Friends Food Family

The BEST Cherry Tomato Salsa Recipe - Fresh or Canned

Where do I start? How about - how many tomatoes does it take to make 75 jars of salsa? It starts like a joke but when you have pounds and pounds of cherry tomatoes coming out of your garden every week you need a staple recipe for them.

Jeff and I have been canning quite a bit over the past three years and this year was huge. Every spring as we prep our garden we always say we will plant less so we won't have so much produce. This year, we definitely planted too much. I love my garden, but there comes a point when you become a slave to your garden. Not only did we have cherry tomatoes but we had just about every variety of tomato available.

Every other day, we would go out and pick pounds of cherry and grape tomatoes; yellow, red and orange. After roasting a few pounds, we needed a recipe we could use to wipe out as many as possible without them rotting. Some people might suggest giving them to friends and family, we did. With six children living outside the home, relatives and friends, we still had tomatoes, along with summer squash, zucchini, peppers, beans, beets, carrots, and cucumbers. We probably should have had a vegetable stand outside our house.

I decided to look for a salsa recipe we could can. It's something I knew we would use as well as give to friends and family. With all the canning cookbooks and magazines we have, I finally found this Lazy Cherry Tomato Salsa from Growit Cookit Canit. It was an adapted recipe from Ball Complete Book of Home Preserving, which we had. It's funny how each of us change the recipe to adapt to what we had available. The original recipe called for dried chili peppers and hot pepper flakes. I was afraid to make the salsa too spicy and decided to change the type of peppers that were being used and the choice worked perfectly for us. With poblano and jalapeno peppers coming out of the garden as quickly as the tomatoes, the combination was perfect.

During the summer, this salsa became my "go-to" Wednesday canning recipe. It took some prep time to chop the tomatoes, onions, garlic and peppers but I could normally make a double batch and can 12-15 jars of salsa. By the end of the summer I had made about 75 jars of salsa. The nice thing was I began adding different types of tomatoes and even made the recipe with green tomatoes.

I do know this...it's the BEST salsa we have ever tasted. We have given away over 40 jars and people go crazy. From, "I was eating it out of the jar with a spoon" to "I put it in my eggs", when people are finished they return the empty jar looking for more. This salsa is also a great base for guacamole. 

The Best Guacamole 

• 3 avocados, chopped and slightly mashed
• 1/2 cup of "The BEST Cherry Tomato Salsa"
• 1 tablespoon of chopped jalapeno (optional)

1. Place into a medium sized bowl and mix together. If you like a little more heat, add fresh jalapenos. Now you have great salsa and guacamole!

So, lets start with a small batch. If you don't like or know how to can, you can make a fresh batch to enjoy in 1 hour. This salsa comes together very quickly and you can serve it warm or chilled.

An individual batch of Cherry Tomato Salsa

• 4 cups of cherry tomatoes, roughly chopped or split (measure after you've chopped)
• 1 medium onion, roughly chopped (about 1 cup)
• 1 large Poblano pepper, seeded and roughly chopped
• 1 jalapeno pepper, sliced with seeds
• 5 cloves of garlic, peeled and roughly chopped
• 1/3 cup of packed, freshly chopped cilantro
• 1/4 cup of cider vinegar
• 3 tablespoons of fresh lime juice
• 1 teaspoon of sea salt

1. In a large sauce pan or dutch oven, mix together all ingredients.
2. Over medium high heat, bring the mixture to a boil.
3. Lower heat to a simmer and simmer for 20-25 minutes.
4. Using a hand blender or food processor, bring mixture to a blend with a few small chunks still visible. (see below)
5. Return the mixture to heat and cook for an additional 10 minutes. 
6. Allow the mixture to cool, place in refrigerator until ready to use.
7. This mixture keeps for about 2 weeks.

 

If you are looking to make a batch to can, here is the original recipe we used this summer. Feel free to add different types of tomatoes. I found the smaller (cherry style) did better than large tomatoes. I have seen some great cherry mixed tomatoes available in supermarkets if you don't have access to fresh tomatoes.

This recipe is for canning and will make about 5-6 pint jars.

The BEST Cherry Tomato Salsa

• 12 cups of cherry tomatoes (red, yellow or green), split or roughly chopped
• 3 cups of chopped onions
• 5 medium size Poblano peppers, seeded and chopped
• 3 jalapenos, sliced with seeds
• 15 cloves of garlic, roughly chopped
• 1 packed cup of fresh cilantro, chopped
• 3/4 cup of cider vinegar
• 1/3 cup of lime juice
• 1 tablespoon of sea salt
• 6 tablespoons of lemon juice

1. In a large Dutch oven, place all ingredients into the pan, except for the lemon juice.

2. Place the pan on a burner at medium-high and bring mixture to a boil. 

3. Lower heat to a simmer and simmer vegetables for 20-25 minutes.

4. Using a hand blender. Blend the vegetables, in the pan, into a fine mixture with some chunks. Be careful because the mixture is hot.

5. Cook for an additional 15-20 minutes on simmer and remove any foam that has not disappeared.

6. In a large canning pot, fill with water and sterilize 6-7 pint size jars. In a small pan, sterilize lids to jars.

7. Remove jars from pan, place on towel. Add 1-2 teaspoons of lemon juice to each jar. Add salsa to 1/2 inch from top. Wipe rims, place lids and covers on jars.

8. Place back into water and process, after it comes back to a boil, for 15 minutes. Make sure there is water covering the top.

9. Remove from water,  listen for the seal "pop" to make sure your jars have sealed. 

Hide jars if you want to hoard your salsa and that is totally acceptable. Or - you can share your salsa with friends and family.

 Enjoy!

 

Lemony Garlic Pea Pods

I love being able to walk into the backyard and pick vegetables. I almost get giddy thinking, "how many people have the opportunity to walk into the backyard and decide what they want to eat for breakfast, lunch or dinner?" It's an amazing feeling.

The other night, Jeff and I were picking all the peas as they finally hit a point of pick or toss. The pods were full and starting to fade so we picked every pod from the branches. I broke them up into categories - peel for peas and heat and eat for dinner. The smaller pods are delicious for this type of recipe, still very sweet with baby peas inside.

I looked for a few recipes online and came across this Lemony Pea Pod recipe from Martha Stewart. I scanned it briefly and thought it would be easy to make, it had lemons and garlic and that was all I remembered. I headed to the stove and tossed together what I thought was Lemony Pea Pods. It came together very quickly and before I knew it, it was a perfect side dish for our grilled sausages. The pea pods were lemony with a hint of garlic. The mint was a perfect finishing touch. 

When I went back to get the recipe, I realized I was off by a bit. The measurements were wrong and I had a different, yet similar, recipe on my hands. For my cooking mistakes, the dish turned out very tasty, but you can't trust all your errors. Sometimes it works (like this one did) and sometimes it's a food disaster. 

Whether picking vegetables from your garden or at the local grocer, these Lemony Garlic Pea Pods are easy and DELICIOUS! 

Lemony Garlic Pea Pods

Ingredients:

• 1 cup of water
• 1/4 teaspoon of salt
• 1 lemon, cut into 8 pieces
• 2 garlic cloves, smashed
• 4 cups of pea pods, ends cut
• 1 tablespoon of olive oil
• 2 tablespoons of fresh mint, chopped
• salt and pepper to taste

Preparation:

1. In a large saute pan, over medium high heat, add water, salt and lemons. 

2. Bring to a boil and add the pea pods. Boil for 2 minutes or until the pods get bright green.

3. Remove the pods, add the smashed garlic and olive oil. Reduce heat to medium low and cook until the liquid reduces to 1/3 cup.

4. Add pea pods back to the liquid, stir to incorporate. Add salt and pepper to taste. 

5. Sprinkle with mint and serve.

Serves 4.

 

Roasted Cauliflower with Smoked Paprika

Sometimes you can make complicated recipes and other times you just want something quick, easy and delicious. This recipe definitely falls into the category of quick, easy and delicious. 

Roasted Cauliflower with Smoked Paprika

Over the past year, we have become big fans of cauliflower. We've always loved cauliflower, but when we started roasting many of our vegetables, it became a staple.

Last year, we grew turnips, carrots, kale, beets, zucchini, summer squash, eggplant, peppers, and tomatoes in our garden. It became easy to grill or roast whatever we were picking from the garden that day. As the winter months set in, and we didn't have our fresh vegetables, roasted brussel sprouts and cauliflower became the new "go-to". 

Roasting vegetables is delicious in itself, but add some herbs and spices and you've got a totally different flavor for a side dish. One evening, we added some paprika to the cauliflower and it was really good. Then, we ran out and used the smoked paprika, it was even better. Now, I'm addicted. I could eat the entire tray, the minute it gets out of the oven. It has a wonderful smokiness that I love. 

This cauliflower dish is very easy to put together.

1. Chop one head of cauliflower into florets. 

2. Toss with 1 tablespoon of olive oil and 1 teaspoon of smoked paprika. 

3. Place on a cookie sheet and bake in a 425 degree oven for 20-25 minutes.

4. The roasted cauliflower is done when it is golden brown.

5. Remove from oven, salt and pepper to taste.

The next time you are roasting vegetables, think about bringing a unique flavor to the dish. A little dash of smoked paprika could make all the difference.

 

Delicious Blueberry Zucchini Bread

Blueberry Zucchini Bread - Quick, Easy and Delicious - Great for breakfast, as a snack or as a dessert with a scoop of vanilla ice cream.

Where do I begin? I have been MIA for a number of weeks, not because I haven't been cooking or baking but because I have been working to launch a new website for the company I work for FUN Enterprises. It has taken a while but the end product is amazing. This is probably why I have been a bit burned out, especially when it comes to my personal blog.

From the Friends Food Family side - Our garden has seen more produce this season than we could have ever imagined and we have done quite a bit of canning with many of the vegetables. I feel like for the first time we didn't lose any of our produce. In years past, we have lost a portion of our garden to timing. Too much, too soon and not enough people to use it all. This year was perfect and for as much as I haven't been blogging, I have made so many new recipes with our fresh ingredients, including 25 loaves of zucchini bread in various varieties.

This Blueberry Zucchini Bread has become my go-to summer recipe because it is so easy. Within 15 minutes I can have 3-6 loaves baking in the oven and the flavor is amazing. It's very moist and not too sweet. The first time I made it I didn't have blueberries so I used raisins. The next few times we had freshly picked blueberries to add to the mixture. The last time I made it I made three variations (swapping out the blueberries for the following ingredients):

1. 1 cup of chopped dried cherries and 3/4 cup of chopped pistachios.

2. 1-1/2 cup of raisins and 3/4 cup of chopped walnuts

3. 1 cup of mini chocolate chips

And I must say, every batch was delicious! 

If you are looking for an easy zucchini bread recipe that everyone will enjoy keep, this at your finger tips. Start with the basic recipe and then experiment from there. Add some orange zest or lemon zest. Maybe some nutmeg or a little brown sugar instead of all white sugar. This recipe is fairly versatile so feel free to bring some creativity to the table.

Now - go forth and bake...zucchini bread!

Blueberry Zucchini Bread (adapted from Allrecipe.com)

Ingredients:

• 1 cup of vegetable oil
• 3 eggs
• 2-1/4 cups of sugar
• 1 tablespoon of vanilla
• 2 cups (packed) of shredded zucchini
• 3 cups of flour
• 1 teaspoon of kosher salt
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1 tablespoon of cinnamon
• 2 cups of fresh blueberries

Preparation:

1. Pre-heat oven to 350 degrees. Grease pans if using glass or metal. I always use aluminum pans because I can freeze them in the pan and pass them out as gifts. I don't grease the tins.

2. In a medium bowl, add the dry ingredients of flour, salt, baking powder, baking soda and cinnamon. Stir together and put aside.

3. In a large mixing bowl, using a hand whisk, add the vegetable oil and eggs and beat until a pale yellow color.

4. Add the sugar and vanilla, beat until well incorporated. 

5. Using a spatula, stir in the zucchini.

6. In two batches, add the dry ingredients and mix until blended.

7. Add the blueberries.

8. Place 2/3 full in three loaf pans and bake for 45 minutes to 1 hour.

9. Remove from oven when golden brown and a tooth pick comes clean when inserted into the bread.

10. Place on racks to cool.

11. These freeze really well and fit perfectly into a 1 quart freezer bag.

Enjoy!

 

Fresh from the Garden - Basil, Shrimp and Zucchini with Pasta

Ah, there is nothing better than fresh zucchini from your garden: fresh zucchini, fresh tomatoes, peppers, lettuce, kale and cucumbers. Summer is definitely our favorite time of the year. With our gardens in full bloom, we love picking fruits and vegetables just prior to making a recipe. You can't beat the flavor. That's probably why I can only eat certain fruits and vegetables during the summer. The thought of eating a cherry tomato in mid-January makes me quiver. Having your own garden really does spoils you.

Last week, it was extremely hot and sunny; just enough to get our garden in full bloom. The zucchini and squash had lots of flowers and by the end of the week we had our first pickings. With two good sized zucchini, Jeff was looking for a recipe that was light and easy. He stumbled upon this recipe called Basil, Shrimp and Zucchini Pasta at Eating Well. It had minimal ingredients and the ability to adapt more vegetables in the future. 

