When the community feeds itself,
the land and the people prosper
High Summer Vegetables |
Arugula Arugula and Chevre in Mashed Potatoes 3 pounds (about 5 large) russet potatoes, skins-on, quartered lengthwise and cut into 1 1/2-inch dice Cover potatoes with cold, salted water in a large pot. Bring to a frustrated simmer-boil until tender, but not mushy, about 30 minutes. Drain in a colander, return to hot pot. Evaporate water droplets off potatoes over very low heat. Remove from stove. Add butter and yoghurt. Let the butter melt while you are warming the milk and cheese in a saucepan over medium heat.Whisk occasionally; do not scald. In the meantime, mash the potatoes, leaving lumpitty bitts for texture. Add the milk/cheese mixture and blend well. Salt and pepper to taste. Fold in arrugula leaves , according to your taste: if you would prefer fresher, crunchier leaves, add just before serving. If you would prefer a more steamed, cooked vegetable, add the leaves and let stand for 20 minutes. Serves 4 Cook's tips and tricks: Folks tend to cook potatoes for mashing a scosh too long.They will actually cook a bit more in the colander as they drip and drain. Do not rinse, and p-p-p-please do not put them in the food processor. Unless, of course, you need a gluier stickier substance. I always plan on one potato per person plus one for the angels. You can lower all the fats, if you prefer, but this is one of my personal splurges. And I am quite sure I thoroughly deserve it. tested and prepared for
Basil Basil Pesto 2 cups gently packed, fresh basil leaves Place basil and garlic in the bowl of a food processor. With the motor pulsing, drizzle oil slowly through the food tube. Process until ingredients are puréed. Add remaining ingredients and pulse a few times to blend. Suggestions for using pesto: Toss 1/2 cup with 9 ounces fresh pasta. Drizzle 1-2 tablespoons over pizza sauce before adding toppings. Add 1/4 cup to minestrone during last 10 minutes of simmering. Makes 1/2 to 2/3 cup Cook's tips and tricks: tested and prepared for
Bok Choy Sesame Bok Choy Trim root end off bok choy, wash, and shake or towel dry. Slice in ½ inch pieces, starting with the stem end. Heat sesame oil in a sauté pan, enough to coat but not fry the bok choy. Add stem pieces to the hot oil and turn down to medium heat, stirring until stems are softened. Add green pieces and cook until just wilted but still bright green. Throw in a couple handfuls of sesame seeds. Serve it over thin rice or buckwheat noodles. compliments of
Variation on Sesame Bok Choy Wash and Cut Bok Choy as Kayann directs.
Toss Bok Choy stems first into hot oil. Reduce heat add greens when stems begin to soften. Add one or two tbl of sunflower seeds.
(If I used handfuls as Kayann does there would be a half cup of seeds in there.) Stir until just barely done. Put bok choy in center of serving plate. Surround with fish fillets and reheated white rice from last night’s dinner.
compliments of
Cabbage Beet, Cabbage, Onion Soup 2 tbl good extra-virgin olive oil Heat oil and butter over medium-high flame. Add all veg, salt and pepper. Cook till celery and onions are soft, stirring frequently, about 12 minutes. Add stock, partially cover, and bring to an energetic simmer. Continue cooking for an hour. Add lime juice and stir. Working in batches, pulse-purée soup until smooth in a food processor, transferring to a different bowl or pot. Serve warm, topped with chips and yogurt/sour cream choice. Serves 6 Cook's tips and tricks: Hot ingredients want to expand in a blender or food processor. You will be happy you repelled the urge to pour the whole soup in at once and instead worked in batches, not having to clean the soup off the ceiling fan blades. Red beets stain like crazy; some cooks even wear rubber gloves, especially if they have a date that evening. tested and prepared for
Cabbage soup with apples and onion Slowly sauté shredded cabbage, chopped onion and thinly sliced apple in olive oil till all soft. Garnish with minced thyme and some ground toasted pecan or toasted pine nuts as well. compliments of
Cabbage & Carrot Stir-Fry 1 large onion, chopped In a large skillet or wok, heat 3 tbl olive oil and 1 tbl sesame oil. Add onion and sauté until softened. Add julienned carrots and stir-fry for 3 minutes, then sliced cabbage for a couple minutes. Push veggies to the side of the pan and, if dry, heat another tbl of oil, then stir-fry the ganmodoki until warmed through. Add soy sauce to taste, sesame seeds, and carrot greens and blend until everything is heated. Serve over rice. Serves 3-4 Good cold for lunch the next day! compliments of
Three Week Cole Slaw Chop/shred and combine: Mix & bring to hard boil: Pour over cabbage mix and stir well. Store in fridge in airtight container. NOTE: Any vinegar will do; any onion will do. I use the 2mm slicing disk for my Cuisinart on cabbage and green pepper; the medium shredder on onion. Use the largest bowl you’ve got to mix. Within a minute of pouring the hot juice on the cabbage, the volume shrinks drastically. I use a 1-gallon glass jar for storage. compliments of
