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.

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