As we get more and more vegetables from our garden, we are always looking for easy recipes that we can make as well as share with family and friends. With six kids, grown and out of the house, we like sharing produce with them, but sometimes the question is, "Do you have a recipe for this?" Or, "What can I make with this?" It's always nice to say, "If you have a box of pasta and some frozen shrimp, you are all set!"

After peeling the shrimp the recipe became very simple. Within 30 minutes, we were sitting down, enjoying this delicious dish. I love when we have fresh vegetables as well as fresh herbs, it makes the recipe come alive. The Basil, Shrimp and Zucchini was delicious. This recipe made enough for 4 humgry people. That means, we usually have atleast a serving left over. It was just as good the day after for lunch. 

Read through the recipe and see how easy it is...

Ingredients for Basil, Shrimp and Zucchini with Pasta:

In a large bowl, place all the ingredients and stir, covering the raw shrimp in the tomato mixture. Set aside.

• 1 pound of extra large, raw shrimp, peeled and de-veined (we used frozen shrimp)
• 1 cup of tomato sauce or crushed tomatoes (we used crushed)
• 2 teaspoons of olive oil
• 1/4 cup of chopped basil
• 2 cloves of garlic, minced
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/8 teaspoon of cayenne pepper

In a large pot, add water and 1 tablespoon of salt. Bring to a boil and cook one pound of pasta according to the directions. This recipe calls for orrecchiette, but you can use any small pasta. 

Using 2 medium zucchini, quarter the zucchini and cut into 1/4 inch slices. 

In a large saute pan, over medium high heat, add 1 tablespoon of olive oil. Add the zucchini to the pan and saute for one minute. Add the shrimp mixture and cook for 3-4 minutes, watching as the shrimp gets pink. Add the drained, cooked pasta and cook for another 2-3 minutes. Remove from heat and add:

1/4 cup of chopped basil

Grab some plates and delight your gfamily and friends with this amazing dish. As the summer continues, we are going to try and make this dish with fresh cherry tomatoes and summer sqaush. That's the nice thing about making recipes with a few ingredients. It allows you to add your creative cooking style. I'm sure a little bit of shallot, maybe some oregano or even feta cheese, can transform this dish into another great meal! 

What's in your garden?

Beans with Kale and Portuguese Sausage Soup

This year has probably been one of the coldest that we, New Englanders, have had in quite a few years. We have also been making more soup recipes than ever before because for us it is true comfort food at our house. Making a big pot of soup on a Sunday and using it for dinners and lunches makes for an easy week when you work long days.

As we became accustomed to new variations of chicken soups and lentil soups, conversation around a hearty kale soup began. Jeff was looking for some new soup and stew recipes when he found this recipe for Beans with Kale and Portuguese Sausage on Epicurious.com. It looked easy to make and there is nothing better than white beans, Portuguese sausage and kale, with a spicy kick from some crushed red pepper flakes...COMFORT FOOD!

This was an easy recipe to put together especially since we decided not to use dried beans. We chose to use canned beans and it cut the cooking time down by 1 hour. For me, it means we can put this dish together in about an hour, not bad on a busy work night. Some of our soup recipes call for 2-3 hours of cooking time so those become Sunday projects as the soup can cook while we do other things (like clean the house - LOL).

The soup was delicious and very hearty. I loved the heat from the crushed red pepper flakes which get calmed with the beans and kale. On a cold night it warms you all over. It was funny, we made the soup a few nights before my son, Brian, left to study abroad in Prague for his spring college semester. He had been home for a month, enjoying some serious home cooking. "This is the best soup I've ever had", probably the 8 best words most cooks like to hear. But then again, at our house, many recipes get made once and then on to a new recipe.

Maybe we'll make this soup again in May when he returns home or find another recipe to hear those 8 great words..."This is the best ______ I've ever had!"

Beans with Kale and Portuguese Sausage Soup (adapted from Epicurious):

Ingredients:

• 1/4 cup of olive oil
• 8 ounces of Portuguese sausage or kielbasa, sliced 1/2" thick
• 1/2 of a medium onion, chopped
• 4 cloves of garlic, smashed
• 1 cup of white wine
• 1 small piece of Parmesan rind (about 2 inches)
• 1/4 teaspoon of crushed red pepper flakes
• 1 sprig of thyme 
• 1 bay leaf
• 5 cups of chicken stock
• 1 (15 ounce) can of diced tomatoes
• 2 (15 ounce) cans of white cannelini or navy beans, rinsed
• 4 cup of kale, loosely chopped
• 1 tablespoon of fresh lemon juice
• kosher salt and black pepper for seasoning and taste

Preparation:

1.  In a large dutch oven over medium heat, heat the olive oil and saute the sausage until slightly golden, about 5 minutes.

2. Add the onion and garlic cooking until the onions are translucent, about 5-7 minutes. 

3. Add the wine and scrape the brown bits from the bottom of the pan. Once the wine is reduced by half, add the Parmesan rind, red pepper flakes, thyme, bay leaf, chicken stock and tomatoes.

4. Bring the mixture to a boil and then reduce to a simmer. Cook for 15-20 minutes. Add the beans and continue to cook for another 15-20 minutes.

5. Return to medium heat and add the kale, cook for 10 minutes and then add the lemon juice.

6. Season with salt and pepper. 

7. Enjoy!

Ham Chowder with Leeks and Cabbage

We love hearty soups and stews. As the fall and winter weather begins to settle in on New England, Jeff and I begin looking for one pot, comfort food meals that are easy and delicious! This reciepe for Ham Chowder with Leeks and Cabbage fits the menu.

 

A few weeks ago, the Boston Globe featured an article called Chowder for Landlubbers. It showcased three chowder recipes for those who don't like seafood. It was perfect timing as we are always looking for a hearty stew or chili to make on Sunday afternoons, for two reasons...

1. We can start the process earlier in the day, having dinner ready at a reasonable hour.
2. It's football season and when we have friends come over, it's a perfect chowder that's a meal.

We were heading to the grocery store so I grabbed the article and figured I'd pick up the ingredients to one of the dishes. As we looked at the choices - ham, chicken or quinoa, we decided that Ham Chowder with Leeks and Cabbage was perfect. For me, I love any recipe that is chock full of vegetable...unless it is chocolate, which is a whole different story. We grabbed, yukon potatoes, leeks, savoy cabbage, a few ham steaks and we were ready to go.

It took about an hour to get everything together and then it called for a 30 minute resting period, which was perfect. I let the chowder sit until we were ready to reheat it and enjoy the football game. The smell in the house was amazing and I couldn't wait to relax and enjoy a bowl. With friends around the kitchen island, we enjoyed bowls of Ham Chowder with crusty bread, delicious! It was very hearty, as every spoonful brought up potatoes, ham and cabbage. The broth, though it had cream, didn't overpower the flavors in the dish. Having a few extra dishes left at the end of the evening became perfect lunches for the week. Like many soups, stews, chilis and chowders, this tasted better the following day. YUM!

So, as you are heading out this weekend and trying to figure out what you can make for the tailgate gathering or sports event, think hearty dish, think Ham Chowder with Leeks and Cabbage. You won't be disappointed (your guest won't either!)

Ingredients of the Ham Chowder with Leeks and Cabbage:

• 5 slices of applewood smoked bacon
• 1-1/2 pounds of ham steak, cut into 1/2 inch pieces
• 1 large onion, chopped into 1/2 inch pieces
• 1 celery stick, chopped
• 1 large carrot, chopped
• 2 teaspoons of finely chopped (fresh) rosemary
• 2 bay leaves
• 6 cups of chicken broth
• 1-1/2 pounds of mini Yukon or red potatoes, cut into 1/2 inch cubes
• 1/2 pound of savoy cabbage, cut into 1/2 inch slices
• 2 medium leeks, cut in half and then cut into 1 inch pieces
• 1 cup of heavy cream
• 1/2 cup of freshly chopped parsley
• salt and pepper 

Preparation:

1. In a large soup pot, over medium heat, cook the bacon until crispy, remove and break into small pieces, set aside.

2. Pour off and reserve half the bacon fat, return the pot to the medium heat and begin cooking the ham until it begins to brown slightly, about 8-10 minutes. Remove the ham and set aside.

3. Pour the reserved bacon fat into the pot and add the onions, carrots, celery, rosemary and bay leaves. Add 1/2 teaspoon of salt, stir the vegetables and cover for 10-15 minutes or until the vegetables are softened. 

4. Add the potatoes and chicken broth, turning the heat to medium high. Once there is a strong simmer, reduce heat to medium low and cover. Simmer for 8 minutes.

5. Add the leeks and cabbage and continue to simmer, covered, until the potatoes begin to soften, about 8 minutes.

6. Remove 1-1/2 cups of vegetables with a bit of broth. Puree or blend the mixture and then pour it back into the pot. 

7. Turn off the heat and add the ham and heavy cream. Stir and then adjust the taste with salt and pepper. Let the chowder rest for 30 minutes.

8. Gently reheat chowder over medium heat. Do not allow the mixture to boil. Before serving, remove the bay leaves and adjust taste with salt and pepper. 

9. Stir in the parsley and ladle into bowls. Top with crumbled bacon and enjoy. When ready, refill your bowl. It's that good!

10. Savor each spoonful! Feeds 6-10 people.

Written by Tricia White

Sweet and Tangy Local Corn with Roasted Peppers

I can't believe it's September. Our garden is almost empty as we finish the last of the tomatoes, cucumbers and squash. I long for all of my summer fruits and vegetables from raspberries and blackberries to lettuce, zucchini and green beans. In another month, it will be back to rubbery tomatoes and waxy cukes.

One of the only things we don't grow is corn. We leave that up to Flint Farm in Mansfield. Hands down, they have the BEST local corn around and I know we don't have many weeks left to enjoy this amazingly sweet product. Whether eaten off the cob or shucked for a recipe, nothing beats freshly picked corn.

During the summer,we have enjoyed many corn based recipes but none of them has been as good as this Sweet and Tangy Corn with Roasted Red Peppers from August 2013 Food and Wine Magazine. It's a wonderful recipe for a big crowd and with football season starting this is a great tailgate dish. It can be made ahead of time and can be served cold or at room temperature. You don't have to worry about it spoiling.

When you use local or freshly picked corn you get to experience the sweetness of the corn along with the wonderful tanginess of the dressing. I'm not sure how to correctly describe it but I would say - vegetable candy. The corn, leeks, scallions and roasted red peppers are perfectly complemented with the vinegary sugar dressing. As much as it is a side dish or salad, it is also described as a corn relish to complement a fish or chicken dish. I could eat this stuff cold by itself - it is that GOOD. 

If you love local corn the way we do - grab a few ears, 10 to be precise and mix up a dish of Sweet and Tangy Corn with Roasted Red Peppers. It will become the new favorite dish of the Fall sports parties. And if there is any left, hide a dish so you can quietly enjoy the last of the flavors of summer.

Sweet and Tangy Corn with Roasted Red Peppers 

Ingredients:
3 red bell peppers
1/2 cup of sugar
1 tablespoon of water
1/2 cup plus 2 tablespoons of white wine vinegar
10 ears of corn, shucked and kernels cut off the cobs (about 10 cups)
3 medium leeks, light green and white parts only, halved lengthwise and thinly sliced crosswise
1 cup of thinly sliced scallions, preferably red (about 8 scallions)
Kosher salt
Freshly ground black pepper

Preparation:
1. Roast the peppers, one of three ways 1. directly over a gas flame 2. under a preheated broiler or 3. on a grill. Turn peppers until charred all over, about 5-10 minutes. Place the charred peppers in a large bowl and cover tightly with plastic wrap. Allow the peppers to cool completely. Peel the black charred skin from the peppers. Seed, stem and cut into 1/3-inch pieces.
2. In a small saucepan, mix the sugar with the water and cook over medium heat without stirring until lightly golden in color. This process takes about 3 to 5 minutes.
3. Add the vinegar to the sugar mixture and cook until the caramel color dissolves, about 1 minute. Allow the mixture to cool.
4. Bring a large saucepan of water to a boil with one tablespoon of salt. Blanch the corn kernels and sliced leeks until crisp-tender, 3 to 5 minutes. Drain the corn and leeks and cool.
5. In a large bowl, toss the corn, leeks and roasted peppers. Add the scallions and the sugar mixture. Use salt and pepper to taste.
6. Place into a large plate and enjoy this amazing dish.

The BEST Zucchini Bread with Chocolate Chips and Cardamom

I'm not sure about you, but we have lots of zucchini coming out of our garden. Every year, as we get inundated with zucchini, we shred it and make numerous zucchini bread recipes. We make numerous loaves, we freeze them and enjoy them all summer long. We have our favorites, Mom's Zucchini Bread, Pineapple Zucchini Bread and Chocolate Zucchini Bread which we make every year. As a food blogger, I am always looking for new recipes to add to those we love.