Carrots Beet Carrot Salad Grate fresh beets and carrots. Toss together with olive oil, dash of
Carrot Cake with Cream Cheese Frosting Cake: Frosting: Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack. To prepare frosting, combine butter and cream cheese in a large bowl. Yield 16 servings I increase the oil to 1/4 cup (still very low for a 9x13 cake)and I used less powdered sugar in the frosting. Compliments of
Carrot Top Tofu Start rice (although this is good without rice as well) Heat a large sauté pan and add 3 Tbl olive oil. When oil is hot, add sliced carrots, optional veggies, and shallots. Stir and cook until shallots are golden. Crumble in the tofu by hand—small crumbles are best so that they absorb the flavors. Stir and cook for a couple minutes until everything is mixed, then add 1/4 cup soy sauce and mix throughout. Cook a few minutes more and then stir in the diced carrots tops and 1/4 cup of sesame seeds. When the tops are slightly wilted, serve the dish over rice or just as is. Carrot tops have a lot of fresh flavor—it’s a shame to compost them! Serves 2-3 compliments of
Carrot Coins, warm sweet tokens 3 tbl sesame seeds Toast the sesame seeds in a skillet, stirring constantly with a wooden spoon. When they start to pop and are fragrant, set them aside in a small bowl. Heat oil in the same skillet over medium-high heat and stir-fry the carrots for about 5 minutes. Add lemon and honey and cook covered on medium heat till carrots are tender-crisp. Sprinkle soy sauce to your taste and stir gently. Remove to a warm plate and scatter the sesame seeds on top. Serves 6 Cook's tips and tricks: tested and prepared for
Chubby Carrots Put firm tofu cubes to marinate in soy sauce, lemon juice, ginger/garlic/black sesame seeds. compliments of
Chili Powder Mayan Chile-Chocolate Cakes Mix together in a small bowl: Mix together in a large bowl: Preheat oven to 350 degrees. Prepare a 9" x 9" pan with shortening and flour. Makes 16 brownie-sized cakes. Cook's tips and tricks: These rich cakelettes would prefer to be on the small side, with dairy close by...vanilla whipped cream? ice cream? a glass of milk? tested and prepared for
Cilantro Lemongrass Cilantro Sauce for Things on Skewers Put equal amounts of coconut milk, chopped lemongrass, and cilantro in a blender. Add two seeded Anaheims, a couple of scallions, white part, and a couple of plump cloves garlic. Salt and pepper. Buzz. Fold in the tops of the scallions, finely chopped. Garnish with a few sprigs of cilantro and lemongrass. This is a great dipping sauce for grilled shrimp or grilled mushrooms. compliments of
Corn Corn Grilled on its Cob with Adobe Butter 8 ears of corn, still in the husk Soak the whole cobs in their husks in cold water for 20 minutes. Drain, Peel off outer layer and any unsightly leaves. Peel back the husks almost all the way down, revealing the silk, but not shedding the husks. Remove all silk and set cobs aside. Melt butter in a small bowl in the microwave for two minutes. Add remaining ingredients and stir well. Brush the melted spiced butter on the corn. Replace the husks. Wrap in foil and grill for 30 minutes over hot coals. Makes 8 servings with leftover butter Cook's tips and tricks: tested and prepared for
Iron Skillet Cornbread 1 cup corn meal Preheat oven to 425 degrees. Grease a small iron skillet or a round 9-inch pie pan. Combine all ingredients. Pour into pan and bake 20-25 minutes. Brad will sound hollow when thumped and be toasty brown on top. Serves 6 to 8 cowpokes Cook's tips and tricks: tested and prepared for
Cucumbers Spinach Garbanzo Salad with Cukes and Feta Salad vegetables: Dressing: Toss together salad vegetables in a large serving bowl. Whisk together dressing ingredients. Pour over vegetables and toss. Cover and refrigerate for an hour. Toss and serve on chilled plates. If made ahead, this salad will hold in the fridge for three days without the spinach. Add the spinach and toss when ready to serve. Serves 4 Cook's tips and tricks: Sometimes a handful of garbanzos is just what a salad or stir fry needs, but just a handful. Rinse the remainder of the canned chickpeas, salt, pepper, and soak with a little red wine. They will hold in the fridge in a zipper bag for several days. Great for emergencies or when in a time crunch. tested and prepared for
