07 Jun Mushrooms and Swiss Chard

From the French Women Don’t Get Fat Cookbook by Mireille Guiliano

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, peeled and minced
  • 1 pound Swiss chard, center ribs discarded and leaves coarsely chopped
  • 3/4 pound mixed mushrooms (use a variety such as shiitake, oyster, button, and portobello), wiped clean and chopped
  • Salt and freshly ground pepper

 
Directions:

  1. Heat the olive oil and butter in a large skillet over medium-high heat. Add the shallot and sauté until fragrant and softened, 1 minute.
  2. Add the Swiss chard and cook, stirring, until tender, about 5-7 minutes. Add the mushrooms and sauté for 3 minutes. Season to taste and serve immediately

 
Note: In addition to being a delicious side dish, this makes a fabulous sandwich. Place a layer of mushrooms and Swiss chard on a slice of baguette or other good crusty bread. Top with a few slices of fresh mozzarella and place under the broiler until melted. Sprinkle with salt and serve immediately.

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21 Jul Summer Corn Cakes with Fresh Ricotta and Heirloom Tomato Salsa

By Chef Jed Demler

Summer Corn Cakes Ingredients:

  • 1/2 cup all purpose flour
  • 1/2 cup milk
  • 2 large eggs
  • 2 cups corn (2 ears shucked and removed from cob)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon baking powder
  • Butter or cooking spray (for the pan)

 

Directions:

  1. Combine the flour, milk, eggs, oil, baking powder, and salt in a mixing bowl and stir until smooth. Fold in 1/4 teaspoon black pepper and 2 cups of corn.
  2. Heat skillet or hot plate to medium-high heat and spoon a tablespoon or so onto a greased (butter or spray) section of the pan.
  3. When the edges turn brown and pull off of the pan, flip. Cook maybe 2 minutes on each side.

Homemade Ricotta Cheese Ingredients:

  • 4 cups whole milk or goat milk
  • 2 cups cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • Fresh cracked black pepper
  • Cheesecloth

 

Directions:

  1. Heat the milk, cream, and salt in a heavy-bottomed pot over medium-high heat until you reach a boil. Turn off the heat and add the lemon juice. Stirring frequently, the curd will start to separate from the whey.
  2. Gently pour mixture into a strainer lined with cheesecloth. Allow to drain for 20-30 minutes and chill.
  3. Once cold, mix in lemon zest and black pepper

Tomato Salsa Ingredients:

  • 1 large heirloom tomato (diced)
  • 1/4 cup cucumber (skinned, seeded, and diced)
  • 2 tablespoons red onion (minced)
  • 1/2 jalapeno (seeded and minced)
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped herbs (basil, dill, or tarragon)
  • Juice of 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

 

To Assemble:

Spread ricotta cheese over the corn cake and top with fresh salsa!

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22 Jun Heirloom Tomato Salad

From Gourmet Magazine

Ingredients:

  • 1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
  • 1/2 cup olive oil
  • 1 tablespoon black peppercorns roasted 8-10 minutes then crushed
  • 2 1/2 lbs. assorted Heirloom tomatoes (green, red, yellow, small red, pear yellow, etc.)
  • 1 large bunch arugula (stems removed)
  • 1 1/2 ounces parmesan cheese (use vegetable scraper to thinly slice curls)
  • 1 bunch fresh marjoram (finely chopped)

Directions:

  1. Plate salad plates with arugula leaves around border. Place tomatoes (some sliced, some quartered, some whole depending on size) on plate. Drizzle olive oil over tomatoes.
  2. Put shaved parmesan around top. Sprinkle with crushed peppercorns, chopped marjoram, and kosher salt.
  3. Drizzle balsamic vinegar around edge of plate and on arugula.

Note: this is a beautiful salad and delicious. Heirloom tomatoes are fun to serve because they come in so many different colors and shapes. If you cannot find the tiny tomatoes in Heirloom, substitute other small pear-shaped tomatoes.

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20 Apr Avocado Shooters

Ingredients:

  • 1 medium-sized, ripe but firm avocado
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1/3 cup packed parsley or cilantro leaves (no stems)
  • 1/2 teaspoon salt
  • Juice from 1 lime
  • 1 cup prepared gazpacho or 1/2 cup each diced tomato (peeled) and diced cucumber (or, you can use prepared salsa)

Directions:

  1. Halve and peel the avocado. If it has dark spots, you may need to use 1 1/2 avocados.
  2. Put the avocado pieces and sour cream in a blender (or Cuisinart). Blend until smooth. Add chicken broth, parsley or cilantro, lime juice, and salt and blend again. The parsley will give the soup a nice bright color. Adjust salt to taste. The soup can be made 3-4 hours in advance and refrigerated. It tends to lose its bright green color in 12 hours. It will also tend to thicken after 3 or 4 hours; just thin it with a little half & half.
  3. Fill small, clear glasses a little more than halfway. Top with a few spoonfuls of gazpacho or tomato-cucumber garnish. Chill up to 1 hour.