I came across an article on Food & Wine called The Best Zucchini Bread Recipes. As I got to the 5th recipe, it was called Chocolate Chip Zucchini Bread. There were three things that caught my attention 1. There was no picture of the bread 2. No one had commented on the recipe 3. One of the ingredients was cardamom. If it's one of the BEST Zucchini Breads then why hadn't anyone made the recipe. 

Let the challenge begin - this zucchini bread recipe needs to be made.

The recipe was simple to put together. There wasn't as much oil in the bread as most zucchini breads, instead it uses sour cream. I love this ingredient because it normally makes the bread moist. The best part was the nutmeg and cardamom. Cardamom is one of those warm ingredients that remind you of cinnamon, nutmeg, cloves and/or allspice. Over the past year, we have used cardamom in a number of dessert recipes, one being an apple crumble recipe which sadly never made it to the blog.

After the zucchini bread came out of the oven, I waited about 30 minutes before I sliced a big wedge. It was delicious...moist, slightly sweet with chocolate and wonderfully spiced. When I gave Jeff his first piece, I got, "I don't like chocolate chips in zucchini bread, especially for breakfast." Fine, more zucchini bread for me. Later that evening, I saw him enjoying a slice with vanilla ice cream. "Ah, you're eating zucchini bread with chocolate chips." "Yes", he said, "This is really delicious, better as dessert with ice cream rather than eating it for breakfast." So, I will offer this. If you enjoy chocolate for breakfast, grab a big cup of coffee or tea start your day my way. If you like chocolate as dessert, then grab your favorite ice cream and enjoy this zucchini bread Jeff's way.

Either way, this zucchini bread with chocolate chips and cardamom will become this year's BEST zucchini bread recipe!

Ingredients of Zucchini Bread with Chocolate Chips and Cardamom
2-1/3 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cardamom
2 large eggs
1 cup of sugar
1/3 cup of vegetable oil
1 medium zucchini (about 7 ounces), finely shredded (about 2 cups, packed)
2 teaspoons of vanilla
1 cup of sour cream
1 cup of mini bittersweet chocolate chips

Preparation:

1.Preheat the oven to 350°. Grease (2) 9 x 5 inch loaf pans. (We use foil loaf pans)
2. In a small bowl, whisk together the dry ingredients of flour, baking soda, baking powder, salt, nutmeg and cardamom.
3. In a medium bowl, whisk the eggs with the sugar, oil, zucchini and vanilla.
4. Add the flour mixture and stir gently with a spatula until the flour is just incorporated.
5. Stir in the sour cream, then the chocolate chips.
6. If the mixture seems dry, add a little more zucchini.
7. Pour the mixture into the prepared pans. Bake for 50 minutes to 1 hour, until the top is golden and a cake tester comes out clean.
8. Let the loaves cool in the pan for 10 minutes before turning it out onto a rack to cool completely. Or if you use foil pans (like us), they can cool in the pans.

NOTE: If the bread browns to quickly and you are concerned about burning, lay a piece of aluminum foil over the top while baking.

Zucchini Cornbread

(Zucchini Cornbread)

Earlier last week we got to pick the first, of now many, zucchini from our garden. I love this time of year because we make lots of recipes with zucchini and yellow squash. Many of our recipes are bread recipes as we really only make them when we have fresh zucchini from the garden. My favorite is the Pineapple Zucchini Bread, but the family normally overrules me as Mom's Zucchini Bread tends to be the #1 favorite. Here are a few of our favorite zucchini bread recipes.

1. Mom's Zucchini Bread 

2. Pineapple Zucchini Bread

3. Chocolate Zucchini Bread

4. Chocolate Zucchini Brownies with Chocolate Frosting

I found this zucchini cornbread recipe from Epicurious on Pinterest and placed it on my I want to make that! board. I love putting recipe ideas in one place so that when I want to try something new, it's available...with pictures! We were cooking some little necks and I decided that cornbread would be a great complement. Remembering that I had saved a Zucchini Cornbread recipe, I went to the board, printed the recipe and started getting my ingredients together.

Instead of making the bread as a normal bread loaf, we like to make our cornbread in 5 inch cast iron skillets. We purchased 8 of them and use them for pancakes, chocolate chip cookies, individual desserts and cornbread. There are a few things I like about the skillets 1. They cook smaller portions in a shorter amount of time. It took 15-20 minutes to cook this cornbread versus the normal 60-70 minutes 2. They are great for individual or shared portions and lastly, 3. They make for a unique serving. When we first saw the skillets, we were having breakfast at the Hartstone Inn in Camden, ME and they served individual blueberry pancakes in them. Not only was the presentation great, the food was amazing!

So, I mixed the ingredients together and into the oven they went. With perfect timing, we got to enjoy zucchini cornbread with sauteed little necks. The cornbread had that nice cornmeal flavor and crunch, but a nice moistness from the zucchini. I made some honey butter (see recipe below) and it was perfect. Each pan gave us four pieces and there was plenty left to give to guests to take home as well as enjoy for breakfast during the week. I love versatile recipes.

If you like homemade cornbread, but would like to kick it up a notch with some fresh zucchini from the garden, this is a perfect recipe. Whether made in mini-skillets, or enjoyed as a loaf bread, this will become a great summer time favorite.

Grab the zucchini and start grating!

Ingredients for Zucchini Cornbread
1/2 cup of butter,
2 large eggs, lightly beaten
1/2 cup of buttermilk
1 large zucchini, grated (about 10 ounces)
1/2 cup of sugar
1 cup of flour
1/2 cup of whole wheat flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
3/4 teaspoon of sea salt
3/4 cup of medium-grind cornmeal

Preparation for Zucchini Cornbread
1. Preheat oven to 350 degrees and lightly oil (6) 5 inch cast iron frying pans or 1 (9x5x3) loaf pan.
2. In medium sized bowl, mix dry ingredients of sugar, flour, wheat flour, baking powder, baking soda, salt and cornmeal. Put aside.
3. Melt butter and allow to cool. Once cooled, whisk in eggs and buttermilk.
4. Stir in grated zucchini.
5. Add the wet mixture into the dry ingredient bowl, mix until incorporated.
6. Divide the batter equally between the (6) prepared cast iron pans or place batter in loaf pan.
7. Bake until slightly golden, about 15 minutes in the small skillets, 55-65 minutes in the loaf pan. A toothpick inserted should come out clean. Remove from oven.
8. Allow cornbread to cool in pan(s) for 10 minutes then remove. Cool on racks.
9. Enjoy warm or cool, plain, with butter or honey butter (4 tablespoons melted butter, 1 tablespoon honey and 1/4 teaspoon of cinnamon - we brush it on the bread warm)

These are delicious!

Shrimp with Snow Peas Stir Fry

Shrimp with Snow Peas Stir Fry

Oh, I love the summer! The garden is in full bloom and we are enjoying the benefits of lettuce, swiss chard, kale and snow peas. I think the toughest part about snow peas is not eating what you have picked before you get into the house.

Last week, we got to reap the benefits of the first large bowl of snow peas and sugar snap peas. With a bag of frozen shrimp defrosting, I knew I would be looking for a stir fry recipe for dinner. I kept looking for something with an orange glaze and was having no luck. I finally came across this great recipe from White on Rice Couple called Shrimp Stir Fry with Sugar Snap Peas. It had a wonderful glaze of soy sauce, honey, and lime juice along with fresh ginger and garlic. As I read the recipe, I could envision how good the dish would be. 

After peeling the shrimp, I had all the ingredients ready to go and in less than 15 minutes we had an amazing dinner. The shrimp and snow peas were delicious together. The glaze had big flavor with the fresh ginger, garlic, soy sauce and lime, some great heat and freshness from the cilantro. As much as the original recipe called for pasta, I really liked how nicely the rice tasted with the glaze.

This is a great summer recipe which allows you to use fresh ingredients from the garden, perfect for any warm (or hot) evening. If you need to switch it up a bit, think about adding chicken instead of shrimp or add some baby carrots and/or baby corn for a little more flavor and color. 

I'm looking forward to sharing more recipes from our garden as our zucchini, summer squash and peppers are almost ready to be enjoyed, whether raw, sauteed, grilled or in our next summer recipe.

Do you have a garden favorite you'd like to share with us? We are always excited about recipe suggestions! 

Recipe for Shrimp and Snow Peas Stir Fry (Adapted from White on Rice Couple and Jamie's Food Revolution) 

4 tablespoons of soy sauce
the juice of 1 lime
1 teaspoon of fresh lime rind
1 teaspoon of honey
2 teaspoons of sesame oil

1-1/2 inch of fresh ginger, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
1/2 teaspoon of chili pepper flakes

1 pound of large shrimp, shelled and de-veined (we used frozen)
2 cups of snow peas

1/2 fresh cilantro, roughly chopped
3 cups of white rice (cooked according to directions)

Preparation:
1. In a small bowl, mix together soy sauce, lime, lime rind, honey and sesame oil, put aside.
2. Begin cooking rice according to directions.
3. Over medium-high heat, add peanut oil and then quickly saute (about 1 minute) the ginger, pepper flakes and garlic.
4. Add the shrimp and cook on both sides until almost cooked through, then add the snow peas and the soy sauce mixture.
5. Saute until the peas are heated thoroughly, about 3 minutes.
6. Remove from heat and stir in the cilantro.
7. Serve immediately over rice.

New York Strip Steak served with Braised Swiss Chard and Cannellini Beans

Back a few weeks ago, Jeff and I had an amazing dinner at a little place called Caffe Bella in Randolph, MA. It is a cute little Italian restaurant with a warm atmosphere, great bartenders and amazing food. We decided to sit at the bar where Jeff ordered lamb medallions and I ordered the swordfish steak (one of my favorites!). Jeff's lamb was served on a bed of sauteed swiss chard and butter beans in a tomato broth. It was so flavorful, I kept eating from the bottom of his dish.  It was a perfect complement for the lamb. Over the next few nights, Jeff mentioned how much he liked the swiss chard and butter beans and I most certainly agreed.

We are getting ready to go grocery shopping when Jeff came across a recipe in Lidia Matticchio Bastianich's Cookbook - Lidia's Favorite Recipes. It was a side dish recipe for braised swiss chard and cannellini beans. It seemed similar to what we had eaten at Caffe Bella, so we picked up the ingredients to enjoy with a strip steak.

I'm going to explain quickly how we cooked our steak in the stove top to oven fashion. Our steak was about one inch thick. We have a Le Creuset Square Skillet Grill which we use to cook our steak, chicken, pork chops and hamburger. You can also cook your steak on the grill.

1. Preheat oven to 400 degrees. Heat the skillet over medium heat, grease the pan with a thin coat of vegetable oil.

2. Salt and pepper both sides of the steak.

3. When the skillet is hot, cook the steak for 5 minutes on one side (for medium-rare) 6 minutes for (medium). Turn the steak and then place the skillet into the oven for 5 -7 minutes, depending on how you like your steak.

4. Remove from oven and remove the steak from the pan. Cover the steak with aluminum foil for 5-7 minutes to allow it to rest before cutting.

OK, back to the story - This past summer we had the opportunity to grow swiss chard. It tasted so good, freshly cut from the garden and lightly sauteed. Now, whenever we come across recipes using swiss chard, we love to try them and then post the recipe...hoping we will remember to try it  again this summer.

The swiss chard and cannellini bean dish cooked up quickly and had amazing flavor. The dish has a bit of a kick to it with the 1/2 teaspoon of red pepper flakes. If you like more heat, adjust the levels for your taste. The swiss chard and the beans, combined with the tomatoes is a hearty combination to serve with any meat dish. 

NOTE: Since we made this dish, we cooked the recipe again, but we this time substituted kale for the swiss chard...it was equally delicious.

Try this side dish the next time you are making grilled steak, pork chops or chicken. It's an easy dish with a wonderful flavor. We can't wait for summer as we will be growing many of these ingredients and look forward to enjoying them fresh from the garden.

Ingredients for Braised Swiss Chard and Cannellini Beans (adapted from Lidia's Italy)

1/2 pound of dried cannellini beans, or 3 cups of canned cannellini, drained and rinsed
1 teaspoon of kosher salt
2 pounds (or more) of Swiss chard leaves
6 tablespoons of extra virgin olive oil (1/4 cup plus 2 tablespoons)
4 cloves of garlic, sliced thin
1 tablespoon of tomato paste
1/2 teaspoon of red pepper flakes
1 cup of canned Italian plum tomatoes, preferably San Marzano, crushed by hand

Preparation:

1. If using dried beans: Rinse the beans, put in a bowl with cold water and cover by 4 inches. Let soak in cool place for 8 hours or overnight. Drain the beans, and transfer to a large saucepan with fresh cold water to cover by two fingers. Bring to boil, partially covered, and cook the beans about 40 minutes, until tender but not mushy. Turn off heat and stir in ½ teaspoon salt, then let the beans cool to absorb the cooking liquid. Taste, and adjust the salt if needed.

2. If using canned beans, drain and rinse, place in a medium sized bowl and put to side.

3. Bring 6 quarts of water to a boil in the stockpot. Meanwhile, rinse and drain the Swiss-chard leaves. Cut off the stems at the base of the leafy part. Slice the leaves crosswise every 2 inches, into long strips.

