Both summer and winter quashes are members of the gourd family and are native to the Americas. All summer squashes are similar in flavor. They may be shredded or cut into thin slices and eaten raw, or cooked by sautéing, stir frying, boiling, steaming or broiling. Zucchini and cookneck yellow squash can be cut into length slices, coated with olive oil, balsamic vinegar and sea salt—then grilled. (a personal favorite of mine). Sliced summer squashes can battered and pan-fried or deep fried. All summer squashes can be halved, hollowed out, filled and baked--- or made into soups, stews or, perhaps most notably, ratatouille !
Squash blossoms, particularly those of zucchini, can be sautéed and used in a quesadilla, panini, pasta or soup. They can also be filled with a seasonal cheese, then battered and deep-fried. For the upcoming Redlands Conservancy Parties for the Necklace: Feasting on the Farm, I plan to serve squash blossoms stuffed with goat cheese. Stay tuned for a future recipe and more information about this ideal summertime treat!
Storing: Put summer squashes in a perforated plastic bag and keep in the crisper section of your refrigerator for up to three days. Use squash blossoms, ideally, within 24 hours.
Tuesday, June 8, 2010
Summer Tomatoes: Some of What I've Learned
Once feared as poisonous and then considered a possible aphrodisiac, the “love apple” now adds its vivid color and delicious flesh to innumerable dishes. Like the potato, this fruit (which is generally treated as a vegetable) is a member of the nightshade family and is native to South America.
After finally gaining acceptance as a food in Europe and the United States, tomatoes became an inextricable part of many cuisines, especially those of the Mediterranean. In Italy, they are used to make sauce for pasta, pizza, and many other dishes. Sliced tomatoes are served with fresh mozzarella, basil leaves and balsamic vinegar to make a Caprese Salad (see “Earth Day Caprese Salad” recipe on this blogspot). Other recipes that depend on tomatoes for their character include minestrone, gazpacho, ratatouille, Greek salad and tomato soup. And, of course, tomatoes are a staple of New World cuisine from the American South’s fried green tomatoes to Texas’s chili con carne, from Latin America’s salsa cruda to (a personal favorite of mine) the “BLT”: bacon, lettuce and tomato sandwiches.
Today’s health conscious cooks know that, far from being poisonous, the tomato is high in vitamin C and cancer-fighting antioxidants. The tomato comes in a wide range of sizes, from tiny currant tomatoes no bigger than blueberries to fat beefsteaks up to 5 inches in diameter. The colors are varied, too, from white to purple black to reddish black, with green-striped zebra tomatoes. Dedicated gardeners have traced and reintroduced a number of heirloom tomatoes. Look for heirloom tomatoes in a wide variety of colors, size and other attributes.
Storing tomatoes: Most tomatoes, if left whole, should not be stored in a refrigerator. Store ripe, uncut tomatoes at room temperature for several days and the will ripen further. Although whole fresh tomatoes should not be refrigerated, cut tomatoes should be wrapped in plastic wrap or wax paper and then refrigerated.
(Selected content provided, with permission, from On Cooking textbook, Art Institute and American Regional Cuisine textbook, Art Institute).
After finally gaining acceptance as a food in Europe and the United States, tomatoes became an inextricable part of many cuisines, especially those of the Mediterranean. In Italy, they are used to make sauce for pasta, pizza, and many other dishes. Sliced tomatoes are served with fresh mozzarella, basil leaves and balsamic vinegar to make a Caprese Salad (see “Earth Day Caprese Salad” recipe on this blogspot). Other recipes that depend on tomatoes for their character include minestrone, gazpacho, ratatouille, Greek salad and tomato soup. And, of course, tomatoes are a staple of New World cuisine from the American South’s fried green tomatoes to Texas’s chili con carne, from Latin America’s salsa cruda to (a personal favorite of mine) the “BLT”: bacon, lettuce and tomato sandwiches.
Today’s health conscious cooks know that, far from being poisonous, the tomato is high in vitamin C and cancer-fighting antioxidants. The tomato comes in a wide range of sizes, from tiny currant tomatoes no bigger than blueberries to fat beefsteaks up to 5 inches in diameter. The colors are varied, too, from white to purple black to reddish black, with green-striped zebra tomatoes. Dedicated gardeners have traced and reintroduced a number of heirloom tomatoes. Look for heirloom tomatoes in a wide variety of colors, size and other attributes.
