Basil Jelly

Why basil jelly? There is only so much pesto one can make. Besides, it sounded interesting and tasty.

There was a LOT of basil, so I made some pesto, too. (Note that 2 cups of basil went into each recipe - yielding a little over 3 pints of jelly but just about 1 cup of pesto.)

Anyway, basil jelly. Here's the recipe I used: http://www.pinterest.com/pin/73253931412369989/

I had seen some other recipes using less basil, but including some lemon. I think the lemon would make the jelly even better, so I think I will include some next time. I skipped the food coloring, so the color is much less green. I think I'm okay with that--might look too much like mint jelly otherwise. I also did not go crazy straining out the chopped basil leaves. 

I have tried it as the recipe suggests, with cream cheese on crackers. It is pretty mild, but nice. I do think the lemon would perk it up and complement the basil nicely. 

Patty Pan Saute

Patty pans are a very mild summer squash. They should be picked when they turn creamy white and reach about 4 inches across. If you let them get much bigger the skin becomes a hard shell and the flavor suffers somewhat. In the case of patty pans, bigger is not better!

patty pan on the vine (note dried blossom still attached on bottom)

fresh-picked patty pan

For this dish, I sauteed the sliced squash with onion, garlic, and mushrooms, and topped with a little cheese.

Ingredients:
olive oil
1 onion, diced medium
1-2 cloves garlic, minced
2-3 patty pan squash, cut in quarters top to bottom, then sliced about 1/4 inch thick
8 oz mushrooms (I like baby bellas), chopped (a bit smaller than you've cut the onion)
salt & pepper to taste
fresh herbs* - your choice - thyme, parsley, or basil (sliced into thin ribbons)
cheese - optional - bleu or parmesan

Heat a few tablespoons olive oil in skillet over medium-high heat. Add onion and saute briefly before adding garlic. Saute a few minutes until onions begin to soften. Sprinkle in a little salt and pepper. Add mushrooms. Reduce heat slightly. Try to resist the temptation to add more oil. You may need to add just a little to keep the mushrooms from sticking, but they will soon start to release juices and do just fine without a lot of oil.

When the mushrooms begin to soften and release liquid, about 8 minutes, add the sliced squash. Sprinkle in a bit more salt and pepper, and thyme or parsley, if using. Continue to saute, stirring occasionally, until the squash becomes slightly golden and translucent, about 10-12 minutes. Stir in basil, if using, and cook another minute or two. Taste and adjust seasoning if necessary.

Plate mixture, then top with cheese to taste, if desired.

Serves 2 as main dish, 4 as side.

* You can use dried herbs, if fresh are not available. For dried herbs, use about 1/3 the amount and rub between your fingers to release the flavor oils as you add the herbs to the skillet.

First Zucchini of 2013

As I understand it, the rainy days have kept the pollinators off work lately, so some plants are a little slow to set fruit. I am hoping the current sunny spell will correct that and more squash is on the way, along with the ripening of the green tomatoes.

Meanwhile, I found this one zucchini and a few small ripe tomatoes...

So I sliced them up and made a little dinner:

1 medium zucchini, cut into chunks
2 small tomatoes, cut into chunks
olive oil
2-3 Tbls pesto, to taste
1-2 oz. fresh mozzarella, cut into small bite-size pieces

Heat a couple tablespoons of olive oil in frying pan (enough to coat pan bottom) over medium-high heat, stir in pesto, then stir in zucchini. Saute for a few minutes, stirring frequently. Add 1/3 cup water and cover. Reduce heat to medium and let cook about 5 minutes. Uncover. Add tomatoes and continue cooking until desired degree of tenderness.

Divide mixture onto two plates. Sprinkle mozzarella bits onto each--it will melt a little from the residual heat. Mmm...

(Yes, I made the pesto with fresh basil from my garden a couple weeks ago. But you could use store-bought.)

Serves two as a side dish.

St. Patrick's Day Soda Bread

Traditional Irish soda bread can be a bit tough and dry. At least the versions I've had at popular mainstream Irish restaurants. Nobody seems to like it, not anyone I know anyway. Being part Irish, I wanted to like it! I came across a page of soda bread recipes in the late great Gourmet magazine many years ago and decided to see whether what I could make myself might be more appealing.

The recipe called for 2 cups of all-purpose flour and 1 cup of wheat flour. Not being a big fan of wheat flour, I substitute a mixture of grains, depending on what I have on hand--including Irish oatmeal, cornmeal, wheat germ, white-wheat flour, Ralston's, and flax seed meal--to make up 1 cup. The recipe calls for 1 cup of raisins. I often use a mixture of raisins and currants, again depending on what I have on hand. After mixing the dough, the recipe says to knead briefly on a well-floured surface. I think about 1/4 to 1/2 cup more flour is incorporated during this process. The recipe calls for either buttermilk or plain yogurt. I have always used buttermilk. The milk is included in the dough, and more is used to brush the top of the bread for baking to give it that beautiful golden brown crust. I bake it in a buttered Corningware casserole dish (uncovered) to maintain the shape. It does take about an hour to bake, so it doesn't quite qualify as a quick bread, but certainly much faster than a yeast bread.

