Friday, January 22, 2010

Garden Recipes I



GAZPACHO
Put all of the following ingredients into a blender:
2 bread slices
1/2 cup cold water
1 red bell pepper, strips
1 green bell pepper, strips
1 small cucumber, peeled, chopped
5-10 Basil leaves or fresh dill
3 medium tomatoes, peeled, seeded, diced
2 garlic cloves, minced
3 tablespoons olive oil
2-3 tablespoons red-wine vinegar or Balsamic
S&P

1. Blenderize and serve. Chill if desired.
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EGGPLANT PARMESAN
1 Jar Spaghetti Sauce
1 pound browned Italian Sausage
2 large, peeled, 1/2 inch-sliced eggplants
2 cups shredded Mozzarella cheese

1. Grease 9'x13" glass baking dish. Arrange sliced eggplant to cover bottom. Add in layers, the sausage, the spaghetti sauce, and top with the cheese.

2. Bake at 350 F 45 minutes.
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CHILE RELLENO'S CASSSEROLE
7 Anaheim Peppers, seeded, cut in half
8 oz. Monterey Jack cheese, shredded
2 eggs
3 tablespoons milk
1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

1. Grease 8"x8" glass dish. Steam prepared peppers in a covered microwave container for 3-4 minutes. Spread them over bottom of dish. Sprinkle cheese over. Whisk all other ingredients together and pour over top.

2. Bake at 375 F for 30 minutes.
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TOMATO BRUSCHETTA
The secret to good Italian bruschetta is well-toasted, hearty country bread and first rate olive oil, as virgin and as thick as you can find. Of course, one more important ingredient is the tomato, and flavorful ‘Abraham Lincoln’ fits the bill. Aside from toasting the bread, no cooking is involved.

12 slices bread of choice
4 cloves garlic
1⁄2 cup virgin olive oil
2 cups red tomatoes, coarsely chopped
1 tbsp capers
1 tbsp sweet basil (or more to taste), chopped
2 tbsp fresh lemon juice
Salt and pepper to taste
Parmesan cheese, grated

1. Make your bread slices small enough to hold easily in your hand, about 3 to 4 inches wide, and toast them golden brown on both sides. Mince the garlic very fine or force it through a garlic press, then combine it with the olive oil in a work bowl. Add the tomatoes, capers, sweet basil, lemon juice and seasonings.

2. Spread the mixture on the toasted bread and sprinkle Parmesan cheese over the top. Serve immediately.
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LINGUINE WITH CORN AND SAGE
Salt and pepper, to taste
8 large ears fresh corn, shucked
1 pound linguine
1/2 cup (1 stick) butter, cut into 8 pieces
1 medium onion, chopped
2 cloves garlic, finely chopped
10 medium leaves fresh sage, finely chopped

1. Bring a large pot of salted water to a boil.

2. Meanwhile, set one of the ears of corn on the table. With a small sharp paring knife, remove 3 rows of kernels, pulling the knife toward you. Turn the ear and remove 3 more rows of kernels. Continue until all the corn is off the cob; remove the kernels from the other cobs in the same way. Transfer to a bowl.

3. Drop the linguine into the boiling water. Cook, stirring often, until the water returns to a boil. Simmer, stirring occasionally, for 10 minutes until the pasta is tender but still has some bite. Before draining, remove 1/2 cup pasta cooking water.

4. In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring often, for 5 minutes or until it is translucent. Add the garlic and sage. Cook, stirring often, for 2 minutes more.

5. Turn the heat to medium-high. Add the corn and cook, stirring often, for 5 minutes more or until the corn is cooked through.

6. Drain the pasta into a colander and without shaking off the excess moisture, return it to the cooking pot. With a rubber spatula, scrape the corn mixture into the pasta. Add pasta water, if necessary. Toss well, adding more salt and pepper.
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ZUCCHINI AND AVACADO SALSA SALAD
1 medium zucchini
Salt to taste
5 medium tomatoes, finely chopped
1 or 2 jalapeƱo or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro, to taste
1 ripe Avocado, diced
3 tablespoons freshly squeezed lemon or lime juice
2 tablespoons extra virgin olive oil
Boston lettuce or romaine lettuce leaves for serving

1. Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.

2. Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.
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RADISH LEAF PESTO
2 large handfuls of vibrant radish leaves, stems removed
½ cup hard cheese, such as pecorino or parmesan, grated or shaved
1 bunch basil
½ cup nuts, such as pistachios, almonds, or pine nuts
1 clove garlic, roughly chopped
1 Tbsp. lemon zest and splash of lemon juice
½ tsp. ground chili paste
¼ tsp. cumin
1 tsp. honey
3 Tbsp. olive oil, plus more to get the consistency you like
Salt and pepper to taste

1. Place all the ingredients in a food processor or blender, process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This recipe produces a thick pesto; stream in more oil and continue to pulse to get the consistency you prefer.

2. Serve over pasta, on crostini, crackers or crusty bread. Pesto can be stored in the fridge for up to a week or frozen for up to one month. This recipe may be used with all basil or other greens of choice.
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TOMATO SOUP
1/3 pound (1 1/3 sticks) good-quality unsalted butter
1 large yellow onion, sliced
Sea salt
3 pounds peeled tomatoes (if using canned, use juice)
1/3 cup heavy cream
Good-quality extra-virgin olive oil, for finishing

1. In a large pan, melt butter over low heat. Add onion and a good pinch of salt. Reduce heat to very low, cover, and cook onions for about 30 minutes or until translucent and soft (not browned).

2. Add tomatoes with their juices. Increase heat to a simmer and cook for 25 minutes.

3. Working in batches, blend tomato-onion mixture in a food processor or blender, adding cream while blending. Taste and adjust seasoning. Serve hot, drizzled with a little olive oil.
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