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FRITTATA
2 servings.
½ red bell pepper, roasted, peeled, diced
1 tablespoon butter
3 large eggs
½ teaspoon kosher salt
Pinch of black pepper
1 scallion chopped
1 teaspoon rosemary, chopped
1 tablespoon smoked bacon, cooked, julienned
3 tablespoon goat cheese (optional)
To roast peppers: Preheat oven to 500 degrees. Put peppers in roasting pan. Place in oven on rack set near top. Roast, shaking pan frequently, for 30 to 40 minutes or until peppers shrivel and collapse. Cool in bowl covered with plastic wrap. Peel, discarding skins, seeds and stems. Chop.
To make frittata: Preheat oven to 400 degrees. Over medium heat, melt butter in 6-inch nonstick sauté pan until just beginning to foam. Meanwhile, crack eggs into small bowl. Add salt and pepper. Using whisk or fork, beat for just a few seconds. Add eggs. Stir with a few quick stokes. Mix in peppers, scallions, rosemary and bacon, making sure to distribute evenly throughout eggs. After eggs are about set, top with dollops of cheese. Place pan in oven for 5 minutes or until frittata has puffed up and begun to brown a little. Serve.
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GREEN SALAD
6 small servings.
1 large head romaine lettuce or mix with iceberg or Boston lettuce
1 tablespoon wine vinegar, red or white
1 tablespoon cold water
¼ teaspoon salt
5 tablespoons olive oil
To prepare lettuce: Tear off and discard coarse outer leaves and any leaves that have brown spots or look wilted. Cut off and discard stem end. Separate leaves. Put lettuce leaves in colander. Rinse for 1 minute under cold running water, moving leaves around with hands to remove any grit. Shake colander well to remove excess water. (Note: It's essential to dry leaves well before making salad, since any remaining water will keep dressing from sticking to leaves.)
To make dressing: Put vinegar, water and salt in jar with lid. Screw lid on. Shake vigorously to dissolve salt. Add oil. Replace lid. Shake vigorously until dressing looks cloudy and thick. (Note: Dressing will quickly separate; always shake or stir it just before you use it so it is well blended.)
To assemble salad: Toss lettuce into salad bowl. Stir dressing to blend well. Immediately drizzle dressing over lettuce. (Note: Don't use all the dressing until you have tossed and coated all the lettuce. You want only to coat leaves, not to add so much dressing that there is some sitting in bottom of bowl and leaves become too wet.) Be sure to reach down to bottom of bowl so all the lettuce can be coated with dressing. Dress salad just before serving, so leaves are crisp and fresh looking. Serve immediately
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BASIC TOMATO SAUCE
servings or enough for at least 1 pound of pasta.
3 tablespoons olive oil
3 cloves garlic, lightly smashed, or 1 small onion, minced
1 can (28 ounces) whole plum tomatoes
Salt and freshly ground black pepper to taste
To make sauce: In medium skillet, warm 2 tablespoons oil and garlic or onion over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden or onion is translucent. Drain tomatoes. Remove seeds, if you like. Using hands or fork, crush tomatoes. Add tomatoes, salt and pepper to skillet. Raise heat to medium-high. Cook, stirring occasionally, for 10 minutes or until tomatoes break down and mixture becomes "saucy." Remove garlic. Stir in remaining oil and salt, if necessary.
To serve: Cook any long pasta according to package directions. Serve sauce over pasta. (Note: Sauce may be covered and refrigerated for a day or two, or put in closed container and frozen for several weeks.)
Variations: Some twists on this basic recipe include adding 1 cup grated mozzarella after adding sauce to pasta. Or make a Puttanesca sauce by stirring in 2 tablespoons capers, crushed red pepper flakes and ½ cup pitted black olives (the wrinkled and oil-cured type are best). Or add 6-ounce can of tuna, preferably Italian kind packed in olive oil, to either basic tomato sauce or Puttanesca sauce.
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ROASTED VEGETABLES
4 servings.
