe)

Questions and Comments promptly addressed on my AnnArbor.com site:
http://tinyurl.com/ykuk8fu

Ingredients

2 T-Bone Steaks  Extra virgin olive oil as needed 1 ripe, large Michigan-grown tomato 1 sweet onion, such as Vidalia Fresh basil leaves
3 tablespoons crumbled blue cheese

Directions

1. If time allows, let steaks come to room temperature. Lightly brush both sides of steak with olive oil; liberally season with kosher salt and freshly ground pepper.
2. Prepare one side of charcoal or gas grill to highest possible heat; prepare the other side of grill to medium-high heat (400 degrees).
3. Slice tomato and onion, lightly season with salt and pepper, and arrange on a platter. Drizzle with olive oil, garnish with basil leaves and sprinkle with blue cheese.
4. Oil grill grates. Place steaks on the hottest side of grill and sear for 1 1/2-2 minutes on each side. (To create a diamond pattern on the meat, rotate 45 degrees after 1 minute.) After searing meat, move steaks to the cooler side of the grill and cook to desired level of doneness. (For medium rare, about 3-4 additional minutes per side.) 5. Allow the steaks to rest 5 minutes then serve with tomato salad.

Beef and Lamb or the Grill: Marinated Beef Kebobs Flat Iron Steak with Chimichurri Sauce Perfectly Grilled Steak  Grilled Steak with Gorgonzola Butter Go-Blue Cheese Burgers Pomegranate Lamb and Grape Kebobs Binghamton Speedies
Chicken and Turkey on the Grill No-Burn Barbecue Chicken Grilled Chicken Fajita Bar  Grilled Barbecue Chicken Pizza Turkey Burgers with Cracked Wheat and Spinach Grilled Turkey Breast Brined, Grilled Chicken Breasts with Blackberry Sauce Grilled Balsamic Chicken Breasts over Baby Greens Grilled Chicken Thighs with an Anchovy Crust Grilled Duck Breast with Cherry Sauce Watermelon-Glazed Chicken Kebobs

Pork on the Grill Applewood Smoked Pork Tenderloin with Cherry Sauce Smoked, Pulled Pork Barbecue Sliders with Hot Slaw Barbecue Spare Ribs Brined, Grilled Pork Chops

Fish on the Grill Grilled Wild Salmon with Caper-Tarragon Sauce Fish Tacos Grilled Halibut, Red Onion and Orange Salad Grilled Shrimp with Firecracker Sauce Grilled Tuna With Wasabi Butter Grilled Sea Bass in a Fresh Herb Blanket

Vegetables on the Grill Portobella Mushroom Burgers Grilled Vegetable Platter with Dill-Almond Pesto Swiss Chard Bundles with Smoked Mozzarella Grilled Insalata Tricolore Grilled Lemony Endive Spears Grilled Flatbread with Artichoke Hearts, Feta and Tomatoes Grilled Tomato Mozzarella Pizza

Sausages, Hot Dogs and Such Grilled Mediterranean Sausages Great Lakes Cherry "Dog"

 

 

Maple-Bourbon Beef Brisket with Hot Slaw

Thu, 2 Sep 2010 07:51:22 -0400

Fall is fast approaching, and summer’s last stand heaves under an abundance of produce. Early September finds the cook in a race against the first frost - canning, drying and spinning the plethora of freshly harvested vegetables and fruit into a tapestry of goodness. We relish these last long evenings, especially when it is warm enough to dine outside and grill.

There are many ways to barbecue a brisket, and I asked Bob Sparrow the owner of Sparrow Meats, for advice and used his technique in the following recipe.

I gave the recipe a test-drive in my kitchen and my family loved the lightly charred taste of the brisket balanced with the sweet maple and edgy bourbon flavors. I used a heavy hand with the cayenne, another layer of flavor and counterpoint to the sweetness of the syrup. I imagine this would be an ideal recipe to serve a group of Labor Day revelers; buns are optional.

Make no mistake: Brisket is a tough cut of meat and requires a marinade and long, slow cooking to break down the connective tissues. The time, mostly unattended, is worth it: The flavor of this brisket is tough to beat.

This brisket recipe combines the best of both worlds: the ease of an oven roast with the crackling finish of a grill. I served this with a favorite recipe for Hot Slaw (recipe follows); the spicy “bacony”: flavor is sublime with the beef.

(36 Additional Grilling Links Below Recipe)

Yield: 2 cups marinade; apx. 8-10 servings (10-12 sandwiches) Active Time: 10 minutes to make marinade Roast Time: 4 1/2 hours Grill Time: 30 minutes

Questions and Comments promptly addressed on my AnnArbor.com site:
http://tinyurl.com/ykuk8fu

Ingredients for Brisket

12 ounces maple syrup, Michigan maple syrup preferred 1/4-1/2 cup Kentucky Bourbon Whiskey, preferably Woodland Reserve or Bulleits* 1 tablespoon minced garlic 2 tablespoons lemon juice 1 tablespoon lime juice Cayenne  5-6 pound beef brisket

*The flavor of the bourbon is pronounced in the marinade with 1/4 cup. Keep in mind, however, the bourbon flavor will dissipate during the cooking process.

Directions for Brisket

1. Make a marinade by whisking together the syrup, whiskey, garlic, lemon and lime juices. Add kosher salt and cayenne to taste. Divide. 2. Marinate brisket, with half of the marinade, in a dish just large enough to accommodate the beef, 12-24 hours, refrigerated and covered, turning once. 3. Preheat oven to 250˚. 4. Remove brisket from marinade; liberally rub both sides of beef with kosher salt and cayenne. Bake, uncovered, on roasting rack on center rack of oven 2 1/2 hours. Remove from oven, baste, turn beef over, baste again, cover or enclose top with foil and return to oven for 2 hours. 5. Preheat gas or charcoal grill to medium-high heat, adding wood chips if desired for a smoked flavor. Grill beef, basting with half of reserved marinade, 15 minutes on each side. Let sit at least 15 minutes before carving meat into thin slices against the grain. Serve beef slices brushed with remaining marinade.

Ingredients for Hot Slaw
May be made up to 24 hours in advance.

4 cups cabbage, diced into 1/2-inch pieces 1 ½ cups shredded carrots ½ red minced bell pepper ¼ cup minced sweet or red onion ¼ cup cider vinegar 1 tablespoon firmly packed brown sugar 1-3 teaspoons prepared brown mustard (I prefer Gulden's) Hot sauce* 1/3 cup canola or vegetable oil

*Traditionally this is made with a great deal of hot sauce, thus its name. It's delicious with less heat, so adjust according to the spiciness of your brisket.

Directions for Hot Slaw

1. Layer the vegetables in a large glass bowl in the following order: cabbage, carrots, bell pepper and onion. Do not combine.  2. Whisk together the vinegar, sugar and 1 teaspoon of the mustard. Add additional mustard, hot sauce, kosher salt and freshly ground pepper to taste and pour over the layered vegetables. Do not combine. 3. Heat the oil in a sauté pan until it begins to smoke. Carefully and evenly drizzle the hot oil over the slaw. Do not toss. Let sit 10 minutes for the flavors to combine. Toss well and refrigerate until serving.

Beef and Lamb or the Grill: Marinated Beef Kebobs Flat Iron Steak with Chimichurri Sauce Perfectly Grilled Steak  Grilled Steak with Gorgonzola Butter Go-Blue Cheese Burgers Pomegranate Lamb and Grape Kebobs Binghamton Speedies
Chicken and Turkey on the Grill No-Burn Barbecue Chicken Grilled Chicken Fajita Bar  Grilled Barbecue Chicken Pizza Turkey Burgers with Cracked Wheat and Spinach Grilled Turkey Breast Brined, Grilled Chicken Breasts with Blackberry Sauce Grilled Balsamic Chicken Breasts over Baby Greens Grilled Chicken Thighs with an Anchovy Crust Grilled Duck Breast with Cherry Sauce Watermelon-Glazed Chicken Kebobs

Pork on the Grill Applewood Smoked Pork Tenderloin with Cherry Sauce Smoked, Pulled Pork Barbecue Sliders with Hot Slaw Barbecue Spare Ribs Brined, Grilled Pork Chops

Fish on the Grill Grilled Wild Salmon with Caper-Tarragon Sauce Fish Tacos Grilled Halibut, Red Onion and Orange Salad Grilled Shrimp with Firecracker Sauce Grilled Tuna With Wasabi Butter Grilled Sea Bass in a Fresh Herb Blanket

Vegetables on the Grill Portobella Mushroom Burgers Grilled Vegetable Platter with Dill-Almond Pesto Swiss Chard Bundles with Smoked Mozzarella Grilled Insalata Tricolore Grilled Lemony Endive Spears Grilled Flatbread with Artichoke Hearts, Feta and Tomatoes Grilled Tomato Mozzarella Pizza

Sausages, Hot Dogs and Such Grilled Mediterranean Sausages Great Lakes Cherry "Dog"

 

 

Smoked Fish Appetizer Spreads

Wed, 1 Sep 2010 09:40:14 -0400

September 1st may suggest a beginning for some, an ending for others. For me, living in a college town and food lover's paradise, September 1st is a bit of both. Though I haven't taken a course of any kind in years, the energy of a new semester, like New Year's Day, permeates our town with the promise of possibilities.

Summer's not over yet, not with these temperatures, so I plan to appreciate a sunset tonight with friends while the temperature agrees. I have no time to cook, but our food lover's paradise provides a wide range of ready-to-go's. I'll pick up some smoked fish spreads, a baguette and pluck some tomatoes from the vine, garnishing the dish with garden herbs.

I spent about 5 minutes scooping dips into containers and slicing a baguette. For a more elaborate smoked fish appetizer spread, check out another Smoked Fish Appetizer Platter I constructed in late spring. It's lovely but will consume an extra 30 minutes or so of your time.

Carpe Diem!