4. When the water is boiling, drop in the swiss chard at once, stir, and cover the pot. Bring the water back to the boil, and cook the swiss chard for 15 minutes, until thoroughly tender—check a piece with a thick middle vein to be sure. Drain in a colander.

5. Heat 1/4 cup of olive oil and the sliced garlic in the skillet over medium-high heat, stirring frequently, until the garlic is sizzling, about 2 minutes. Drop the tomato paste into a clear spot in the pan, stir, and toast it for a minute. Toast the red pepper flakes in a clear spot too, then pour in the crushed tomatoes. Stir together.

6. Bring the tomato mixture to a boil, and pour in the beans. Stir, season with salt, and heat the beans, stirring constantly. When they’re simmering, stir in the swiss chard and bring to a boil over high heat. Cook rapidly to reduce the liquid, tossing the beans and greens over and over. This will take a few minutes. As the juices thicken, drizzle the remaining 2 tablespoons olive oil all over, toss the vegetables, and simmer for another 2 or 3 minutes, until most of the liquid is gone.

Serve immediately, or set aside covered, and reheat later.

Written by Tricia White

A Wonderful Southern Staple - Brunswick Stew

When I came home on Thursday night, Jeff had beaten me home and had already stopped at the supermarket. "What's for dinner?", I asked. He handed me a copy of a recipe from Tasting Table called Brunswick Stew. As I read the ingredients, I thought...WOW, this looks delicious...bacon, chicken, corn, green beans, barbecue sauce. Yes, extremely delicious. It had been 10 degrees all week (in New England) and comfort food is the best way to end a bone-chilling day. 

Jeff has belonged to Tasting Table for the past few years and gets recipes once a day. If the recipe looks interesting, he prints it and brings it home. This recipe comes from Chef Suzanne Vizethann of Buttermilk Kitchen, located in Atlanta, GA. Brunswick Stew is a southern staple and I can completely understand why. This recipe is hearty and it has heat, but sweet heat with a real smokiness.

I was saying to Jeff that it reminded me of a "chili" style of stew. The density of the vegetables reminded me of beans. The bacon and barbecue sauce brought depth to the dish and the heat finished that "chili" feeling.

My friend, Lucille, stopped by the following day for lunch and enjoyed a bowl of Brunswick Stew with me. It's so funny how you start talking about how good it is and how members of your family would enjoy this dish. Lucille was saying, "My son would love this..." and I was repeating with, "If my sons, Brian and Michael were home, they'd be enjoying seconds." I'm not sure if it's the mother in us wanting to feed our families delicious dishes or the foodie in us that wants others to enjoy these dishes with us. I guess it's really about breaking bread with friends and family.

The Super Bowl is next weekend and if you are looking for a hearty dish to serve to your football fans, put this Brunswick Stew on your list, there won't be a disappointed fan in the room.

Ingredients for Brunswick Stew (Adapted from Suzanne Vizethann, Buttermilk Kitchen)

1 pound of thick-cut bacon, we used applewood smoked, cut into ½-inch pieces
1/2 cup of butter
1 medium sweet onion (Vidalia), chopped into 1/4 pieces
4 cloves of garlic, finely chopped
2 tablespoons of Worcestershire sauce
1 tablespoon of kosher salt
1 tablespoon of freshly ground black pepper
1/4 teaspoon of cayenne pepper
3/4 cup of barbecue sauce, we used Jack Daniels, Original #7
3/4 pound of rotisserie cooked chicken, shredded
1/2 cup of crushed canned tomatoes
3 cups of fresh or frozen corn kernels
2 cups of frozen butter beans or lima beans, we used lima beans
3 cups of chicken broth

Preparation

1. In a large skillet set over medium heat, cook bacon until crispy, 15 to 20 minutes.
2. Pour off the fat from the pan and transfer the bacon to a bowl.
3. Add the butter to the skillet; once melted, add the onion and garlic.
4. Cook, stirring occasionally, until the onions are soft, about 15 minutes.
5. Stir in the Worcestershire sauce, salt, pepper and cayenne pepper and simmer for 5 minutes, until the onions are glossy and the spoon leaves a trail when run across the bottom of the pan.
6. Add the barbecue sauce, the reserved bacon and the cooked chicken and stir to combine.
7. Stir in the tomatoes, corn and butter beans. Pour in the broth and bring to a simmer.
8. Reduce the heat to medium-low and cook the stew for 20 minutes. Season to taste.

Divide into bowls and serve. Enjoy with a big piece of corn bread. This recipe serves 8. 

Written by Tricia White

 

Tuscan Kale and White Bean Soup with Rustic Croutons

What's better than making desserts through the holidays? Starting the New Year with some amazing soup recipes. So, let's start off the New Year with Tuscan Kale and White Bean Soup.

My food adventure began on Friday when Dan, one of my co-workers, took me over to one of my favorite places in New Bedford, Sid Wainer and Son. Before we go in, there is a small fruit and vegetable store called Friendly Fruit in the same parking lot. They sell fruits and vegetable which have a short shelf life. I love it because we use the produce within a day or two and it is perfect. As I was getting some garlic, pears, and mushrooms, I came across a big bag of kale. My first thought was Portuguese Kale Soup. It would be a great dish to finish off the weekend.

Before we went grocery shopping, we looked for some Kale Soup recipes. Jeff grabbed one of his new cookbooks from Christmas, The Fresh and Green Table by Susie Middleton. Her recipe for Tuscan Kale and White Bean Soup sounded delicious. We had all the ingredients...PERFECT!

This recipe was very easy, the ingredients were simple and the best part was the homemade chicken broth. I was cooking a roaster chicken to make chicken soup for later this week. When it called for 3 cups of low-sodium chicken broth, we used the homemade broth and what a difference that makes. I try to make my own broth when I am making chicken soup, but it never dawns on me to use the homemade broth in other things. We are so sporadic about using our broths, I need to remember to freeze it to use at another time. (I keep telling Jeff that if I could be a full-time blogger, we'd have homemade broth all the time. And I could freeze what we didn't use.)

One hour later, we were ready to serve the Tuscan Kale and White Bean Soup. It smelled amazing and I couldn't wait to try my first bite. OK, it was AMAZING. The chicken broth, the kale, white beans...and the croutons with garlic and Parmesan cheese...had wonderful flavor. It ate more like a meal than a bowl of soup. And, you won't normally hear me say this, but it was light. After all the heavy meals through the holidays, it was nice to have something that was light yet filling. I might even use the word, "healthy".

January will be filled with a few more soup recipes, along with a hearty beef stew. We made it last week end and just need to get the ingredients down. We cook so often, we are putting together our own recipes but we aren't good about recording the specific amounts. 

Have a great week and enjoy a bowl of Tuscan Kale and White Bean Soup!

Ingredients for Tuscan Kale and White Bean Soup

3 tablespoons of olive oil

1 medium onion, diced

1 medium carrot, diced

2 ounces of pancetta, diced

1 tablespoon of finely chopped garlic

2 bunches of kale, stemmed and cut into 1-2 inch pieces (about 6-7 cups)

4 cups of chicken broth (we used homemade...definitely worth it!)

2 cups of water

1 - 15 ounce can of small white beans, drained

2-3 teaspoons of freshly squeezed lemon juice

1/2 cup of grated Parmesan cheese

kosher salt and pepper, to taste

Rustic Croutons (recipe after preparation)

Preparation:

1. In a large dutch oven, heat the olive oil over medium heat.

2. Add the onion, carrot and pancetta along with 1/4 teaspoon of salt.

3. Cover the pot and cook until the onion has softened between 6-8 minutes, be sure to stir occasionally.

4. Uncover and continue to cook until the vegetables have shrunk and they are slightly browned, another 6-8 minutes.

5. Add the garlic and stir for 30 seconds or until fragrant.

6. Add the kale and season with 1/2 teaspoon of salt and a few grinds of pepper.

7. Stir kale with thongs as it begins to wilt, mixing well with the contents in the pan. Stir in the broth and water and bring to a boil.

8. Reduce to a simmer and cook, covered, until the kale is tender, about 8-10 minutes.

9. Add the beans and cook uncovered.

10. Stir in the lemon juice, 1-2 teaspoons and remove from heat.

11. taste the soup and adjust the seasonings with salt, pepper and lemon juice.

Ladle soup into bowls, top with the Rustic Croutons and Parmesan cheese.

 

Ingredients for Rustic Croutons:

4 ounces of crusty bread, including crust, cut into 1 inch cubes

2 tablespoons of butter

1 tablespoon of olive oil

1 large garlic clove, smashed and peeled

1 teaspoon of fresh thyme or rosemary, chopped

2-3 tablespoons of Parmesan cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Place bread in a medium mixing bowl.

3. In a small skillet, heat oil and butter over low heat. When the butter has melted, add the garlic and break it up further by mashing it with the back of a spoon. 

4. Raise the heat to medium and cook until the garlic has just begun to brown. (2 minutes)

5. Remove the pan from the heat and remove the pieces of garlic.

6. Drizzle the garlic oil over the bread cubes, stirring to mix, add the rosemary or thyme and toss again.

7. Place the bread on a baking sheet and bake until golden brown, about 12-15 minutes.

8. Sprinkle with cheese and bake for another minute.

9. Remove from oven, let cool and add to the Tuscan Kale and White Bean Soup.

Written by Tricia White

Lebanese Moussaka with Chick Peas

Yesterday, we spent the day in the house waiting for Hurricane Sandy to hit. After losing electricity for about an hour, I began trying to do as much as possible before we could possibly lose power again.

I went into the basement to check the water situation and opened the refrigerator door to our spare "frig". There were two eggplants which were heading towards rotten on the top shelve. Oh, yeah, I thought, I was supposed to make a moussaka with those. It completely slipped my mind. I grabbed them and brought them upstairs to see if they were salvageable.

A quick slice down the center of the eggplants and they looked fine. I set the oven to 400 degrees and grabbed a small baking sheet. I am going to roast the eggplant and find a moussaka recipe. Not just any moussaka recipe, a lebanese moussaka recipe with chickpeas. I wanted to create something like the dish we had at The Pita Spot in Mystic (see our last story on The Pita Spot). I put a sheet of parchment paper on the baking sheet and placed the eggplant halves flesh down. I brushed the skins with a bit of olive oil, salt and pepper and then scored the skin of the eggplant. I put them in the oven for about 20-25 minutes and took them out when the eggplant flesh was soft and then let them cool for about 30 minutes.

I googled moussaka with chickpeas and found this recipe called Aubergine and Chick Pea Stew with Pomegranate. It had what I was looking for...roasted eggplant, tomatoes and chick peas, along with pomegranate molasses, which I actually have!

As I was making this recipe, I didn't follow the instructions correctly and ended up putting in a few things of my own, such as onions and oregano. Since the roasted eggplant was ready and the rest was in cans, ready to go, this dish came together in about 15 minutes. 

This was really delicious. Scooping the moussaka with the pita chips was heavenly. There was a nice roasted eggplant flavor balanced with the acidity of the tomatoes and lemon juice. Jeff and I proceeded to eat through two dishes with the closing words being, "I hope you saved this recipe because we need to use this as an appetizer for our next gathering." 

Yes, it was that GOOD.

Lebanese Moussaka with Chick Peas Recipe

Ingredients:

2 medium sized eggplants, roasted (scoop the flesh from the skins and loosely chop)

2 tablespoons of olive oil

1/2 cup of yellow onion, chopped into 1/2 inch pieces

1 large clove of garlic, minced

1- 15 ounce can of diced tomatoes, I use Fire Grilled.

1- 15 ounce can of chick peas, rinsed

1 tablespoon of tomato paste

1-1/2 teaspoons of sugar

1/2 teaspoon of salt 

1/4 teaspoon of pepper

1 teaspoon of dried basil

A pinch of oregano

1 tablespoon of lemon

1 tablespoon of pomegranate molasses (optional)

1/4 cup of freshly chopped parsley

1 bag of your favorite Pita Chips

 

Preparation:

1. Over medium heat, add olive oil to a large saute pan. Once the oil is heated, add the onions and garlic, stir occasionally until the onions are translucent and soft, about 5-7 minutes. 

2. Add the remaining ingredients, except the parsley and cook until the mixture starts to boil.

3. Remove from heat, add the parsley and allow to cool for 10 minutes. Serve warm with pita chips.

Orecchiette Pasta with Zucchini and Roasted Grape Tomatoes

Ah, the last of our summer vegetables. As I look across our garden, there are very few vegetables left. A few cherry tomatoes, the last of the peppers, a few scraggly green beans and one lone zucchini. As quickly as we pick our tomatoes, these seem to rot in the house. The last of the eggplant, which was a poor crop, has shriveled and landed in the compost. Sunny days and cool nights mean Fall is officially 5 days away.

Thursday morning, as we were picking through the overly ripe grape tomatoes, Jeff placed the remaining tomatoes (about 60) on a cookie sheet with a little olive oil, some salt and pepper and roasted them for 30 minutes in a 400 degree oven. "I just don't want to lose anymore tomatoes and this is better than nothing." They smelled delicious coming from the oven. Once they cooled Jeff packaged them into a container and placed them in the refrigerator. "We can use them some time this week."

