Cucumber salad – sweet and tart
July 30, 2008
| A recipe from Cooks Illustrated (.com), this is based on a common Thai relish served with saute, this salad is also great with grilled salmon or grilled chicken breasts. Serves 4 as a side dish |
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| To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
1. Bring 2/3 cup water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve; reduce heat and simmer 15 minutes. Cool to room temperature. 2. Meanwhile, mix cucumbers, onions, and jalapeños in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled. |
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Potato chips
July 30, 2008
This recipe, from Saveur.com, makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. See M & M Organics at Hailey and Ketchum for potatoes.
3 lbs. Idaho potatoes, peeled
Peanut oil
Salt
1. Slice potatoes into rounds about 1/16″ thick (it is easiest to do this with a mandoline), then place in a large nonreactive bowl and cover with water.
2. Heat about 4″ oil in a heavy-bottomed pot over medium-high heat. Drain potatoes, then dry thoroughly with paper towels. Check oil temperature with a candy thermometer; when oil reaches 375°, fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt, and serve warm or at room temperature.
Summer squash gratin
July 23, 2008
You’ll need: 2 lbs summer squash (could be zucchini); 1 1/2 cups fresh breadcrumbs; 3 Tbs unsalted butter; 3/4 cup sliced shallots; 1 tsp minced garlic; 1 Tbs thyme leaves; 1/2 cup salsa verde (recipe follows); 1 cup grated Gruyere cheese; salt and fresh ground pepper.
Preheat the oven to 400 degrees F.
Cut the squash into 1/8 inch-thick slices. If using zucchini-type summer squash, slice them on the diagonal. Toss the slices in a large bowl with some salt and let sit 10 minutes.Place the breadcrumbs in another bowl. Heat a small saute pan over medium heat for 1 minute. Swirl in the butter and cook a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula). Wait a minute or so for the butter to cool, and toss well.
Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup salsa verde adn some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning. (The raw garlic will be strong right now, but delicious when cooked).
Place the squash in a 9-by-9 or equivalent gratin dish. Scatter the remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the top is crisp.
Salsa Verde: (note – I’ve used other herbs as well, just try for amounts) you’ll need 1 tsp. marjoram or oregano leaves; 1/4 cup coarsely chopped mint; 1 cup chopped flat-leaf parsley; 3/4 cup olive oil; 1 small clove garlic; 1 salt-packed anchovy, rinsed and bones removed; 1 Tbs. salt-packed capers, rinsed and drained; 1/2 lemon for juicing; fresh ground black pepper.
Using a mortar and pestle, pound the herbs to a paste (may have to do in batches). Work in some of the olive oil, transfer mixture to a bowl. Pound the garlic and anchovy and add to herbs. Gently pound the capers until they’re partially crushed, add to herbs. Stir in remaining oil, pinch of black pepper, squeeze of lemon juice. Taste for balance and seasoning.
Recipe from my fav: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Glazed Carrots
July 18, 2008
This recipe comes to us from Carol Rast, of Prairie Sun Farm. A major carrot seller at the Ketchum Market, she actually overwinters quite a few and sells them through Idaho’s Bounty during our non-productive months. Chomping on one of Rast’s carrots will turn you into a Bugs Bunny forever; they are sweet and nutritious.
You’ll need: 1 Tbs. butter, 1 Tbs. honey, 1/4 cup orange juice (or apple); 1/2 tsp ginger (or fresh minced ginger to taste); 4 or 5 sliced carrots (try on the diagonal), peeled if preferred.
Steam the carrots in a small amount of lightly salted water, for about 5 minutes. Drain off water, add the rest of the ingredients and cook uncovered on low heat until liquid thickens. Serve warm.
Storage suggestions for carrots: store carrots in a humid, cold place, preferably just above freezing. Never store carrots with apples!
Spice up your veggies
July 17, 2008
We all know eating more vegetables and plants in general is one of the best practices for daily food intake. And as things like sweet sugar snap peas and summer squash and eggplant have arrived at vendor’s stalls, it’s the perfect time to mention a cooking tip: sauces.
Again, pulling from that vegetarian bible, The Moosewood Cookbook, I offer you a favorite topping to both raw veggies, grilled veggies, and even just plain old rice if it comes down to it. If you put atop grilled veggies, cook them beforehand, perhaps with a bit of oil, salt and pepper, then mix to just coat. Bon apetit!
Peanut sauce
you’ll need: 1/2 cup good peanut butter ( I prefer crunchy); 1/2 cup hot water; 2 Tbs soy sauce, 2 Tbs sugar (try honey instead!); 3 medium cloves garlic, minced; 1 tsp cider vinegar; 2 Tbs minced fresh cilantro; cayenne to taste; salt to taste (if peanut butter is unsalted)
Place the peanut butter in a small bowl. Add the hot water, and stir patiently with a spoon or small whisk until uniformly mixed. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.
