July 29th, 2015

Summer on the Move

DSC_0121

Puttering in the garden. A dip in the pool. A day trip to the country. Stirring a pot of blackberry jam. Tomatoes, and more tomatoes, at every meal.

That’s the summer in my mind.

I’ve caught glimpses of that idyllic summer, even taken the occasional dip and day trip. For the most part, that slow carefree pace has eluded me. It’s not a complaint, don’t get me wrong. In the life of a food writer-educator-recovered caterer-grandmother, you gotta roll with whatever assignments come your way! From cooking camps to grandson care, life has been full.

But, here I am. And, I have hopes for a languid August. Beautiful produce is coming into the markets; look at that bounty. I haven’t stopped cooking. Here are a few summer dishes I’ve enjoyed.

DSC_0177

ROASTED TOMATO-PESTO FRITTATA

Have your heard of Juliet tomatoes? They are a paste variety that look like mini-romas. I really like them for certain applications. Thick sauces. Salsa. Ketchup. And, they slow-roast into meaty ovals of sweetness.

I used them, in their slow roasted state, to make this frittata. The process started on the stovetop in my cast iron skillet, and finished in the oven.

A frittata is a fast and versatile recipe to have in your repertoire. You can find numerous variations here. I served this for an impromptu brunch for friends–it couldn’t have been simpler, and more satisfying.

DSC_0173

1 tablespoon butter
6 eggs
1 cup cream (you may substitute half-and-half or whole milk if you prefer)
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 pound roma or paste tomatoes, roasted
1/2 cup fresh basil pesto
1/2 cup shredded mozzarella

Preheat oven to 350 degrees.
Coat a 9 inch cast iron (or oven safe) skillet with butter.
Beat eggs, cream, salt and black pepper together until no traces of yolk can be seen.
Place skillet over medium heat.
Pour in the egg mixture.
Add the tomatoes, dollops of pesto and shredded cheese. Cook on the stovetop for about 5-7 minutes.
Place the skillet into the oven to finish—about 15 minutes.

Serves 4-6

DSC_0133

SPICY SUMMER-YELLOW VEGETABLE SALAD

One of the teen cooking camps I taught at the food bank was all about “Street Eats.” We explored cuisines around the world, from the standpoint of what you’d buy from a street vendor, pushcart, food truck: some times the most delicious dishes ever! One day, we made Mexican fare—grilled fish tacos, pickled cabbage, churros dusted with cinnamon sugar, and elotes—those spectacular ears of grilled corn slathered with lime-and-chili spiked mayo.

We had a few extra charred ears which I brought home. They soon wound up in this salad that celebrates summer yellows: wax beans, sweet bell pepper, onion, sungold tomatoes and crookneck squash. I blanched the beans (fresh picked from a friend’s garden!) in water seasoned with garlic and bay leaf. I sauteed the peppers, onion and squash. I scraped the grilled and slathered kernels off the cob, and mixed the whole she-bang together. Finished with a scatter of sungolds, cilantro, and a squeeze of lime. Mercy. Summer in a bowl. It was so so good.

DSC_0135

1/2 pound yellow wax beans, trimmed
1 clove garlic, sliced
1 bay leaf
1 tablespoon olive oil
2 yellow squash, cut into julienne strips
1 golden bell pepper, cut into julienne strips
1 small onion, sliced
2 ears of corn, cooked: grilled, oven roasted, boiled
1 cup sungold tomatoes, cut in half
2 tablespoons coarsely chopped cilantro
Elote Dressing (recipe below)

Fill a skillet with water and place over medium heat. Add the garlic, bay leaf and 1/4 teaspoon salt. Bring to a boil. Cook the wax beans ( a few at a time–do not crowd) until tender-crisp–about 4 minutes. Remove and let cool.

Empty the skillet, dry it, and place over medium heat. Add olive oil. Add the squash, peppers and onions. Saute for about 4-5 minutes. Remove from heat.

In a large bowl, place the wax beans and sauteed vegetables. Scrape the corn kernels into the bowl. Add the sungold tomatoes, cilantro, and Elote dressing. Toss well and serve.

Serves 2-4

“Elote” Dressing:
1/2 cup mayonnaise
2 teaspoons chili powder
1/4-1/3 teaspoon cayenne
lime juice from 1 lime
pinch sea salt
1/2 cup grated cotija or parmesan cheese

Mix all of the ingredients together in a small bowl until well combined.
Makes a scant cup.

