• 1 1/2 cups chopped seeded tomatoes
• 1/4 cup chopped fresh basil
• 2 teaspoons red wine vinegar
• 1 large eggplant, cut lengthwise into 1/2-inch-thick slices
• Olive oil
• 6 large 1/2-inch-thick slices country-style French bread
• 9 ounces soft mild goat cheese (such as Montrachet)
Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside.
Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.
From Bon Appetit Magazine, 1994
http://www.epicurious.com/recipes/food/views/Eggplant-Tomato-and-Goat-Cheese-Sandwiches-1802#ixzz0uBodQK4f
Wednesday, July 21, 2010
Spanish-style Grilled Zucchini
2 tablespoons olive oil
2 medium zucchini (12 ounces), cut diagonally into ¼-inch-thick slices
Salt
About 2 tablespoons Spanish-style Garlic and Parsley-flavored olive oil (see below)
1 tablespoons finely chopped fresh parsely
To make Spanish-style garlic and parsley flavored olive oil:
1 cup olive oil
5 garlic cloves, peeled and finely chopped
1 teaspoon salt
1 tablespoon finely chopped fresh parsley
Put the oil and garlic in a small pot and set over medium-low heat. Bring to a simmer and cook for just 5 seconds, then immediately turn off the heat. Let the oil cool for 15 minutes, then stir in the salt and parsley.
To make the zucchini:
Set a cast iron griddle or frying pan over high heat. Let it get hot. Dribble just enough olive oil, about 1 tablespoon, to grease it lightly. When the oil is very hot, a matter of seconds, lay down enough zucchini slices to cover the bottom in a single layer. Do not overcrowd. Cook for about 2 minutes, or until the bottom of the slices turn a rich medium brown.
You may need to move the slices around so they all cook evenly. Turn the slices over. Cook for another 2 minutes, or until the second side turns medium brown. Remove the slices from the pan and arrange in a single layer on a large platter.
Cook all the zucchini slices this way. With each batch, remember to add enough oil to keep the pan lightly greased.
When the zucchini are all cooked, lightly sprinkle salt over the slices. Dribble the flavored oil evenly over the top, sprinkle on the parsley and serve.
Serves 4
From: World Vegetarian
2 medium zucchini (12 ounces), cut diagonally into ¼-inch-thick slices
Salt
About 2 tablespoons Spanish-style Garlic and Parsley-flavored olive oil (see below)
1 tablespoons finely chopped fresh parsely
To make Spanish-style garlic and parsley flavored olive oil:
1 cup olive oil
5 garlic cloves, peeled and finely chopped
1 teaspoon salt
1 tablespoon finely chopped fresh parsley
Put the oil and garlic in a small pot and set over medium-low heat. Bring to a simmer and cook for just 5 seconds, then immediately turn off the heat. Let the oil cool for 15 minutes, then stir in the salt and parsley.
To make the zucchini:
Set a cast iron griddle or frying pan over high heat. Let it get hot. Dribble just enough olive oil, about 1 tablespoon, to grease it lightly. When the oil is very hot, a matter of seconds, lay down enough zucchini slices to cover the bottom in a single layer. Do not overcrowd. Cook for about 2 minutes, or until the bottom of the slices turn a rich medium brown.
You may need to move the slices around so they all cook evenly. Turn the slices over. Cook for another 2 minutes, or until the second side turns medium brown. Remove the slices from the pan and arrange in a single layer on a large platter.
Cook all the zucchini slices this way. With each batch, remember to add enough oil to keep the pan lightly greased.
When the zucchini are all cooked, lightly sprinkle salt over the slices. Dribble the flavored oil evenly over the top, sprinkle on the parsley and serve.
Serves 4
From: World Vegetarian
Strozzapreti- Italian Swiss Chard Dumplings
Serves 8 to 10.
1. Wash 1 large bunch Swiss chard. You will need about 2 lb. Cook it in the water that clings to the leaves. Drain, cool, and squeeze dry. It is easiest to use a food processor here, however a blender or even chopping by hand with a heavy knife will do. Puree the chard adding 3 eggs (if using a machine) or beat the eggs by hand and add to finely chopped chard. Melt 2/3 stick butter and add to chard with 1 cup parmesan and 1 to 1 ½ cup bread crumbs. Add salt and pepper to taste. Chill.
2. Make tomato sauce.
3. When ready to serve, fill a large pot 1/3 full of water. Add 1 Tb. salt and bring to a boil. Turn heat down to a simmer. Test one dumpling to see if it holds together in the poaching liquid. If not, add more bread crumbs. The point is to keep them as light as possible and not have them fall apart. When batter is perfect, poach about 5 dumplings per serving using 2 spoons to shape ovals. Drain on paper towel before placing in shallow soup boel. Sprinkle with fresh grated parmesan and serve tomato sauce on the side.
