YOUR BUMPER CROP OF JALAPENOS. 3 CUPS, DICED SMALL
RED ONION, FINE DICE
SUGAR, 3/4 CUP
SALT 1 TSP
PEPPER, TO TASTE
VINEGAR, WE USE WHITE 1 CUP
CELERY SEED, 1 TSP. TOASTED
Method Basically, combine all ingredients. Stir, then simmer lightly for ten minutes. It will thicken slightly as it cools. At this point, you may choose to can it with a hot water bath, or simply place it in a sterile glass jar, tightly lidded, after it cools ( 20 minutes) This will hold in your fridge for a few weeks.
We love this on a grilled fish taco or a burger….You can’t lose!
PREP TIME: 30min
MAKES 2 QUARTS and doubles easily, freezes well
SERVES 8-10
Ratatouille is the perfect way to use up the garden’s August bounty, and is adaptable to whatever vegetables you may have to use up, in varying proportions.
The usual suspects are garlic, onion, sweet peppers, eggplant, the summer squashes and tomato. Good olives oil is required.
DICE all the vegetables on the large side.
CHOP the herbs you wish to include ( add towards the end for brightness)
CHOOSE a heavy pot, lavish the bottom with oil.
BROWN the veggies in batches so they retain their character. Tomatoes last.
TRANSFER to a large and deep baking sheet or hotel pan.
BAKE IN OVEN at 350 degrees, covered, stir occasionally and season with bay leaf, salt and pepper as well as thyme and basil for about 45 minutes to an hour or more, depending on desired doneness.
I like to pair mine with a crusty baguette, fresh chopped herbs on top as well as good cheese on the side. This is a light, yet tasty and filling dish that only gets better.
More than ever, my guests are eating a “plant forward” or Vegan diet , or simply avoiding the heavier appetizers.
That’s the time to say “we see you” with an appetizer that will please everyone, even that thin-as -a -rail Vegan niece.
Try visualizing “whirled peas”. No really! Fresh, blanched and drained peas whirled in the cuisinart with good EVOO, Parmesan, parsley leaves, seasonings and toasted pine nuts.
Bright green and velvety, this spread needs no recipe, just salt to tastes and spread on freshly toasted baguette right before serving. The color will oxidize if done too far ahead.
Simple, good for you and appealing even to kids….VISUALIZE WHIRLED PEAS this Independence Day!
This recipe is wonderful with the season’s first tender stalks, but if you don’t mind “stringing” the stalks like celery, you can use them all season long. I like to dice and freeze extra for the winter months. Make your dice about a half inch, it holds up to the baking better.
RHUBARB CRISP, serves 6 to 8. Bake until bubbly at 350 degrees, about 40 minutes
3 # trimmed rhubarb stalks
Zest and juice of one lemon
1/2 cup white sugar
2 tb vanilla and a dash of cinnamon
1 tsp. Freshly grated nutmeg
1 cup quick cooking tapioca
Mix all together. Let this soak and soften the tapioca while you prepare a bottom crust, or this can be omitted. Sometimes a crunchy topping is enough.
CRUMBLE TOPPING
1 cup light brown sugar
1 cup AP flour
1/2 tsp. Cinnamon
1 stick of cold butter
Cut the butter into the dry mixture .
Add:
1/2 cup crumbled quick oats
1/2 cup chopped walnuts , if desired
Grease a glass pan of choice with butter, add the rhubarb mixture.
Top evenly with the crumble. I add a few more pieces of butter on top of all.
We enjoy this dessert hot out of the oven with a local vanilla ice cream or gelato!
LIFE IS GOOD! ~ ENJOY THE LUSH AND EARLY DAYS OF SUMMER~ Laura
I love it for breakfast with my homemade granola and fresh berries . I always thought it was a yogurt, but it is ,in fact, a cheese and tremendously healthful, full of probiotics. It takes a savory turn in Icelandic cuisine as outlined here in Chef Gunnar Karl’s recipe from his restaurant Dill.
1/2 half cup skyr
6 TB sour cream
1 TB honey
Sea salt, fresh nutmeg to taste
Cider vinegar to taste.
Combine all, cover and chill for a few hours to let the flavors marry. A perfect dip or spread for meats and crudity!
Sure, these are a traditional Irish food and you can wait until St. Patrick Day and wash these fluffy potato pancakes down with a Guinness.
But , honestly, most Mainers have Maine potatoes in their refrigerators right now along with green spring onions …or at least an old onion with greens on top. Splurge on some buttermilk and you basically have it made.
Boxty are traditional potato pancakes, a dish most closely associated with the Northern Midlands of Ireland and my recipe of preference contain potatoes both grated raw and boiled/mashed. I season mine with fresh cracked pepper and sea salt. That’s it. Otherwise its potato , flour eggs and buttermilk mixed with the mashed and grated potato to form a patty then fried in oil. Crispy on the outside and fluffy interior, that’s what you’re after. Makes a wonderful side dish, or make them thin and use them like a wrap. My favorite may be to create tiny, bite sized ones and top with sour cream or creme fraiche and caviar or smoked salmon like a blini appetizer! Nice with a glass of Cremant!
INGREDIENTS
2 cups AP flour
1tsp. Baking powder
1 tsp sea salt
1 cup mashed Maine potato
1 1/2 cups grated raw potato
1 cup buttermilk
Butter or oil to fry ( I prefer avocado oil)
METHOD
Sift all dry ingredients in one bowl.
