Tag Archives | High Summer 2014 Recipes

RAW CORN SALAD WITH RADISHES, JALAPEÑO AND LIME

Serves 4

3 cups fresh corn kernels (about 5 ears)
6 small radishes, very thinly sliced
½ jalapeño, seeded and finely chopped
Handful of cilantro, roughly chopped
3 tablespoons fresh lime juice
1½ tablespoon olive oil (optional)
Salt

In a medium bowl, combine the corn, radishes, jalapeño, cilantro, lime juice and oil (if using); season with salt and toss to combine. Check the seasonings and serve. The salad can be refrigerated, covered, for up to a day, but is best eaten soon after tossing because it loses its crunch and the radishes start to bleed.

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Fish Tacos with Pineapple Salsa

fishTacos

Serves 4

½ cup sour cream
Grated zest of ½ lime, and juice
1 tablespoon water
1½ pounds skinless thick, white, flaky fish fillets such as halibut, cod, or mahimahi,
      cut into pieces about 4 inches long and patted dry
Salt and pepper
½ tablespoon ground cumin
1 teaspoon chili powder
2 tablespoons vegetable oil, plus extra, if needed
8 warm, small flour tortillas
Toppings of Your Choice:
Pineapple Salsa (recipe follows)
Large handful of cilantro, roughly chopped
Halved cherry tomatoes
Sliced avocado
Shredded green cabbage
Lime wedges

In a small bowl, stir together the sour cream, lime zest and water.

Add a splash of lime juice, then set the sour cream sauce aside. Season the fish with salt and pepper, then sprinkle with the cumin and chili powder and rub to evenly distribute.

In a large skillet, heat the oil over medium-high heat until it shimmers. Add fish, in batches if needed, and cook until golden brown, about 3 minutes. Flip the fish over and cook until just cooked through, 3 to 5 minutes more. Transfer the fish to a platter. Serve with the warm tortillas, sour cream sauce, and toppings and let everyone assemble their tacos as they like.

PINEAPPLE SALSA

Makes about 1 cups

1 cup finely diced pineapple (about ¼ pineapple)
½ jalapeño, seeded and finely chopped
½ small red onion, finely chopped
2 tablespoons white wine vinegar
Salt and pepper

In a small bowl, stir together the pineapple, jalapeño, onion and vinegar, then season with salt and pepper. Check the seasonings. The Pineapple Salsa will keep, covered in the refrigerator, for about 4 days.

[Editor’s Note: For a more locally sourced salsa, the authors recommend substituting peaches for pineapple. Just add a bit more vinegar to the recipe, as peaches don’t have the same tartness and acidity as pineapple.]

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Crispy Octopus with Gnocchi and Heirloom Tomato Salad

crispyOcto

Serves 4–6

OCTOPUS CONFIT:

1 two-pound octopus (cleaned of beak and ink sac)
4 cups olive oil
1 cup blended oil
10 whole garlic cloves
2 pinches chili flakes
¼ cup soy sauce
¼ cup lime juice
2 fresh bay leaves
2 tablespoons sherry vinegar
3 tablespoons kosher salt

MARINADE:

Fresh Italian parsley
Lime zest
Jalapeño peppers, sliced
Extra-virgin olive oil

Preheat oven to 225°. Put all confit ingredients together in an oven- proof pot that’s not too large. You want the octopus to fit snugly. Cook in oven at 225° for 1½ hours or until knife-tender. When tender, remove from oil and let cool.

Cut tentacles from head and marinate tentacles overnight in a mixture of fresh Italian parsley, lime zest, sliced jalapeños, and extra- virgin olive oil. They do not need to be weighted down, just tossed with marinade and stored in a covered container overnight.