This bread is soft, moist, a little sweet, and always a big hit!

Bacon Jam

Bacon Jam

Recipe from the Cooking School at Jungle Jim's

The picture shows a double batch. I had to, otherwise it would have been even harder to give any away for Christmas gifts :)

Warning, this is a lengthy undertaking, and your house will smell of bacon and love no matter whether you remember to turn on the exhaust fan or not (especially this time of year).

Mmmmm, bacon!

1-1/2 pounds sliced bacon, cut crosswise into 1-inch pieces (applewood smoked)

2 medium onions, small dice

3 garlic cloves, smashed, rough chop

1 teaspoon chopped chipotle pepper in adobo sauce

1/2 teaspoon ground black pepper

1/2 cup cider vinegar

1/2 cup packed dark brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee or beef broth

In a large skillet, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 15 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet; add onions and garlic and cook until onions are translucent, about 5 minutes. Add chipotle pepper, black pepper, vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up brown bits from skillet with a wooden spoon. Add bacon and stir to combine.

Transfer mixture to a large saucepan and simmer, uncovered, over low heat, stirring occasionally, for about 1-1/2 hours until liquid is thick and syrupy. Transfer to a food processor and pulse until coarsely chopped. Cool and refrigerate in airtight containers, up to 4 weeks.

Makes about 2-1/4 cups

Warm up slightly to serve on crackers or crostini.

Cilantro Lover's Guacamole

I do not care for avocados or typical guacamole, but I LOVE this recipe. Made today with fresh cilantro from Gorman Heritage Farm. Yum :) If you do not like cilantro, you will hate it--You have been warned.

 

1 ripe avocado
1 bunch fresh cilantro, washed, dried well, and chopped
1/2 - 1 clove garlic, minced
1 jalapeno, diced fine
juice of 1/2 lime (or more to taste)
kosher salt

Cut avocado in half, discard seed, scoop out flesh and put in mixing bowl. Mash the avocado with a fork. (Or, if you have a potato ricer, it will do quick work of mashing the avocado!) Mix in the cilantro, garlic, and jalapeno. Mix in the lime juice and 1/2 teaspoon salt. Taste and adjust salt and lime juice if desired. A bit of cayenne may also be added, if you want it spicier!

Colcannon

Colcannon is an Irish classic. Like any classic, there are plenty of variations on the theme. A surprise treat was traditionally hidden in the dish - often a coin. This is my go-to version. No coins here, though, safety first!

2-3 pounds potatoes, peeled and cut into even chunks
1 small head cabbage, sliced fairly fine (or use a bag of slaw mix)
3/4 - 1 1/4 cups milk, heated, but not boiling
6 Tbls butter, cut into slices or bits
salt and pepper

Cook the potatoes in salted water until just tender. Remove the potatoes from the water, then add the sliced cabbage. Cook cabbage about 4-5 minutes or until just tender. Drain cabbage well.
Mash potatoes. Mash in butter, then hot milk to desired consistency. Add salt and pepper to taste. Mix in cabbage. Check for seasoning again.
Serve hot! (Refrigerate leftovers. Reheats well.)

Note: I use my pasta pot to cook. First, cook the potatoes in the pasta basket. Then, cook the cabbage in the smaller steamer basket. Dump out all the water after cooking the potatoes and cabbage, return the potatoes to the warm pot to mash. No extra bowl to wash!

Potatoes and cabbage from Gravel Knolls Farm.



Blue Cheese-Stuffed Summer Squash

I got a most wonderful book last year called From Garden to Plate from Better Homes and Gardens books. It provides thorough descriptions of various vegetables, herbs, and fruits across the harvest seasons. Each section discusses best varieties for the home garden, how to grow and care for the plants, what to look for at harvest, and some recipes.

This squash recipe has become one of my go-to favorites. It is very versatile.

4 medium summer squash or zucchini
4 oz Neufchatel (lite cream cheese), softened
1/2 c shredded carrot
1/3 c crumbled blue cheese
1/3 c thinly sliced green onions
1/3 c fine dry bread crumbs (I use panko)
1/4 c fat-free or light sour cream
1/8 tsp fresh ground black pepper
2 Tbls chopped walnuts

Preheat oven to 400. Spray baking dish with nonstick spray or spread a thin coating of oil.

Halve the squashes lengthwise and scoop out seeds. (I use a melon baller, but you can use a spoon if you don't have a melon baller.) Leave a shell about 1/4 inch thick. Place squash halves, cut side down, in baking dish and bake, uncovered, about 10 minutes. Remove from oven and turn the squash halves over.