Fire and Ice Cucumber Pickles 8 pounds cucumbers, skins on Snip off blossom end of each cucumber and discard. Cut cucumbers into slices or strips. Slice onions as thinly as possible. In a large bowl, layer one-fourth of the cukes, one-fourth of the onion, a thin layer of ice, and an even sprinkle of one-fourth of the salt; repeat three more times. Cover ingredients with a large plate turned upside down. Place a 5-pound bag of sugar (or a similar weight) on top; drape a clean towel over the whole thing. Let stand for 4 hours. Turn veg into a large colander in a draining sink. If the ice has not completely melted, pick the largest pieces out. Let drain for an hour. Combine all the remaining ingredients, except for the garlic, in a medium saucepan over high heat. Bring to a boil, lower heat, simmer for 10 minutes or until sugar is dissolved. Let cool slightly. Firmly pack the well-drained vegetables into sterilized pint jars. Tuck a couple of garlic cloves into each jar.. Pour warm pickling liquid into the jars, leaving 1/2-inch head room. Run a plastic knife around the inside of the glass to release any bubbles. Place clean lid and rings on the tops of jars. Process 20 minutes. Store for at least a month for flavors to merge. Yields 8 to 9 pints Cook's tips and tricks: You do not have to can these pickles if you plan to scatter them around the neighborhood for immediate use. They will keep for several weeks in the fridge. Always leave one pickle in the jar for the troll. tested and prepared for
Kayann's Mom's Refrigerator Pickles Place the following ingredients in a large bowl: Sprinkle 1/4 cup canning salt over all. Mix the following ingredients and pour into the jar with the cukes: This is my mom's pickle recipe that's always a hit at family outings. You can easily adjust the portions for smaller or larger batches. compliments of
Eggplant Stuffed Eggplant 2 globe or 4 japanese (skinny) eggplants Preheat oven to 375. Warm a couple tablespoons olive oil in a medium skillet and sauté the eggplant until soft, about 10 minutes. Remove from pan to a mixing bowl and set aside. While the eggplant’s cooking, chop your other vegetables. After removing eggplant from pan, warm some more olive oil and sauté the onions until almost golden, then add the garlic and peppers and sauté until softened. Add the tomato and cayenne powder and sauté for a few minutes more. Add all these veggies to the sautéed eggplant and mix with the breadcrumbs. Fill the eggplant shells with the mixture and top with cheese if you like. Pour some water in the bottom of the pan for softening the shells (1/4” inch deep or so). Bake for 45 minutes at 375. Serves 2 for a meal or 4 as a side dish This is adapted from the Gardener’s Community Cookbook and is a great use for these late season eggplant, peppers, and tomatoes. compliments of
Unfurled Eggplant with Cheese, Tomato, and Basil Cut eggplant into 1/4-inch slices lengthwise. Brush or spray with good olive oil on both sides. Grill outside or broil inside till golden and soft, but not dried out. Prepare a baking dish with butter. Lay the eggplant slices side by side like kids on the beach, very close, but not touching. In a single layer that fits perfectly in the dish. Top with your choices. Order is suggested from bottom up, but it is your idea prep. It's a little tidier to serve if you do not flop stuff over the sides of the eggplant. Thinly sliced tomato Bake at 350 or broil quickly till warmed through and cheese is melted. lift individual eggplant rafts out of the baking dish. Sprinkle with grated or shredded parmesan, if desired. Serves as many folks as you have with no leftovers Cook's tips and tricks: If your eggplant is not superbly fresh or is a little large to be sweet, sprinkle slices with salt and let rest in a colander for 30 minutes. The salt will draw all the bitterness out. Rinse and pat dry. tested and prepared for
Eggplants and Peppers Slice a globe-shaped eggplant into 1/2 inch slices Lay them on a clean towel, salt the tops lightly, and cover with another clean towel for 20 minutes. Dab the moisture off the top (you could probably skip this step and lengthen the baking time). Place them in an oiled 9x13 Pyrex dish on a bed of marinara sauce. Include some stuffed poblano peppers in the pan too (stuffed with ricotta and mozzarella cheese and a couple eggs and some herbs). compliments of
Eggplant Skillet 1 small eggplant, diced, unpeeled (3 cups) In a skillet, combine the aboe. Simmer, covered over medium heat for 10 minutes. Stirring occasionally. Add small amounts of water if necessary to prevent drying. Reduce heat to low and add the following: 1 tsp salt Simmer, covered for 30 minutes, stirring occasionally. I've used regular pitted olives, added Anaheim/garden/bell peppers, an extra eggplant, and added "older" tomatoes as well; have also used dried, then soaked, chopped up portabella mushrooms. compliments of
Eggplant Tomato Gratin Preheat oven to 425. In small bowl, whisk together 3 Tbl olive oil, 3 Tbl balsamic vinegar, 1
pressed clove garlic, and a little S&P. Oil an 8x8 pan or similar casserole dish. Pour a little of the oil mix into
the bottom. Place half the eggplant slices in the bottom, top with half the
pepper and half the tomatoes, then sprinkle half the oil mixture on top of
that. Repeat layers. In another small bowl (or food processor if you¹re making the crumbs from
scratch), mix 2 cups bread crumbs, 1/2 cup sesame or other seeds/chopped
nuts, 1/2 cup finely grated Parmesan cheese, 1/4 tsp salt, a dash of pepper,
some Italian herbs, and a couple Tbls olive oil. Sprinkle on top of the
veggie layers. Bake uncovered for 45 minutes or so, until eggplant is soft and crumbs are Adapted from the latest issue of Delicious Living from Wild Oats.