Yield: Serves 8 (with only finger foods as an appetizer) Time: 10 minutes Cost: apx. $18.00 (depending on price of fish spread)

Questions and Comments promptly addressed on my AnnArbor.com site:
http://tinyurl.com/ykuk8fu

Ingredients

1, 8-ounce package of smoked salmon 1, 8-ounce package of smoked trout 1 freshly baked baguette, sliced Fresh herbs and nasturtium blossoms for garnish, optional 2-3 cups cherry tomatoes, locally-grown if available

Directions

Place fish spreads and cherry tomatoes in small bowls and garnish with fresh herbs. Surround with baguette slices and serve.

 

 

Linguini with Zucchini, Tomatoes in Rosemary-Garlic Oil

Tue, 31 Aug 2010 08:34:49 -0400

The season is spoiling me — an excess of local riches simply left at my doorstep. A neighbor brought us a bag of zucchini which will be wonderful combined with cherry tomatoes, and inspires tonight's dinnerFeed, a appropriate "farewell to August" dinner. My favorite meals are often the easiest to prepare; a quick sauté of seasonal vegetables tossed with pasta and grated cheese never fails to please.

Cutting zucchini into julienne strips for this recipe is quite simple. Simply cut the zucchini at a slight angle into 1/4-inch slices. Sandwich a couple of slices together and cut into thin strips.

This is a lazy girl's recipe — I used the pasta water to blanch the zucchini as there was no room in the pan for a quick sauté. I ran the risk of overcooking the pasta or undercooking the zucchini, but I got it right by plunging the zucchini into the water just a minute before the pasta was cooked to al dente perfection.

This is great recipe for using summer's excess of zucchini and tomatoes. If possible, select the smaller zucchinis, the larger ones - filled with water - have less flavor and a spongier texture, to my palate. Use any good grating cheese you have that needs to be used up. I got a good deal Friday on a 4-year aged Gouda, which was divine in this dish.
More cheese, please.

Yield: 3-4 servings Time: 25 minutes Cost: apx. $9.50

Ingredients

1/4 cup extra virgin olive oil 1 teaspoon minced garlic 2 cups cherry tomatoes, stem ends trimmed and halved 1 teaspoon finely chopped fresh rosemary 8-10 ounces dry linguini 5-6 medium-sized zucchini, stem ends trimmed and julienned (6-8 cups) Aged Gouda or Parmigianno Reggiano (or other good grating cheese you need to use)

Directions

1. Bring a large pot of salted water to a boil. 2. In a large sauté pan, heat oil over medium low heat. Add garlic, tomatoes, rosemary and a pinch of kosher salt to pan. Cook until tomatoes are just beginning to collapse, about 5 minutes. 3. When water comes to a boil, cook pasta according to package instructions. In the last minute or two of cooking time, add zucchini to pot. When water returns to a boil, about 1-2 minutes, the zucchini should be tender. Drain pasta and zucchini then place in sauté pan, if space allows, tossing in pan to combine flavors.
4. Season to taste with kosher salt and freshly ground pepper. Serve with grated cheese.

 

 

Thai Coconut Shrimp and Eggplant

Mon, 30 Aug 2010 15:01:29 -0400

My sister-in-law, Susanne, says she trusts any recipe that contains shrimp and coconut milk. Just a few more additions for me, and I enthusiastically agree.

Back in January, I made another a similar Thai shrimp and eggplant recipe and was mourning the fact that I couldn't find tender Asian eggplant. I can wipe away the tears today!

I have a small vegetable garden and ascribe to the "grow what you love to eat" theory. Beloved Asian egglant have recently appeared on the vine, cozily snuggling near a Thai basil plant making tonight's dinnerFeed decision for me. Not to fret if you don't have time for gardening, they are filling Farmers Market stands in record amounts this season.

Leave the tails on or off the shrimp, it's an aesthetic decision and up to you. I would have added chopped back-yard tomatoes in the last few minutes of cooking, but they vanished in this weekend's BLT fest. Pity, they would have made an excellent addition. Lime juice, to taste, may be substituted for lemon grass. If you've peanuts or cashews on hand, they'd add a pleasant crunch, chopped up and sprinkled over the dish.

Yield: 3-4 servings Time: 30 minutes Cost: apx. $14.00 (depending on price of shrimp)

Ingredients

1 cup Thai red rice or long grain white rice 1/2 pound medium shrimp, peeled and deveined 4 Asian eggplant, ends trimmed, washed, sliced into 1/4-inch coins (4-5 cups) 1 teaspoon red curry paste 1 tablespoon fish oil 1 teaspoon garlic 2 inches lemongrass, finely sliced 1/2 tablespoon peanut oil 1 cup coconut milk 1/4 cup chopped cilantro 1/4 cup Thai basil

Directions

1. Cook rice according to package instructions. 2. While rice is cooking, heat peanut oil over high heat. Add shrimp and sear 30 seconds-1 minute on each side depending on size of shrimp. Shrimp should be seared on the outside but not cooked through; it will continue cooking in the sauce. Remove shrimp from pan and reserve. 3. Add an additional tablespoon oil to pan and heat to medium. Sauté lemongrass 4 minutes, stirring, or until just tender and fragrant. Add eggplant to pan and brown each side of eggplant 1-2 minutes. Asian eggplant cooks quickly so take care not to overcook as it will continue cooking in sauce.  4. Combine remaining 3/4 cup coconut milk with fish sauce, curry paste and garlic and pour into pan. Let simmer 2 minutes for flavors to combine, then add shrimp and simmer until shrimp are cooked. Stir in chopped basil and cilantro. Add additional curry to taste for a hotter sauce. 4. Stir remaining coconut milk into cooked rice. Divide rice onto plates and top with shrimp mixture.

 

 

Heirloom Tomato Gazpacho with Shrimp, Crab and Herbed Croutons

Thu, 26 Aug 2010 11:11:40 -0400

The varied architecture of the cathedrals of Andalusia, Spain, is referred to as “fruit of the fusion of culture and styles,” according to the web site www.spain.info/catedralesdeandaluciaa. Recipes for gazpacho, the famous tomato-based soup of Andalusia, are as uniquely structured as well.

According to the web site, www.wikipedia.org/wiki/Gazpacho, Gazpacho has its origins as an ancient Arab soup, which combined bread, olive oil, vinegar and garlic. Tomatoes were added to the recipe in the 1700’s and this version of Gazpacho remained popular through the centuries, especially with farmers as a way to cool off during the summer, and as a vehicle for using local vegetables and stale bread.

Today, there are as many recipes for gazpacho as there are cathedrals in Europe. One could use red, green, yellow or heirloom tomatoes as the base, or omit the tomatoes altogether. Almonds could be substituted for bread or left out, depending on the cook’s preferences. Gazpacho, indeed, has become the generic word for any chilled vegetable or fruit soup - I’ve even made sweet cherry gazpachos this summer.

There are textural considerations when creating your version of gazpacho. Soaked bread lends a velvety mouth feel to the soup, but I usually omit it. Some enjoy adding puréed nuts as a thickener. And that all-consuming question lingers: to purée, or not to purée. In this recipe, I puréed half of the vegetables and chopped the remaining vegetables into a 1/4-inch dice.

I enjoy the addition of herbed croutons, which add a flavorful texture, especially tasty when soaking in the herbaceous soup. If left in the soup longer than an hour, however, the spongy croutons absorb too much broth, reminding me of Italian bread and tomato based soups: good, but not Gazpacho.
Gazpacho, can be as complex or as simple as time, purse and palate allow. I doubt I’ve ever made two batches that tasted the same.

The addition of Spanish smoked paprika adds another marvelous layer of flavor, complementary with the inimitable acidity of Spanish sherry wine vinegar. I've included other “Mix and Match” ingredients you could experiment with to make your own signature Gazpacho.

Today my family and I are celebrating a good friend and active community member, Arlene Howe's, 91st birthday, with a Spanish-inspired dinner. Prior to the soup, we enjoyed Zucchini Fritters with a Pine Nut Sauce, Spanish olives, Marcona almonds and Spanish sheep’s milk cheeses - items typically served in Spain.

This particular gazpacho recipe captures a Michigan August bounty in a bowl, with a nod to the flavors of Spain. !Feliz Cumplanos! Arlene!

Yield: 4-6 servings Active Time: 45 minutes Chill Time: 2-24 hours

Make aheads: Croutons may be made up to 3 days in advance and stored in a baggie or tin at room temperature. Gazpacho, except for the basil, shrimp and crab, may be made up to 24 hours in advance. Stir croutons, shrimp, crab and basil into gazpacho just before serving.

Ingredients for Gazpacho

1-2 teaspoons smoked Spanish paprika 1-2 tablespoons sherry vinegar 1/2 cup extra virgin olive oil, plus extra for drizzling 1 teaspoon garlic 1 1/2 cups tomato juice 2-3 cucumbers, peeled, seeded and diced (2 cups) 3-5 large tomatoes*, cores removed and diced (4 cups) 2 green peppers, seeds and membranes removed and diced ( 2 cups) 1/2 red onion, diced (1 cup)  1/2 cup chopped fresh basil 1/2 pound jumbo lumpmeat crab, cooked 1/2 pound extra large shrimp, cooked Herbed croutons (optional; recipe follows) Tabasco (optional)

*At this time of the year, it's a treat having the luxury to select different tomatoes, such as heirlooms, yellows and reds.

Directions for Gazpacho

1. To make soup base, combine 1 teaspoon smoked paprika with 1 tablespoon sherry vinegar. Whisk in olive oil, garlic and tomato juice.  2. In a food processor or blender, with on and off pulses, process half of cucumbers, tomatoes, peppers and onions, until vegetables are combined. Add to soup base and stir remaining diced vegetables into the soup. Season to taste with kosher salt, freshly ground pepper, and additional smoked paprika and sherry vinegar to taste, if desired. (This can be made and refrigerated up to 24 hours in advance.) 3. Stir in basil, 1/2 recipe for croutons, shrimp and crab. Season to taste with Tabasco, if using, adding additional croutons, if desired. Drizzle with olive oil and serve.

Ingredients for (Optional) Herbed Croutons

3 cups bread cubes, cut into 1/2-3/4-inch pieces 2 tablespoons extra virgin olive oil 2 tablespoons fresh (or 1 tablespoon dried) herbs such as tarragon, basil or chives

Directions for Herbed Croutons

1. Preheat oven to 325˚. 2. Toss bread cubes with olive oil and herbs. Spread croutons on a foil-lined baking sheet and sprinkle with kosher salt. Bake on middle rack of oven apx. 20 minutes or until golden brown. For even browning, turn croutons once during baking time.