4 carrots, peeled and sectioned
4 spring onions, trimmed and left whole
4 turnips, peeled and quartered
4 parsnips, peeled, sectioned and cored
3 tablespoons extra-virgin olive oil or butter
Preheat oven to 400 degrees. Toss carrots, spring onions, turnips and parsnips into roasting pan with alittle extra-virgin olive oil or butter. Roast for 20 minutes or until vegetables start to brown on top. Gently stir so they will brown evenly. Continue roasting for 20 minutes more or until vegetables are evenly browned and knife penetrates easily.
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RICE WITH GARBANZO BEANS
1 cup uncooked basmati or long-grain rice
2 tablespoons vegetable oil or ghee (clarified butter, widely available)
1 teaspoon cumin seed
6 whole cloves
4 black, green or white cardamom pods
2 (3-inch) cinnamon sticks
1 fresh or dried bay leaf
1 small onion, cut in half lengthwise and thinly sliced
2 large cloves garlic, finely chopped
4 to 6 fresh Thai, cayenne or serrano chiles, finely chopped
2 cups cold water
½ cup finely chopped tomato
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1 can (15 ounces) garbanzo beans, rinsed, drained
¼ cup finely chopped fresh mint leaves
To soak rice: In small bowl, cover rice with water. Using fingers, gently swish grains until water becomes cloudy. Drain. Repeat 3 or 4 times until water appears almost clear. Cover rice with cold water. Soak for 20 to 30 minutes. Drain.
To cook rice: In 2-quart saucepan, heat oil over medium-high heat. Add cumin, cloves, cardamom, cinnamon and bay leaf. Sizzle for 20 to 30 seconds. Add onion, garlic and chiles. Stir-fry for 1 to 2 minutes or until onion and garlic are golden brown. Stir in rice and water, tomato, cilantro, salt and beans. Bring to a boil. Cook, uncovered, stirring once or twice, for 4 to 5 minutes, or until almost all water has evaporated. Reduce heat as much as possible. Cook, covered, for 5 minutes. Turn off burner. Let pan sit for 8 to 10 minutes..
To serve: Fluff rice with fork or spoon to release steam. Sprinkle with mint.
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SCRAMBLED EGGS
6 eggs
2 tablespoons light cream, low-fat milk or water
2 tablespoons chopped chives (optional)
Salt and freshly ground pepper to taste
2 tablespoons butter
To mix eggs: Break eggs into bowl. Using fork, beat eggs until they are just blended. (Note: Don't overbeat.) Add cream, chopped chives, salt and pepper. Beat a few seconds to blend well.
To cook eggs: Melt butter in 10-inch skillet over medium heat. (Note: Watch carefully; don't let it burn.) Pour in egg mixture. As mixture begins to set, use spatula to pull eggs gently across bottom and sides of pan, forming large, soft curds. (Note: Eggs are cooked when mixture is no longer runny.)
Note: To dress up this basic recipe, add different seasonings to liquid egg mixture, such as a dash of hot-pepper sauce, a sprinkling of dry mustard or ground ginger, 2 tablespoons of chopped fresh parsley or basil, or 1 teaspoon of freshly grated lemon peel.
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ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS
1 1/2 cups orzo (10 oz)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 oz)
2 medium zucchini (1 1/2 lb total), cut into 1/3-inch dice
2 medium yellow squash (1 lb total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 oz), toasted, loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.
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LEMON PASTA SALAD WITH TOMATOES AND FETA
7 tablespoons extra-virgin olive oil
4 tablespoons fresh lemon juice
3 tablespoons whole grain mustard
2 garlic cloves, minced
2 teaspoons grated lemon peel
12 ounces penne pasta
2 cups small cherry tomatoes, halved
1 1/2 cups chopped red bell peppers
1 1/2 cups crumbled feta cheese
1 cup chopped green onions
Whisk oil, lemon juice, mustard, garlic, and lemon peel in small bowl to blend. Season dressing with salt and pepper.
Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.