Roasted Eggplant, Peppers, and Basil 1 1/2 pounds tender eggplants, roasted Preheat the oven to 400 degrees. Roast the eggplant pieces and the whole peppers for 20 minutes. Peel and seed the peppers and cut into thin strips. Combine the eggplant and peppers with the olive oil, garlic, olives, and half the basil. Season with salt and freshly ground black pepper. Toss the bread crumbs with enough oil to moisten them and toast them in the hot oven until they are crisp and golden. Cook the pasta in a large pot of boiling water. Transfer the eggplant and peppers to a wide skillet, and warm them very gently over low heat. Scoop the pasta out, and add it to the vegetables. Add the rest of the basil leaves, toss well and adjust seasonings. Add vinegar and garnish each plate with the bread crumbs and grated cheese. Serves 2 as a main dish or 4 as a starter Cook's tips and tricks: tested and prepared for
Autumn Eggplant Curry 2 tbl butter Sauté the garlic, ginger, and leeks with salt and butter in a cast iron skillet or some other heavy pan. After about 5 minutes, stir in the spices and slowly sprinkle in the flour so it doesn’t clump up. Add the eggplant and stir well. After a few minutes, add in the coconut milk and almonds. Stir well and cover. Gently simmer, stirring from time to time. When the eggplant is tender, add in the sweet pepper, apple, raisins, and tomato. When all is tender, serve over rice. compliments of
Green beans Green Beans with Garlic, Basil, and Pine Nuts as a Warm Salad 1 1/2 pounds green beans, washed and trimmed Blanche beans by dropping into boiling water for 3 minutes. Heat oil in heavy skillet over medium high flame. Add pine nuts and stir till toasty, about 4 minutes. Add garlic and stir for less than a minute, watching it carefully. Add salt and pepper, stir, then beans. Heat all through. Serve warm or at room temperature. Serves four Cook's tips and tricks: Rinse and snip your whole share of beans. Roll into a clean kitchen towel and store in the fridge to use as needed. They will last a few days this way. You can even blanch them one day in advance. tested and prepared for
Green Beans with the Surprise of Spice, Orange, Maple, and Pecan 3/4 cup coarsely chopped pecans Shake-roast pecans over high heat in a non-stick skillet until fragrant, about three minutes. Add one Tablespoon butter and the maple syrup along with a pinch of salt. Reduce the heat to medium, and stir until pecans are glazed-glossy and free of liquid. Remove to a plate and set aside. Wipe out skillet and return to medium heat. Melt remaining two tablespoons butter, add shallots, orange zest and juice, and cayenne. Cook two minutes till soft. Sprinkle with flour and cook, stirring, one more minute. Add chicken broth and heat to a simmer. Add green beans, increase to medium high flame, cover, and cook till tender-crisp and broth has reduced a bit. Transfer to a serving bowl and sprinkle with pecans. Serves six to eight Cook's tips and tricks: We usually double the nuts portion and store in an air-tight container, saving for other dishes or salads. tested and prepared for
Green Bean Dressing 1 plump garlic clove Whir in a mini-processor compliments of
Sesame Green Beans Steam until tender, 5-6 cups green beans, trimmed compliments of
Bean Salad with Cilantro Chile Dressing Salad vegetables: Salad dressing: Toss all salad veg together and pat dry. Whisk the dressing ingredients together well. Pour over salad and toss well. Cover and refrigerate overnight, stirring occasionally. Serve at room temperature. Will keep three days, but might need a shot of lemon juice to refresh. Serves 6 Cook's tips and tricks.Marinate the white and black beans together, in half the dressing. Add the green beans the next morning. Not necessary, but it keeps the green beans a little crisper. tested and prepared for
Onions Baked Brie with Caramelized Onion 2 tbl unsalted butter Melt butter in deep, heavy skillet or Dutch oven over medium-high flame. Sauté onions until just tender. Add herb and reduce heat to medium. Cook onions until golden, stirring constantly, about one-half hour. Add garlic and continue stirring for two minutes. Add 1/4 cup wine and continue stirring for two minutes. Sprinkle sugar over all and continue stirring until caramelized, about nine minutes. Add remaining 1/4 cup wine and stir until it evaporates, about two minutes. Salt and pepper to taste. Remove from heat and cool. This can be done a day or two in advance. Preheat oven to 350 degrees. Reserve bottom of Brie box. Slice only the top rind off Brie wheel, leaving edible sides and bottom. Return to the box bottom, rind side down. Place on baking sheet. Carefully pile onion mixture atop cheese. Bake until cheese is melted, about 30 minutes. Slide box and all onto a platter and surround with bread and veg. Itty knives and plates all 'round. Serves eight stargazers Cook's tips and tricks: Most of the prep work can be done at least a day in advance, leaving cook more rested for conversation. tested and prepared for