Make 2 1/4 cups – about 12 small shooters or 6 small servings. Serve with demitasse spoons.

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29 Jul Stuffed Zucchini

Ingredients:

  • 4 med zucchini, sliced in half lengthwise
  • 2 T extra virgin olive oil
  • 1/4 cup finely chopped onion
  • 3 cloves garlic, finely chopped
  • 1/4 cup finely chopped mushrooms
  • 1/4 cup finely chopped celery
  • 2 T dry white wine
  • 1 lb lean ground beef
  • 3 T chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 3/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 T butter, softened
  • 2 tsp salt
  • 2 tsp pepper

Directions:

1.  Preheat the oven to 375°F. Scoop out the insides of the zucchini halves, reserving cored halves and insides.

2.  Saute onions over medium heat for 1 to 2 minutes; add mushrooms, then celery and reserved zucchini insides and continue to cook for 2 to 3 minutes. Add white wine and cook 1 minute. Add beef and cook until brown, approximately 8 minutes. Stir in basil and rosemary. Remove from heat and allow to cool.

3.  Once cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.

4.  Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown.

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23 Jul Farmers Market Pasta

Ingredients:

  • 3 garlic cloves, minced
  • 3 T Sherry or white wine vinegar
  • 1/3 cup olive oil, plus more for drizzling
  • 1 1/2 pounds cherry tomatoes, halved
  • 3 ears corn removed from cob
  • 1 1/2 pounds medium zucchini
  • 8 to 9 ounces linguine
  • 1/2 cup thinly sliced red onion (optional)
  • 1 cup chopped basil and/or mint
  • Parmesan cheese

Directions:

1.  Mince and mash garlic to a paste with 1/2 tsp salt, then stir together with vinegar, oil, and 1 tsp salt in a large bowl. Add tomatoes and stir gently, then set aside.

2.  Peel lengthwise ribbons from zucchini with a vegetable peeler.

3.  Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and corn and cook 15 seconds.

4.  Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently. Add herbs and toss gently, serving with parmesan.

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15 Jul Corn and Zucchini Salad with Feta

Ingredients:

  • 4 ears of corn, husked, kernels removed
  • 4 small zucchini thinly sliced lengthwise
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tsp crushed red pepper flakes
  • Salt and pepper
  • 4 ounces feta, crumbled (about 1 cup)

Directions:

1.  Cook corn in boiling salted water for two minutes; let cool.

2.  Add zucchini, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper.

3.  Serve topped with feta.

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24 Jun Gazpacho

Ingredients:

  • 3 medium tomatoes, peeled, seeded, and chopped
  • 1 large cucumber, peeled, seeded, and chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cups canned tomato juice
  • 2 T fresh herbs, chopped
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, peeled and finely chopped
  • 2 T tomato paste
  • Juice of 1/2 a lemon
  • Kosher salt
  • Cayenne pepper
  • 1 cup croutons, to garnish

Directions:

1.  In a bowl, reserve 2 T each of the tomato, cucumber, pepper, and onion to garnish. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.

2.  Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water.

3.  Serve in chilled bowls garnished with the reserved vegetables and croutons.

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06 May Smothered Yellow Squash with Basil

This also works well with zucchini

Ingredients:

  • 2 T olive oil
  • 1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
  • 2 garlic cloves, finely chopped
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup finely chopped fresh basil

Directions:

1.  Heat 1 T oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.

2.  Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute.

3.  Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

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29 Apr Radishes with Mozzarella

Ingredients:

  • 8 ounces mozzarella or burrata cheese, torn into pieces
  • 2 thinly sliced radishes
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • Salt and pepper
  • Chopped chives and finely grated lemon zest (for topping)

Directions:

1.  Tear cheese into pieces and place on a platter.

2.  Toss 2 thinly sliced radishes with 2 tablespoons olive oil and 2 teaspoons fresh lemon juice; season with salt and pepper.

3.  Arrange radish mixture over cheese and drizzle with any remaining dressing.

4.  Top with chopped chives and finely grated lemon zest

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