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SLICED TOMATOES AND MOZZARELLA WITH THREE-HERB PESTO
3 large vine-ripened tomatoes (about 1 1/2 pounds), sliced
3/4 pound mozzarella cheese (preferably fresh), sliced 1/4 inch thick
1/2 cup Three-Herb Pesto
freshly ground black pepper to taste
basil, mint, and/or parsley sprigs for garnish if desired
On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices. Sprinkle tomatoes and mozzarella with pepper and garnish with herbs.
THREE-HERB PESTO
2/3 cup firmly packed fresh basil leaves
2/3 cup firmly packed fresh mint leaves
2/3 cup firmly packed fresh parsley leaves
1/3 cup pine nuts
1/3 cup freshly grated Parmesan cheese
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon balsamic vinegar, or to taste
In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
Let pesto come to room temperature before using. Makes about 1 cup.
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TOMATO, MOZZARELLA, AND BASIL SALAD
1 tablespoon extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
1/4 teaspoon English dry mustard
1/8 teaspoon sugar
1 large vine-ripened tomato, cut into 1/4-inch-thick slices
1/4 pound mozzarella cheese (preferrably fresh), cut into 1/4-inch-thick slices
6 to 8 large fresh basil leaves, sliced thin
In a small bowl whisk together oil, vinegar, garlic, mustard, sugar, and salt and pepper to taste. On a platter arrange tomato slices alternately with mozzarella and top with basil. Drizzle salad with vinaigrette.
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Banana Fritters
1/2 cup flour
3/4 Tablespoons baking powder
1/4 teaspoon salt
1 Tablespoon sugar
1 egg yolk
1/3 cup milk
6 bananas
Oil for frying
Powdered sugar
3/4 cup whipping cream, sweetened if desired
Sift flour, baking powder, salt and sugar together. Beat egg yolk slightly. Add milk. Combine with dry ingredients and beat until smooth. Slice bananas in half lengthwise. Dip in batter and fry in oil until crisp and golden brown. Sprinkle with sugar and top with whipped cream.
SERVINGS: 6
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The pasta salad sounds good! And my gramma used to make fritters all the time. I wanted to try to make some peach fritters while the peaches were in, but didn't know what sort of batter to use. Apple fritters are good too!
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[i]Reflecting the lifestyle of the Virginia Tidewater [i]
Creamy Fruit Tart
1 9-inch graham cracker or chocolate pie crust
2 cups vanilla yogurt
1 cup whipped topping
2 ripe kiwi fruits, peeled and sliced
1 pint strawberries, hulled and sliced
2 fresh peaches, peeled, pitted and sliced
In a large bowl, combine yogurt and whipped topping. Spread evenly over piecrust and top with sliced fruit. Slice and serve.We continue to feature recipes that utilize the fresh fruits and veggies of the season. The Tomato Soup and Spicy Thai Cucumber Salad are wonderful. We had the Spicy Thai Cucumber Salad just last night and ate up every bit. We hope your summer (or winter if you are down under) is going well and that you enjoy this menu that serves 6 to 8.
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Chilled Tomato and Dill Soup
3 cups fresh tomatoes, peeled, seeded and coarsely chopped
1 cup sour cream
1/4 cup green onions, chopped
2 Tbsp. fresh dill, chopped
Several drops of hot sauce
Salt and pepper to taste
Combine all ingredients in a food processor and process until smooth. Chill before serving. To peel tomatoes quickly and easily, place in boiling water for about 30 seconds. Remove with a spoon and slide skin off.
Stuffed Rockfish
2 whole rockfish fillets with skin still intact totaling about 4 pounds
1/4 cup butter
1 small onion, chopped
3 stalks celery, chopped
2 eggs, beaten
1/2 tsp. dried sage
1/2 tsp. dry mustard
1/4 cup fresh parsley, chopped
2 cups plain bread crumbs
Salt and pepper to taste
Place butter in a skillet and melt. Saute onion and celery until tender. Meanwhile combine beaten eggs, sage, dry mustard, parsley, bread crumbs and salt and pepper and mix well. Add onion and celery and mix well. Place one rockfish fillet skin side down on the bottom of a lightly greased baking dish. Spread stuffing mixture on the fillet and place remaining fillet on top skin side up. Bake at 350 for about 40 minutes. If you cannot find rockfish, feel free to substitute any other large fish such as bluefish, sea bass or flounder.