Mix and Match Ingredients

Diced avocado Diced hot peppers Diced jicama Sliced hearts of palm Celery sticks Sweet pitted cherries Pitted grapes Blanched almonds Soaked day-old bread Sour cream Worcestershire sauce Balsamic vinegar Fruit Vinegars Chopped fresh dill or cilantro

 

 

Zucchini Fritters with Pine Nut Dipping Sauce

Wed, 25 Aug 2010 07:42:06 -0400

A plate of zucchini fritters served in August is a popular dish; as true to the season as a slice of apple pie plated up in October. But you’ll find these tasty fritters are global fare, folks like us tangled in the same zucchini vine looping around the planet. This month, I imagine queries for "Zucchini Recipes” are being tapped into search box engines by the millisecond.

Zucchini fritters are especially popular as appetizers on small plate menus. In Greece or Turkey, for example, you could enjoy zucchini fritters, seasoned with feta and lemon, on a traditional “mezes”; or as part of an “antipasti”, topped with tapanade, in Italy. I found the following Pine Nut Sauce recipe in a Spanish Tapas Cookbook (“Tapas” recipe collection; author unknown).

These fritters will be the appetizer portion of a Spanish inspired dinner. I'll also serve some Spanish sheep's milk cheeses, Spanish olives and Marcona almonds. Tomorrow’s feed will be the main course of Heirloom Tomato Gazpacho with Lump Crab and Shrimp with Fresh Herb Croutons.

Yield: 6-7 (3-inch) Fritters with Pine Nut Sauce Time: 45 minutes

Ingredients for Zucchini Fritters

2-3 small-medium sized zucchini (2 cups, before wringing out water) 3/4 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon freshly ground pepper 1/2 teaspoon kosher salt 1 large egg, beaten 1 teaspoon minced garlic 1 teaspoon finely chopped lemon zest, plus addition threads of zest for garnish 1/2 cup Parmigianno Reggiano 1/2 cup torn basil leaves 1 cup olive oil (for frying)

Directions for Zucchini Fritters

1. Trim ends from zucchini and coarsely grate, using the largest holes on a box grater. Line a colander with paper towels and place zucchini on towels. Wrap towels around zucchini and wring out as much water as possible, changing towels if necessary.
2. In a medium bowl, combine flour, baking powder, salt and pepper. Stir in egg, garlic, Parmesan and basil, then incorporate grated zucchini into the mixture. (At this point, the batter may be made and refrigerated, covered, up to 3 hours in advance.)
3. Preheat oven to 225˚.
4. Pour the oil into a large sauté pan to a depth of 1/4 inch. Heat oil over medium-high heat until oil shimmers and bubbles when a bit of zucchini batter is placed into oil. For each fritter, place 2 tablespoons batter, 3-inches in diameter by 1/4 inch thick, into hot oil. Fry patties until golden brown and crisp on both sides, 2 to 3 minutes per side.
5. Transfer the fritters to a paper towel-lined plate and place in warm oven until ready to serve. (Do not let fritters sit longer than 30 minutes in the oven; they are best quickly drained and eaten.) Repeat with another batch, adding more oil as needed.
6. Before serving, top fritters with Pine Nut Sauce (recipe follows) and garnish with additional lemon zest.

Ingredients for Pine Nut Sauce

2/3 cup pine nuts 1/2 teaspoon minced garlic 3 tablespoon extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon basil, chopped

Directions for Pine Nut Sauce

Place pine nuts in food processor; purée. With motor running, add garlic, extra virgin olive oil, lemon juice and 2 tablespoons water to form a purée. Add kosher salt and freshly ground pepper to taste. Stir in basil. (May be made up to 48 hours in advance but add basil at the last minutes. Bring to room temperature before serving.)

 

 

Watermelon Agua Frescas

Tue, 24 Aug 2010 11:32:01 -0400

I'm putting together a Spanish summer supper and would like an appropriately festive (non-alcoholic) beverage to serve with the meal. Agua Fresca's are delicious with Latin-inspired dinners - a refreshing way to mitigate the heat of any spicy dish, in general.

Traditionally, agua frescas are made by mashing the fruit with a fork then adding the sweetened water; these days they are often made with blenders or food processors. I've made this recipe in the past, substituting cantaloupe and honeydew for the watermelon, and they were both delicious.

The most important piece of the recipe's success is insuring your fruit is ripe, at the peak of its natural flavor. I purchased an extraordinarily sweet watermelon at the Farmers Market last week and intensified the flavor a bit more with a simple syrup. You may omit this step, if sugar is a concern. The chopped mint and mineral water were a pleasant contrast to the sweet fruit syrup. If the fruit you use is pulpy, make sure to strain the excess pulp from the juice with a strainer.

Agua Frescas can be made up to 48 hours in advance. All the beverage will need is to be re-stirred, poured into glasses, then garnished with an orange wedge and mint sprig before serving.

Yield: apx. 10 cups Time: 20 minutes (plus additional time to chill simple syrup and agua fresca) Cost: apx. $9.00

Ingredients

2 cups sugar 8 cups seedless watermelon chunks (1 medium-sized melon) Zest and juice 3-4 limes (1/2 cup lime juice) 1/4 cup chopped mint, plus extra leaves for garnish if using 2-4 cups mineral water 1 orange, cut into slices for garnish (optional)

Directions

1. Make a simple syrup by dissolving sugar in 2 1/2 cups hot water. Stir until the sugar has completely incorporated into hot water. Refrigerate until cold. 2. Cut watermelon into 1-inch cubes.  3. In a blender or food processor, working in batches if necessary, combine 1 cup simple syrup with watermelon, 6 tablespoons lime juice and blend until smooth.  4. Pour mixture through a strainer into a container or pitcher, pressing on the pulp with a spatula to extract all juice. Discard pulp and add 2 cups mineral water to remaining juice. Taste and add additional simple syrup, lime juice and mineral water to taste. Refrigerate until chilled. (At this point, recipe may be made up to 48 hours in advance.) 5. Prior to serving, stir in chopped mint. Serve with crushed ice or ice cubes, if desired. Garnish glasses with orange wedges and mint sprigs, if using.

 

 

Quinoa and “3”

Mon, 23 Aug 2010 09:49:40 -0400

In diners stretched across the southern portion of America, you may encounter an menu special called "Meat and 3," which generally translates to a portion of protein paired with three seasonal vegetables.

From my experience, the protein is generally a thick, fried pork chop and the vegetables, often enough, are fried okra, butter beans and tomatoes. You'd better believe the pork chop and okra are the first items to disappear from my plate! (I've a serious, serious weakness for fried foods.)

Hubby Richard begged that I return the Crisco to the pantry and come up with something a bit more healthy for tonight's menu. Quinoa is packed with protein and contains all of the amino acids, so he was delighted with my substituting quinoa for the pork.

I picked turnip greens, turnips and tomatoes from the backyard, and simmered the greens with a smoked turkey leg. The corn was purchased at the farmers market. Could summer get much healthier than this? Perhaps with the addition of steamed squash, which could be substituted for the turnip greens.

Time to prepare turnip greens: 4-6 hours (mostly unattended) Active time: 20 minutes Yield: 2-3 servings

Ingredients

1 recipe for turnip greens 1/2 cup dry quinoa 2-4 ears Michigan sweet corn 1/2 tablespoon unsalted butter, optional 1-2 large Michigan tomatoes Basil leaves

Directions

1. Prepare quinoa in salted water according to package instructions; bring a large pot of salted water to a rapid boil. 2. Boil corn until just tender, about 3 minutes; drain. Melt butter over corn, if using, and season with kosher salt and freshly ground pepper. 3. Slice tomatoes and season with kosher salt, freshly ground pepper and torn basil leaves. 4. Arrange 2-4 plates with turnip greens, corn, quinoa and tomatoes.

 

 

Summer Tomato-Basil Pie

Thu, 19 Aug 2010 13:24:32 -0400

I’m taking great pride showing off the fat juicy tomatoes growing in my backyard; nurturing spring’s infant seedlings to today’s plumped divas was a hard-earned victory.

For years I’ve attempted to grow tomatoes, trying to bend their rules of survival to suit my needs for convenience. I’ve learned the following lessons through the sweat of my brow:

Lesson #1: Nature’s rules don’t bend.
Tomatoes like sun. When I first tried to grow tomatoes, I lived on a woodland lot. I planted them in my one patch of indirect sun and reasoned a double dose of fertilizer would compensate for lack of solar energy. Bless their leggy little vines, they struggled to follow the dabbled daylight, but eventually bit the dust.

Lesson #2: Surrender your control needs.
Tomatoes like water, but not too much. Later years found me on a sunny lot; perfect for tomato propagation. I planted a few and watched them take off, yellow flowers unfurling like starfish. It was a bone-dry summer and friends recommended I water them once, maybe twice, a day. Surely a couple of good soaks a week would be ample; I’ve a tight schedule. On one prescribed water day, I discovered the flowers listless, choked and parched.

The following summer I made peace with the garden hose, catching up with friends on my cell as I daily soaked the plants. Overly zealous watering, coupled with a rainy summer, rendered the few survivors water-bloated and rotten.

Lesson #3: Empower your fledglings with opportunities for growth.
Tomatoes like space - and supportive stakes. After Lesson #1 and Lesson #2 were learned, I was ready for serious tomato farming. In a small square footage of sunny garden space, I planted every varietal the farmers market had to offer.

After weeks of diligent watering and fertilizing, I created a hedgerow with thick intertwining vines resembling a jungle; the 2-foot metal tomato cages, merely playpens for medusa. Heaving vines snapped under their own weight, and sunlight was unable to penetrate through the thicket. Miraculously, they didn’t die, but fruit production (yes, tomatoes are a fruit) barely yielded a substantial salad.

Synopsis: It’s the tomato’s world, we just garden in it.
Applying this wisdom to tomato growing generally yields bumper crops for me about now - I’ve even ventured into the sacred cult of heirloom varietals.

