My mom made a version of this fairly frequently when I was growing up, and it was always a family favorite. She made it with conventional potatoes and dried parsley, and that's not a bad way to do it in other seasons (though I would definitely go for organic with the potatoes). But try it now, with new potatoes and fresh parsley, and it is a revelation. Simple, but so good. Sort of addictive, really.
1 1/2 lbs or so new potatoes, cut into bite-sized chunks but not peeled
1/4 cup chopped fresh parsley
Salt and pepper to taste
Boil the potatoes in salted water until tender. The exact time will depend on the size of the chunks, but it will be faster than with winter potatoes.
Drain the potatoes and return them to the pot. Add the parsley, salt, and pepper, and stir to coat. Serve hot.
Serves about 4.
Tuesday, July 7, 2009
Monday, July 6, 2009
Oh-So-Easy Strawberry Sorbet
The fresh strawberry season is just about over, but if you socked some away in the freezer you can continue to enjoy them. The basic idea here is from Mark Bittman.
2 pints frozen strawberries
1/4 cup sugar, or to taste
Water as needed (optional)
Let the strawberries thaw at room temperature for 15 minutes or so, then process in the food processor until smooth. Add sugar and, if desired, water (for a softer consistency). When smooth, either serve immediately or transfer to a sealed container in the freezer. If you put it in the freezer, run it through the food processor again before serving.
Serves 4.
Variations: You can add all sorts of things to the basic recipe. Some options:
1. a few drops (up to 1/8 tsp) orange extract
2. up to 1/2 tsp almond extract
3. a splash of triple sec or rum
4. juice instead of water
5. a little grated fresh ginger
2 pints frozen strawberries
1/4 cup sugar, or to taste
Water as needed (optional)
Let the strawberries thaw at room temperature for 15 minutes or so, then process in the food processor until smooth. Add sugar and, if desired, water (for a softer consistency). When smooth, either serve immediately or transfer to a sealed container in the freezer. If you put it in the freezer, run it through the food processor again before serving.
Serves 4.
Variations: You can add all sorts of things to the basic recipe. Some options:
1. a few drops (up to 1/8 tsp) orange extract
2. up to 1/2 tsp almond extract
3. a splash of triple sec or rum
4. juice instead of water
5. a little grated fresh ginger
Sunday, July 5, 2009
Zucchini and Chicken Tortilla Pie
Summer squash season is upon us. Most of the farmers market vendors had some yesterday, and we were given two fairly large zucchinis from a friend's garden. Here's what I did with them--quite tasty and an easy way to use up a good quantity of squash.
Olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 medium-large zucchinis, shredded
2 tsp ground cumin
Salt and pepper to taste
2 cups cooked shredded chicken
2 10-inch tortillas
4-6 oz. shredded sharp cheddar
Preheat the oven to 400 degrees.
Heat a little olive oil in a large skillet. Add the onion and garlic and saute for 2-3 minutes. Add the zucchini, cumin, salt, and pepper, and saute another 3-4 minutes. Drain the veggie mixture in a colander.
Spread one tortilla in the bottom of a 10-inch cast iron skillet or other oven-proof pan. Top with half of the veggie mixture, then half of the cheese. Repeat with the remaining ingredients.
Bake the tortilla pie for about 15-18 minutes, until the cheese begins to brown.
Serves about 4.
Olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 medium-large zucchinis, shredded
2 tsp ground cumin
Salt and pepper to taste
2 cups cooked shredded chicken
2 10-inch tortillas
4-6 oz. shredded sharp cheddar
Preheat the oven to 400 degrees.
Heat a little olive oil in a large skillet. Add the onion and garlic and saute for 2-3 minutes. Add the zucchini, cumin, salt, and pepper, and saute another 3-4 minutes. Drain the veggie mixture in a colander.
Spread one tortilla in the bottom of a 10-inch cast iron skillet or other oven-proof pan. Top with half of the veggie mixture, then half of the cheese. Repeat with the remaining ingredients.
Bake the tortilla pie for about 15-18 minutes, until the cheese begins to brown.
Serves about 4.
Friday, July 3, 2009
Cilantro-Lime-Ginger Sauce
I seem to be on an Asian kick the last few days. I made this sauce from a bunch of cilantro that I bought at the farmers market. We used some of it tonight as a rub on grilled steak, where it was quite tasty, though I think it would probably be better as a condiment than a rub. Try it over grilled chicken or fish, or tossed with vegetables over rice.
1 medium bunch cilantro (about 2 1/2 - 3 cups)
1 Tbsp lime juice
2 Tbsp canola oil (or more to taste, for a thinner sauce)
1 tsp salt
1 Tbsp grated fresh ginger
2 cloves garlic, minced
Combine all ingredients in food processor and process until smooth.
Makes about 3/4 cup.
1 medium bunch cilantro (about 2 1/2 - 3 cups)
1 Tbsp lime juice
2 Tbsp canola oil (or more to taste, for a thinner sauce)
1 tsp salt
1 Tbsp grated fresh ginger
2 cloves garlic, minced
Combine all ingredients in food processor and process until smooth.
Makes about 3/4 cup.
Sesame-Garlic Grilled Summer Squash
A friend gave us summer squash and zucchini from her garden today. She took a gamble with an early (mid-May) planting and it has paid off in plants that are quite a bit farther along than my own. Here's a great way to use either yellow squash or zucchini.