Spicy Thai Cucumber Salad
2 pounds cucumbers, peeled and thinly sliced
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
1 tsp. salt
1/4 cup chopped shallots or purple onion
1 fresh hot chili pepper, finely chopped
1/4 cup dry roasted peanut, crushed
1/4 cup fresh cilantro, chopped
Place sliced cucumber on a platter. Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved. Remove from heat and allow to cool. Place shallots and chili pepper in vinegar mixture and stir. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.
Don't be concerned about the strong smell when hearing the vinegar. You just have to get through this part of the recipe and then everything will be fine.
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Apricot Brandy Pound Cake
Ingredients :
3 cups white sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup apricot brandy
1 cup sour cream
1 cup butter
6 eggs (eggbeaters)
1 teaspoon almond extract
1 teaspoon orange extract
1 teaspoon lemon extract
Directions
Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 12-cup bundt pan.
In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts. Mix all ingredients with electric mixer, scraping sides of bowl occasionally. Pour batter into prepared pan.
Bake for 80 minutes. Cool for 20 minutes, and remove cake from pan. Cool completely.
Makes 12 servings
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Spicy Beef & Biscuits
1 pound lean ground beef
1 small onion, chopped
4 teaspoons all-purpose flour
1 can (14-1/2 oz.) stewed tomatoes
1/3 cup Kikkoman Stir-Fry Sauce
2 tablespoons diced canned jalapeño peppers, rinsed and drained
1-1/2 cups buttermilk baking mix
1/2 cup milk
Cook beef with onion in large skillet over medium heat until
onion is translucent. Sprinkle flour evenly over mixture; stir
in to blend. Add tomatoes, stir-fry sauce, jalapeño peppers
and 1/4 cup water.
Cook and stir until mixture boils and thickens slightly and
tomatoes are heated through. Remove from heat and cover to
keep mixture hot.
Combine baking mix and milk to form a soft dough; beat 30
seconds. Pour hot beef mixture into 2-quart baking dish; top
with rounded teaspoonfuls of biscuit mixture. Bake in 425º F.
oven 20 to 25 minutes, or until biscuits are golden brown.
Makes 4 servings
Hi LT!!:)
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No Fuss Fruit Pie
Thaw: 30 min - Prep: 10 min - Bake: 30 min
1 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
1 can or jar (21 oz.) fruit pie filling, any variety
THAW pastry sheets at room temperature 30 min. Preheat oven
to 400°F. Mix egg and water.
UNFOLD pastry sheets. Place 1 pastry sheet on baking sheet.
Spread pie filling on pastry to within 1" of edges. Brush
edges with egg mixture. Place remaining pastry sheet over
pie filling. Press edges together with fork to seal. Brush
with egg mixture. Cut several 2" slits in top of pastry.
BAKE 30 min. or until golden. Cool on baking sheet on wire
rack at least 15 min. Cut into squares.
Makes 9 servings
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Peachy Custard Dessert
Fresh peaches 'n cream spiced with cinnamon top an easy
pat-in-the-pan pastry in this dessert that is served warm.
It's just peachy!
Prep: 20 min - Bake: 45 min
1 cup Gold Medal® all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup butter or margarine, softened
3 medium fresh peaches, sliced (1 1/2 cups)*
1/3 cup sugar
1 teaspoon ground cinnamon
2 egg yolks
1 cup whipping (heavy) cream
1. Heat oven to 400ºF. Mix flour, 2 tablepoons sugar, the
salt and baking powder in medium bowl. Cut in butter, using
pastry blender or crisscrossing 2 knives, until mixture looks
like fine crumbs. Pat mixture firmly and evenly in bottom and
halfway up sides of ungreased square pan, 8x8x2 inches.