Peaches Peach Polenta Cake 1/2 cup blanched and peeled almonds Preheat oven to 350. Peach Syrup:
compliments of
Peaches in Wine Macerate slices of peaches in a bit of sugar overnight. Then let them swim in a puddle of champagne for an hour or so. Spoon into wine glasses. Add a sprig of mint, and that is it! compliments of
Peppers Smoky Hummus 2 15-ounce cans garbanzo beans, rinsed and drained Dippers: toasted pita tears, banana chips, bagel chips, carrot sticks, cucumber spears Rescue the cilantro and a handful of beans for garnish. Toss everything else into the food processor. Pulse on-off-on-off until the beans are processed, but the pepper is still rather chunky. Turn into a ceramic bowl. Stir in cilantro. Season with salt and pepper. Garnish with reserved beans and a few sprigs cilantro. Serve at room temperature. Will keep in the fridge for a week. Makes about a quart Cook's tips and tricks: Chile chipotle is nothing more than smoked jalapenos. They keep forever in the fridge. Keep fingers away from eyes. tested and prepared for
Cheese Stuffed Jimmy Nardello Peppers Make a simple farmer's cheese from goat milk and season it with fresh basil, tarragon, and garlic and let it set in the fridge. I think you could do this with most any cheese by grating it, if it is hard. If it is soft, you can mix in your choice of herbs. Next time I make cheese, I may try to fill the peppers while the cheese is softer to see if I can fill them from the top without making a slit down the pepper's side. compliments of
Peppers Stuffed Three Ways For the vegans: For the vegetarians: For the meat lovers: compliments of
Bulgarian Pepper Casserole from Moosewood 1 1/2 cups uncooked brown rice Place rice and water in a saucepan. Cover and bring to a boil. Turn the heat down as low as possible, and simmer without interruption, for about 40 minutes, or until the rice is tender. Remove from heat, fluff with fork, and stir in lemon juice and dill. Set aside. Meanwhile, heat the olive oil in a large skillet. Add onions and sauté over medium heat 5-8 minutes, or until soft. Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until peppers are tender. When you are ready to assemble the casserole, preheat the oven to 375. Lightly oil a 9x13 pan. Place the cottage or ricotta cheese in a blender or food processor fitted with the steel blade and whip until smooth. Combine the rice, pepper sauté, and whipped cheese in a large bowl and mix until very well combined. Transfer to the prepared pan and spread into place. Top with tomato slices, then scatter olives and slices of garlic in a liberated, random fashion [this is SO Moosewood] over the tomatoes. Bake uncovered at 375 until bubbly—about 30-40 minutes. Feeds 6-8 compliments of
Potatoes Potato Onion Garlic Julienne Thinly slice some onions (I used up my pearl onions). Mince a garlic clove or two. Start browning in a pan w/butter or olive oil or any oil of choice. Grate/julienne a large potato. Let brown. Turn over. Let brown. Sprinkle with salt, black pepper, nutritional yeast. Eat w/Yogurt. compliments of
Summer Squash Pattypan Squash, Leek, Tomato Layer, in order, chopped farm leek, cherry tomatoes, thinly sliced potato, hot peppers, and thinly sliced pattapan squash, in a casserole, with compliments of
16 cups fresh summer squash (crook-neck, calabazita, zucchini or a mixture), sliced into 1/2 -inches thick coins In a large bowl, layer one-fourth of the squash, one-fourth of the onion, a thin layer of ice, and an even sprinkle of one tablespoon of the salt; repeat three more times. Cover ingredients with a large plate turned upside down. Place a 5-pound bag of sugar (or a similar weight) on top; drape a clean towel over the whole thing. Let stand for 4 hours. Turn veg into a large colander in a draining sink. If the ice has not completely melted, pick the largest pieces out. Let drain for an hour. Combine all the remaining ingredients, except for the peppers, in a medium saucepan over high heat. Bring to a boil, lower heat, simmer for 10 minutes. Let cool slightly. Firmly pack the well-drained vegetables into sterilized pint jars. Slide a pepper down the side so that it peeks through the glass. Pour warm pickling liquid into the jars, leaving 1/2-inch head room. run a plastic knife around the inside of the glass to release any bubbles. Place clean lid and rings on the tops of jars. process 20 minutes Yields 6 to 8 pints Cook's tips and tricks: You do not have to can these pickles if you plan to scatter them around the neighborhood for immediate use. They will keep for several weeks in the fridge. tested and prepared for