3 Tbsp soy sauce
1 Tbsp sesame oil
2 cloves garlic, minced
2 medium yellow squash or zucchinis
Combine the soy sauce, sesame oil, and garlic in a small bowl or jar.
Slice the squash lengthwise into 1/4-1/2-inch slices. For the outside slices, peel off some of the skin so the marinade will be able to soak in.
Spread the squash slices on a plate or baking sheet. With a spoon or pastry brush, generously spread the soy sauce mixture over each slice. Let sit for up to an hour.
Place the squash slices marinade side down on the grill. Spread the tops with more of the marinade. Grill over medium-high heat for five minutes, then turn over and grill for another 5-6 minutes, until tender.
Serves 2-3.
3 Tbsp soy sauce
1 Tbsp sesame oil
2 cloves garlic, minced
2 medium yellow squash or zucchinis
Combine the soy sauce, sesame oil, and garlic in a small bowl or jar.
Slice the squash lengthwise into 1/4-1/2-inch slices. For the outside slices, peel off some of the skin so the marinade will be able to soak in.
Spread the squash slices on a plate or baking sheet. With a spoon or pastry brush, generously spread the soy sauce mixture over each slice. Let sit for up to an hour.
Place the squash slices marinade side down on the grill. Spread the tops with more of the marinade. Grill over medium-high heat for five minutes, then turn over and grill for another 5-6 minutes, until tender.
Serves 2-3.
Tart Cherries
Clarkdale Fruit Farm is selling tart cherries at the Greenfield farmers market, courtesy of the El Jardin Bakery booth (Clarkdale folks will not be there themselves). I bought a couple quarts last week, pitted them, and put them in the freezer. Tart cherries are okay eaten out of hand, but don't really compare to sweet cherries for that application. On the other hand, they are definitely superior for use in pies, preserves, etc. Like cherry pie at Thanksgiving? Freeze some tart cherries now!
To prepare tart cherries for freezing (assuming you don't have a cherry pitter; I don't), remove the stems and pits. I have found the easiest way to remove the pits is to partly squeeze and partly pull apart each fruit with my fingers. Sometimes the pit will come out if you pull the stem just right, too. You'll want to do this in a bowl over the sink, since they are quite juicy. Then pack the pitted fruit into freezer bags and stash it away--unless, of course, you have a hankering for some cherry pie sooner rather than later.
To prepare tart cherries for freezing (assuming you don't have a cherry pitter; I don't), remove the stems and pits. I have found the easiest way to remove the pits is to partly squeeze and partly pull apart each fruit with my fingers. Sometimes the pit will come out if you pull the stem just right, too. You'll want to do this in a bowl over the sink, since they are quite juicy. Then pack the pitted fruit into freezer bags and stash it away--unless, of course, you have a hankering for some cherry pie sooner rather than later.
Thursday, July 2, 2009
Lime-Basil Beef and Snow Peas
I think the peas are about the only thing in the garden that genuinely likes this cool, rainy weather. They have been producing bountifully, especially the snow peas. I combined them here with beef from Wheelview Farm, scapes and scallions from the farmers market, and Thai basil from the garden. Cilantro would work well, too. I used stew beef, sliced thinly, because it was what I had, but sirloin or flank steak would be better. Serve this over rice.
1 lb beef, in small chunks or slices (stew beef, sirloin, or flank steak)
3 Tbsp lime juice
3 Tbsp soy sauce
1-3 tsp Asian chili paste (to taste)
2 Tbsp grated ginger
Salt and pepper to taste
Canola oil
1-2 cups chopped scapes
3-4 scallions, in thin rounds (white and green parts)
1/2 lb snow peas
1 cup loosely packed chopped Thai basil
Combine the beef, lime juice, soy sauce, chili paste, ginger, and salt and pepper in a bowl and stir well. Let it sit for anywhere from a few minutes to an hour, stirring occasionally.
Heat about 1 Tbsp canola oil in a wok or very large skillet. Add the beef mixture and cook over high heat, stirring periodically, for 2-3 minutes or until done. Add the scapes, scallions, and snow peas and cook until just tender, about 1-2 minutes. Stir in the basil until it wilts, then remove from heat.
Serve over rice.
Serves about 4.
1 lb beef, in small chunks or slices (stew beef, sirloin, or flank steak)
3 Tbsp lime juice
3 Tbsp soy sauce
1-3 tsp Asian chili paste (to taste)
2 Tbsp grated ginger
Salt and pepper to taste
Canola oil
1-2 cups chopped scapes
3-4 scallions, in thin rounds (white and green parts)
1/2 lb snow peas
1 cup loosely packed chopped Thai basil
Combine the beef, lime juice, soy sauce, chili paste, ginger, and salt and pepper in a bowl and stir well. Let it sit for anywhere from a few minutes to an hour, stirring occasionally.
Heat about 1 Tbsp canola oil in a wok or very large skillet. Add the beef mixture and cook over high heat, stirring periodically, for 2-3 minutes or until done. Add the scapes, scallions, and snow peas and cook until just tender, about 1-2 minutes. Stir in the basil until it wilts, then remove from heat.
Serve over rice.
Serves about 4.
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