Thursday, July 29, 2010
Taking Requests
Hey readers - got any veggies coming in your CSA box or garden that you're feeling confounded by? Too much of something, even if you like it? Or something else you have no idea what to do with? I'm taking requests! I may post full recipes or simply ideas to get you started. Leave a comment to let me know what you're working with.
Wednesday, July 28, 2010
Pureed Zucchini and Potato Soup with Herbs
Yep, this uses a whole three pounds of zucchini in one go! Tasty, too. Serve with salad and some good local bread.
Olive oil
5-6 cloves garlic, minced
1 large onion, chopped
3 lbs zucchini, cubed
1 1/2 lbs potatoes, cubed (peel if you like)
4 cups vegetable or chicken stock
Water
Salt and pepper to taste
1/2 cup chopped fresh parsley
1 cup chopped fresh basil
1 cup milk (optional)
Heat the olive oil in a soup pot, then add the garlic and onion and saute for 2-3 minutes. Add the zucchini, potatoes, and stock, then add enough additional water to just cover the vegetables. Cover the pot, bring to a boil, then cook over medium heat for about 15 minutes or until the vegetables are nice and tender.
Once the vegetables are tender, use an immersion blender (or do batches in a food processor) to puree the soup. Add salt and pepper, parsley, and basil. Stir in the milk if using. Taste and adjust seasonings as needed.
Serve hot.
Serves about 6.
Variations: Try other herbs such as sage, thyme, oregano, or cilantro. And of course you can always add bacon!
Olive oil
5-6 cloves garlic, minced
1 large onion, chopped
3 lbs zucchini, cubed
1 1/2 lbs potatoes, cubed (peel if you like)
4 cups vegetable or chicken stock
Water
Salt and pepper to taste
1/2 cup chopped fresh parsley
1 cup chopped fresh basil
1 cup milk (optional)
Heat the olive oil in a soup pot, then add the garlic and onion and saute for 2-3 minutes. Add the zucchini, potatoes, and stock, then add enough additional water to just cover the vegetables. Cover the pot, bring to a boil, then cook over medium heat for about 15 minutes or until the vegetables are nice and tender.
Once the vegetables are tender, use an immersion blender (or do batches in a food processor) to puree the soup. Add salt and pepper, parsley, and basil. Stir in the milk if using. Taste and adjust seasonings as needed.
Serve hot.
Serves about 6.
Variations: Try other herbs such as sage, thyme, oregano, or cilantro. And of course you can always add bacon!
Black Raspberry Cornmeal Pancakes
We got some black raspberries from Nourse Farms not long ago. I tray froze them, then stashed them in freezer bags for easy use in smoothies and baked goods. In these pancakes they make a great combination with the cornmeal and maple syrup.
1 cup cornmeal
1 cup all purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp baking powder
1 egg, beaten
1 Tbsp molasses
1 1/2 cups milk
1 cup black raspberries (frozen is fine)
Butter or oil for cooking
Maple syrup for topping
Combine the cornmeal, flour, salt, and baking powder in a medium bowl.
In a small bowl, combine the egg, molasses, and milk. Stir the wet ingredients into the dry ingredients, then fold in the black raspberries.
Cook the pancakes over medium heat, flipping when the bubbles start to pop on top. Keep cooked pancakes warm on a covered plate or in a low oven while you cook the remainder.
Serve warm, topped with maple syrup at the table.
Serves about 4.
1 cup cornmeal
1 cup all purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp baking powder
1 egg, beaten
1 Tbsp molasses
1 1/2 cups milk
1 cup black raspberries (frozen is fine)
Butter or oil for cooking
Maple syrup for topping
Combine the cornmeal, flour, salt, and baking powder in a medium bowl.
In a small bowl, combine the egg, molasses, and milk. Stir the wet ingredients into the dry ingredients, then fold in the black raspberries.
Cook the pancakes over medium heat, flipping when the bubbles start to pop on top. Keep cooked pancakes warm on a covered plate or in a low oven while you cook the remainder.
Serve warm, topped with maple syrup at the table.
Serves about 4.
Tuesday, July 27, 2010
Pasta with Grilled Eggplant, Onion, and Tomatoes
Yet more grilling, as promised! This dish is fantastic, very satisfying. You could grill any of the vegetables separately as well, and use on their own or on pizza, where they would be excellent.
2 1/2 - 3 lbs eggplant, peeled
1/2 cup minced garlic
1/2 - 2/3 cup olive oil
2 tsp salt, plus more to taste
Ground black pepper to taste
1 large red onion, sliced about 1/2-inch thick
2 large tomatoes (or 1 huge one), in 1/2-inch slices
1 lb cut pasta (such as shells, penne, etc)
Grated Parmesan for topping (optional)
Slice the eggplant 1/2-inch thick in rounds or lengthwise depending on shape. Lay it out in a single layer on cookie sheets or plates.
Combine the garlic, olive oil, 2 tsp salt, and black pepper to taste. Brush this on the eggplant, both sides. Let sit for a few minutes.
Lightly brush the onion and tomato slices with olive oil (or with more of the garlic oil mixture if you have any left).
Grill the vegetables over medium heat:
4-5 minutes for the tomatoes, carefully turning once
8-9 minutes for the onions, turning once
12-15 minutes for the eggplant, turning once
Cook the pasta in a large pot of salted water while the vegetables cook and cool, then drain and toss with a little olive oil.
When the vegetables are cool enough to handle, chop them coarsely and toss with the pasta.
Serve hot.
Serves 4-6.
Variations: 1) add cooked bacon or Italian sausage; 2) substitute zucchini or summer squash for some or all of the eggplant.