According to the web site, ehow. com, heirloom tomatoes are grown from seeds that have been passed down through generations because of their desirable fruit-bearing characteristics.

Their bold, irregular shapes and acidic-sweet flavor are the antithesis of the perfectly symmetrical, flavorless hybridized reds we’re accustomed to seeing in grocery bins. Available throughout the year, these tomatoes are genetically modified for shelf-life and to withstand the rigors of shipment.

But pity the produce manager, accountable for margins, required to stock the fashionable heirloom, with its close to non-existent shelf life. For the best time to eat an heirloom, indeed any home-grown tomato, is when the fruit is ready to burst from it’s seams - but not quite.

There’s a very thin line between perfection and rot, and non-hybridized tomatoes quickly reach that zenith. I’ve found farm stands and back yard plants are the best sources for summer tomatoes.

Enjoying tomatoes simply sliced and served with a bit of salt and pepper, is surely the finest way to savor their hot-off-the-vine flavor. Simple pleasures, however, will soon be replaced with needs for other recipes - as one tomato quickly morphs into a dozen. This recipe combines red, green and heirloom tomatoes with sweet basil, rich cheeses and the crunch of toasted pine nuts, all bundled into a savory pie.

If you are considering planting your first tomato plant next spring, don't let my tomato trials dissuade. I tell my story, hoping you will avoid my mistakes. I've a knack for making most things more difficult than they need be. When I was in third grade, my best friend grew beauties out of an old coffee can, seemingly effortless, on her back porch.

Yield: 6 slices Active Time: 35 minutes Baking Time: 30-45 minutes Cost: apx. $13.50

Ingredients

1 tablespoon extra virgin olive oil 1 large leek, white and light green parts only, chopped into 1/4-inch pieces and washed  1 cup ricotta 1 teaspoon minced garlic 3 tablespoons plus 1/2 cup Parmigianno Reggiano 1/2 packed cup chopped or torn fresh basil plus 1 tablespoon thinly sliced basil  1 egg, beaten 6 large slices tomato (apx. 3 1/2-inch diameter), cut in 1/4-inch slices then cut in half 1 large fresh mozzarella ball (ovoline), cut into 1/4-inch slices 1 (9-inch) prepared pie crust, whole wheat preferred* 2 tablespoons pine nuts, toasted

*With vegetable pies, I only use a whole grain pie crust. You can't beat a whole wheat, scratch-made pie crust, but to save time I purchased Wholly Wholesome organic whole wheat frozen pie shells.

Directions

1. Preheat oven to 400˚. 2. Heat olive oil in a large sauté pan to medium low. Add leeks and cook until tender, about 7-9 minutes, stirring occasionally. Reserve. 3. Combine ricotta, garlic, 3 tablespoons of the Parmesan and 1/2 cup basil, reserving remaining tablespoon basil for garnish. Season to taste with freshly ground pepper. Combine mixture with egg. 4. Line a baking sheet with paper towels or a clean cloth. In a single layer, place tomato slices on towels and lightly sprinkle with kosher salt. Allow to drain 15 minutes then press additional towels over tomatoes. This removes much of the liquid insuring a more dense pie. 5. Evenly spread cooked leeks on bottom of pie crust. With a spatula, spread seasoned ricotta over leeks. Arrange, like the spokes on a bicycle, tomato slice halves in a circular pattern over ricotta. Top with fresh mozzarella and evenly sprinkle with 1/2 cup Parmesan. 6. Bake on middle rack of oven 30-45 minutes or until cheese has set and crust is golden brown.  7. Let sit at least 10 minutes before slicing. Garnish with reserved basil and pine nuts.

 

 

Stuffed “8-Ball” Squash

Wed, 18 Aug 2010 07:55:00 -0400

I couldn't resist the "8-ball" squash found at the Farmers Market. And I wouldn't consider chopping up this uniquely shaped zucchini variety. After all, the primary reason I purchased them was because of their globular shape. The only consideration for these babies is to stuff them.

Recipes for stuffing squash are as limitless as your imagination or pantry. But I wanted to stuff them simply with the squash I removed to make the shell. The addition of chopped fennel, using both the bulb and fronds, added a welcome anise-flavored piquancy to the dish. I always prefer breadcrumbs or panko to use as a stuffing base but I'm out of both. Aha--whole wheat crackers work just fine.

Soon enough, the edible thin skinned summer squash will be replaced by the hard gourds of fall so get 'em while they're hot!

Yield: 4 stuffed squash
Active Time: 30 minutes (mostly sauté time)
Bake Time: 15-20 minutes
Cost: apx. $8.00

Ingredients

4 round (“8 ball”) summer squash (apx. 3X4-inch) 1 cup chopped fennel, plus 2 tablespoons fennel fronds ’ 2 teaspoons garlic 3/4 cups cracker crumbs 1/4 cup Parmigianno Reggiano

Directions

1. Preheat oven to 350˚  2. Cut zucchini tops off about 3/4-inch from top. With a sharp spoon or melon baller, scoop out insides,leaving a wall about 1/3-inch thick on all sides. Trim squash around stem (discarding stem) and cut stem end and pulp into 1/4-inch dice.  3. Saute fennel 7-8 minutes; add garlic and sauté an additional minute. Add diced squash and sauté 15 minutes or until tender. Remove from heat, season to taste with kosher salt and freshly ground pepper, and stir in chopped fennel fronds and 1/2 cup of crushed crackers.  4. Stuff squash bowls with squash mixture and place on foil-lined baking sheet. Combine remaining crackers and Parmesan and divide and spread over each squash, pressing lightly into stuffing. Bake on middle rack of oven 15-20 minutes or until tops are golden brown.

 

 

Thai Shrimp and Pineapple Kebobs

Tue, 17 Aug 2010 15:43:09 -0400

Shrimp and pineapple may remind you of a tired cliché combo found on every sticky Americanized Chinese menu in town. The pineapple, however, sweetly balances the fiery heat from the Thai dipping sauce used in this recipe.

Meat and seafood kebobs are a favorite way to use purchased marinades and dipping sauces. Justina recently bought a jar of Wild Thymes Thai Chili Roasted Garlic Dipping Sauce - the sales clerk warned it was hot and indeed it was. Delicious and spicy, the way Thai food is intended to taste!

The clerk advised it would be delicious served over cream cheese with crackers. Good idea but we wanted something more substantial, so skewered up quickie kebobs, using the condiment as a marinade for shrimp.

I made a similar recipe last year using Bronco Bob's Raspberry Chipotle Dressing for the marinade. Like the Thai Dipping Sauce, it was deliciously spicy and the pineapple addition added a pleasant contrast to the heat. The Soy Vay line of marinades would also be a tasty complement too. You may prefer using seasonal stone fruits, pitted and halved, as a substitute for the pineapple.

Yield: 12 (10-12 inch) skewers Cost: apx. $38.00 Marinate Time: 30-60 minutes Active Time: 40 minutes

Ingredients

2 1/2-3 pounds raw, extra large (10-15 count) shrimp, shells removed and deveined 4 ounces Wild Thymes Thai Chili Roasted Garlic Dipping Sauce*, plus additional sauce to season cooked rice 2-3 assorted colored bell peppers, cut into 1-inch pieces 1 pineapple, cored, cut into 1-inch pieces 12 ounces basmati rice 2 tablespoons chopped Thai basil, optional 2 tablespoons chopped cilantro, optional

*You may substitute the following marinade for the Wild Thyme Chili Roasted Sauce:

2 teaspoons minced garlic 1-2 fresh hot chili peppers,finely chopped, red pepper flakes or red curry paste 1/4 cup freshly squeezed lime juice  3 tablespoons fish sauce 1/2 tablespoon grated fresh ginger  1 teaspoon galangal paste or powder, optional 1 tablespoon finely chopped lemongrass

1. Always wear plastic gloves when handling hot peppers. Wash peppers then remove and discard seeds; finely chop and add peppers to dressing according to taste.  2. Red pepper flakes and red curry paste (available at Asian markets and some groceries) may be used for the heat as well. 3. Combine all ingredients well. Refrigerate until ready to use. May be made up to 24 hours in advance.

Directions

1. Marinate shrimp in 4 ounces dipping sauce or marinade 30-60 minutes. If using bamboo skewers, soak in water while shrimp are marinating. 2. Cook basmati rice according to package instructions.  3. Preheat gas or charcoal grill to medium heat. Thread shrimp, pineapples and peppers on skewers.  4. Place skewers on oiled-grill. Basting with sauce, cook until the shrimp are just cooked through and pineapple and pepper are lightly charred, 6-8 minutes depending on heat of flame.  5. Add additional Thai dipping sauce or marinade to cooked rice, to taste. Serve kebobs over rice and garnish with Thai basil and cilantro, if using.

 

 

Avocado Stuffed with Corn and Barley Salad

Mon, 16 Aug 2010 08:10:48 -0400

I have a couple of cups of leftover Corn and Barley Salad -- just enough to stuff four avocado halves. I know folks who shudder over the idea of eating leftovers. Leftovers are my best friend! If I'm going to take the time to make recipes from scratch, I love making extra for leftovers.

Think of this: All of the ready-made salads you see in deli cases across town are, in reality, the equivalent of leftovers. Unless you purchase them immediately after they are prepared, they sit in bowls (often for days) before they are purchased.

I especially enjoy grain-based salads and make a double batch with the intention of having healthy leftovers to munch on throughout the week. The grains will absorb the dressing as they sit, refrigerated, so I re-season the salad right before serving.

Another healthy, light and easy recipe using avocados is Avocados Stuffed with Cumin-Salsa Shrimp. That sounds refreshing at this time of the year, doesn't it?

Ingredients

2 ripe avocados 2 cups Corn and Barley Salad* 2 cups mesclun (assorted baby greens), optional
*The original recipe yields 10-12 cups.

Directions

1. With a sharp knife, cut avocados in half from pole to pole. Leave skin on avocado halves and remove pit; lightly season avocado flesh with kosher salt and freshly ground pepper. 2. Stuff each pit with 1/4 cup corn and barley salad. Serve on a bed of mesclun, if using.