DSC_0157

MANGO BLUEBERRY LIME YOGURT PARFAIT

What do you do when you have a ripe mango, a pint of blueberries, a container of plain Greek yogurt and a lime? This is the answer. Easy-Pretty-Tasty-Healthy.

DSC_0138

This one is barely a recipe.

2 cups plain Greek yogurt
2 tablespoons of your favorite honey
1 lime—juice and zest
1 pint blueberries, rinsed and stemmed
1 ripe mango, peeled and sliced

Place the yogurt into a bowl. Add lime juice, zest and honey. Stir until well combined. Taste and adjust for sweetness, if desired.

Set up 4 glasses (or whatever serving vessels you’d prefer.) Place a dollop of yoghurt in the bottom of each. Follow with a handful of berries, a few slices of mango, and repeat the layering until the glass is full. Garnish with basil or mint leaves and serve.

DSC_0166

Posted in Breakfast, Desserts, Egg/Cheese Dishes, Fruit, Gluten Free, Recipes, Vegetables, Vegetarian Dishes | 14 Comments »




May 9th, 2012

Dillweed Forest

DSC_0033

Because one lone plant was most prolific last summer, with
Multiple blossomed whorls gone to vigorous seed,
Because the winter was mild and the sprouts hardy
A great patch of dillweed, tall and feathery, took hold in my front yard.

DSC_0012

This unexpected abundance has me both delighted and stumped. And while its beauty alone makes the little dillweed forest a welcome presence in our postage stamp garden, I’ve been seeking new ways to use this herb.

In pickling, certainly. Snipped into salads, baked onto a side of salmon, folded into a quickbread batter with cheddar cheese.

I welcome your suggestions.

DSC_0023

One way I’ve been enjoying dillweed is in this sauce that uses lush Greek yogurt.

DSC_0026

Simple–and versatile.

A quick whisk of herbs, coarse grain mustard, vinegar, and olive oil into a bowl of this plain creamy base readily transforms into a sauce, or dip, or dressing. You might relish a dollop of this on a falafel-pita sandwich, or as a cooling dip for a spicy grilled lamb kebab. It stands up nicely alongside a tray of crudites. Or potato chips!

Long ago, I would make something similar, using sour cream. Now, I prefer tangy and thick-bodied Greek yogurt in its stead. So accessible at the market, ( all the yogurt companies have added Greek to their repertoire) it makes a terrific substitute–healthier too.

DSC_0028

Today, I used it to dress potato salad–a springtime variation that combines new potatoes and asparagus. So seasonal, both vegetables take well to dillweed, and both work together in this somewhat different dish.

You actually plunge the asparagus tips right in with the potatoes, in the final minute of cooking.

DSC_0030

Drain and cool—just slightly. When still warm, the new potatoes tend to absorb the dressing better. That bit of heat blooms the herbs in the sauce. You can serve the salad immediately, if you like. Or serve it chilled.

It tastes fantastic, either way.

If you have any other of-the-moment garden veggies on hand, slice ’em up and put ’em in. The crisp bite of French radishes, for instance, would be exceptional in this dish. Cucumbers? Yes. Scallions, too.

And, remember–I’m on the lookout for more ways to use my dillweed forest. Please share!

DSC_0037

NEW POTATO-ASPARAGUS SALAD with GREEK YOGURT DILL SAUCE

1 1/2 lbs. small New Potatoes, cleaned and quartered
1 bundle fresh Asparagus, cut on the diagonal into small pieces

1 1/2 cups Greek Yogurt
1 T. Coarse Grain Mustard
1 T. White Wine Vinegar
1 T. Extra Virgin Olive Oil
2 heaping T. fresh Dillweed, chopped
1 T. fresh Chives, chopped
1 1/2 t. Sea Salt
1/2 t. Black Pepper

Bring a large pot of lightly salted water to a boil and add new potatoes. Cover and simmer until potatoes are tender, about 12 minutes.
Add asparagus pieces and cook for another minute. Remove from heat and drain.

In a mixing bowl, whisk together all the remaining ingredients.

Place slightly cooled potatoes and asparagus into a serving bowl. Spoon yogurt-dill sauce over the vegetables.
Toss and fold until well coated.

Garnish with dillweed.

May serve warm, room temperature, or chilled.

Makes 6-8 servings.

DSC_0017

Posted in Recipes, Salads, Vegetables | 33 Comments »