Meanwhile, for filling, stir together cream cheese, carrot, blue cheese, green onions, 1/4 bread crumbs, sour cream, and pepper. (Mixture will be stiff.)

Spoon filling evenly into squash halves. Top with walnuts and remaining breadcrumbs. Bake, uncovered, 10 minutes or until squashes are tender and filling is heated through. Makes 8 servings.

You can substitute different cheeses or nuts, add in other or more veggies, stir in some fresh herbs, mix in a little bacon, etc.

I think I am reluctant to carve the squashes to a one-quarter inch thickness and lose that much flesh, so I find they do take a little longer to bake--up to an additional 10 minutes depending on how soft you like them.

I have not tried to make this on the grill, but it probably would work. I would give the empty squash halves more of a head start before stuffing, I think. And probably put them in a basket once stuffed. Just in case!

This is a quick and easy (and healthy!) summer meal for me. I usually make a half recipe. The leftovers reheat just fine for lunch in the next few days. It could be a nice side dish for company, too!

Roasted Potatoes Plus

Roasted Potatoes Plus

I've been making this for several years. A friend showed me how to make something similar, and it lends itself to endless variations based on your taste and what you have on hand. The original used a tablespoon or so of tomato paste. I've used ketchup for convenience.

This time, I used some things from the CSA--the garlic and potatoes, along with rosemary from my garden, and onions and carrots from the grocery store. You can also include green beans, asparagus, or other fairly firm veggies. Amounts of all vegetables can be varied to your liking. I like rosemary, but it is not necessary. Leave it out if you don't like it. You can add a different herb towards the end of cooking time, or none at all, it is totally optional.

The roasting gives everything a carmelized and nutty flavor. The garlic becomes sweet, soft, and spreadable. Leftovers keep and reheat well. I have even added cooked chicken to make a one dish meal.



In this pan:

• Yukon Gold potatoes, cut into chunks
• small baby carrots or regular carrots cut into bite-size pieces
• yellow onion, cut into eighths
• 1 head garlic, separated into cloves, cloves peeled
• olive oil
• ketchup
• balsamic vinegar
• salt and pepper
• fresh rosemary sprigs to taste

Add prepared veggies to the 9x13 roasting pan. Add a healthy splash of olive oil and stir to coat everything. Next, a good squirt of ketchup and a drizzle of balsamic vinegar. Sprinkle with kosher salt and fresh ground pepper. Stir again. Roast uncovered at 425F. Stir after 30 minutes and add rosemary sprigs. Roast another 20-30 minutes, or until vegetables are desired tenderness.

Enjoy!

Mediterranean Pasta

I started with this recipe from Kraft, but I made several substitutions based on what I had on hand. Instead of spinach, I had fresh Swiss chard from my CSA share from Gravel Knolls Farm. [Did you know that if you cut out the main rib and slice it up, you can saute it until tender and it is yummy?] Along with the chopped chard ribs, I sauteed chopped garlic scapes (from the Farm), a diced red bell pepper, a couple of sliced carrots (from the Farm), and a diced onion. Once everything was tender, I added a small can of diced tomatoes and the chopped chard leaves. I prepared the pasta according to the recipe with the light version of the cooking creme. Crumbled feta sprinkled liberally on top. I think it came out great! I've been eating it warm, but I guess it would be okay chilled, too.

Chocolate Peanut Butter Pie with Bacon

Yes, bacon. You can see the picture and recipe here. Mine looked much like that, except that the crust sagged a bit. From the stars, I think. I can fix that next time.

I have tried chocolate-covered bacon. It was okay, but not something I would seek out again. But, for some reason, this sounded good.

It was. Yummy, yummy. There was general agreement that the bananas were an unnecessary distraction. Next time, no bananas (apologies to Elvis), more bacon, and I'm thinking some mini chocolate chips in the peanut-butter filling.

I am going to win the office bake-off this year :)

Braised Radishes

Looking for a way to use a bounty of radishes from the Farm, I came upon a Cooking Light recipe for Chardonnay-Braised Radishes. The description promised the radishes would mellow and take on a sweetness when braised. I don't have any chardonnay, since it is not one of my favorite wines, so I used vermouth--my go-to white wine for cooking.

The dish looked pretty:

But... I am not sure if it was the substitution of the wine--it has never posed a problem before--but I just did not find the flavors appetizing. Kind of sour. Just generally not pleasing to my palate.

So, I tried to morph some of the leftovers into the next recipe, Radish Vichyssoise. It was worse. A gray, lumpy paste-like soup, with the flavor only minimally improved. I will spare you the sight of it. There is no photo in the cookbook, either.

Lesson learned: Radishes are yummy fresh, chilled, plain or chopped up in a variety of cold salads, but cooking them is not for me.

Next up, a chocolate-peanut butter-bacon pie. I kid you not. I know it has no seasonal produce in it, but I am so intrigued...