 

 

Corn and Barley Salad

Thu, 12 Aug 2010 08:24:21 -0400

“The corn’s on time - last year it was late,” a vendor remarked, while bagging the dozen ears I'd carefully inspected at his roadside stand. I counted my change, happy with his forecast; the warm, wet summer, indeed, should yield a bumper crop.

“The stalks were making quite a ruckus growing in the field last night,” he added. “And what was in your dinner glass?” I silently wondered.

This cacophony of corn requires further investigation. I conducted a word-of-mouth survey among friends and family with an intimate relationship to corn farming. One such family member, Justina, has a grandfather who has grown corn for more than 70 years.

He flatly debunks the noisy corn theory and tells Justina you absolutely cannot hear corn growing; it’s an old wives' tale. “Quiet breezes rustle through the corn,” he says, “and that’s what makes it sound like it’s growing.”

A friend disagrees. Corn, she says, is like asparagus and grows rapidly in the right conditions. If you sit quietly in a cornfield on a hot summer night, you can hear it growing. In her book “A Well-Seasoned Appetite”, (1995 ) Molly O’Neill writes; “The rustling sound is easily explained: as it grows, the cornsilk expands like a telescope, its internode sliding out from a leaf sheath.”

Whatever your opinion, just about now the corn is as high as an elephant’s eye; orderly rows of corn fields are dividing mid-Western county lines like border sentinels.

Like most produce, the best way to enjoy fresh corn is immediately after harvest. The old rule for cooking corn is to put a big pot of water on to boil. As it comes to a boil, you have just enough time to go to the field, harvest the corn and shuck it before the water is boiling and ready for the corn.

Most of us don’t live within a stone’s throw of a cornfield, so we must content ourselves with other ways of procuring local corn. I’ve purchased corn at farmers markets with silken ears so fresh, the kernels are still dewy from the fields.

For many, a pot of boiling water, salt, pepper and butter are the only necessary ingredients for enjoying fresh corn. You can’t beat that, but I also enjoy summer corn steamed, grilled, roasted in the husk or cooked in savory cakes or puddings.

Taste a corn kernel before cooking -- you may actually prefer the sweet, milky flavor of uncooked corn, especially in corn salads.

When selecting corn, pull back the husks and select stalks with thick kernels, but not at the tip - that could be a sign that the corn is overly mature. If not using immediately, refrigerate the corn in the husks.

And back to that corn-growing conundrum. On another topic, wiki.answers.com informs: “Everything that vibrates the air creates the potential for sound, regardless of what conscious being is there to perceive it in the first place. If there is nobody there to perceive it occurring, then it could not exist as sound, only vibration. “

Apparently, my friends, the answer lies in the ears of the beholder.

Yield: 10-12 cups Time: 40 minutes Cost: apx. $12.50

Ingredients

1 1/2 cups pearl barley
6 ears husked corn
2 sweet bell peppers, roasted (optional)
3 tablespoons vegetable or canola oil
1/4-1/3 cup lime juice
1 tablespoon cumin
1-2 tablespoons minced chipotle pepper*
1 cup diced red onion (1 medium-sized onion)
1 (15-ounce) can black beans, drained and rinsed
1/4 cup chopped cilantro
1/4 cup chopped parsley

*Chipotle peppers in adobo sauce can be found, canned, in the Hispanic section of most groceries. Remaining chipotles freeze well for a later use.

Directions

1. Bring large salted pot of water to a boil.
2. Cook barley in salted water until tender, according to package instructions.
3. Cook corn in boiling water until tender, 3-5 minutes. Drain. When corn is cool enough to handle, with a sharp knife carefully cut kernels from corn. (<em>Note</em>: If your corn is particularly fresh and sweet, you may prefer using uncooked corn kernels in the salad.)
4. If using roasted peppers, remove seeds and membranes; dice.
5. Whisk together oil, lime juice, cumin and chipotle. Combine corn, barley, pepper, black beans, cilantro and parsley with vinaigrette. Season to taste with kosher salt and additional chipotle and lime juice to taste, if desired.

 

 

Grilled Salmon, Pattypan Squash and Baby Potatoes

Wed, 11 Aug 2010 20:56:03 -0400

Decorated in designs of yellow and green, pattypan squash never cease to enchant. A new variety of pattypan squash, “Flying Saucers”, caught my eye at the farmers market last Saturday. I gushed my enthusiasms to the grower while studying their shape; the stem tilted slightly off-kilter, as if contemplating a trajectory flight across the galaxy.

I never would have believed my rapt attention could provoke jealousy in Richard, my husband. But there he stood, bag in hand, square-jawed and dejected, as I admired the perfect symmetry of summer’s most-prized specimen - bright yellow bursts of sunshine, edged in a complimentary shade of green. I purchased a dozen.

I never would have believed my rapt attention could provoke jealousy in Richard, my husband. But there he stood, bag in hand, square-jawed and dejected, as I admired the perfect symmetry of summer’s most-prized specimen - bright yellow bursts of sunshine, edged in a complimentary shade of green. I purchased a dozen.

I purchased a salmon fillet to complement the squash and potatoes and made one simple lemon sauce to douse over everything. The potatoes were small enough to grill whole, but they take 2-3 times as long to cook as the salmon; overall about 45 minutes, covered, over a medium fire.

Grilling several items with different cooking times requires a bit of finesse, especially when using a charcoal grill. When the potatoes are still firm but I’m able to penetrate their skin with a fork prong, I add a few more coals and soaked wood chips to the kettle drum, then cover the grill until it smokes.

I then grilled the salmon, skin side down, with the kettle drum covered until the salmon is just cooked through. I didn’t have enough grill space for the squash so I cut them, sandwich-style, through the center and steamed them while the salmon finished cooking. The salmon took about 20 minutes to grill and at that time, the potatoes were tender.

Yield: 3-4 servings Active Time: 20 minutes Grill Time: apx. 45 minutes

Ingredients

4-6 cups baby potatoes, assorted colored if available, washed 2 tablespoons butter 1/3 cup extra virgin olive oil Juice from 1 lemon 1/4 cup freshly snipped chives 1, 2-pound salmon fillet 1 dozen small pattypan squash, sliced in half, lengthwise

Directions

1. Heat a gas or charcoal fire to medium heat.  2. Place potatoes on a large sheet of foil. Fold over edges making a foil package to completely contain and cover potatoes; poke package with a fork in 3 places. Place on grill and cover. 3. In a saucepan, melt butter and combine with olive oil and lemon juice. If using wood chips, soak in water. 4. Place salmon on foil. Lightly season salmon with kosher salt and freshly ground pepper and brush with 1/3 of lemon sauce.  5. When potatoes are slightly firm when pricked with the prong of a fork, place salmon next to potatoes on grill. (Review last two paragraphs in above notes.) Cover grill and continue cooking until salmon is just cooked through or until desired level of doneness. 6. While salmon is grilling, bring a medium-sized pot of salted water to a boil. Steam squash, with a metal insert, or boil 3-4 minutes until squash is just tender. 7. Halve or quarter grilled potatoes. Drizzle remaining lemon sauce over potatoes and squash; season to taste with kosher salt and pepper. Serve with salmon and sprinkle potatoes and salmon with snipped chives.

 

 

Creole Okra

Tue, 10 Aug 2010 17:46:02 -0400

Local farmer's markets are selling beautiful okra, and the farmers tell me they sell a lot of it. That's odd to me; no matter how much I extol the virtues of freshly cooked okra, none of my friends seem to enjoy it.

It may be time to give this misunderstood vegetable another chance. Okra is not just a southern dish, my favorite Indian cookbooks are loaded with dozens of curried and charred okra recipes. African cookbooks, as well, are filled with delicious recipes for okra.

If it's the slime factor that turns you off, I've found fresh okra from our local farmers to be practically void of slime. From my experience, boxed frozen okra has the most slime. (Please excuse my unfortunate choice of the word - "slime" - to describe the texture of this delicious vegetable. Unfortunately, I can't come up with a more descriptive word.)

Today I'm recreating a healthier version of a dish I enjoyed as a child. In this recipe Mom cooked the okra in bacon fat and topped the finished dish with chopped bacon. Obviously that was delicious but we're cutting out the fat for tonight's dinner.

Wonderful served on a bed of basmati or brown rice. 
Yield: 2-3 cups okra (4 servings w/rice) Active Time: 15 minutes Simmer Time: 30 minutes Cost: apx. $8.00

Ingredients

2 tablespoons olive oil 1/2 cup chopped onion or leek 1 teaspoon minced garlic 1 orange or yellow bell pepper, seeded, membranes removed, chopped (1 cup) 1 teaspoon cajun or creole seasoning* 1 (16 ounce) can diced tomatoes in juice 1/2-3/4 pound fresh okra, washed and ends removed 1 teaspoon fresh thyme 2 tablespoons chopped fresh parsley
* 1/4 teaspoon cayenne may be substituted for the creole seasoning

Directions

1. Heat olive oil in a large skillet over medium-low heat. Sauté the onion or leek and garlic 4 minutes, or until fragrant and just transparent. Add the pepper and creole seasoning; cook and stir until tender.  2. Add the tomatoes, and their juice, and okra and stir to incorporate into the vegetables. Cook for 25-35 minutes, or until okra is tender. In last minute of cooking time, stir in thyme and parsley.

 

 

Grilled Turkey Salisbury “Steaks”

Mon, 9 Aug 2010 21:57:28 -0400

In April I reactivated my running regimen, and began blogging about one of the recipes found in Runner's World magazine each month. It's been fun recreating famous chef's calorically scaled-down recipes.

In April I recreated a Rocco Dispirito recipe for an alfredo sauce using yogurt. The results, tossed with whole grain pasta, were quite good, made even more delicious by the hundreds of calories I'd saved.

This month's Runner's World edition features another Dispirito recipe. He does a re-mix of a classic comfort food, salisbury steak, and trims out much of the fat. Some family members selected the recipe then decided to accelerate their appetites with a run - the finish line treats were the turkey "steaks" I made.

Recipe Changes: The turkey burgers were delicious, but I added hickory chips to my charcoal fire which accelerated the flavor profile. It also took at least twice as long to cook my burgers as the original recipe indicated, but my burgers were thicker than 1-inch. I also substituted asiago cheese for the provolone, as I had asiago that needed to be used. Forgetting to purchase the red onion when shopping, I eliminated the grilled onion from the original recipe.