In another, mix mashed and grated potato.
Add the dry ingredients.
Gently add the buttermilk, taking care not to over stir, which toughens the mixture.
You’ll want a stiff batter, almost a dough. Add more buttermilk if the mixture seems too stiff.
Using a cast iron griddle , pre-heat the pan. The pan should be hot but not smoking Add some oil, then a dollop of batter, flattening slightly.
Cook until golden brown using a moderate heat (needed to cook the dough through without burning), then flip only once.
Transfer to a warm plate and keep warm ,covered in the oven ,until all dough has been fried.
These delicious pancakes can be just as welcome at breakfast or as a side dish for dinner!
Because they are so quick to make, I sometimes enjoy them as a fast lunch with a green salad.
Buckle up for the simplest and most pleasing dessert ever. Forget that it’s made from tofu and keep an open mind!
Actually Vegan and gluten free, this mousse can stand in for a “fancy” dessert and can be whirled up in minutes in a Cuisinart.
It’s made simply from silken tofu, semi sweet chocolate chips, Maine maple syrup and pinch of salt and vanilla.It may even be good for you.
Here’s how it goes:
TAKES MINUTES . YIELDS ABOUT 6 PORTIONS
INGREDIENTS
2 blocks of silken tofu
10 oz semi sweet chocolate, melted 1 TB vanilla
Maple syrup to taste
Pinch of sea salt
METHOD
Place tofu, salt, some maple syrup and melted chocolate into a cuisinart. Process until creamy. Add as much chocolate as you’d like to create a denser pudding and correct the sugar to taste by adding more maple ,if desired.
Pour into ramekins and let set for a couple of hours to chill, then decorate the top with fresh berries and chocolate shavings.
Everybody loves Hummus….but why not up your game and try this delicious twist on a bean spread that everyone will adore. Great as a spread on bread or a dip for veggies.
Truffle oil is the luxury ingredient and it is optional, since not everyone loves the flavor. I like to use white cannelloni beans and save the “aquafaba” , or bean water from the can as a healthy egg alternative. The stuff has a viscosity a lot like eggs and will stand in for whipped egg whites in many recipes.
INGREDIENTS
1 1/2 CUP COOKED AND DRAINED CANNELINI BEANS, SAVE THE LIQUID
2 TB EVOO
2 TB FRESH LEMON JUICE, AND A LITTLE LEMON ZEST
1 LG CLOVE GARLIC
1/2 tsp. WHOLE GRAIN GARLIC
SEA SALT AND FRSH PEPPER , TO TASTE
FRESH HERBS TO GARNISH OPTIONAL
1 TSP WHITE TRUFFLE OIL OPTIONAL
In a food processor, pulse all ingredients until smooth with a bit of chunk ( that’s how I prefer it, others like it silky smooth).
Using a spatula, place the dip/pate into a bowl . GARNISH with EVOO and chopped parsley
Depending on how you intend to use the pate, you may add some of the aquafaba if you’re going for more of a dip that a spread.
Keep the mixture tight for a sandwich spread. Wonderful on a pita with lots of sprouts and cucumber!
TOPPING
2 CUPS FRESH COARSLY CHOPPED CRANBERRIES
1/2 CUP SUGAR
1 TSP ORANGE ZEST
1/2 CUP CHOPPED TOASTED WALNUTS
CAKE
3/4 CUP MELTED BUTTER
3/4 WHITE SUGAR
2 LARGE EGGS, ROOM TEMPERATURE
1 TSP. VANILLA ZEST OF ONE SMALL ORANGE
1 CUP FLOUR
PINCH SEA SALT
METHOD
PREHEAT OVEN TO 350 DEGREES
GREASE A 9 IN SPRINGFORM PAN
IN A BOWL COMBINE CRANBERRIES, WALNITS, SUGAR AND ZEST. TOSS WELL. POUR INTO THE PAN.
IN ANOTHER BOWL, COMBINE SUGAR AND BUTTER. MIX WELL. ADD EGGS, BEATING WELL.
THEN ADD VANILLA AND REMAINING ORANGE ZEST.
ADD FLOUR AND SALT, MIXING TILL SMOOTH.
BATTER SHOULD BE QUITE THICK , SPREAD CAREFULLY OVER THE FRUIT/NUT MIXTURE UNTIL COMPLETELY COVERED
BAKE ON A PARCHMENT SHEET FOR 30-35 MINUTES.
LET THE BAKED CAKE COOL FOR 15 MINUTES, THEN LOOSEN THE PERIMETER WITH A KNIFE, CAREFULLY RELEASING THE SIDES OF THE PAN. REMOVE THE RING SLOWLY AND REMOVE.
GENTLY INVERT ONTO A PLATE USING A BUTTER KNIFE TO ASSIST WITH THE EDGES, IF NEEDED.
YOU’VE GOT A BEAUTIFUL AND FESTIVE HOLIDAY DESSERT, LUSCIOUS ENOUGH TO SHARE WITH COMPANY!
CRUMBLE TOPPING
Buckle up for the simplest and most pleasing dessert ever. Forget that it’s made from tofu and keep an open mind!
Everybody loves Hummus….but why not up your game and try this delicious twist on a bean spread that everyone will adore. Great as a spread on bread or a dip for veggies.
TOPPING