2. Spread peaches in crust in pan. Mix 1/3 cup sugar and the
cinnamon; sprinkle over peaches. Bake 15 minutes.
3. Beat egg yolks and whipping cream until well blended; pour
over peaches. Bake 25 to 30 minutes or until custard is set
and edges are light brown. Serve warm. Store covered in
refrigerator.
Makes 9 servings
*Substitution: Half a 16-ounce bag of frozen sliced peaches,
thawed and drained, or a 16-ounce can of sliced peaches,
drained, can be substituted for the fresh peaches.
Nutritional Info Per 1 Serving:
Calories 245 (Calories from Fat 135); Fat 15g (Saturated 9g);
Cholesterol 90mg; Sodium 115mg; Potassium 110mg;
Carbohydrate 25g (Dietary Fiber 1g); Protein 3g
Diet Exchanges: 1 Starch; 1/2 Fruit; 3 Fat
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Clam Chowder
1/2 pound of bacon, fried and cut or torn into 1 inch pieces
2 tsp. bacon drippings, reserved from frying the bacon
1 medium onion, chopped
8 small potatoes cut up in small chunks (we leave on the peel)
1 pint fresh clams with liquor (juice) cut in small pieces
2 celery stalks, cut in small pieces
4 and 1/2 cups of water
2 - 8 oz. bottles of clam juice
Salt and fresh ground pepper
In a large pot, cook onions in bacon drippings. Add all other ingredients to pot and heat to a boil. Reduce heat and simmer for 50 minutes or until potatoes are tender. This type of claim chowder is typical to the areas around the Chesapeake Bay and the Outer Banks of North Carolina. Note that the chowder base is a broth rather than the creamy base of a New England Clam Chowder or the tomato base of a Manhattan Clam Chowder. No offense to these other traditional types of clam chowder but the broth-base really brings out the flavor of the clams; as you might expect, the fact that I live near the Chesapeake Bay has nothing to do with my preference for broth-based clam chowder.
Grilled Tuna a la Scooter
6 - 8 fresh tuna steaks, cut about 3/4 to 1 inch thick
Salt and fresh ground pepper
1/2 cup soy sauce
1/2 cup butter
Prepare charcoal or gas grill. Melt butter in pan and add soy sauce. Dip tuna steaks in butter/soy sauce mixture, sprinkle with salt and pepper and grill over medium-high heat for 4 - 7 minutes per side. While grilling, baste tuna often with the butter/soy mixture. Cooking time will vary depending on the heat of the fire and the thickness of the tuna steaks. The tuna should still be a little pink in the middle when done.
This recipe is simple but very tasty. The butter/soy sauce baste really compliments the flavor of the fresh tuna. My good friend Scooter came up with this recipe and told me to keep it a secret.
Very Vegetable Casserole
2 cups fresh green beans, cut into 1 to 2 inch pieces
2 cups fresh white corn kernels, cut off the cob
1 - 14 oz. can cream of celery soup, undiluted
1 cup celery, chopped
1/2 cup onion, chopped
1/3 cup sour cream
1/2 cheddar cheese, shredded
1/2 cup corn flakes
Blanche green beans and corn kernels in boiling water for just a couple of minutes. Combine all ingredients except corn flakes in a casserole dish and sprinkle corn flakes on top. Bake at 350 degrees for 30 - 40 minutes.
Peppermint Milkshakes
4 cups vanilla ice cream
1 cup milk
4 large peppermint patties
Peppermint sticks
Combine all ingredients in a blender and blend until smooth. Garnish with peppermint sticks. A very small amount of Creme de Menthe on the top would be a nice touch.
(Easy) Cheeseball
1 cup shredded cheddar cheese
3 Tbsp. mayonnaise
3 Tbsp grated onion
1 pkg. dry ranch dip mix
1 8 oz. block of cream cheese
Chopped pecans (optional)
Put all ingredients (except walnuts) into a bowl and mix well. With your hand, form into a ball and roll in chopped walnuts to coat completely. Cover and refrigerate overnight. Serve with your favorite crackers. It's an easy make ahead recipe.