The cheese sauce was problematic as it was overly thick without much flavor. To remedy the situation, I added garlic, additional cheese, white pepper and white wine, to thin out the sauce. I'm sure, however, this beefed up the caloric count but the results were worth the calories saved.

My knees are shot but my appetite is keen.

Yield: 4 patties Time: 35 minutes Cost: apx. $13.00

Ingredients

1 1/2 pounds ground turkey breast 3 tablespoons finely chopped fresh rosemary, plus extra sprigs for garnish Olive oil cooking spray 2 heirloom tomatoes, cut into 1/2-inch slices 1 cup evaporated milk 3/4 tablespoon corn starch 1 teaspoon minced garlic 1 cup shredded asiago cheese 1/2 cup white wine White pepper

Directions

1. Preheat charcoal or gas grill to high heat. 2. In a bowl, combine turkey and rosemary. Divide into 4 portions and form into 1-inch to 1 1/2-inch thick oval patties. Season both sides of patty with kosher salt and freshly ground pepper; spray patties with olive oil. 3. Place burgers on a well-oiled grilled. Spray tomato with olive oil spray. Grill turkey . 8-12 minutes per side or until cooked throughout. Grill tomatoes 2-3 minutes per side. 4. In a bowl, whisk evaporated milk into cornstarch; whisking thoroughly to remove all lumps. Pour into a saucepan; bring to a boil, whisking constantly. Reduce heat to low, add garlic, and cook until thickened, about 1 minute. Whisk cheese into sauce and continue whisking until cheese has melted; add wine and simmer 10 minutes, occasionally stirring. Season with kosher salt and a pinch of white pepper, or to taste.  5. Top turkey patties with tomato; divide and spoon cheese over top. Garnish with rosemary sprigs.

 

 

Baked Peaches stuffed with Savory Ground Turkey

Thu, 5 Aug 2010 22:36:21 -0400

August air hangs heavy, the torpor of late day humidity enveloping like an unwanted quilt. The added heat of culinary pursuits is a topic best avoided. Until supper-time.

You could refrain from cooking altogether. What better way to avoid the kitchen than by savoring a perfectly ripened peach?

Biting into the slightly acidic, heavenly sweet flesh, you feel the juicy perfumed essence sliding down your arms. You’re reminded of the sun setting on a Michigan lake, hues of orange, yellow and red spilling into the water - sort of like eating this peach.

Experience has taught me to reserve peach eating for summertime. Peaches purchased in February are an altogether different species than the peaches to be savored today. Eating peaches at every meal is perfectly reasonable in August.

Cookbooks and blogs are rife with the peach cobblers, crisps and pies of summer. Abundant spoonfuls of sticky sugar and honey combine with fruit, and are captured between layers of flour, oat and butter bindings. But canned and frozen peaches, for me, perform admirably under these conditions.

Consider exploring the savory side of a summer peach. A perfectly ripened peach has a natural sweetness so wonderful, for instance, paired with heirloom tomatoes and vinaigrettes.

Or try grilling a peach halve and enjoying it topped over a grilled chicken or duck breast. Sweet summer peaches, canned or bottled into salsas and chutneys, may be enjoyed long after autumn's leaves have fallen.

This recipe satisfies the summer appetite's request for lighter fare, acknowledging the equally significant desire for a sturdy meal.

When selecting the perfect peach, deeply inhale the aroma, which will be your first indicator of flavor; a peach should smell like a peach. Then inspect the peach, rejecting any with soft spots or blemishes. As well, a greenish cast beneath the rosy pallor or at the stem end, is a sign the peach was plucked before its time.

If your peaches are firm, let them stand on the kitchen counter a few days or until they're soft to the touch. If you're cooking fresh peaches, they should be ripe but slightly firm to the touch.

Yield: 8 stuffed peach halves Time: 40 minutes Cost: apx. $10.50

Ingredients

8 pecan halves for garnish, plus 1/3 cup chopped pecans 4 large firm-ripe peaches 1 small leek, well-washed and finely chopped  2 tablespoons extra virgin olive oil or unsalted butter, divided 8 ounces ground turkey  1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 2 tablespoons currants 3 tablespoons chopped mint plus extra sprigs for garnish, optional

Directions

1. Preheat oven to 350˚. Toast pecan halves, reserving chopped pecans.  2. Wash peaches and cut in half (peaches often have a “seam”; this is where I cut). Remove pit and discard. With a melon baller or pointed spoon, scoop out some of the flesh, if necessary, so the pit is 1/2-inch deep. 3. Place peach halves into a baking dish, with a 1-2 inch lip. Fill bottom of dish with 1/4-inch water. Divide 1 tablespoon butter into slivers and place butter, or oil, into the pit of each peach halve.  4. Bake peaches, uncovered, on center rack of oven 15 minutes, or until just tender. (Note: Cooking times vary depending on age and size of the peach; you should be able to insert the prong of a fork into the peach.) 5. While peaches are baking, sauté leek and chopped pecans in oil or butter, until leeks are softened and nuts are toasty, about 4 minutes. Stir in cinnamon and allspice. Add ground turkey and sauté, breaking up with a fork, until just cooked through. 6. Divide, mound and press turkey mixture into the peach pits. Tent with foil, return stuffed peaches to the oven, and bake for an additional 10-20 minutes, or until tender. Garnish with toasted pecan half and mint sprigs, if using.

 

 

Pimento Cheese

Wed, 4 Aug 2010 10:29:54 -0400

Pimento cheese can be as simple or as complex as palate and purse allow. Growing up in Alabama, pimento cheese was a part of my identity; it was the primary protein nourishing me.

Mom made her recipe using processed Cheddar (I'm still breathing), but these days I much prefer the rich flavor a farmhouse Cheddar provides. My favorite pimento cheese is also made with homemade, lemony mayonnaise; making this from scratch was my father's contribution to the recipe.

As a child, I had no idea that pimento was red pepper; I thought it was a condiment used exclusively in pimento cheese recipes. Pimento cheese is divine made with roasted, chopped red peppers, but the flavor of bottled pimento summons the ghost of my mother, cutting off the bread crust at her 1959 linoleum kitchen counter. Perched atop the padded chrome stool I studied her, as she savored a wayward dollop from a tapered, perfectly manicured, fingernail.

Pimento cheese is delicious used used as a sandwich spread, as an appetizer served in a bowl accompanied with bread slices, or as a topping for a freshly grilled burger.

Ingredients

1/2 pound Cheddar cheese, freshly grated 1/3-1/2 cup your favorite mayonnaise (homemade mayonnaise recipe below) 2-3 tablespoons diced pimentos with juice  2 tablespoons minced scallions  Worcestershire sauce

Directions

1. Combine 1/3 cup mayonnaise with a dash Worcestershire sauce. Stir in 1 tablespoon scallion and 2 tablespoons of pimentos with juice and combine.  2. Stir in cheddar. Add additional mayonnaise, Worcestershire and pimentos to taste.
1. Refrigerate 3 hours to allow flavors to combine. May be made up to 48 hours in advance of serving.

*Homemade Mayonnaise Ingredients

3 large eggs 3 cups canola or vegetable oil 3 tablespoons lemon juice Dash Worcestershire Sauce Cayenne pepper

Directions

1. Place eggs in food processor bowl or blender. Add 1/4 cup oil.  2. Turn on processor or blender and slowly pour remainder of oil into bowl, in a slow, steady stream. Turn off processor and add lemon juice and Worcestershire sauce to bowl. Pulse to combine, and add kosher salt and additional Worcestershire and cayenne to taste. Refrigerate until ready to use.

 

 

Tomato stuffed with Cottage Cheese Salad

Tue, 3 Aug 2010 10:54:31 -0400

Supermarket checkout lanes ruined cottage cheese for me. Back in the seventies, cottage cheese diets were the rage, the little pamphlets shoved into counters at the check out line extolling the latest cottage cheese-quick weight loss diet.

I couldn’t resist purchasing them all. Low in fat, and high in protein and calcium, incorporating this loosely packed curdled cheese into one's diet is certainly a healthy life-style choice.  But back then (anxious to shed pubescent pounds) I'd eat cottage cheese with everything and produced some regrettable concoctions. For instance, I'd buy a container of fat-free cottage cheese and mix it with saccharine and cinnamon - that was "dessert". Understandably, I grew to detest cottage cheese and would assuage my offended palate with gooey chocolate brownies topped with ice cream.

At an early age, I determined fad dieting was no fun at all, and produced the opposite results intended. In retrospect, cottage cheese dieting was a good life lesson for my health and overall well-being.
Today I need to dress up cottage cheese to love it; it's bland to my palate. But spiced up and served with summer tomatoes, it begs a second helping.

Yield: 2 stuffed tomatoes Time: 15 minutes Cost: apx. $6.50

Ingredients

2 large tomatoes, preferably locally grown, washed 2 teaspoons extra virgin olive oil 1 teaspoon white wine vinegar, herb-infused vinegar preferable 2/3's cup cottage cheese 1/4 cup diced cucumber 1 tablespoon plus 1 teaspoon snipped chives

* diced English or locally grown no need to peel skin

Directions

1. Trim off top 1/2-inch tomato and remove core. Scoop out 1/2 of the flesh to make a "bowl". Discard seeds, dice remaining flesh and reserve. Season interior of tomato shell with kosher salt and freshly ground pepper. 2. Whisk together olive oil and vinegar. Combine with cottage cheese, cucumbers, reserved tomato flesh and one tablespoon of the chives. Season to taste with kosher salt and freshly ground pepper. 3. Stuff cottage cheese into tomato shells and serve.

 

 

Chilled Melon Salad with Thai Basil and Ginger

Mon, 2 Aug 2010 17:08:33 -0400

Produce bins and tables are heaving under the weight of melons. I’m making today’s recipe with locally grown melons and injecting the salad with a trans-continental flavor. My Thai basil needs trimming and the minty flavor is wonderful with melon.