POTATO GNOCCHI:

2¼ pounds riced potatoes (baked, strained, and passed through a food mill)
2 tablespoons Italian “00” flour (a finely ground, lower-gluten flour)
2 large egg yolks
2 teaspoon kosher salt
¼ cup grated Parmesan cheese

Place potatoes onto a clean work surface. Make a well in the center of the potatoes, and sprinkle all over with flour. Add the egg yolks, salt, and Parmesan. Using a bench scraper, start cutting all the ingredients together (using the biscuit theory). When all ingredients are almost formed together, gently knead for 1 minute until a ball is formed.

DO NOT OVERWORK! Let rest at room temperature for 30 minutes. After the dough has rested, bring a large pot of salted water to a boil and set up an ice bath nearby. Divide the dough into 8 balls. Roll 1 ball out at a time into a rope (¾-inch in diameter) and cut the rope into 1-inch pieces. Drop the dough pieces in boiling water in batches until they rise to the top of the water, about 1 minute.

Use a slotted spoon to transfer the gnocchi to the ice water. Drain gnocchi and transfer to a mixing bowl, toss with a little extra-virgin oil, and store, covered, in the refrigerator for up to 48 hours.

SPICY MINT YOGURT:

1 cup Greek yogurt
2 tablespoons chopped mint
½ teaspoon minced garlic
1 tablespoon minced Fresno chilies
Juice of 1 lime
1 tablespoon sherry vinegar
Salt and pepper to taste

SALAD:

About 4 to 6 Cerignola olives
½ small red onion, shaved thin
Sliced heirloom tomatoes
2 tablespoon sherry vinegar
5 tablespoons extra-virgin olive oil

Combine and toss well.

Assembly: In a very hot cast iron pan, sear the octopus about 2 to 3 minutes on each side so the tentacles get nice and charred. Turn down to low and add the gnocchi—you want color, but not too much crispness, they should be pretty soft. Plate gnocci first, top with a tentacle of the octopus, and serve with the Spicy Mint Yogurt and Salad on top to finish the dish.

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Black Garlic–Mushroom Dip

blackGold

Recipe courtesy Katherine Martinelli

Yields 4 to 6 servings

1 large or 2 small onions, thinly sliced
2 tablespoons butter
12½ ounces mushrooms (such as button or cremini), roughly chopped
1 head black garlic, peeled and cloves roughly chopped
1 teaspoon marsala or sweet red wine
½ teaspoon balsamic vinegar
Salt and pepper
1 cup plain yogurt or sour cream
(For a thicker dip, use half cream cheese and half yogurt)

Put the onions in a dry pan over medium-high heat and cook, stirring often, until any liquid they exude evaporates. Add the butter and, once it has melted, lower the heat. Cook, stirring occasionally, until the onions are caramelized. Add the mushrooms and black garlic and sauté for another 5 to 10 minutes, until very soft and dark. Stir in the marsala and balsamic vinegar and season generously with salt and pepper. Transfer the mixture to a food processor or blender and pulse until you get the consistency you like (for a chunky or smooth dip).

Allow to cool fully (refrigerate to speed things up). Put in a bowl with the yogurt and mix well to combine. Serve immediately or cover, refrigerate, and serve within 24 hours.

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Black Garlic Vinaigrette

blackGold

Recipe courtesy Obis One

½ cup extra-virgin olive oil
½ cup vegetable oil
¼ cup sherry vinegar or red wine vinegar
6 black garlic cloves
½ tablespoon salt
1/8 teaspoon cayenne pepper
1 tablespoon shallot, minced
1 teaspoon thyme leaves

In your food processor, pulse all the ingredients minus the shallots and thyme. Once the black garlic looks pulverized, remove mixture to a bowl. Stir in shallot and thyme shortly before serving.

 

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Lavender Honey Ice Cream

lavHoneyIceCream

Recipe courtesy Elizabeth Gawthrop Riely

The delicate ice cream is flavored with lavender honey, typical of Provence where billowy swirls of the plant fill the landscape in summer. Instead of lavender, you could use thyme honey or honey of another flower to impart its subtle perfume. Because the flavors are transparent, use fine-quality honey here.