Tomatoes Purple Beans, Tomatoes, and Feta, Astonished by Basil 3/4 pound purple (or green) beans, trimmed, split lengthwise If the beans are too long to be considered bite-sized, further cut diagonally to about 2 inches. Blanch in boiling water for 5 minutes, until tender. Drain and run under cold water to keep the color spiffy. Toss with tomatoes, shallots, and cheese. Dress with oil and vinegar; salt and pepper to taste. Gently toss again. Scatter basil on top. Serve slightly chilled. Serves 6 Cook's tips and tricks: Stick a fork in the stem end of the tomato. Lower it into a small pot of boiling water; rest the fork handle on the side of the pot. Let boil for 30 seconds; remove with the fork handle. Hold under cold water for 30 seconds, and the skin will slide right off. Cut in half and squeeze gently; seeds and excess water will come out. tested and prepared for
Italian Bread and Tomato Salad (Panzanella) 1 loaf chewy, gnarly rustic bread, crusts removed Preheat oven for toasting, about 250 degrees. Cut bread into 2-inch chunks and huddle up in center of baking sheet. Drizzle with good olive oil,; spread out on sheet. Salt and pepper to taste. Bake till toasty-crisp, about a half-hour. In the meantime, put the tomato pieces into a colander and drain over a bowl. Whisk the oil and vinegar in a small pitcher with salt and pepper and set aside. Gently mix the remaining ingredients in a large bowl. Add the bread and drained tomatoes to the salad bowl. Whisk the oil and vinegar again and dress the salad. Toss gently, but well to cover. Serve on a platter or long flat bowl. This will keep the heavy bits from weighing down the light bits. Serves 4-6 Cook's tips and tricks: Once you start messing with the ingredients, the salad is no longer Tuscan, but mess away at will. You might want to add teeny bits of minced anchovy, feta, hard ricotta, and bean. tested and prepared for
Salsa Fresca In your food processor, pulse one small onion and one clove of garlic with one Hungarian hot wax pepper (seeds and membranes removed) until they’re a little larger than you’d like them in the final salsa. Throw in your chunked tomato and a couple springs of cilantro, then pulse until just chunkier than you’d like. Add salt and pepper to taste and pulse until perfect. I like it on the chunkier side but you can make it thinner too. If you have any left over, you can freeze (or can a bigger batch). Add a peach for a peach variation on the salsa fresca. Lasts about a week in the refrigerator. If you don’t want it quite as spicy as the hot wax makes, use an Antohi or Anaheim instead. compliments of
Variety of Veggies Julienne Veggie Stir Fry Slice up some onions and/or shallots and just about anything from Saturday’s pick. compliments of Roasting the Harvest The vegetable steam-cooks from within, trapping the complete glory of the flavor. Choose dipping sauces (five-spice peanut, chipotle cream, sweet and sour apricot); serve with cracked pepper polenta; or pair up with blander egg dishes. Roasted vegetables change only slightly in flavor from oven-hot, to room temp, to chilled--and are quite tasty each way. Technique: Choose two or more vegetables which make good companions. Use a Japanese rolling cut to allow maximum surface area. Spritz baking tray with olive oil. Scatter veg and spritz. If the vegetables have different cooking times, add the softer vegetables at intervals. Turn thicker vegetables half-way through roasting time. Sprinkle with Kosher salt. Roasting times at 375-400 degrees: 30 minutes: potatoes, winter squashes, pumpkin, carrots, parsnips, fennel, celery hearts, leeks, whole tomatoes 20 minutes: zucchini, summer squashes, eggplant, 15 minutes: broccoli, cauliflower, Brussels sprouts, 5 minutes: green beans, asparagus, mushrooms Cook's tips and tricks: tested and prepared for Stonebridge Farmcompliments of Deborah DeBord, Ph.D. © 2003 Savory Palette Gourmet Retreats ddebord@indra.com http://www.expressionretreats.com
Sunday Strata 3 cups shredded raw potatoes, skins on The day before: Grease bottom of 9 x 14-inch glass baking dish. Spread potatoes evenly in the dish. Salt and pepper liberally. Spread vegetables over potatoes, then cheese. In a separate bowl or pitcher, beat eggs. Add milk, mustard, and salt and pepper to taste. Cover with foil and refrigerate overnight. That morning: Preheat oven to 350 degrees. Remove foil and bake for 40 minutes. Check after 30 minutes and tent with foil if cheese is browning too rapidly. Remove from oven and let stand 5 minutes. Serve on warm plates and pass the salsa bowl. Serves 6 to 8 Cook's tips and tricks: tested and prepared for
Roasted Veggie Starter I cut up, slice, or chunk veg into uniform pieces:
I wrap whole heads of garlic in foil with the top sliced off and drizzled with olive oil. I lay them directly on the rack of a 400-degree oven and bake them for 10 minutes. I then add the trays of veg and bake another 30 minutes. I let everything cool to room temp, squeeze the garlic out of their husks, and pack the mixed veg and garlic in the portions I will need them throughout the week. I am good to go for frittata, pizza, melting eggs, calzones, tacos, burritos and pita pocket sandwiches. The veg will take on different cheeses, fresh herbs, salsas, meats in delightfully varied ways. I am good to go for 4 days or so; I start with preps needing a fresher form, then end the week with a frittata or like that-there. Sometimes I do not roast the tomatoes and add them fresh to whatever prep I am doing. Or I might roast tomato halves to go with the first day or two only. It's the one veg that does not hold up very well after two days. compliments of