Storing tomatoes: Most tomatoes, if left whole, should not be stored in a refrigerator. Store ripe, uncut tomatoes at room temperature for several days and the will ripen further. Although whole fresh tomatoes should not be refrigerated, cut tomatoes should be wrapped in plastic wrap or wax paper and then refrigerated.
(Selected content provided, with permission, from On Cooking textbook, Art Institute and American Regional Cuisine textbook, Art Institute).
All About Farm Fresh Summer Corn
Some of What I’ve Learned About Summer Corn
One of the joys of summer in temperate climates is eating freshly picked sweet corn. The briefly cooked kernels are sweet and crisp—but usually need nothing more than a sprinkle of salt and pepper, along with a pat or butter! Yummy!!! The season for this golden grain, which many people erroneously consider a vegetable, is fleeting, and corn lovers anticipate it as much as they do the tomato crop. Corn, whose true name is “maize”, is one of the world’s most important crops. It is used to make oil, corn syrup, cornstarch, breakfast cereal, bread and tortillas. Popcorn, a personal favorite of mine, is also made from corn.
Storing: Keep fresh corn wrapped in its husks in a cool place, best in a cooler or refrigerator until you are ready to cook it—preferably no longer than a few days (2-3 days ideally-- 4 days max.) The natural sugar in corn begins to turn to starch the minute the ear is picked, so consume corn as soon as possible after harvest. (Another reason to buy your corn from the farmer’s market).
One of the joys of summer in temperate climates is eating freshly picked sweet corn. The briefly cooked kernels are sweet and crisp—but usually need nothing more than a sprinkle of salt and pepper, along with a pat or butter! Yummy!!! The season for this golden grain, which many people erroneously consider a vegetable, is fleeting, and corn lovers anticipate it as much as they do the tomato crop. Corn, whose true name is “maize”, is one of the world’s most important crops. It is used to make oil, corn syrup, cornstarch, breakfast cereal, bread and tortillas. Popcorn, a personal favorite of mine, is also made from corn.
Storing: Keep fresh corn wrapped in its husks in a cool place, best in a cooler or refrigerator until you are ready to cook it—preferably no longer than a few days (2-3 days ideally-- 4 days max.) The natural sugar in corn begins to turn to starch the minute the ear is picked, so consume corn as soon as possible after harvest. (Another reason to buy your corn from the farmer’s market).
Monday, June 7, 2010
Grilled Corn with Chipotle Butter and Cilantro
Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.
SERVES 4
4 ears corn
4 tablespoons unsalted butter, softened
2 teaspoons finely minced canned chipotle chile in adobo sauce, or more to taste
Kosher or sea salt
2 tablespoons chopped fresh cilantro
Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (375° to 400°F). Carefully peel back the corn husks without removing them, then pull out and discard the threadlike silk. Replace the corn husks and tie the tips closed with kitchen twine. Soak the ears in a sinkful of cold water for 20 minutes.
Put the butter in a small bowl. Add the chile and a large pinch of salt and stir to blend. Taste and add more salt or chile, if desired.
Place the corn directly over the coals or gas flame and cover the grill. Cook for about 15 minutes, giving the ears a quarter turn every 3 to 4 minutes as the husks brown.
Transfer the corn to a platter. Snip the ends of the husks to remove the twine tie. Remove and discard the husks. While the corn is hot, slather it with the chipotle butter, then sprinkle with the cilantro. Serve immediately.
SERVES 4
4 ears corn
4 tablespoons unsalted butter, softened
2 teaspoons finely minced canned chipotle chile in adobo sauce, or more to taste
Kosher or sea salt
2 tablespoons chopped fresh cilantro
Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (375° to 400°F). Carefully peel back the corn husks without removing them, then pull out and discard the threadlike silk. Replace the corn husks and tie the tips closed with kitchen twine. Soak the ears in a sinkful of cold water for 20 minutes.
Put the butter in a small bowl. Add the chile and a large pinch of salt and stir to blend. Taste and add more salt or chile, if desired.
Place the corn directly over the coals or gas flame and cover the grill. Cook for about 15 minutes, giving the ears a quarter turn every 3 to 4 minutes as the husks brown.