Makes about 1 quart

2 cups light cream
4 egg yolks
cup lavender honey
1 cup heavy cream

Put the light cream in a small saucepan and scald over high heat until little bubbles appear around the edges; do not let it boil.

Meanwhile, in a larger saucepan, whisk together the egg yolks and honey until they are thoroughly blended. In a slow steady stream, pour the scalded cream into the honey-yolk mixture. Cook it over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon heavily. Watch closely so the egg yolks don’t scramble. Cool the custard.

Cover and chill completely.

Whip the heavy cream until it begins to mount and stir it into the chilled custard. Freeze the ice cream mixture in an ice cream machine according to the manufacturer’s directions. You can also freeze it in a covered bowl, stirring at intervals to smooth the crystals as they form.

The texture of this ice cream is best when it’s made about 2 hours before serving. If made ahead and frozen hard, be sure to soften it slightly in the refrigerator before serving.

Editor’s Note: This recipe first appeared in Edible Boston

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SALSA VERDE

This green salsa is perfect for white meats, namely pork and chicken. It has a very fresh summer taste.

5 green tomatillos, husked and washed
½ onion, cubed
1 avocado
¼ cup cilantro
3 serrano peppers
Salt

Put all ingredients into a food processor and blend to desired consistency. Add salt to taste.

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SALSA RANCHERA

This is a basic, everyday salsa that is on the table at most Mexican homes. It goes great with chips or on fried eggs for breakfast.

3 red tomatoes
½ onion, cubed
3 serrano peppers
2 garlic cloves
Salt
¼ cup cilantro

Roast the tomatoes, onion and peppers on a comal or flat iron skillet. Transfer the roasted vegetables to a food processor and add the garlic and salt. Pulse lightly to a chunky consistency. Chop cilantro and mix into salsa. Add more salt to taste.

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Savory Blueberry Compote

Recipe courtesy Anthony Dissen

Makes about 2 cups

1 tablespoon avocado oil or extra-virgin olive oil
½ yellow onion, finely chopped
4 cloves of garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom (more or less to taste)
¼ teaspoon chili pepper flakes
3 cups blueberries, washed and dried
2 tablespoons apple cider vinegar or rice wine vinegar
Sea salt (to taste)
¼ cup mint, finely chopped

Place a saucepan over medium heat and add the oil, onion and garlic. Add a small pinch of salt and sauté for about 2–3 minutes. Add the ground black pepper, cardamom and chili flakes and sauté for about 1 minute longer. Add the blueberries, vinegar, and another pinch of salt, stir well, and reduce to a medium-low heat. Cook for about 10 minutes or until the blueberries have cooked down into a thick sauce. Taste for seasoning, adding additional salt or vinegar as desired. Remove from heat and stir in the mint. Serve warm or chilled.

savoryBlueCompote

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Chilled Gazpacho

Recipe courtesy Leda Muth
Muth Family Farm
1639 Pitman Downer Rd., Williamstown
856.582.0363 muthfamilyfarm.com

Makes about 6 cups

1 large red bell pepper, chopped into ¼-inch pieces
1 small sweet onion, chopped
5 cups assorted heirloom tomatoes, peeled and chopped, with their juices
2 tablespoons apple cider vinegar
½ teaspoon salt

Mix all ingredients together. Chill for at least 1 hour

Note: A bountiful red bell pepper crop starts off with a well-drained, “rested” soil. I prefer land that hasn’t had any vegetable crops on it for three or more years. Plant pepper plants after the threat of frost, and be prepared to stake and tie them. A pepper crop needs one to two inches of water per week during the growing season, and sometimes more if it is especially hot and dry. A red bell is nothing more than a green bell that has been allowed to mature on the plant for an additional three to four weeks. Red peppers are very high in vitamin C and are especially flavorful and sweet when the cool nights of fall arrive. Enjoy them roasted or grilled in sandwiches. Or try them in a cool gazpacho. —Bob Muth

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