Roasted Veg Hide-and-Seek 1 pound veg of your choice, so fresh that it is still wiggly-muddy Preheat oven to 400 degrees. Choose veg that will taste good together. Tomatoes, peppers, onions, garlic. Potatoes, leeks. Beets, turnips, carrots, onion. Broccoli, cauliflower. Imaginations combinations. Cut into 1-inch pieces. Spray with a good olive oil; sprinkle with salt and pepper. Roast for 25 minutes. Cool one piece slightly and taste for doneness. Continue roasting, if necessary. Remove from oven and set aside. Whisk eggs in a medium bowl. Add cheese, cream, onion, herbs, salt and pepper. Heat oil (or butter and oil) in a large heavy skillet over medium heat. Lower to medium-low. Pour in egg mixture. Stir gently as the eggs slowly cook. Do not let eggs stick, but do not worry them too much. Two minutes before eggs are done to your taste in firmness, remove from heat. Divide veg onto four plates. Spoon eggs over veg and serve immediately. Serves 4 Cook's tips and tricks: Fresh eggs are for this dish. Older eggs want to be hard-cooked for salad or for deviling. The more slowly you cook a scrambled egg, the more tender it will be. Higher heat toughens the protein and albumen. They continue to cook a bit once taken off the heat, so undercook a tad. tested and prepared for
Roasted Veggies on Pasta I used cauliflower, broccoli florets, various types of onions, garlic cloves, zucchini (they’re on their way), and some frozen peppers and sun-dried tomatoes I had from last season. For example, a garlic clove can be halved, a small onion can be quartered, and cauliflower and broccoli cut in 1 1/2 to 2 inch pieces. I had about 8 cups of vegetables and put it all in a big bowl. Mix up 1 1/2 cups good olive oil, 1/4 cup balsamic vinegar, 1/2 tsp salt, a few twists of freshly-cracked pepper, and various dried herbs like tarragon, basil, oregano, and thyme to pour over the top of the veggies and mix with a large spoon to coat. Cover with foil and roast at 400 for 1 1/4 hours. Be careful of the steam when you take the foil off. Meanwhile, about half an hour before the veggies are ready, bring a big pot of water to a boil and throw in your pasta when the veggies look nice and tender and the onions are a bit caramelized (you may need another 15 minutes depending on your pan and oven). I used rotini but any shaped pasta would be good. Cook the pasta until al dente, rinse and drain, and serve topped with roasted veggies and crumbles of feta or parmesan or some chopped nuts. compliments of
Pasta e Fagiole (Moosewood Veggie Pasta) 3 tbl olive oil Heat the olive oil in a large pot. Sauté the onion, carrots, and compliments of
Cheetah Pitas (for Kidz Only) 1 pita bread pocket per person You'll also need: a paring knife, aluminum foil, a baking sheet, a timer, and oven mitts. Preheat the oven to 400 degrees. Put out all the ingredients in bowls and plates on the counter. Let everyone build a favorite pita pocket sandwich: Slice the pocket in half to make two half-moons with pockets to fill. Start with just the bread and cheese. Wrap each one in foil and put on a baking sheet. Bake for 10-12 minutes so that the cheese will melt and the bread will crisp up a little. Unwrap and add the cold stuff inside the pocket and re-wrap. Put the fruit in a plastic bag. Stuff it all in your back-pack pockets and race out the door. Stick your head back inside the door and apologize for slamming! Serves as many friends as you can rustle up Cook's tips and tricks: tested and prepared for
Wrap Sauce 2 tbl good balsamic vinegar Whisk ingredients together. Tightly covered, it waits patiently in the fridge for a couple of weeks. Cook's tips and tricks: The two to three to four parts is the only important bit. Try all kinds of combinations. tested and prepared for
Polenta, Sleeping with Roasted Veg and Cheese 6 cups water Bring water to a quick boil and add salt. Gradually pour cornmeal into boiling water in a thin, steady stream, while whisking constantly. Turn heat down to medium-low and cook 15 minutes. Add butter and continue to cook 10-15 minutes longer, stirring constantly. If the polenta begins to seize, add a little cold water. Pour into an ungreased loaf pan or baking dish. Set aside to cool for several hours. Preheat oven to 400 degrees. Turn polenta out onto a clean surface and slice or cut into designs. Pour 3/4 cup of the tomato sauce into a glass baking dish. Assemble polenta with alternating, overlapping layers of Fontina and roasted vegetables. Drizzle the remaining 3/4 cup of sauce over the top in ribbons. Sprinkle with Gorgonzola. Bake uncovered for 25-30 minutes until bubbly. Serve hot or warm. Serves 6 to 8 Cook's tips and tricks: tested and prepared for