Quick real-food dinners
July 9, 2008
Sometimes when we want inspiration, we don’t want to follow and hour-long recipe, or make another trip to the store for some forgotten ingredient. Here are a couple quick-fix ideas for Market products that ensure no-fuss meal preparation. A slow-cooked ragout is absolutely delectable, but so is the quick roasted meat dish for a late summer night meal.
Chutney or Jam with Meat – Check out Home Sweet Homemade or Theresa Strolberg’s stand for chutneys and jams that go well with pork, chicken or beef available at M & M Organics or Nate n’ Annie’s Organics. Lather some plum chutney on top of a pork roast, top with several strips of fresh rosemary, salt and pepper, roast at 250 degrees for a couple hours (or a higher temp for a shorter time), and voila, a tasty meat dish. Serve slices with some of the cooked jam or chutney.
Pesto and Pasta – Grab a jar of Fair Mtn. Farm’s various pesto concoctions, and mix it with a package of Serenity’s Treasures fresh-made pasta. Add some extra olive oil or butter to make the pesto more sauce-like.
Spectacular salad – Grab a bag of arugula from any of the greens sellers, and mix in grated carrots and beets from Theresa Stolberg, sliced radishes from Prairie Sun Farm, blueberries from Waterwheel Gardens, and pesto from Fair Mtn. Farm mixed with olive oil and vinegar to make a dressing. Spicy arugula, fruity berries and crunchy grated veggies give this salad an overall new take, and the pesto dressing makes it a rich delight.
Breakfast of Champions – Take a baguette from Rasberry’s Catering and cut it into 1-inch thick slices. Dunk these slices into a mixture of two eggs (see M & M Heath Organics, WR Natural Foods or Fair Mtn. Farm), milk, cinnamon and a dash of nutmeg. These become mini-french toasts. Cook them in a skillet, with butter, and serve topped with Apple-Cinnamon jelly from Fair Mtn. Farm. Kids will love these bite-sized treats.
Orecchiette carbonara with english peas and pea shoots
July 9, 2008
Sunday Suppers at Lucques, a cookbook by Suzanne Goin, is easily one of my top three favorite cookbooks. Here is a great idea for pea shoots (you can find them at Shooting Star Farm booth, in Hailey and Ketchum).
2 Tbs olive oil; 4 oz. applewood-smoked bacon, diced; 6 oz pancetta, diced; 4 extra-large eggs; 4 extra large egg yolks; 1 1/2 cups grated Parmigiano-Reggiano; 1 1/2 pounds orecchiette pasta or spaghetti or penne; 1 1/2 cups finely diced onions; 1 Tbs minced garlic; 1 Tbs thyme leaves; 2 cups freshly shucked peas; 3 oz pea shoots; 2 Tbs choped flat-leaf parsley (see Prairie Sun Farms); salt and pepper.
Bring a large pot of heavily salted water to a boil. Heat a large Dutch oven over high ehat for 1 minute. Swirl in the olive oil, and add bacon and pancetta. Turn the heat down to medium-high and cook about 5 minutes, stirring occasionally, until the bacon and pancetta are slightly crisped but still tender.
Meanwhile, whick the eggs, egg yolks and 1 1/4 cup cheese together in a large stainless steel bowl. Season lightly with salt and pepper. Drop the pasta into the rapidly boiling water. Add the onion, garlic and thyme to the bacon, cook about 6 minutes, stirring occasionally, until the onion is translucent. Just before the pasta is ready, stir in the peas, coating them well with the onion and bacon.
As the pasta cooks, measure out and reserve about a cup of the hot pasta water. When the pasta is al dente, drain it and immediately add it to the bacon mixture, with 1 tsp salt, tossing well. Grind lots of black pepper into the pot, and cook 1 to 2 minutes more, stirring well to incorporate. Add the pasta to the eggs, stirring vigorously to “cook” the eggs and coat the pasta in the egg “sauce”. Season with salt and pepper to taste. If the mixture seems too thick, add a little of the reserved pasta water. Toss in the pea shoots and parsley and transfer to a warm shallow bowl. Spring the remaining 1/4 cup cheese over the top.
For the mushroom lovers . . .
July 2, 2008
Did you happen to get morels in the hills this year? Well, if you are like me, you can never get as many as you want. But maybe you have more in your cupboards, dried and ready to get cooked into something fabulous. Whatever the case may be, fresh or dried, this mushroom pie recipe will treat you right. It also takes care of getting your greens in, in abundance!