When I got home from work, I decided I would try and use some of the last of our garden treasures before they, too, ended in the compost. Some onions and zucchini...I was ready to go. I wanted to remember the great tastes of summer and figured I would end the week on a flavorful note.

I filled a large pot with water and set it on the stove to boil for the pasta.

I grabbed:

3 large cloves of garlic, chopped finely

2 yellow onions, cut in half and sliced

and began sauteing them in 1/2 cup of olive oil over medium heat in a large frying pan. I allowed the onions to soften and the garlic to get slightly golden about 6-8 minutes. 

I added:

2 zucchini, cut in half and sliced

to the onions and garlic. I allowed them to saute for 5-7 minutes and then covered the mixture with a lid for another 5-7 minutes. The pot of water was boiling so I added the orrechiette pasta (1 pound bag). I removed the lid, and then added the roasted grape tomatoes. I stirred the mixture and allowed it to cook for another 10 minutes (once it began to bubble, I lowered the heat for a simmer).

When the orrechiette was ready, I drained it, added 2 tablespoons of butter and then mixed it with the zucchini and tomatoes. 

Then I added:

1/2 cup of fresh basil, shredded

1/4 cup of italian flat leaf parsley, chopped loosely

kosher salt and pepper to taste

I took the mixture off the heat and allowed all the flavors to come together. I added about 1/2 cup of grated Parmesan cheese and gave it one last stir. Done!

Jeff had just come in from grilling sausages and we were ready to go. It was so nice to savor the flavor of the last few remaining vegetables. The tomatoes were flavorful, the zucchini was delicious and the combination worked to create a great memory from our garden of 2012.

Roasted Carrots with Honey Butter and Cinnamon

We don't speak about it often enough, but we have 2+ gardens in our back yard. One is 40' x 15' and the other is 25' x 10'. This summer we have grown: lettuce, snap peas, green beans, many varieties of tomatoes, zucchini, yellow squash, red and yellow beets, carrots, peppers, eggplant, onions and one crazy watermelon. We have scattered beds that grow many of our fresh herbs ranging from sage and thyme to parsley and basil. We also have a separate area about 16' x 6' that has blackberries and raspberries...GALORE! Many times we don't capture our vegetable recipes because we will grill, saute, roast and blanch them then simply add a bit of butter (or olive oil) with salt and pepper. Probably the best way to enjoy vegetables from the garden. Sometimes, the aged balsamic vinegar comes out and that gives them an extra burst of flavor.

Over the next year, we are looking at expanding our gardens and begin canning more of what we grow. It is still a learning process for us, but an experience we hope to bring to you. We would like to document everything from getting the ground ready to planting and harvesting. We have been doing this for many years, we just haven't been good at spreading the word.

This year, we decided to plant carrots, beets and onions. We wanted to see where they would grow best. We picked our first bunches last week and decided to roast them. The carrot top greens were made into our favorite, Carrot Top and Toasted Walnut Pesto. After cleaning the carrots, this is what we did: this recipe for approximately 2 pounds of carrots (check out the lower pictures).

1. Chop the greens 2 inches from the base and then cut them in half. Brush with a tablespoon of olive oil and some kosher salt and pepper. Baked them at 400 degrees for 20 minutes on each side. The carrots should appear golden (as above). 

2. Microwave for 30 seconds (more if not melted)

•     4 tablespoons of butter
•     2 tablespoons of honey
•     1/8 tablespoon of cinnamon

3. Toss the honey butter with the carrots. Serve warm.

These carrots were the "veggie" hit of the week at our house. After enjoying them at dinner, they seemed to disappear in everyone's lunch. Most of us grab some sort of salad for lunch and these were great cold as well as hot. The freshness of pulling carrots from the ground, washing and roasting them brought the flavor to a new level. If we hadn't added honey butter, we could have roasted them with thyme or mint, two great herbs that would complement the fresh carrots.

Having our own garden has been such a rewarding experience. Learning how to can will be another part of the process. We are looking forward to being able savor our summer vegetables all year around.

Orange Craisin Zucchini Bread with Mini Chocolate Chips

Last Saturday, it started with 5 large zucchini and a pile of bread tins, it ended with 4 different kinds of zucchini bread. Oh, 16 loaves of them! Jeff and I had picked a number of zucchini from the garden and knew we had to use them soon. We haven't had much luck with our zucchini and yellow squash this year. Zucchini bread was on the list of things to make since this might be the only pickings from our garden.

Jeff's daughter, Kate, and I were already plotting for what we would make. I knew we were going to make our favorite Pineapple Zucchini Bread and Mom's Zucchini Bread, but what else? You can't start a baking project with 5 large zucchini and not make a few different kinds. Jeff's mom had sent over a recipe for Lemon- Poppy Seed Zucchini Bread and I found a recipe called Lemon Zucchini Tea Bread. Two lemon zucchini cake recipes means I'm going to be creating a different flavor with one of them. The only other zucchini recipe I would have made was the Chocolate Zucchini Cake, which is amazing, but I didn't have buttermilk. 

NOTE: You can make your own buttermilk with 1 scant cup of whole milk and 1 tablespoon of white vinegar or lemon juice. Let sit for 5 minutes. Presto - buttermilk!

The Orange Craisin Zucchini Bread with Mini Chocolate Chips was an adaption of the Lemon Zucchini Tea Bread from a cookbook called I remember...Recipes and Memories put out by the Alzheimer's Association, Maine Chapter. It was a recipe donated by Susan Grondin of Raymond, Maine. I decided that instead of lemon peel I would use orange rind. It called for raisins and nuts which I substituted the craisins and chocolate chips. I figured this would give us some traditional zucchini bread, pineapple, lemon-poppy seed and orange craisin varieties.

We took the orange craisin zucchini bread to Block Island with us on Sunday (to visit friends) and it was a big breakfast hit. I didn't have a photo of the bread so I took some out of the freezer this morning and we have already finished 1/2 the loaf. This bread is moist with a hint of orange and tanginess from the craisins. The chocolate is slight but adds a nice flavor. Add coffee - Heaven!

It's funny, I tend to enjoy zucchini breads that have some different ingredients, hence, why  love the pineapple zucchini bread. All of these breads are delicious in one way or another. I will be highlighting the lemon-poppy seed zucchini bread next. If you have the time, make a few loaves, freeze them, share them and enjoy the wonderful flavors of summer. 

Ingredients:

3-1/2 cups of flour

3/4 teaspoon of baking powder

1-1/2 teaspoons of baking soda

1-1/2 teaspoons of salt

1 tablespoon of freshly grated orange rind

2 cups of sugar

1 cup of oil

1 teaspoon of vanilla

4 eggs

2 cups of shredded zucchini

1 cup of craisins

1/2 cup of mini chocolate chips

Preparation:

1. Preheat the oven to 350 degrees.

2. Slightly grease two 4 X 8 inch loaf pans or tins. I like tins because I can freeze the bread in them.

3. In a medium sized bowl, mix together the flour, salt, baking powder and baking soda, put aside.

4. In a large bowl using a mixer or hand beater, beat the sugar, oil, vanilla and eggs until well blended and light yellow in color, about 2 minutes. Add the orange rind.

5. Add the dry ingredients, mixing with the beater.

6. Stir in (by hand) the zucchini, once blended add the chocolate chips and craisins.

7. Place into tins and bake for 35-40 minutes. We made 5 loaves when we doubled the recipe. On average they took about 50 minutes to cook.

8. When tested with a toothpick and it appears clean, remove from the oven. Cool on racks.

We freeze additional loaves so we can enjoy them into September. 

Breakfast for Dinner - Garden Vegetable Frittata

It's only Wednesday and I kept thinking it was Thursday, looking forward to Friday. Boy, was I off...by a day! After eating at 8 PM last night, Jeff and I were looking for a quick and easy dinner. Jeff mentioned eggs and I said, "Let's do breakfast for dinner!" 

When we were growing up, my mother would periodically have french toast, pancakes or egg in the hole (an egg that is fried in the middle of a piece of bread) for dinner. Sometimes, it is nice to have something non-traditional. Breakfast is usually quick to make and no one ever complains. There are always complaints at dinner especially when you suggested, say, chicken and the response is, "we had that last night!" 

As we were deciding what kind of eggs to cook, we took a walk out to our garden. Nothing better than some fresh cherry tomatoes and a green pepper along with some thyme and parsley. In the refrigerator, we had scallions (that needed to be used), portobello mushrooms, fingerling potatoes (from dinner the other night) and some sliced ham. I suggested we make a frittata. Years ago, I would make a frittata with fresh tomatoes, zucchini and parmesan cheese. With all the ingredients available, I knew we could have dinner in about 30 minutes. 

For those who don't know what a frittata is, it is similar to an omelette, but you allow the mixture to cook without disturbing the eggs. You begin by cooking the frittata on the stove and finish the dish under the broiler to brown the top. A frittata is great because you can put any ingredient you want into them. It's one of those "you can throw in the kitchen sink" meals, quick and easy!

Ingredients for Frittata:

8 eggs, whisked together

2 tablespoons of water

2 cups of shredded cheese (most typically parmesan, we used cheddar for this)

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 tablespoon of fresh parsley

1/4 teaspoon of fresh thyme

Preparation:

Mix all ingredients in a large bowl, using only 1 cup of the cheese and put aside. Save the other cup of cheese to be sprinkled on the frittata at the end of the cooking process.

Vegetables for the Frittata - 

We used:

10 cherry tomatoes, cut in half

6 scallions, cut into 1/2 inch slices using both green and white

1/2 green pepper, chopped into 1/2 inch pieces

2 large portobello caps, sliced in 1/2 and then cut into 1/2 inch slices

1 cup of cubed ham

5-6 fingerling potatoes (pre-cooked), cut into quarters

Preparation:

1. Preheat oven to broil.

2. Preheat a large frying pan that is also oven-proof over medium heat. Add 2 tablespoons of olive oil.

3. Once hot, add the peppers, scallions and portobello mushrooms, cook for about 5-7 minutes or until the vegetables begin to soften.

4. Add the tomatoes, potatoes and ham, cook for an addition 5 minutes. 

5. Pour the egg mixture into the frying pan, making sure all the vegetables are covered.

6. Do not stir, allow the eggs to become firm and the sides will brown slightly, about 5 minutes.

7. When the egg mixture seems firm, yet slightly wet on the top, sprinkle with the remaining cheese and place under the broiler until slightly golden and bubbling, about 3-4 minutes.

8. Remove from the oven. Allow to sit for 5 minutes, cut into wedges and serve.

 

If you don't have the ingredients we used, be creative...

1. Zucchini and tomatoes with feta cheese

2. Mushrooms and spinach with bacon

3. Peppers and onions with some sausages

4. Thinly sliced potatoes with onions and thyme

 

The sky's the limit...we'd love to know, what kind of frittata you would create?

Roasted Red Pepper and Portobello Mushroom Spread

I have a really quick and easy recipe to share with you so you will become the Burger "King" or Burger "Queen" of the next big cookout.

Back a few years ago, I had tasted an amazing spread which was served at a function I had attended. It was a mushroom and red pepper spread which was served on toasted french bread. I was wonderfully flavorful with the meatiness of the mushrooms and the sweetness of the roasted red peppers.

One evening, I chopped some roasted red peppers along with some baby portobello mushrooms and created this delicious spread. As time has gone on, I have come to perfect this amazing spread that is not only excellent on french bread but incredible on hamburgers. 

Last Thursday night we were cooking hamburgers for dinner. I stopped at the grocery store, grabbed some provolone cheese and walked past the international food section and spotted some jars of roasted red peppers. Ahhh...back to the produce section, I grabbed a container of baby portobello mushrooms and off to the cash registers to check out. 

This recipe is so easy and delicious, you will actually substitute it for your favorite hamburger (or hot dog) condiment.

Roasted Red Pepper and Portobello Mushroom Spread

Ingredients:

1 6-8 ounce jar of roasted red peppers, chopped into 1/2 inch pieces

1 6 ounce container of baby bella portobello mushrooms, chopped into 1/2 inch pieces

2 garlic cloves, finely chopped

2 tablespoons of olive oil

salt and pepper to taste

Preparation:

1. In a medium frying pan, over medium heat, add the olive oil. Once hot, add the garlic.

2. Allow the garlic to cook for 30 seconds until you have a nice garlic aroma, then add the mushrooms.

3. Saute the mushroom until they are slightly golden and they have sweat off most of their juices, about 5-7 minutes. Add a pinch of salt.

4. Add the red peppers and continue to cook for another 5 minutes until it is well incorporated and hot.

5. Add salt and pepper to taste.

This can be served on hot dogs or hamburgers, but you can also use it as an appetizer spread.

The following Saturday night, we had friends to the house for dinner. As an appetizer, I sliced a french baguette, toasted the slices and served the roasted red pepper and portobello mushroom spread with lemon hummus. Spread the lemon hummus on the bread and then top with the spread. It was so good. You can either re-heat as an appetizer or just serve it cold. We served ours cold, but then again, it was a hot night, so perfect for the occasion. If I was serving this at a winter function, I would probably warm it up.