Transfer the corn to a platter. Snip the ends of the husks to remove the twine tie. Remove and discard the husks. While the corn is hot, slather it with the chipotle butter, then sprinkle with the cilantro. Serve immediately.
Grilled Sweet Potatoes
Grilled Sweet Potatoes
Add these sweet potatoes to the menu when you’re grilling pork chops or a pork tenderloin. They can cook alongside the meat and need no attention, other than an occasional turn to prevent the skin from blackening. They need to cook with the grill lid on so that the grill emulates an oven. You can use moist, orange-fleshed sweet potatoes (sometimes called yams), but the Japanese varieties with pale, dry flesh are even tastier because they are not candy-sweet. Cooked this way, the drier varieties taste almost like roasted chestnuts.
SERVES 4
4 sweet potatoes, each about 10 ounces
Unsalted butter
Kosher or sea salt and freshly ground black pepper
Whole nutmeg, for grating
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium-high (375° to 400°F). You can also grill these on a propane grill. Most importantly, be sure the grill you are using has a cover.
Prick each sweet potato in several places with a fork. Place them on the grill over heat. Cover the grill (leaving the vents open on a charcoal grill) and cook, turning occasionally, until the sweet potatoes are tender when pierced, 40 to 45 minutes. Do not place potatoes directly over open flame to prevent burning. Indirect heat or low flame once grill is thoroughly heated is best.
Slit each sweet potato and tuck a large nugget of butter inside. Season with salt, a couple of grinds of black pepper, and a scraping of nutmeg. Serve immediately.
Add these sweet potatoes to the menu when you’re grilling pork chops or a pork tenderloin. They can cook alongside the meat and need no attention, other than an occasional turn to prevent the skin from blackening. They need to cook with the grill lid on so that the grill emulates an oven. You can use moist, orange-fleshed sweet potatoes (sometimes called yams), but the Japanese varieties with pale, dry flesh are even tastier because they are not candy-sweet. Cooked this way, the drier varieties taste almost like roasted chestnuts.
SERVES 4
4 sweet potatoes, each about 10 ounces
Unsalted butter
Kosher or sea salt and freshly ground black pepper
Whole nutmeg, for grating
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium-high (375° to 400°F). You can also grill these on a propane grill. Most importantly, be sure the grill you are using has a cover.
Prick each sweet potato in several places with a fork. Place them on the grill over heat. Cover the grill (leaving the vents open on a charcoal grill) and cook, turning occasionally, until the sweet potatoes are tender when pierced, 40 to 45 minutes. Do not place potatoes directly over open flame to prevent burning. Indirect heat or low flame once grill is thoroughly heated is best.
Slit each sweet potato and tuck a large nugget of butter inside. Season with salt, a couple of grinds of black pepper, and a scraping of nutmeg. Serve immediately.
Garlic Sauteed Spinach
Garlic Sauteed Spinach
**A recipe from one of my personal favorites—the famous Barefoot Contessa Ina Gartner. From her book “Family Style”. Visit Barefootcontessa.com for more information.
1 to 1.5 lbs spinach leaves (baby spinach will work too)
2 tbsp olive oil (use good quality olive oil)
2 tbsp chopped garlic (about 6 cloves)
2 tsp sea salt
¾ tsp fresh ground black pepper
1 tbsp unsalted butter
Lemon
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
**A recipe from one of my personal favorites—the famous Barefoot Contessa Ina Gartner. From her book “Family Style”. Visit Barefootcontessa.com for more information.
1 to 1.5 lbs spinach leaves (baby spinach will work too)
2 tbsp olive oil (use good quality olive oil)
2 tbsp chopped garlic (about 6 cloves)
2 tsp sea salt
¾ tsp fresh ground black pepper
1 tbsp unsalted butter
Lemon
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Cherry Tomatoes Stuffed With Goat Cheese
For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a savory mixture of goat cheese flavored with basil. Minced tarragon or chervil can be used in place of the basil.
24 cherry tomatoes, a mixture of red and yellow
1/4 lb. fresh goat cheese (chèvre)
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.
Serves 4.
24 cherry tomatoes, a mixture of red and yellow
1/4 lb. fresh goat cheese (chèvre)
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.
Serves 4.
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