Tuesday, June 30, 2009

Summer Recipes

So,my computer is still broken so I am posting more recipes for summer shares instead of emailing them. This one is a favorite in my household. Summer comfort food.
Franco's Pasta with Zucchini and Potatoes
Epicurious | September 1996
by Faith Willinger
Red, White & Greens
Can be prepared in 45 minutes or less.
Yield: Serves 4 to 6
1 large (about 1/2 pound) boiling potatoes cut into 1/2-inch dice
2 1/2 tablespoons fine sea salt plus additional to taste
2 medium zucchini (about 3/4 pound total), trimmed and cut into 1/2-inch dice
1 pound spaghettini
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons chopped basil or flat-leafed parsley leaves if desired
1/2 cup freshly grated Parmesan (about 12 ounces)
freshly ground black pepper to taste

In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.

Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.

Now, what to do with all the apricots? For your information, the Blenheims in this week's share are listed on the Slow Food Ark of Taste. I think they are the essence of apricots; what apricots should be. I've never tried the recipe below, but how bad could it be with apricots, butter and sugar? It's from a website called Kitchen Parade. Enjoy!
A showcase for orbs of apricot
Hands-on time: 20 minutes
Time-to-table: 1 hour
Serves 12 or 20

* 1-1/4 cups (2-1/2 sticks) unsalted butter, at room temperature
* 1-1/4 cups sugar
* 2 eggs
* 1/2 teaspoon almond extract
* 2-1/2 cups flour, fluffed to aerate before measuring
* 2 teaspoons baking powder
* 1/2 teaspoon table salt
* Fresh apricots (halved) or canned apricots (well-drained), enough to fill the tray
* Icing sugar

Preheat oven to 400F. With an electric mixer, cream the butter until light and fluffy. Add the sugar and continue beating until light and creamy. One at a time, add the eggs and beat until batter becomes glossy. Add the extract and incorporate. Stir together the flour, baking powder and salt, add to butter mixture and incorporate fully but do not overbeat. With your fingers, spread evenly in a well-greased jelly roll pan or a baking sheet with sides, even a 9x13. Arrange apricots cut-side down in rows so that when cut, an apricot half sits in the center of each bar. Bake for 15-20 minutes or until cooked clear through and slightly golden on the edges. Let cool slightly and sprinkle with icing sugar. Any leftovers should be covered and refrigerated.

Monday, June 22, 2009

What to Do with Wild Greens and All that Fruit!!

Well, eaters, I am sorry there is no newsletter this week. My computer is in the shop. I hope to get it back tomorrow. In the meantime, I am using an old one belonging to my son but I don't have all your email addresses. I hope the recipes I post here will serve as a replacement.

Lambsquarters Greek Salad
2 cups Lambsquarters greens
2 Cucumbers
2 Tomatoes
2 green onions or 2 heaping Tbsp red onion, minced
4 oz feta cheese
1 clove garlic, minced
1/3 cup olives, chopped
2 tsp oregano (fresh if possible!)
1½ Tbsp lemon juice
1½ Tbsp red wine vinegar
½ cup olive oil
¾ tsp salt
2 Tbsp fresh herbs or 1 Tbsp dried (your choice, try dill, parsley, or oregano)
¼ tsp coarse ground black pepper
Blend dressing ingredients together in a blender until smooth. Coat the salad just before serving. from Prodigal Gardens

Thotakura Vepudu Recipe
6 big bunches fresh amaranth leaves (picked, discard thick stalks, use tender stalks)
1 big onion, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 dry red chillis de-seeded
5-6 garlic flakes, crushed
1 sprig curry leaves
2 green chilies, slit length wise
big pinch turmeric pwd
salt to taste
1/2 tbsp olive oil

Boil the amaranth leaves and tender stalks in just enough water (about a cup of water) for 10-12 mts, such that the water is almost absorbed.

Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic flakes, red chillis, curry leaves and green chillis and saute for half a minute.
Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute.

Add the boiled leaves and saute uncovered for 15-20 mts or till done. Serve hot with rice. www.sailusfood.com

The stone fruits we get each week during the summer are full of antioxidants as well as vitamins and minerals. Eating them out of hand is easy and delicious. But when we get as many as we did this week, recipes help a lot. You can use any stone fruit in this recipe but the apricots and almond flavor are wonderful.

Apricot-Almond Clafouti
1 pound fresh apricots (about 8 medium), pitted and cut into wedges
1/4 cup almond liqueur, such as amaretto, or orange juice
1 lemon
1 tablespoon plus 1/3 cup sugar, divided
2 large eggs
1 large egg white
1 cup low-fat milk
2/3 cup all-purpose flour
1/2 teaspoon almond extract
Pinch of salt
1 tablespoon sliced almonds
Confectioners’ sugar for dusting

Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.

Preheat oven to 350°F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.

Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.

Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners’ sugar; serve warm. - another healthy recipe from EatingWell

Pork Tenderloin with Roasted Plums and Rosemary
Roasted plums
1 pound black or red plums, pitted and cut into eighths (6-7 plums)
2 sprigs fresh rosemary, plus more for garnish
1/2 cup water
1/2 cup balsamic vinegar
6 tablespoons sugar, divided
10 black peppercorns, crushed
1 vanilla bean, split (see Substitution Tip)

2 teaspoons extra-virgin olive oil
1 pound pork tenderloin, trimmed of fat
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt

To roast plums: Preheat oven to 400°F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons sugar.

Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes. Discard the rosemary and the vanilla bean. Transfer the plums to a serving platter and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm.

To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the skillet and brown on all sides, 5 to 8 minutes.

Transfer the pan to the oven; bake at 400° until an instant-read thermometer registers 155° and the pork has just a hint of pink in the center, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) Cut the pork into thin slices and serve with the roasted plums. -- another healthy recipe from EatingWell