Thai basil is easy to grow and I always freeze freshly harvested, chopped or whole leaves to use through the winter in favorite Thai recipes. The flavor of this herb is obviously wonderful in so many Thai recipes; but I often use it as a substitute for, or in addition to, fresh mint in other recipes. If you can't find Thai basil, fresh mint and cilantro are fine alternatives.

Here's another recipe I made last August - Melon Salad with Mint and Proscuitto - which is also appreciated when the local melons come to town!

Yield: 4 servings Active Time: 15 minutes Refrigeration Time: 1-2 hours  Cost: apx. $8.00

Ingredients

Zest and juice from 1 small lime 1 tablespoon walnut oil 1 tablespoon honey 1 teaspoon minced shallot 1 tablespoon grated ginger 6 cups chopped* melon, such as watermelon, cantaloupe and honeydew 1/3 cup any combination, Thai basil, cilantro and mint

* May also use a melon baller to carve out fruit.

Directions

1. To make the dressing, whisk together lime zest and juice, walnut oil, honey, shallot and ginger.  2. Toss melon and herbs with fruit. If time allows, let sit, refrigerated, 1-2 hours for flavors to combine.

 

 

Planked Fish with a Caper-Tarragon Sauce

Fri, 30 Jul 2010 07:09:06 -0400

Pinch me - for the first time in 395 days, I'm taking this weekend off from recipe blogging! My husband, Richard, will have to hide "Mac" so I'm not tempted to sneak out a blog. Compulsive? Me? Ha! I haven't yet repeated a recipe so I'm excited to be revisiting old favorites over the weekend, and maybe switch them up a bit.

I plan to follow this recipe this weekend, except I'll substitute white fish for the salmon. The white fish fillets are 1/2 the thickness of the salmon, so I plan to decrease my grilling time by, about, 10 minutes, or until the fish flakes when I peek into it with a fork. The salmon are more dense, so I may have more whitefish to grill, depending on their size.

Yield: 3-4 servings Time to soak plank: at least 3 hours

Ingredients

1 cedar plank, large enough to accommodate  fish (optional but recommended) 2 pounds salmon or whitefish fillets 1 teaspoon chopped shallot 1 tablespoon drained capers 1/2 cup extra-virgin olive oil 2 teaspoons dijon mustard 1 1/2 tablespoons fresh lemon juice 1-2 tablespoons chopped fresh tarragon (or 1-2 teaspoon dried)

Directions

1. If using a plank,soak at least 3 hours. Prepare charcoal or gas grill to medium high heat . Oil grill grate or soaked plank to prevent skin from sticking. 2. Place fish on plank. Season with kosher salt and pepper. 3. In a processor or blender, pulse shallot, capers, olive oil, Dijon, lemon juice and tarragon. Brush a tablespoon of the mixture on the uncooked salmon. 4. 5. With grill lid closed, grill fillets, basting fish with sauce, until cooked to desired level of doneness. (It takes longer to grill fish when planked. Total cooking time for our fillets was 25-35 minutes, depending on the thickness of fillet, for the salmon; it should be less with whitefish) 6. Place fish on plates and drizzle with sauce. Serve immediately.

 

 

Pomegranate Lamb and Grape Kebobs

Thu, 29 Jul 2010 17:10:55 -0400

Stringing fruit and meat onto skewers brings to mind a musical composition: variations on a theme of proteins, vegetables and fruit. The melodic kebobs in this recipe are orchestrated with rich background tones of tangy marinated lamb, punctuated by sweet notes of plump, juicy grapes. A rhapsody in food, the dish harmonizes beautifully with a serving of fruit-spiked couscous.

Today I'm letting a half-used bottle of pomegranate molasses inspire my arrangement. Most of us have read about the healthful benefits and antioxidant properties of pomegranate; pomegranate juices, in fact, are commonplace in grocery stores.

But have you ever cooked with pomegranate molasses? It's a thick, sweet and tart syrup, with only one ingredient listed on the label: pomegranate juice concentrate. I purchased the Cortas brand of pomegranate molasses from the Mediterranean Market on Stone School Road, costing about $3-4 for a 10-ounce bottle.

This is a great deal for such a flavor-packed condiment, the rich tangy flavor complements lamb so well.
Lamb could very well be ithe most overlooked meat in America. It’s surprising because across the world its popularity far exceeds beef. In fact, savory lamb recipes are the staple of our planet’s oldest cooking traditions. Another ancient culinary tradition is cooking sticks of meat over a flame.

Researching the history of kebobs (or kebap, kabab, kebob, kabob, kibob, kebhav, kephav) is like taking an exotic trip through the Middle East and Asia. According to wikipidea.com, kebobs were invented as a way to conserve fuel. Today, they are a colorful and delicious way to stretch your meat or seafood dollar.

When stringing kebobs, I often use well-soaked, flat-edged, bamboo skewers. The flat edges keep the ingredients from spinning when turning the kebobs and soaking the wood helps keep your skewer from burning over hot fires. Kebob rack and skewer racks are handy as well. Metal or soaked bamboo or wood, the choice is yours - it makes little difference to the taste of the kebob.

Served with a fruity couscous salad, this is a symphony of color, texture and flavor. I wonder if Mozart would approve?

Yield: apx. 16 kebobs (3 pieces meat per kebob) Marinate Time: 4-24 hours Cost: apx. $35.00 (including couscous salad)

Ingredients

1/2 cup pomegranate syrup 1/4 cup extra virgin olive oil Juice and zest from 1 orange  2 teaspoons minced garlic 16 skewers 2 pounds lean, skinless and boneless leg of lamb, cut into 1-inch cubes 1 bunch large, seedless red grapes 1 tablespoon chopped fresh mint

Directions

1. Whisk together pomegranate syrup, olive oil, orange juice (reserve zest) and garlic. Season lamb with kosher salt and freshly ground pepper and toss lamb with sauce to completely coat. Marinate lamb in pomegranate sauce at least 4 hours and up to 24 hours, refrigerated, stirring occasionally. 2. if using wooden or bamboo skewers, let soak in water 30 minutes. Remove grapes from stem; wash and drain. 3. With a slotted spoon, remove lamb from marinade. String lamb and grapes onto skewers, alternating a cube of lamb and 1-2 grapes to fit each skewer. 4. Prepare gas or charcoal grill to high heat. Grill 1 1/2-2 1/2 minutes per side, for medium rare. Sprinkle reserved orange zest and chopped mint over kebobs, and serve on a bed of Couscous with Cherries and Dried Fruit.

 

 

Fried Green Tomato BLT

Wed, 28 Jul 2010 07:45:15 -0400

How many days have passed since June 28, 2009? I'm pretty sure it adds up to 393. For me that means 393 days of consecutive, daily food blogging. Should I continue posting through the week and aim for the tidy, round number of 400? Nope. I'm partial to odd numbers, the fish are jumping, and I'm taking the weekend off.

Daily food blogging brings me a great deal of pleasure, especially knowing folks are tuning in. I'm trying hard not to wax sappy sentimental, but the most important thing to me is writing a recipe that I hope you will enjoy. When I cook and write, I try to visualize you, and imagine you just took a bite from the dish, and are smiling.

Whether you're an armchair cook and enjoy fantasizing about cooking, or you have the time to cook every day, I understand your time is a precious commodity and I sincerely thank you for indulging my culinary verbosity. I'm just, plain and simply, thrilled to have the opportunity to share my favorite recipes with you on AnnArbor.com., and am blessed to live in a town with such a rich culinary repository.

I especially enjoy reading and responding to your comments. Listening to your voice gives us all alternative ideas, lending your own unique twist to the "recipe-story". Then it becomes a recipe chain: everyone's recipe, everyone's story.

Today's recipe brings me full-circle. I made the recipe last summer - it's nothing fancy, and I'd prefer not calculating the calories. I simply enjoy country cooking in the heat of July, when fat green tomatoes are hanging on the backyard vines. Besides, it's a recipe I grew up with and conjurs memories of my family.

I adore fried green tomatoes - when properly cooked they have a crispy crust with a tangy, creamy filling. I've never repeated a recipe until now, but this one begs I haul out the skillet.
For me, the therapies of cooking are no bottled elixir - sustainable happiness poured out, to taste, in 1/4 cup increments. A sink of dirty dishes are always left behind.

When it's all said and done, the sweetness of life is in the relationships built with family, friends and community; food is simply the fun and practical facilitator I’ve chosen for nurturing these bonds. Even sharing a seasonal peach can do the trick - preferably with a dollop of Devon cream!

Back to the tomatoes. The most important trick in frying green tomatoes is regulating the temperature of the oil; if it's too hot you will burn your tomatoes; if not hot enough, your tomatoes may not develop a crunchy crust. And please don't fiddle with the tomatoes as the crust is forming; it may dislodge from the tomato. I try not to touch them for the first five minutes of frying time, simply adjusting the burner heat as necessary.

I followed last year's recipe, only enhancing it by making my own mayonnaise. I dedicate this recipe to my father, Bob, who taught me that the best mayonnaise does not come out of a jar.

Yield: 3-4 sandwiches Cost: apx. $13.00 (depending on cost of bacon used) Time: 45 minutes (most of it frying time)

Note: Heartfelt thanks to the AnnArbor.Com staff who nudged me onward (notes on the trials and tribulations from an obsessive food blogger here.)

Ingredients

6 slices uncooked bacon, cut in half 4 green tomatoes, cut into 1/2-inch slices (discard ends) 1/4 cup canola oil (or bacon drippings), plus more if needed 1 large egg, beaten 2/3 cup corn meal 1/3 cup white flour 6-8 slices bread, your choice of bread (toasting optional) 2-3 tablespoons homemade mayonnaise* (recipe follows) 1-2 cups arugula

*Hellman's mayonnaise is a good substitute for homemade.

Directions

1. In a large skillet, fry bacon leaving bacon drippings in the pan. 2. Liberally season tomato slices with kosher salt and freshly ground pepper. 3. In a large cast iron or non-stick skillet, heat oil to medium-hot heat. Combine corn meal and flour. Dip the tomato slices in egg then dredge in the corn meal mixture. 4. Fry the tomato slices in oil until golden brown, approximately 4-7 minutes on each side. Add more oil to pan if needed. If the oil becomes too hot, it will smoke and the tomatoes may burn. 5. Drain the tomatoes on paper towels. 6. Spread mayonnaise on one side of each bread slice.  7. Divide and layer bacon halves, arugula and fried green tomato on half of bread slices. Top with remaining bread and serve.