From: The Political Palate
1. Wash 1 large bunch Swiss chard. You will need about 2 lb. Cook it in the water that clings to the leaves. Drain, cool, and squeeze dry. It is easiest to use a food processor here, however a blender or even chopping by hand with a heavy knife will do. Puree the chard adding 3 eggs (if using a machine) or beat the eggs by hand and add to finely chopped chard. Melt 2/3 stick butter and add to chard with 1 cup parmesan and 1 to 1 ½ cup bread crumbs. Add salt and pepper to taste. Chill.
2. Make tomato sauce.
3. When ready to serve, fill a large pot 1/3 full of water. Add 1 Tb. salt and bring to a boil. Turn heat down to a simmer. Test one dumpling to see if it holds together in the poaching liquid. If not, add more bread crumbs. The point is to keep them as light as possible and not have them fall apart. When batter is perfect, poach about 5 dumplings per serving using 2 spoons to shape ovals. Drain on paper towel before placing in shallow soup boel. Sprinkle with fresh grated parmesan and serve tomato sauce on the side.
From: The Political Palate
Classic Andalusian Gazpacho
Ingredients:
• 1 (2-inch-long) piece baguette, crust discarded
• 2 garlic cloves
• 2 teaspoons salt
• 2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin (optional)
• 2 1/2 lb ripe tomatoes, cored and quartered
• 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
• Garnish: finely chopped red and green bell peppers
To Prepare:
• Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
• Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
• Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
http://www.epicurious.com/recipes/food/views/Classic-Andalusian-Gazpacho-106874#ixzz0uBSbhcJf
• 1 (2-inch-long) piece baguette, crust discarded
• 2 garlic cloves
• 2 teaspoons salt
• 2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin (optional)
• 2 1/2 lb ripe tomatoes, cored and quartered
• 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
• Garnish: finely chopped red and green bell peppers
To Prepare:
• Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
• Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
• Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
http://www.epicurious.com/recipes/food/views/Classic-Andalusian-Gazpacho-106874#ixzz0uBSbhcJf
Poems from Walden by Haiku
By Ian Marshall
a long war with weeds
sun and rain and dews
on their side
distinctions with the hoe
level one species
cultivate another
seeds
see if they'll grow in this soil
truth and the like
a long war with weeds
sun and rain and dews
on their side
distinctions with the hoe
level one species
cultivate another
seeds
see if they'll grow in this soil
truth and the like
Guidelines for Tomato Selection and Storage
By Nicole Sugerman
With so many colors and varieties of tomatoes, it can sometimes be hard to tell which are ripe. If you are unsure, ask the shareholder staffing the pickup for help. Here are some guidelines when selecting tomatoes:
• We harvest some of the tomatoes less ripe purposefully. Tomatoes ripen very quickly. If you do not think you will eat your tomatoes within the next day or two, do not select the ones that are the ripest—select one that is a little firmer, with some green, and it will ripen up within a couple of days on your kitchen counter.
• You can determine ripeness by how squishy the tomato is, and how it smells. Some of our tomatoes ripen green, some ripen yellow, some pink. Instead of looking only for bright red color as an indication of ripeness, feel it and see if it is soft or firm. A riper tomato will also smell more tomato-ey.
• For best taste, do not put your tomatoes in the fridge! Refrigerating tomatoes ruins the consistency and diminishes some of the flavor. Your tomatoes will not spoil if you leave them at room temperature—just eat them when they are ripe. If you use part of a tomato, you may have to refrigerate the unused half to prevent molding.
With so many colors and varieties of tomatoes, it can sometimes be hard to tell which are ripe. If you are unsure, ask the shareholder staffing the pickup for help. Here are some guidelines when selecting tomatoes:
• We harvest some of the tomatoes less ripe purposefully. Tomatoes ripen very quickly. If you do not think you will eat your tomatoes within the next day or two, do not select the ones that are the ripest—select one that is a little firmer, with some green, and it will ripen up within a couple of days on your kitchen counter.
• You can determine ripeness by how squishy the tomato is, and how it smells. Some of our tomatoes ripen green, some ripen yellow, some pink. Instead of looking only for bright red color as an indication of ripeness, feel it and see if it is soft or firm. A riper tomato will also smell more tomato-ey.
• For best taste, do not put your tomatoes in the fridge! Refrigerating tomatoes ruins the consistency and diminishes some of the flavor. Your tomatoes will not spoil if you leave them at room temperature—just eat them when they are ripe. If you use part of a tomato, you may have to refrigerate the unused half to prevent molding.
Carrot Harvest
By Zemora Tevah
Sweetness stored in soil
Pop says earth as she lets go
Vibrant purple roots
Sweetness stored in soil
Pop says earth as she lets go
Vibrant purple roots
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