Zucchini Bean, Zucchini, Greens Soup with Tamarind 2 tbl good extra-virgin olive oil Heat the olive oil in a large soup pot. Add veg and cook till onion is a bit soft, stirring frequently. Add the garlic, herbs, spices, salt and pepper; continue cooking for two minutes. Add all remaining ingredients except the chiles. Cover the soup with water, exceeding top by two inches. Partially cover and bring to an enthusiastic simmer. Cook one hour at this level of bubbly simmer. Midway through, check water level and balance of sweet and sour. Add whatever seems to be missing for your personal taste. Transfer 1/3 of the soup to a food processor and pulse-purée till smooth; return to soup pot. Stir and serve warm. Store leftovers tightly covered in fridge for three days. Serves at least 8 Cook's tips and tricks: Adding 1/4 cup of plain yogurt during the final stir will create a creamy finish, of course, bringing it from a vegan to a vegetarian preparation. tested and prepared for
Zucchini Fritters 1 pound of zucchini (about 2 medium sized), coarsely grated Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.) Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream or plain yoghurt on the side. compliments of
Zucchini Julienne Julienne a couple zucchini (minus the seedy middles) and sauté in olive oil with minced garlic compliments of
Zucchini Mushroom Lasagna 1 Tbsp olive oil compliments of
Zucchini on Pasta 2 large cloves garlic, minced Put a large pot of water of water on to boil for the noodles. In a large skillet on medium heat, heat three or four tablespoons of good olive oil. When hot, add the garlic and stir, then the peppers. When those are just softened, add the zucchini and cook until just tender. Add the tomatoes, herbs and balsamic and lower the heat to cook until the noodles are ready. Salt and pepper to taste and serve the sauce on the noodles with grated Parmesan. Serves 2-3 compliments of
Zucchini Squares 4 eggs Mix in order as shown. compliments of
Stonebridge Zucchini Pennies In one 2-cup container with tight-fitting lid (like a ricotta cheese container), put 1/2 cup soy or tamari sauce.
Slice zucchinis in rounds 1/4 inch thick. Heat olive oil in a heavy skillet, about 1/4 inch deep. Place a half dozen pieces or so in the soy container and shake. Transfer to the flour container and shake until evenly coated. Place the floured rounds in the hot oil and brown, turning to the other side when ready. Get your next batch ready while these cook. Take out of the oil and drain on paper towel. Serve when cooled slightly. You may need to add more oil as you go; be sure to let it heat before adding zucchinis. compliments of
Zucchini Bread Double for two loaves! Preheat oven to 375. Cream the butter, sugar, and eggs. Add the mashed bananas, grated zucchini, and vanilla/lemon zest and stir. In separate bowl, mix flour, nutmeg, baking soda, and salt. Add to creamed mixture. Stir in nuts. Bake in buttered 9 x 5 x 3 loaf pan for 55 minutes, until knife inserted in center is moist but no batter sticks. Cool a few minutes in pan before taking out of pan to cool on baking rack. compliments of
Spiced Zucchini Bread with Apples, Walnuts, and Sesame Seeds 3 eggs Preheat oven to 350 degrees. Oil and flour 2 loaf pans. Cover the apples with cold water in a small bowl and set aside to soak and reconstitute. In a large bowl, whisk the eggs. Add oil and sugar. Beat lightly till mixed well. Stir in the maple syrup and vanilla; mix well. Put the zucchini and apples in a colander and mash all remaining water out with your hands. Get it as dry as possible. Add the zucchini and apples to the egg mixture; blend well. In a separate bowl, mix flours, wheat germ, baking powder, baking soda, cinnamon, cloves, salt, chopped nuts, and sesame seeds. Add to the moist mixture. Blend well. Divide dough in half and pour into prepared pans. Bake at 350 degrees for one hour, or until an inserted knife comes out clean. Remove from oven, flip the pans to release the loaves, and cool on rack. Makes 2 loaves Cook's tips and tricks: This is a sturdy dough that can stand up to some messing around. Substitute other dried fruits and nuts, experiment with spices, such as nutmeg and cardamom. Double the recipe during zucchini harvest time. Wrap the fully cooled loaves twice in plastic wrap, then in foil. Freeze up to three months. tested and prepared for
Stonebridge Carob/Chocolate Zucchini Cake 1/2 cup butter, room temperature Preheat oven to 350. Cream butter, oil, and sugar. Beat in eggs and vanilla, then buttermilk. Beat in dry ingredients but don't over mix. Stir in zucchini. Spoon into oiled or buttered 9 x 13 cake pan and top with chips and nuts. Bake for 45 minutes, until middle springs back when touched. OR spoon into 30-36 cupcake papers (fill 1/3 full), top, and bake at 375 for 20 minutes. This recipe is adapted from a recipe my mother gave me years ago. You can use either carob or cocoa--both are great. I don't frost it but just sprinkle carob/chocolate chips and chopped walnuts on top before it bakes. compliments of |