First, soak your chopped mushrooms (about 1 1/2 cups worth) in some red wine and water. For the crust: (of course we recommend you make this quick idea yourself, but store-bought is also an option)
Melt 2 Tblspoons of butter in a skillet. Add 3/4 lb fresh, minced spinach (or other cooking greens), some salt, and saute quickly until the spinach is limp. Remove from the heat and add 3/4 cup white flour, 3/4 cup wheat germ or fine bread crumbs and some dashes of nutmeg. Mix well. Pat into an oiled 9- nor 10-inch pie pan. Prebake at 375 degrees F for 15 minutes. (No need to cool before adding the following filling). Easiest crust ever!
Melt 1 Tblspoon butter in a skillet. Add 1 cup minced onion, cook until it starts to soften. Add the drained mushrooms and 2 Tblspoons lemon juice and cook for several minutes at medium heat. Sprinkle in 3 Tblspoons white flour, 2 tsp dry mustard, 1 oz. chopped basil (or 1 tsp dried), a sprig of fresh thyme (or 1/2 tsp dried), stirring all the while. Cook another minute, then set aside.
Beat together one egg, 1 cup firm yogurt (or 1 cup ricotta), black pepper, 3/4 cup grated cheese (Cheddar, Swiss, etc.), and 1/2 cup minced fresh parsley (optional). Beat in the mushroom sauce. Pour the filling into the prebaked crust. Top with extra cheese, and dust with paprika. Bake for 30 minutes and let cool 10 minutes before cutting. Serve hot or warm.
This recipe comes from The Enchanted Broccoli Forest, by Molly Katzen, a standard cookbook in my household growing up.
Pesto Perfecto!
July 2, 2008
Sometimes it’s hard to get variety into our diets. I often feel like I forget to cook with beans. I took some inspiration from Fair Mtn. Farm’s (Ketchum Market) pesto sauces though, and created a tasty side dish one night. Start with some of Mike Heath’s (M & M Organics – Ketchum and Hailey Markets) tiny white beans.
Cook up 1 cup of dry beans. Start by soaking them for most of a day, or you can cover them with about an extra inch of water in a saucepan, bring to a boil, then turn off the heat and cover the pan for an hour. After soaking or doing the pre-boil, rinse the beans well, put back into your pot and cook for about an hour and a half. Make sure to put a fair amount of water in – as the Moosewood Cookbook states, cooking beans is hardly ever a very specific science. Watch them and start with more water than you think.
When the beans are cooked, and you have drained them, stir in a whole jar of pesto (any kind will do!), some salt and pepper, several Tablespoons of Olive oil, and several Tablespoons of Rice Vinegar. You’ll end up with a side bean dish that could second as a Tapas dish too.
For Pesto sauce ideas, keep the basics in mind: a flavorful green (such as basil, cilantro or even parsley if you like some punch), salt, pepper, olive oil, good hard cheese (I adore exquisite Parmesan). You’ll need a fair amount of Olive oil to get the consistency more liquid-like.
A Poaching Lesson
June 26, 2008
Starting off the day with at least a smidge of quality protein is essential. Come sun, hike, computer screen or yard work, an egg is your best starting point. When I want a variation from the easy scrambled or omelette options, I find myself toying around with poached eggs.
To poach an egg, select your freshest on hand (see M & M Organics, Fair Mtn. Farm, WR Natural Foods and more at the Markets for excellent eggs). Fill a saute pan or skillet with roughly 1 1/2 inches of water. Add a large dollop of white vinegar (try experimenting with other vinegars too), swirl it around, and a dash of salt. Heat the water to a bare simmer.
To add the eggs to the water, you can either break cold ones from the refrigerator gently into the simmering pan (no more than 4 at a time to start!), or use a metal poaching ring (a canning metal ring lid works as well, providing a place to keep the egg in the pan – the whites will tend to feather out a bit if the egg is too warm). Once the egg or eggs are in the pan, cook for a minute, always at a bare simmer, then slide a rubber spatula underneath them to loosen them from the bottom of the pan. If using a metal ring, disengage the ring after a minute or two.
Cook only 3 to 5 minutes longer, always at a bare simmer, depending on your desired firmness. I prefer a runny yolk, so I take them out sooner rather than later. Remove the eggs with a slotted spoon or spatula. (Note: eggs will poach in a variety of liquids – tomato juice, broths, etc.).
And here is where the real cooking fun begins: serve with lots of things. Most recently, my favorite poached egg breakfast consists of sauteing lambs quarters, chard or any other sturdy sort of green – in butter of coarse – with salt and pepper and a dash of Worchestershire sauce, then placing the poached egg on top of a piece of toast, and topping it with some of the sauteed greens. Just yesterday I added roughly 3 large dollops of rich cream to the bunch of sauted greens, some sprinkles of flour and ground mustard, and voila – creamed greens served atop a poached egg. Bon Apetit!