Sicilian Eggplant Spread with Crostini

I have always enjoyed Building 19. It is one of those stores you could get lost in. The "stuff" is great, but you have to search through racks to find that "diamond in the rough". My favorite is the book section, it always has some great "slightly dated" cookbooks. I was searching through the lot when I came upon The Farm to Table Cookbook - The Art of Eating Locally. As I flipped through the pages, many of the ingredients used in the recipes are fruits and vegetables we are growing in our garden. This would be a perfect cookbook to use as we start picking the fruits of our garden.

On Memorial Day weekend, we had some friends for dinner and I decided to try a few of the recipes from the cookbook. I wanted to make an appetizer and thought the Sicilian Eggplant Spread with Crostini would be perfect. It reminded me of a caponata with an edge...sweetness in the raisins, pine nuts, cinnamon and cocoa, yet an acidic balance with the balsamic vinegar.

As our guest arrived and we were getting ready to serve the appetizers, people kept asking if it was pork. I think the chunks, along with the deep brown coloring gave the impression of a barbecue sauce on meat. As we passed around the eggplant spread, people were commenting on the wonderful flavor. Just like it said, an appetizer that had amazing depth of flavor, made with home grown ingredients and didn't have a distinct eggplant flavor. I know eggplant sometimes falls into two categories - 1. "I love eggplant." or 2. "I'm not an eggplant fan." You've got to provide something that leaves them asking for more.

Whether you like eggplant or not, this is a wonderful appetizer that will highlight the produce in your garden or that of the local grower. Grab a crostini and load it with this amazing spread. You'll have a new found love for eggplant.

Sicilian Eggplant Spread with Crostini

Ingredients:
1/2 cup of extra virgin olive oil, plus 1 additional tablespoon
1 cup of chopped onion
3 tablespoons of pine nuts
3 tablespoons of raisins
1/2 teaspoon of dried oregano
3 cloves of garlic, sliced
1 pound of eggplant, cut into 1/2 inch cubes - about 4-1/2 cups
1 teaspoon of sugar
1/2 teaspoon of cinnamon
1 teaspoon of unsweetened cocoa powder
1 cup of tomato sauce
3 tablespoons of balsamic vinegar
Salt and freshly ground black pepper
1 loaf rustic French bread, sliced 1/4 inch thick, cut on the diagonal

Preparation:
1. Preheat oven to 350 degrees.
2. Heat a large saute pan over medium-high heat and add 1/2 cup of olive oil.
3. Add the onion, pine nuts, currants, and oregano. Cook until the onions are soft and translucent, about 8 minutes.
4. Reduce the heat to medium; add the garlic, eggplant, sugar, cinnamon, and cocoa.
5. Cook, stirring frequently, until the eggplant begins to brown and becomes soft around the edges, about 15 minutes.
6. Add the tomato sauce and vinegar, cover, and simmer until the eggplant is very tender, about 30 minutes.
Season with salt and pepper and set aside for at least 1 hour to meld flavors.

Meanwhile, place the bread slices in a single layer on 2 baking sheets.
Bake just until the bread is crisp and golden brown around the edges, about 15 minutes.
Serve with warm Sicilian Eggplant Spread.

 

Chicken and Dumplings with Fresh Dill

Can you believe that we are almost at the end of February and we have had little to no snow in the Boston area? Normally, we are making soups and stews for that "warm me up meal" at the end of a cold winter day. Today it was 51 degrees. 

About a month ago, my mother-in-law received her monthly copy of Family Circle magazine and it took about a week before it finally made it's way over to her apartment. While we were doing a quick browse through, we found this great chicken and dumpling recipe that was made with fresh dill. We knew that this would be on our list of dinners for the week.

The recipe was very easy to make and the combination of carrots, celery and leeks created an incredibly tasty sauce for the chicken and dumplings. Instead of this being that "warm me up" meal, all I could think of was summer and fresh dill from our garden. The dill complemented the meal but the best was the flavor in the dumplings.

Almost everyone was home that night, so this recipe easily fed our 6 appetites. There were no leftovers and everyone was talking about how much they liked the dill flavored dumplings. This is definitely a keeper. The biggest request - will you please make it again? 

Ever since we made this dish, I keep wishing for winter to be over and spring to begin. I'm craving the fresh chives, basil and oregano from our garden...and I'm really missing our tomatoes. Is anyone else tired of eating rubbery tomatoes?

If you are looking for a dish with a fresh garden flavor, grab some leeks and a fresh bunch of dill...spring is in the air! (Adapted from Family Circle's Chicken and Dumplings)

Ingredients:

2 1/4 pounds of boneless chicken breasts
2 tablespoons of olive oil
2 medium carrots, peeled and diced
2 celery sticks, trimmed and diced
1 leek, trimmed, cleaned and thinly sliced
3 tablespoons of flour
4 cups of chicken broth
1 cup of frozen peas, thawed
1 tablespoon of chopped fresh dill
salt and pepper to taste

Dumplings:
2 cups of biscuit mix (such as Bisquick)
1/2 cup of milk
1 tablespoon of chopped fresh dill

Preparation:

1. Heat a large skillet over medium-high heat.
2. Salt and pepper the chicken and place in skillet. Cook until slightly browned, 2-3 minutes each side.
3. Add 4 cups water, cover and reduce heat to a simmer.
4. Simmer 20 minutes, or until chicken is cooked through. Remove chicken from liquid (save liquid) and let cool.
5. When cool enough to handle, cut chicken into bite-size pieces.
6. Heat oil in a large pot over medium heat. Add carrots, celery and leek. Cook 5 minutes or until softened.
7. Sprinkle with flour, salt and pepper. Stir and cook for 3 minutes, add broth and 2 cups of the left-over chicken broth.
8. Bring to a simmer; cook 5 minutes. Stir in chopped chicken.
9. Start making dumplings: in a medium bowl, combine biscuit mix, milk and dill.
10. Drop by tablespoonfuls into simmering liquid. Cover pot tightly; cook 10 minutes.
11. Uncover and gently stir in peas and chopped dill.

Yum, Yum, Yum...enjoy!

 

Harvest Corn Soup with Lobster, Bacon and Scallions

Summer is officially over when you buy the last fresh ears of corn. As we drove to Flint Farm, we were told that this was the last day for corn. We arrived just in time. I kept telling Jeff that I wanted to make some type of corn soup or chowder since it would be perfect for a cool autumn evening.

While we were in Maine, last month taking cooking lessons, we made a delicious corn soup with lobster. It was a completely blended soup and I was looking for something that had more corn left in the broth. The only true test of corn chowder I have is my mother adding a can of milk to a can of creamed corn and calling that corn chowder. Not a great reference point.

I found this recipe from Epicurious called Summer Corn Soup and it was written by Dorie Greenspan. When I went into her "Around My French Table" Cookbook, I realized it was one of her recipes. Just a quick plug, if you want to buy a great gift for your favorite cook, definitely consider this cookbook. Jeff and I love the book and it has amazing recipes. We took the original version and adapted it.

As we were putting the recipe together we realized that we would need to double the recipe. At our house, a recipe serving 4 will not cut it. As we shucked the corn, there definitely wasn't enough corn (for my liking) so we added more. Once we got all the vegetables cooked and added the herbs, we found the herbs fell off the sprigs as the mixture came to a boil. The flavor was great but I didn't enjoy fishing all the rosemary out of the soup. Our recommendation is to place it in cheese cloth. Easier and less messy to remove.

Lastly, when it called for you to blend and strain the soup, we decided to only blend 1/2 of the soup and not strain any portion of it. It allowed the base to thicken and left a filling in the soup. We steamed two lobster ahead of time and had lobster meat ready to go. Lobster first, soup second, bacon and scallions to garnish. Grab spoon and and say Ahhhhh.

The soup a.k.a. corn chowder was amazing. It was so fresh and the flavor was distinct with every bite. The lobster was moist and the bacon give a slight smokiness to the dish. It was perfect for a cool night in October.

As we enjoyed the corn soup for lunch, I was disappointed that I might not be able to make this soup again until next year. You need the freshness of the corn kernels and the cobs to add that additional flavor. I did say to Jeff that I will attempt this soup again with some frozen ingredient. Not sure I will get the same freshness, but I might be able to re-create the memory in the winter. It might be a faint memory but I will try!

Ingredients:

3 cups whole milk
4 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
3 tablespoons of butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, chopped
2 cups water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Salt and white pepper to taste

Optional:
cooked lobster meat from 1 1/2 pound lobster, coarsely chopped

Garnish:
2 thick bacon slices, diced
1 green onion, thinly sliced

Preparation:

1. Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
 
2. Melt butter in dutch oven over medium heat. Add onion; sprinkle with salt (about 1/4 teaspoon) and sauté until translucent, about 5 minutes. Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Place herbs and bay leaf in cheese cloth or herb bag. Add 2 cups water, herbs, and milk with corncobs.

3. Bring to a boil, reduce heat to low, partially cover with lid and simmer 20 minutes to blend flavors.

4. Remove corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree 1/2 of the soup mixture in a blender or food processor. This will give a thicker consistency while leaving filling within the broth. Add salt and white pepper to taste.

5. If using lobster, add 1/4 to 1/3 cup of chopped lobster to the bottom of each serving bowl, spoon the soup over the lobster, garnish with chopped bacon and scallions. Enjoy!

Makes 4-6 servings.

Green Apple, Avocado and Chicken Salad with a Honey Lime Cilantro Dressing

Fall is definitely in the air as we woke this morning to temperatures of 56 degrees.

But, I love the Fall!

For me, it's a great time of year with the colorful foliage, cool days with warm breezes, and the big 3...Halloween, Thanksgiving, and Christmas.

To savor the last few weeks of summer, we made a wonderfully delicious salad for dinner that have touches of summer and Fall namely, the last of our garden's cherry tomatoes and cilantro and some freshly picked granny apples from one of the local area farms.

Back a few months ago when I was traveling with my son, looking at colleges, I enjoyed a salad similar to this. When I came home, I was able to create the salad dressing and then added the original salad ingredients plus a few of my own. You could probably call this a "throw in the kitchen sink" salad as you can add some of your favorites also.

Most of the salads we enjoy have the balance of good greens, a meat or protein, vegetables, fruits, cheese, nuts and a dressing that ROCKS! That's probably why we order so many salads at restaurants and don't necessarily recreate them at home.

So to that balance, I give you a Chicken Salad with Green Apples and Avocados and a Honey Lime Cilantro Dressing. (The Honey Lime Cilantro dressing ROCKS!) This is easy to put together and allowed my family to mix and match what they liked into the salad. Rotisserie chicken, apples, avocados, dried cranberries, sugared walnuts and crumbled goat cheese, were the products of choice so I let them mix and match to their likings. Think of the endless possibilities if you added strawberries, grapes, oranges, feta cheese, sliced almonds, celery, carrots...find your flavors and mix away.

What is your favorite ingredients in a salad? And what kind of salad dressing makes it all come together?

Ingredients

Salad

1 - 2-3 lb. rotisserie chicken, chopped or torn into bite size pieces

1- 12 ounce container of baby spring mix greens

2 avocados, cut into 1 inch pieces

2 green apples, cut into 1 inch pieces

1 package of cherry tomatoes, sliced in half

1- 6 ounce container of crumbled goat cheese

1 package of dried cranberries (Craisins)

1 package of sugared walnuts

Dressing

4 tablespoons of honey

Juice of 2 freshly squeezed limes

1 tablespoon of lime rind

3 tablespoons of fresh cilantro, chopped

1/2 cup of olive oil

2 tablespoons of red wine vinegar

salt and pepper to taste

Preparation:

Place greens into individual bowls, add chicken, apples, avocado, cherry tomatoes, dried cranberries, goat cheese and sugared walnuts. Add a few tablespoons of dressing to cover the mixture. This salad can feed 4-6 people.

 

Epicurious' Pork Tenderloin with Tomato - Peach Compote

When we go grocery shopping, we try and figure out what our dinner recipes will be for the week. It is the one meal that has many mouths to feed. It's also the one meal which we get the most phone calls, "Hi Mom, what's for dinner?"

Many times we look at pork recipes but some how seem to move past them. I think it's because growing up I ate pork chops or a pork loin, every other week. My fond memories were finding enough applesauce to run the pork through so I wouldn't choke on the dry meat. Saw dust best describes the taste and texture of what I ate. Back then, pork was somewhat "overcooked". Today, we have a better understanding of seasoning, cooking to a slightly lesser degree and allowing meat to rest. It enhances the flavor as well as the experience.

Jeff found this recipe from Epicurious called Pork Tenderloin with Tomato-Peach Compote. It looked pretty easy, not many ingredients and we did have a bunch of great garden tomatoes. Cooking the pork to slightly under 160 degrees (which was my mother's favorite number, plus some!) will definitely give you that juicy tasting pork. Taking the time and allowing the meat to rest for 10 minutes helps, too.

The compote was delicious. A bit of sweet and sour which was much better than traditional applesauce and pulled the entire dish together. After everyone got their first serving (6 people), we had a bit of pork left but was definitely short on the compote, then again, I still have that bad habit of drenching my pork in sauce. I enjoyed the compote!

