Browsing Archive: September, 2010
Posted by Jessie Gunnard on Tuesday, September 28, 2010,
In :
main
(serves 2)
8 oz fresh pea-green fettuccine1 yellow summer squash or small fall squash such as delicata (or piece of butternut)4 Tbs. buttersalt, pepper, freshly grated nutmeg6-8 fresh sage leaves, depending on size (not dried)squeeze of lemon juice3 Tbs. or so finely chopped or crumbled walnutsgrated Parmesan cheese to serveBefore you even think of cooking the pasta, peel, de-seed and cut squash into little 1/3-inch dice (you want about 1-1/2 cups of diced summer or fall squash). Heat sauté p... Continue reading ...
Posted by Jessie Gunnard on Wednesday, September 22, 2010,
In :
sides
Summer comes to an official end this week, but it’s still mild enough to barbecue, and tomatoes and corn and other summer vegetables are in plentiful supply. So, for this week’s recipe, here’s a way to grill corn from Andrea Norris’ new book, From Val’s Cape Cod Kitchen: Recipes For Comfort and Pleasure. It’s great for a late-season get-together with family and friends. Look for corn at the market and at local stands, such as Andrew’s Farm.12 ears native corn on the cob4 tablesp... Continue reading ...
We hope to have the first of the season's cranberries at this week's market.Spicy Cranberry Compote1/2 pound fresh cranberries (2 heaped cups) picked over and rinsed1/4 cup dried sweetened cranberries1/2 cup ruby port2 Tbs. red wine vinegar1/2 cup sugar 3 thyme sprigs, piece of bay leaf, piece of rinsed orange or mandarin peel1/2 small red chili, e.g. ripe Serrano, seeds mostly removed (or use chili flakes to taste)drop of vanilla essence1/4 tsp. coarse salt Soak dried cranberries in port wh... Continue reading ...
This week’s market recipe takes advantage of locally grown eggplant. Baba ganoush is a Mediterranean vegetable spread with a complex smoky flavor, achieved by charring the eggplant before pureeing it. You want really fresh, taut, glossy globe eggplants for this, not too large. If you double the quantities, use two medium eggplants, rather than one enormous one. The recipe below uses a grill pan, but you could fire up an outside grill or, if you don’t mind the drips, you could char the egg... Continue reading ...
Posted by Jessie Gunnard on Thursday, September 2, 2010,
In :
soup
This week’s recipe was inspired by a countertop bowl of rapidly ripening tomatoes, a need for supper in a hurry, and last week’s fortuitous purchase of Peachtree Circle Farm’s coriander seeds. It’s based on the Greek idea of grating red-ripe tomatoes and making a pulp to form the basis of quick fresh sauces. With the addition of a little extra tomato water, you can make yourself a nice little soup. (The tomato pulp, by the way, can also be frozen in small Ziploc bags. If you find your... Continue reading ...
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