Ingredients for Mayonnaise

3 large eggs 3 cups canola or vegetable oil 2-3 tablespoons lemon juice Worcestershire sauce

Directions for Mayonnaise

1. Place eggs in the bottom of the blender or food processor bowl. Pour 1/4 cup of oil over the eggs. 2. Turn on blender or processor and pour oil into bowl in a slow steady stream until oil has emulsified. Turn off blender and add 2 tablespoons lemon juice; process to incorporate. Season to taste with additional lemon juice, kosher salt, freshly ground pepper and Worcestershire sauce.

 

 

Grilled Chicken with Pasta and Pesto

Tue, 27 Jul 2010 21:11:54 -0400

Ah pesto...How do I love thee? Let me count the ways: I love thee classically made with fresh basil and pine nuts, redialed with dill and almonds, tossed with shrimp, in a cream sauce with ravioli, brushed onto bread before grilling, stirred into a mayonnaise for a sandwich, stirred into olive oil for a Caprese Salad.

I love pesto because it's laid back and malleable; pesto can basically take anything you have to dish out. Is fresh mint overtaking your garden? Try this recipe which tosses ziti with a mint and feta pesto.

I like a lot of pesto on my pasta, as reflected in this recipe. However, you may stretch the pesto to accommodate additional pasta by adding some hot pasta water to the pesto before tossing the pesto with the pasta. I used Al Dente Spinach pasta for tonight's dinnerFeed.

Pesto, ah - pesto. I love thee like a summer's day!

Yield: 2-3 servings (1/2-3/4 cups pesto) Time: 35 minutes Cost: apx. $11.50

Ingredients

1/4 cup pine nuts 1 large clove of garlic, peeled 5 tablespoons extra virgin olive oil 2 cups packed freshly harvested basil leaves, washed, stems removed 1/4 cup grated Parmigianno Reggiano 6-8 chicken tenders 6-8 ounces dry pasta Cherry tomato halves, optional garnish

Directions

1. To make the pesto, preheat oven or toaster oven to 350˚. 2. Toast the pine nuts and garlic in the oven until the pine nuts are light brown, about 10 minutes.  3. In a food processor, purée the garlic with 2 tablespoons oil until smooth. Add the pine nuts to the bowl and, with off and on pulses, pulse until semi-puréed yet coarse in textures. With a spatula, scrape garlic-nut mixture from the bowl and reserve. 4. Working in batches, place the basil leaves in the food processor and, with the addition of 2 tablespoon olive oil, purée until smooth. Combine basil mixture with garlic-nut mixture. Stir in Parmesan and season to taste with kosher salt and freshly ground pepper. 5. Meanwhile, bring a large pot of salted water to a boil and prepare gas or charcoal grill to medium high heat. Season chicken tenders with kosher salt and freshly ground pepper; brush with remaining tablespoon olive oil. 6. Cook pasta according to package instructions and toss with prepared pesto. Grill tenders on oiled grill rack about 3-4 minutes per side or until cooked throughout. Serve grilled tenders over pasta; garnish with tomatoes, if using.

 

 

Grilled Flatbread with Artichoke Hearts, Feta and Tomatoes

Mon, 26 Jul 2010 18:24:50 -0400

My sister-in-law, Susanne, niece, daughter and I are having dinner together tonight. We want something healthy, easy and fun to make. Susanne recently clipped a recipe from the July 2010, issue of Better Homes and Gardens, reminding me of another naan flatbread pizza I made a couple of months back.

We followed the recipe, for the most part, substituting feta for the garlic and herb goat cheese and tossing fresh basil with the tomatoes. I've had good luck using the Fabulous Flats Naan flatbread recipes in the past (seeNaan Pizza with Asparagus and Roasted Tomatoes), and used this particular brand for the recipe. Pitted kalamata olives and shredded chicken would be great additions, as well.

Recipe adapted from the July (2010) issue of Better Homes and Gardens.

Yield: 4 personal flatbread “pizzas” Cost: apx. $17 Time: 25 minutes

Ingredients

4 Naan whole-grain flatbread (2 packages) 2 tablespoons extra virgin oil 6 ounces fresh baby spinach 12 ounces marinated artichoke hearts 1 large tomato, chopped 1/2 cup basil, torn into large pieces 6 ounces crumbled feta

Directions

1. Preheat gas or electric to medium heat.  2. Brush both sides of flatbread with olive oil. Grill both sides of naan 3-4 minutes on each side or until both sides are lightly toasted. 3. Remove from grill. Divide fresh spinach on top of flatbreads. Combine tomatoes and basil and divide mixture and artichokes on top of spinach. Sprinkle with feta and return to grill. 4. Cover grill and cook until spinach is just wilted and feta is creamy.

 

 

Scrambled Eggs with Tomatoes, Fresh Mozzarella and Herbs

Sun, 25 Jul 2010 16:29:14 -0400

Creamy scrambled eggs are the perfect vehicle for using up leftovers on a Sunday morning. During tomato season, I always have fresh mozzarella on hand for layering with tomatoes and basil. All that's left today is an end piece of mozzarella, but that's just enough to enhance a batch of scrambled eggs.

I served the eggs with Legacy turkey breakfast sausage patties, recently purchased on sale at Whole Foods. Happily, they taste a lot more fattening (which, for me, equates to rich and delicious), than I would have guessed!

Ingredients

4-6 large eggs 1 teaspoon extra virgin olive oil or unsalted butter 1 tablespoon fresh basil, plus extra sprigs for garnish 1 tablespoon fresh chives 1/4 cup diced fresh mozzarella 1/4 cup diced tomatoes

Directions

1. Whisk eggs in a medium-sized bowl until blended. Heat oil or butter in a nonstick skillet over medium heat. Add eggs and cook, stirring with a wooden spoon or heatproof rubber spatula, until soft curds form, 1-3 minutes.  2. Stir in basil, tomatoes and cheese and heat about 1 minute.

 

 

Romaine and Nasturtium Salad with Roquefort Dressing

Sat, 24 Jul 2010 08:44:33 -0400

Last week I made a double batch of Roquefort Dressing and today I'm patting my back. This pungently divine dressing keeps for weeks; not only is it delicious with tossed salads or savored with your backyard tomatoes, it makes a great vegetable dip. I'm serving this romaine salad with a grilled steak; I spooned additional dressing over the steak and it was superb.

As many readers know, I'm a big fan of nasturtiums. In mid-April I buy several packages of seeds and plant them everywhere; the trailing nasturtiums are particularly pretty in hanging baskets and I keep a pot of them next to my grill for impromptu garnishes. Not only are they lovely, their peppery flavor is delicious to eat--particularly tossed with summer salads.

Click here for more details on this super-simple to grow, colorful flower.

Yield: 2 dinner salads Time: (including making the dressing) 20 minutes Cost: $8.50 (includes leftover dressing)

Ingredients

1 recipe for Roquefort Dressing (you will have leftovers but it keeps for several weeks, refrigerated) 2 small bunches romaine lettuce Nasturtium Blossoms, optional 2 tablespoons pecans, toasted

Directions

1. Cut romaine into 1-inch pieces; wash and spin dry. 2. Toss romaine with Roquefort Dressing to taste. Garnish with nasturtium blossoms, if using, and toasted pecans.

 

 

Grilled Chicken Thighs with an Anchovy Crust

Fri, 23 Jul 2010 09:19:00 -0400

I've been curious to try a Mario Batali recipe that calls for grilling chicken with a bread crumb coating. The ingredients look delicious but it seems to me the bread crumbs would make a mess falling through the grill grates. I thought I'd give it a try and report back from the trenches.

Report: I wasn't brave enough to follow the recipe blindly through the night. I decided to hedge the odds by improvising the recipe, only putting the breading on one side of the chicken and using a piece of foil to protect the grill when I grilled the breaded side. I've just cleaned out my grill and don't like the idea of breading falling through the grates.

I also eliminated the shallot and substituted lemon juice for the Batali recipe for drizzling oil (Olio Piccante). Further, I substituted barley and squash for the snap peas the original recipe used.

I did, however, grill one of the thighs, breaded side directly on the grill grate, to see how much, if any, of the breading would fall off. Because the breading had heated while the flesh side was grilling, about 75% of the breading adhered to the flesh. I'm glad my remaining 3 thighs were placed on foil, however. They grilled to a golden finish and I was able to enjoy each juicy, savory morsel of crust. Well worth the fuss, I must say.

This recipe is adapted from a chicken thigh recipe in Mario Batali's Italian Grill Cookbook

Yield: 4 large chicken thighs Active Time: 15 minutes Refrigeration and grill time: 45 minutes Cost: apx. $7.00

Ingredients

2 1/2 tablespoons extra virgin olive oil 1-2 teaspoons minced garlic 1-2 teaspoons anchovy paste 1 tablespoon finely chopped parsley 1/2 cup panko (Japanese bread flakes) or bread crumbs 4 meaty chicken thighs, skinned removed (bone-in or boneless) 1 lemon, quartered

Directions

1. Combine oil, 1 teaspoon garlic, 1 teaspoon anchovy paste, parsley and panko or bread crumbs. Combine well. Add additional anchovy paste and garlic to taste, remembering the flavors will lose some of their intensity when they are grilled. 2. Rinse and pat chicken thighs dry. Put the chicken thighs on a platter, large enough to accommodate them, and pat seasoned crumb mixture over the top of the thighs. Let sit, refrigerated, 15 minutes. 3. Prepare a gas or charcoal grill for indirect heat. Place the chicken thighs, flesh side down, on the cooler part of the grill. Cover the grill and cook chicken 15-25 minutes or until golden brown on flesh side.  4. Place a piece of oiled foil, large enough to accommodate chicken, onto grill. With tongs or a spatula, carefully turn chicken over onto foil, and continue cooking thighs until cooked throughout. This will take an additional 1-20 minutes, depending on the thickness of your thighs and if the bone is attached. (Boneless thighs cook faster than bone-in thighs.) Serve with lemon wedges.

 

 