As we eat delicious dishes like this, it makes me want to cook more pork recipes. It's hard to get past eating certain foods which bring back childhood nightmares. Whether it's under cooked chicken or overcooked pork, trying new and tasty dishes will hopefully fade those food memories.

What is your nightmare food?

Pork Tenderloin with Tomato-Peach Compote

Ingredients:

4 cloves of garlic
1 tablespoon of chopped peeled ginger
1 teaspoon of curry powder
2 (3/4-pound) pork tenderloins
2 tablespoons of canola oil
1 medium yellow onion, chopped
3/4 pound of fresh tomatoes, cut into 1-inch pieces
1 peach, chopped
2 teaspoons of fresh thyme, chopped
1 teaspoon of sugar

Preparation:

Preheat oven to 425°F with rack in middle.

Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.

Add onion to skillet (handle will be very hot) and sauté over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peaches and sauté until just softened, 3 to 4 minutes. Stir in thyme and sugar.

Slice pork and serve with compote. Jasmine rice is a great complement for this dish.

Hurricane Irene's Cucumber Raspberry Mint Martini

 

Last week while I was in Chicago, I had an amazing Cucumber Mint Martini. I had promised my Facebook fans that I would have a post for the martini by Friday. With all the excitement of Hurrican Irene, I finally got to put something together and enjoyed it (last night) before the big hurricane. I'm hoping that if you have some vodka and fresh herbs and vegetables from your garden, you can still create this interestingly tasty drink either for the hurricane or maybe even Labor Day Weekend.

I started by infusing the vodka with cucmbers and raspberries, fresh from my garden. I took

3 cups of vodka (the better the grade, the smoother the martini)

1/4 cup of cucmber slices, quartered

5-6 fresh raspberries

I mixed all of these ingredients in a pitcher and allowed it to incorporate (about 2-3 hours). You don't have to do this but it definitely gives amazing taste and flavor. Before you use the vodka mix, mash the ingredients lightly and then strain the mixture. It should be a light pink color.

While the mixture was infusing, I started making a simple syrup which is one part water to one part sugar.

1/4 cup of water

1/4 cup of sugar

Place into a small sauce pan and cook until the sugar is dissolved and the mixture bubbles. Take off burner and allow to cool.

Now you will need:

5-6 mint leaves, loosely chopped

1 lemon cut into quarters

To mix the martini:

Place loosely chopped mint into a cocktail shaker. For every measured shot of vodka, add 1 tablespoon of simple syrup and a squirt of lemon. I made 6 parts of the mixture and squeezed about 1/2  lemon. Add ice to the shaker. Shake and let rest for a minute. Strain into martini glasses and garnish with a cucumber and raspberry.

I'm not and overall martini drinker but I love the smoothness of this drink. (Note: I normally describe martinis like rocket fuel, they are strong, but if made right, very, very good!) I also liked the fresh smell of the cucumbers. The raspberry flavor is not strong as it provides more color than flavor. If you would like more raspberry flavor, add more fresh raspberries.

If you are looking for an interesting martini to end the summer, try this incredible drink, which mixes up the flavors of a great summer.

Overall Prep List

3 cups of vodka (use a good grade)

1 cucumber

1/2 cup of raspberries

1/4 cup of water

1/4 cup of sugar

1 lemon

5-6 mint leaves

Ice

 

Oven Roasted Cherry Tomato Sauce and Fresh Pasta

 
(with fresh pasta from Venda Ravioli)

After being away for a week, in Missouri and Chicago, I was tired of eating out. All I wanted was a home cooked meal. Even though I had great meals while I was away, there is nothing better than a meal made at home with vegetables picked from your garden.

When I got home, it had been a busy week for Jeff and it seemed like our garden went from choice vegetables to overgrown and over ripened. The tomatoes were starting to split, due to rain, and the eggplants and cucumbers were enormous. We spent a good two hours picking as many tomatoes and vegetables as possible. With tons of ripe and overly ripe tomatoes we started on a mission to make sauce. Jeff had a cherry tomato sauce recipe his chiropractor had given him and I had my standard fresh tomato sauce recipe.

We started with the roma tomatoes and began boiling them to remove the skins. With 60 tomatoes, we peeled them and removed the pulp and seeds. I put them away and decided to complete that project later in the week.

We washed and picked through the cherry and grape tomatoes and mixed them with the onions, garlic and fresh herbs. We placed them in the pan and put them in the oven to roast for about 30 minutes. As they started to bake, the house smelled amazing! As they appeared burst and slightly golden, we removed them from the oven, added them to the fresh pasta and grated the entire dish with fresh parmesan cheese.

The first words out of my mouth were, "Now, this is what I was waiting for...a home cooked meal!" It was light and flavorful and makes you appreciate having a backyard garden. This dish rests on fresh ingredients. The fresh pasta was perfect and the roasted tomatoes were bursting with flavor giving the dish its "made from scratch" flavor.  I can't imagine putting this recipe together in the dead of winter with store bought tomatoes and dried herbs. Get some crusty Italian bread and PERFECTO!

Before the summer ends, promise me you will make this recipe, it's easy, the ingredients are readily available and you will swear this is the best dish you have ever made. Mangia! 

Ingredients:

2 pints of cherry and/or grape tomatoes

1 large onion, diced

2 large cloves of garlic, crushed (for 2 tablespoons)

2 tablespoons of each, freshly chopped 1. basil 2. oregano 3. parlsey 

1/2 cup of olive oil

1 teaspoon of kosher salt

1 teaspoon of black pepper

grated parmesan cheese

1 pound of fresh or boxed pasta

 
(picked fresh from our garden)

Preparation:

Preheat oven to 425 degrees. Combine tomatoes, onion, garlic, herbs, salt, pepper and olive oil in an oven safe pan. Cook for 25-35 minutes or until all the tomatoes have burst. (see below) Cook pasta according to directions. Toss pasta with tomato sauce and top with parmesan cheese. Enjoy!

 
(after roasting in the oven)

If you want to be more creative, consider adding artichoke hearts, black olives and/or mozzarella cheese.

 

White Barn Inn Garden Fresh Summer Ratatouille

In my White Barn Basil Pesto post, I mentioned how we were completely in love with our new White Barn Inn Cookbook and that we would be posting a few of their recipes.

As some parts of our garden continue to grow and others die out, this was a great recipe for our zucchini, summer squash, eggplant and peppers. It was an easy recipe which devoted most of its time to the chopping of vegetables. Once that was completed, it takes about 15 minutes to cook and serve.

There was an interesting ingredient in this ratatouille which caught me off guard. For all the beautiful garden vegetables included in the recipe...where were the tomatoes? Instead they used V-8 juice. At first I had visions of my dad drinking it every morning for breakfast. V-8 has a distinct flavor that you either love or hate, I'll go with the latter. I couldn't figure out how this was going to taste. But then, you have to think about how some great tomato sauces are started with carrots and celery.

I poured in the V-8 and finished mixing the vegetables. The ratatouille was delicious especially using the garden fresh vegetables. You could really taste the individual flavors of the peppers, squash and eggplant. Jeff and I kept wondering if we needed to add some fresh herbs or parsley because this ratatouille is normally served with an herb roasted lamb on top, along with a pesto potato puree. All of these parts to the meal bring additional flavor to the ratatouille. Truthfully, it was delicious as it was. Sometimes simple is just plain BETTER!

It was nice to enjoy a dish, fresh from the garden with the distinct flavor of peppers, squash and eggplant grabbing every taste bud.

Ingredients:

1/4 cup of olive oil

1 clove of garlic, chopped

1 medium onion, chopped to 1/4 inch pieces

1 medium eggplant, chopped to 1/4 inch pieces

1 medium zucchini, chopped to 1/4 inch pieces

1 medium yellow summer squash, chopped to 1/4 inch pieces

1 medium yellow bell pepper, chopped to 1/4 inch pieces

1 medium red bell pepper, chopped to 1/4 inch pieces

1/2 cup of V-8 juice

salt and pepper to taste

Preparation:

Heat olive oil in a large skillet over medium heat. Add the onion and garlic and cook until transparent but not brown, about 3 minutes. Increase the heat to medium high and add the peppers, yellow squash, zucchini and eggplant at 1 minute intervals, stirring continuously. Once all the vegetables have been added, cook an additional 5 minutes.

Add the V-8 juice and cook for 5 minutes longer. Season with salt and pepper to taste. This dish can be made a day ahead to better incorporate flavors.

Epicurious' Shaved Summer Squash Salad

 

Our garden is pushing out more yellow squash and zucchini than we know what to do. We have been shredding some for zucchini bread and others we have grilled or cooked on the stove with butter and fresh herbs. No matter how you slice it...fresh vegetables from the garden are delicious.

The other day, I found this recipe in Epicurious, it is called Shaved Summer Squash Salad. You serve it cold and it is easy to make and perfect on a hot summer night. Crunchy and tart. The lemon dressing with toasted almonds brings out the freshness of the squashes.

We served it as a side salad with steak and potatoes and it was perfect. Just the right balance for food off the grill.

If you have too many summer squash and zucchini and you don't know what to do with them, slice them up and serve them cold. A wonderful side dish for any meal.

Ingredients:
 
3 tablespoons of whole almonds
1 pound of summer squash (a mix of green and yellow)
2 1/2 tablespoons of extra-virgin olive oil (EVOO)
2 tablespoons of fresh lemon juice
1 minced clove of garlic
Kosher salt and freshly ground black pepper
 
Preparation:

Roast almonds until slightly golden and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

Mom's Zucchini Bread with Walnuts

 

Zucchini is starting to appear in our garden in dribs and drabs. One yesterday, maybe one tomorrow, but I know that within a week or two, we'll have so much zucchini that we won't know what to do with it. This is a perfect time to shred a few zucchinis and make some zucchini bread. Over the past few years, we have been covering different types of zucchini bread whether chocolate, pineapple, traditional or olive oil.

This recipe was given to us by a friend, so I looked it up on-line to make sure I could give credit and I found the recipe on Allrecipes.com. It was called Mom's Zucchini Bread. This is a very simple recipe with wonderful results. As the zucchini bread bakes, it begins to form a bit of a sugary crust. I've made it a number of different ways with walnuts, raisins and craisins. Each one tasting better than the next. The bread is moist, sweet and nutty. What I also like about this recipe is that it makes two loaves. I make them in foil pans which allows me to freeze them, share them and bring them as gifts in their pans.

I love zucchini bread recipes that make more than one loaf so that I can freeze them. I enjoy these extras on fall mornings long after our garden zucchini is gone!

Ingredients:

3 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of baking powder
3 teaspoons of ground cinnamon
3 eggs
1 cup of vegetable oil
2 1/4 cups of white sugar
3 teaspoons of vanilla extract
2 cups of grated zucchini
1 cup of chopped walnuts

Preparation:

Grease and flour two 8 x 4 inch pans, we use foil pans. Preheat oven to 325 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

 

Cook's Illustrated Modern Succotash Salad

 

Last weekend was dubbed "Cook Off Weekend". Jeff and I found a few of our favorite magazine cookbooks and decided to try a new set of recipes. Many of the next recipes that will be showcased are cold salads which can be used as side dishes for your family or the next cook-out or gathering you have to attend. One of our favorite magazines is Cook's Illustrated. Not only do we subscribe to the monthly magazine, we purchase the seasonal compilations. This recipe called Modern Succotash Salad sounded light and refreshing calling for fresh corn, green beans and basil. 

Having finished planting our garden during Memorial Day Weekend, we love trying recipes that can ultimately use many of the vegetables and herbs we have planted. We're going to need quite a few recipes for the 31 tomato plants, 16 peppers plants, 11 eggplants, rows of green beans, summer squash, zucchini, cucumbers, pumpkins and acorn squash we planted. We also have blackberry and raspberry bushes along with a few straggly strawberry plants. We actually picked the first strawberry today!

Other than having to cut the green beans, this recipe for succotash salad makes up very quickly. We doubled the recipe and fed 10 comfortably with leftovers. This salad was incredibly delicious with the dressing bringing all the flavors of the fresh vegetables together. It complements any meal as a side dish, especially if you are grilling. The following day, Jeff added it to salad and said it was better the second day.

Think hot day, cold salad...refreshing! Try this as a summer side, it's different, easy and will have your family (and friends) looking for more.

Ingredients:

3 tablespoons of olive oil
1  1/2 tablespoons of lemon juice (freshly squeezed)
1 teaspoon of honey
1/2 of a small red onion, minced
Salt and black pepper, to taste
3/4 pound of fresh green beans, trimmed and cut in half
2 ears of corn, kernels removed from the cob
1/2 pound of frozen lima beans
2 tablespoons of chopped fresh basil leaves

Preparation:

1. Stir together oil, lemon juice, honey, red onion and salt and pepper to taste in a small bowl.

2. Bring 2 1/2 quarts of water to a boil in a large pan. Add 1 teaspoon of salt and green beans, cook for 1 minute. Add corn and lima beans and cook until tender, about 5 minutes. Drain vegetables in a colander and rinse under cold running water until cool.

