Posted by Jessie Gunnard on Tuesday, August 17, 2010,
In :
sides
A few weeks back we ran a recipe for zucchini ribbons, remarking how a zucchini becomes a whole new vegetable when you change the way it’s cut. Here’s yet another way to slice zucchini. Susan Ackell, chef and market-team-member, says it was inspired by pommes parisiennes, which are balls or more homely squares of potatoes cooked until golden in oil and butter. Zucchini are called courgettes (little gourds) in Paris, so here you have it, courgettes parisiennes, all the way from Falmouth.C... Continue reading ...
Posted by Jessie Gunnard on Thursday, August 12, 2010,
In :
soup
We have tomatoes on the brain this week. They’re irresistible sliced and fanned on a platter with salt and pepper and olive oil, or interleaved with mozzarella slices and basil for a simple Caprese salad. Right now, though, we especially crave gazpacho, one of summer’s great soups. Everyone is familiar with the American version; this recipe is for a Spanish gazpacho. It was one of the recipes we presented last Friday at Highfield Hall’s class on locally grown food. Make plenty - a big j... Continue reading ...
Posted by Jessie Gunnard on Tuesday, August 3, 2010,
In :
dessert
Here’s a classic French dessert, a clafouti, with a distinctly sweet Cape Cod twist. Blueberry clafouti1¾ cups blueberries, stems removed, rinsed and well dried 1 tsp. vanilla essencelarge pinch cinnamonunsalted butter and sugar for the dish2 large eggs5 tbs. sugar ¾ cup half and half ¾ cup flour mixed with a pinch of saltTo finish: 2 tbs. sugar, preferably superfine, for browning clafouticonfectioners’ sugar for dustingsoftly whipped creamPreheat oven to 350 degrees F. Find a 9 to 9... Continue reading ...