2 1/2 - 3 lbs eggplant, peeled
1/2 cup minced garlic
1/2 - 2/3 cup olive oil
2 tsp salt, plus more to taste
Ground black pepper to taste
1 large red onion, sliced about 1/2-inch thick
2 large tomatoes (or 1 huge one), in 1/2-inch slices
1 lb cut pasta (such as shells, penne, etc)
Grated Parmesan for topping (optional)
Slice the eggplant 1/2-inch thick in rounds or lengthwise depending on shape. Lay it out in a single layer on cookie sheets or plates.
Combine the garlic, olive oil, 2 tsp salt, and black pepper to taste. Brush this on the eggplant, both sides. Let sit for a few minutes.
Lightly brush the onion and tomato slices with olive oil (or with more of the garlic oil mixture if you have any left).
Grill the vegetables over medium heat:
4-5 minutes for the tomatoes, carefully turning once
8-9 minutes for the onions, turning once
12-15 minutes for the eggplant, turning once
Cook the pasta in a large pot of salted water while the vegetables cook and cool, then drain and toss with a little olive oil.
When the vegetables are cool enough to handle, chop them coarsely and toss with the pasta.
Serve hot.
Serves 4-6.
Variations: 1) add cooked bacon or Italian sausage; 2) substitute zucchini or summer squash for some or all of the eggplant.
Grilled Fennel
I spotted some lovely looking fennel bulbs at the farmers market this weekend. I like fennel raw in salads, but it is also delicious (with a mellower flavor) roasted, which gave me the idea of trying it on the grill.
2 medium fennel bulbs, cut into wedges
2 Tbsp olive oil
1 Tbsp cider or red wine vinegar
Salt and pepper
Combine the oil and vinegar with salt and pepper to taste, then brush it onto the fennel.
Grill the fennel over medium heat for 10-15 minutes, turning once, until done to your liking (I like it tender but still with a little crunch).
Serves about 4.
Variations: You can add more seasonings to the oil and vinegar mixture. Try minced garlic and/or a bit of tarragon. Or try using lemon juice in place of the vinegar. You can also add a little sprinkling of fresh herbs at the table.
2 medium fennel bulbs, cut into wedges
2 Tbsp olive oil
1 Tbsp cider or red wine vinegar
Salt and pepper
Combine the oil and vinegar with salt and pepper to taste, then brush it onto the fennel.
Grill the fennel over medium heat for 10-15 minutes, turning once, until done to your liking (I like it tender but still with a little crunch).
Serves about 4.
Variations: You can add more seasonings to the oil and vinegar mixture. Try minced garlic and/or a bit of tarragon. Or try using lemon juice in place of the vinegar. You can also add a little sprinkling of fresh herbs at the table.
Grilled Corn Chowder
Corn from the farmers market and new potatoes from our very own yard! So good. Grilling the corn and scallions gives this chowder a little something extra. Save this for a not-so-hot day when you won't mind turning on the stove inside.
Whole milk will make a nice rich, creamy chowder, but you can use 2%, 1%, or skim if you prefer.
6 ears corn, shucked
8-12 scallions, roots cut off
olive oil
1 medium onion
2 lbs new potatoes, cut into bite-sized pieces
water
3 cups milk
Salt and pepper to taste
1/2 - 3/4 cup chopped fresh basil
Grill the corn and scallions over medium heat: the corn for about 8 minutes, turning a few times, and the scallions for about 4 minutes, turning once. Remove from the grill and let cool enough to handle.
Heat a little olive oil in a soup pot. Add the onion and saute for 2-3 minutes. Add the potatoes and saute another couple minutes over medium heat, stirring frequently to prevent sticking. Add enough water to cover the potatoes, bring the pot to a boil, then cook until the potatoes are tender, about 15 minutes.
While the potatoes cook, slices the corn kernels off the cobs and chop the scallions. Add them to the pot when the potatoes are tender, along with the milk, salt and pepper, and basil. Add additional water if desired. Heat through, then serve.
Serves 6-8.
Variation: skip the basil and add chopped cooked bacon to taste.
Whole milk will make a nice rich, creamy chowder, but you can use 2%, 1%, or skim if you prefer.
6 ears corn, shucked
8-12 scallions, roots cut off
olive oil
1 medium onion
2 lbs new potatoes, cut into bite-sized pieces
water
3 cups milk
Salt and pepper to taste
1/2 - 3/4 cup chopped fresh basil
Grill the corn and scallions over medium heat: the corn for about 8 minutes, turning a few times, and the scallions for about 4 minutes, turning once. Remove from the grill and let cool enough to handle.
Heat a little olive oil in a soup pot. Add the onion and saute for 2-3 minutes. Add the potatoes and saute another couple minutes over medium heat, stirring frequently to prevent sticking. Add enough water to cover the potatoes, bring the pot to a boil, then cook until the potatoes are tender, about 15 minutes.
While the potatoes cook, slices the corn kernels off the cobs and chop the scallions. Add them to the pot when the potatoes are tender, along with the milk, salt and pepper, and basil. Add additional water if desired. Heat through, then serve.
Serves 6-8.
Variation: skip the basil and add chopped cooked bacon to taste.
Friday, July 23, 2010
Peaches and Ice Cream
Here's a simple but utterly delicious summer dessert. You could use vanilla ice cream instead of the ginger, but the ginger really takes this to a different level.
4 ripe peaches
1 Tbsp honey
Snow's Ginger Ice Cream
Peel and slice the peaches and toss them in a bowl with the honey (you might want to heat the honey a little first to make it thinner).
Serve ice cream into individual bowls and top with the peaches.
Serves 4-6.
4 ripe peaches
1 Tbsp honey
Snow's Ginger Ice Cream
Peel and slice the peaches and toss them in a bowl with the honey (you might want to heat the honey a little first to make it thinner).
Serve ice cream into individual bowls and top with the peaches.
Serves 4-6.
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