3. Toss vegetables with dressing and coat evenly. Stir in basil and season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

Sid Wainer's Quinoa and Salsa Salad

 

A few weeks ago we took a ride to New Bedford to visit Sid Wainer & Son. It is a gourmet food store with a test kitchen. When you arrive, you have the opportunity to taste many different prepared foods using the ingredients which are sold at the store. Not only do they have the ingredients, but they have a produce section with every imaginable fruit and vegetable, a multiple offering cheese section as well as meats and fresh bread.

We like to purchase their gourmet sausages because of their wide selection, maple wood bacon, quinoa, arborio rice, mini-yukon fingerling potatoes, hazelnut chocolate...I could go on and on. The best part of going is when I need a gourmet ingredient, I know I can find it there. I also get to try different types of dishes and they give you a recipe card so you can make it at home.

This quinoa and salsa dish was adapted from Sid Wainer's. We added black beans to the mix because of the Mexican flare. If you like heat with these types of ingredients, I would recommend 1/2 to 1 jalapeno, chopped finely.

This is a great hot or cold side dish for any meal. We happened to be making fish that night and it was perfect because it was bursting with flavor. The sweet peppers, corn, beans and the hint of salsa made for a perfect combination. And just think, quinoa is good for you, add fresh vegetables and herbs, a little bit of olive oil...perfect!

This made about 10-12 side dish servings. After we fed eight for dinner that night, people fought over who would be taking the quinoa for lunch the next day. If you like quinoa, we have another recipe, Quinoa, Mango and Black Bean Salad, and it is equally as good.

Ingredients:

2 cups of quinoa
4 cups of chicken broth
1/4 cup extra virgin olive oil
1 cup of fresh salsa
1 large green pepper, seeded and diced
1 large red pepper, seeded and diced
1 large carrot, peeled and diced
1/3 cup of chopped cilantro
1/3 cup of chopped chives
1/3 cup of chopped parsley
1 cup of white shoe peg corn (cooked)
1 (15 ounce) can of black beans
salt and black pepper

Preparation:

Cook quinoa according to directions. Instead of water, use chicken or vegetable broth. You will get 4 cups of cooked quinoa. In a large bowl, add quinoa, vegetables, beans, and herbs. Toss with the salsa and oil. Add salt and pepper to taste.

Thomas Keller's Chicken Pot Pie

  

Last weekend, we spent most of Sunday preparing meals for the rest of the week. We had a turkey dinner in mind as well as using up the last of a roaster chicken we had cooked earlier that week. As we looked through books to figure out what we would make, Jeff pulled out Thomas Keller's "ad hoc at home". This is a great cookbook with delicious recipes, stories and instruction. He came across a chicken pot pie and that was as far as he needed to go. I love chicken pot pie! And so do my kids.

I used to buy Willow Tree Pies...which are delicious, but I like chicken pot pies with potatoes, onions, carrots, celery and peas. I want a meal when I have a piece of pie, not have to make the side dishes. If you do find a chicken pot pie with vegetables, I find there isn't much meat.

As I read the recipe it seemed a bit more intensive than I thought, especially since we had to make our own pie crust. As much as I don't mind making a crust, I can be lazy when it comes to pastry dough. Why can't I just use Pillsbury Ready-Made Pie Crust? It's really pretty good. Thinking I needed to take this pie crust on, I rolled up my sleeves, took out the flour and started making dough.

It really wasn't that hard and before I knew it, I had two disks of dough in the refrigerator chilling as we finished the filling for the pie. The dough chilled for an hour, I rolled it out with ease and before I knew it, the crusts were rolled the filling was in place, we covered the pie and folded the edges. Two holes for the steam and a brushing of a beaten egg across the top and we were ready to go.

As you can tell, it came out perfect (both inside and out). What I loved was the fact that the chicken pot pie wasn't swimming in sauce. As you ate the pie, you tasted the chicken, the potatoes, the onions, the carrots...and the crust was flaky, buttery...delicious. As you can tell the first sitting ate half the pie and the second sitting almost finished it. As we saved the leftovers, bickering had started as different people claimed a piece for the following days lunch.

If you have the time, consider making the crust, the time spent is well worth it. If you don't have time, purchase a ready made crust see how good this chicken pot pie is. The taste and the time spent to make the recipe are well worth it!

Ingredients:
Pie Crust
2 1/4 cups all-purpose flour
1 1/4 teaspoon kosher salt
2 1/2 sticks of butter, cut into 1/2 inch pieces and chilled
About 5 tablespoons of ice water

Preparation:
Combine the flour and salt in a large bowl. Then add the butter and toss to coat with flour. With your hands or a pastry blender, work the butter into the flour, tossing and incorporating any pieces of butter that have settled at the bottom of the bowl, until the butter pieces are no larger than a pea. Drizzle 1/4 cup (4 tablespoons) of ice water over the top and, using a fork, mix the dough until it holds together when pinched: add the remaining tablespoon of water if the dough is very dry. Knead the dough until it is completely smooth and the butter is incorporated. (I used all 5 tablespoons)

Divide the dough in half, with one piece slightly larger than the other (the larger crust will be the bottom piece). Shape each half in a 1 inch thick disk. Wrap tightly with plastic wrap, and refrigerate for atleast one hour, or up to a day. (if the dough does not rest, it will shrink as it bakes.)

If the dough is too hard to roll, let it rest at room temperature for a few minutes or pound it a few times with a rolling pin. Lightly flour the work surface and rolling pin. Lightly dust the top of the large disk with flour and roll it out to a 13 to 14 inch round about 1/8 inch thick: roll outward from the center, rotating the dough frequently and adding a little flour to the work surfaceor dough as needed to prevent sticking. Fold the dough in half and transfer to a 9 to 10 inch pie plate, gently easing the dough into the corners and up the sides.

Roll out the second piece of dough in the same manner, to a 12 inch round, about 1/8 inch thick. Place on parchment-lined baking sheet. Refrigerate both doughs for 15 minutes.

Makes one 9 to 10 inch double crust pie.

Chicken Pie Filling:
1 cup of 1/2-inch pieces red-skinned potatoes
1 1/4 cups of 1/2-inch pieces carrots (cut on the diagonal)
12 white pearl onions
3 bay leaves
3 thyme sprigs
24 black peppercorns
1 1/4 cups of 1/2-inch pieces of celery (cut on the diagonal)
2 cups of shredded cooked chicken

Bechamel Sauce:
3 tablespoons of unsalted butter
3 tablespoons of all-purpose flour
3 cups of whole milk
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped thyme
Pinch of cayenne

1 egg, beaten

Preparation:
Roll out the dough, place one piece in a 9 or 10 inch pie plate and the second on a baking sheet, and refrigerate.

Put the potatoes, carrots, and onions in separate small saucepans with water to cover and add 1 bay leaf, 1 thyme sprig, and 8 peppercorns to each pan.
Bring to a simmer over medium-high heat and simmer until just tender, 8 to 10 minutes.

Drain the vegetables, discard the bay, thyme, and peppercorns, and spread on a baking sheet. Cut the onions in half.

Bring a large pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery until just crisp-tender, 1 to 1 1/2 minutes.
Drain, transfer to the ice bath, and chill just until cold. Drain and add to the baking sheet with the other vegetables.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes; adjust the heat as needed so that the mixture does not brown. Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, and cook, whisking often, until the sauce has thickened and reduced to about 2 cups, 30 to 40 minutes; move the whisk over the bottom and into the corners of the pan to be sure the bechamel doesn't burn.

Position the oven racks in the lower third and center of the oven and preheat the oven to 375 degrees F.

Strain the bechamel through a fine-mesh conical strainer into a spouted measuring cup. Season with salt, pepper, parsley, thyme, and cayenne.

Remove both doughs from the refrigerator.

Scatter the vegetables and chicken into the pie shell. Pour the bechamel over them. At this point, if the top crust is too hard to shape, let it rest at room temperature for a few minutes. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with a small cutter or the tip of a paring knife to allow steam to escape.

Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the center rack during the last 10 minutes of baking to brown the crust. Transfer to a cooling rack and let rest for 10 minutes.

Cut the pot pie into 6 wedges and serve warm.

 

Boston Globe's Fish Chowder with Proscuitto - The BEST!

 
 

Here is part two of our Boston Globe article, "Hake goes from trash fish to treasure". This Fish Chowder with Proscuitto is the wonderful results of last night's meal Hake Wrapped in Proscuitto.

I think I will just start by saying this is the BEST fish chowder I have ever tasted. Hands down, better than clam chowder, too.

Take out those three servings of fish and potatoes from our last blog article, Hake Wrapped in Proscuitto. Take the proscuitto off the fish and chop coarsely. Do the same for the fish and potatoes. 

Note that we did things a little differently: 

1. We used scrod as the white fish since we couldn't find hake.

2. We used seafood broth, which we found in the broth section at the supermarket.

3. Ours didn't look as golden as theirs so we added a few threads of saffron.

This recipe took us about fifteen minutes to put together. It was a nice hearty chowder with rich flavors. It wasn't thick but it was creamy and the fish and potatoes gave it body. It happened to be rainy and cold the night we served it, so it hit the spot for warming you up.

We were so impressed with the taste of the chowder, we are going to make a pot of the chowder the next time since this recipe only feeds 4. We will take the time to cook the fish and potatoes the night before and then quickly make the chowder the following day.

If you want to impress your friends and family, cook the Hake Wrapped in Proscuitto next weekend and serve this chowder as a meal or appetizer at your next gathering. You will mark this recipe as a favorite under "The BEST fish chowder...EVA!" 

Ingredients:

3 tablespoons of butter

6 scallions, chopped using both green and white pieces

Proscuitto from pieces of fish, chopped coarsely

Sliced potatoes from fish, chopped coarsely

2 cups of clam or fish broth

2 cups of heavy cream

3 pieces of cooked fish, flaked into large pieces

2 tablespoons of fresh chopped parsley

Salt and Pepper

Preparation:

1. In a soup pot, melt the butter over medium heat. Add the scallions and cook, stirring often, for 2 minutes.

2. Add the prosciutto and continue cooking, stirring often, for 2 minutes.

3. Add the potatoes, clam or fish broth, cream, salt, and pepper. Bring to a boil. Lower the heat and simmer 3 minutes.

4. Add the fish and cook 2 minutes or until the fish is heated through. Taste the chowder for seasoning and add more salt and pepper, if you like.

5. Ladle the chowder into bowls. Sprinkle with parsley.

Boston Globe's Hake Wrapped in Proscuitto

 

This past Wednesday, the Boston Globe ran an article called "Hake goes from trash fish to treasure". The article highlighted two meals made with hake. Hake is a salt water fish or stock fish that is similar to cod. Not having had fish in a few weeks, Jeff decided to take on these recipes knowing we would make the Hake Wrapped Proscuitto the first night and the remainder would make a great chowder.

Jeff went to the store and couldn't find Hake but decided to use scrod. The recipe recommends Hake or a white flaky fish. He started the recipe by thinly slicing the yukon potatoes and layering them with olive oil, salt and pepper in a roasting pan. He placed the potatoes in the oven and prepared the fish. Jeff wrapped each of the fish pieces in two slices of proscuitto. After 30 minutes, he placed the fish on the potatoes and allowed the rest of the dish to finish cooking.

We had enough people for dinner to save the remainder for the fish chowder, which is definitely a must! The fish was very good. It was flaky and flavorful and the potatoes complemented the fish perfectly. My only suggestion would be to brush olive oil on the proscuitto before cooking the fish. My proscuitto was a little dry, but still tasty. As much as the fish was delicious, the potatoes were amazing. Between the olive oil, fish juices and proscuitto, the potatoes were what everyone fought over.

Please continue to the next blog article Boston Globe's Fish Chowder with Proscuitto where we will highlight, what we consider, the best fish chowder we have ever eaten! If you would like to make the fish chowder, save three servings of fish and potatoes from this meal.

Ingredients:

4 large yukon golden or Yellow Finn potatoes

2 1/2 pounds of skinless, boneless hake or other white fish (pollock, scrod), cut into 8 pieces

16 slices of proscuitto

2 scallions, finely chopped

2 tablespoons of fresh parsley

Olive Oil

Salt and Pepper

Preparation:

1. Set the oven at 450 degrees. Oil a 13- to 14-inch baking dish large enough to hold the fish in one layer.

2. Using a mandoline or another hand-held slicing tool, cut the potatoes into very thin slices. Arrange them in the baking dish, sprinkling the layers with oil, salt, and pepper.

3. Roast the potatoes for 35 minutes or until they are tender and browning at the edges.

4. Meanwhile, sprinkle each piece of fish lightly with oil. Wrap each one with 2 overlapping pieces of prosciutto, tucking them under the fish. Set the fish on the potatoes in one layer. Sprinkle the prosciutto with oil.

5. Roast the fish for 15 to 20 minutes or until it is firm to the touch and cooked through. Set aside 3 pieces of fish and 1/4 of the potatoes for the chowder.

6. Use a wide metal spatula to serve each person fish and potatoes. Sprinkle with scallions and parsley.

 

Proscuitto wrapped scrod with layered potatoes and yellow summer squash.