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Recipe Index
At Green City Market in Chicago, I picked up some really ripe tomatoes from Mick Klug farm. I waited a few days to use them. They became so ripe I didn’t even use a knife to cut them–just squished them in my fingers!
makes 8 cups jam
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ingredients:
· 4 cups mashed peaches · 1/4 cup fresh lemon juice · 7 cups sugar · 1 pouch of liquid pectin
summer peach jam
Cece Campise
Place a small plate in the freezer to test the jam later on. Place the peaches, lemon juice, and sugar in a large deep pot. Bring to a rolling boil, stirring constantly. Add the pectin, and cook for 1 minute.
Remove plate from freezer and dab a little jam on it. The jam should set pretty quickly. Take it off the heat and process in jars for shelf-stable jams, or plastic containers to be refrigerated.
This recipe is a very simple one to do and the results are just what you envision: tons more flavor than the store-boughts, a little less sweet and a little zestier.
makes 3 to 4 pints
ingredients:
· 10 small picking cucumbers (4 to 5 inches long and an 1½ inches in diameter) · 1 medium sweet onion, partial to Vidalia when possible · 1/4 cup kosher salt · 1/4 cup fresh celery leaves · 1/4 teaspoon crushed red pepper flakes · 1/4 teaspoon ground fenugreek · 1/2 teaspoon fennel seeds · 1/2 teaspoon ground turmeric · 1 teaspoon mustard seeds · 8 allspice berries · 11/2 cups of cider vinegar · 1/2 cup granulated sugar · 1/4 cup sorghum or maple syrup
bread ’n’ butter pickles
Hugh Acheson: A New Turn in the South: Southern Flavors Reinvented For Your Kitchen
Wash the cucumbers under cold water and then slice them into 1/3-inch-thick rounds. Peel the onion and slice into 1/3inch strips. Mix the onions and the cucumbers in a medium bowl and add half of the kosher salt. Toss well and let sit for 1 hour at room temperature.
Rinse the onions and cucumbers well using a colander and cold water to remove the salt. When thoroughly rinsed and drained, place them in a medium nonreactive bowl, tear the celery leaves into the mixture, and set aside. Pack the cucumbers, onion, and celery leaves into clean pint jars with the tops off.
In a nonreactive pot, combine remaining salt, the red pepper flakes, fenugreek, fennel seeds, turmeric, mustard seeds, allspice, vinegar, sugar, sorghum and ½ cup water. Bring to a rapid boil and then pour evenly over the cucumbers.
Attach the lids and leave them out on the counter for 2 hours and then place in the fridge. If you would like them to keep for the long haul, follow your jar manufacturer’s directives for canning.
At this point the pickles are pretty much done but the will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days.
In late summer, farmers start to bring more nuanced, thin-skinned table grapes to market. While it is easy to eat an entire bunch of small, sweet goldenrod or perfectly round, purple canadice varieties, I make sure to save some for aigre-doux.
makes 4 half-pint jars
ingredients:
· 11/2 cups (12 ounces) white wine · 1/2 cup (4 ounces) verjus · 1/4 cup (2 ounces) champagne vinegar · 1/2 cup sugar · 1/2 teaspoon salt · 2 teaspoons ground black pepper · 1 vanilla bean · scant 4 cups small red or green grapes, such as canadice, goldenrod, Bronx, or Thompson seedless, stemmed
grape aigre-doux
In a pot over medium-high heat, mix together the wine, verjus, vinegar, sugar, salt, and pepper and bring to a boil. Split the vanilla bean in half and scrape out the seeds with the tip of a spoon. Mix in the seeds and bean and simmer for a minute more. Transfer to a heat-proof pitcher and remove the vanilla bean (reserve for another use).
Scald 4 half-pint jars. (To scald, using tongs put the jars into a large pot of simmering water fitted with a rack — you will use this pot to process the jars. Remove the jars right before filling.) Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.
Pack the grapes into the jars, leaving about a 1/2-inch space from the rim. Check the jars for air pockets, pouring in more of the liquid if necessary to fill in gaps. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.
Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 15 minutes (start the timer when the water reaches a boil). Remove the jars from the water and let cool completely.
While this salad has a few components, most of them can be made ahead of time. The curry oil in the dressing can be made as much as a week ahead, the candied walnuts will stay crisp for at least five days, and the dressing will keep in the refrigerator for about five days. This recipe makes more dressing than you need, but the extra is terrific served with plain mixed greens.
serves 4
ingredients:
· 1/2 cup apple cider · Juice of 1/2 lemon · 1 tablespoon Madras curry powder · 1 cup grapeseed oil · 1 large egg · 2 tablespoons crème fraîche · 1/2 cup liquid strained from Grape Aigre-Doux · kosher salt · 1 cup toasted walnuts · 1/2 cup sugar · freshly ground black pepper · 2 cups shredded iceberg lettuce · 2 stalks celery, sliced · 1 apple, thinly sliced (preferably honeycrisp) · 1/2 cup drained grapes from Grape Aigre-Doux
waldorf salad with apples, candied walnuts, and grape aigre-doux dressing
To make the dressing, in a small pot, reduce the apple cider, lemon juice and curry powder until almost dry. Stir in the grapeseed oil and cook until the oil is too hot to touch, about 2 minutes. Cool the oil to room temperature.
In a food processor, blend the egg, crème fraîche, and AigreDoux liquid. While the processor is on, gradually drizzle in the curry oil until it becomes thick. (The oil and egg are binding together to form an emulsion. If the emulsion breaks and loses its shape, pour the mixture in a liquid measuring cup, add an egg yolk to the food processor and drizzle in the broken mixture as if it were oil.) Season with salt and refrigerate until needed. You will have about 2 cups. Refrigerate until needed.
To make the candied walnuts, line a baking pan with parchment paper or a non-stick, silicone baking mat. In a cold pan, combine the sugar with just enough water to create a mixture that resembles wet sand. Place the pan over high heat and cook the sugar until it begins to brown. Lower the heat to medium and stir in the walnuts. Season with a few pinches of salt and pepper and cook, stirring constantly, until a frosty coating covers the walnuts. Pour onto the prepared baking pan and let cool completely.
To serve the salad, combine the lettuce, apples, celery and drained grapes. Spoon just enough dressing to coat the ingredients evenly (about 1/4 cup) and add a pinch of salt and pepper. Mix well and garnish with candied walnuts and grapes.
makes 4 servings
ingredients:
· 4 cups watermelon, seeded and diced · 3 ears sweet corn, grilled and kernels cut off the cob · 1 tablespoons rice wine vinegar · 2 tablespoons cilantro, finely chopped · salt and pepper to taste
chilled grilled corn and watermelon salad
Paula Deen
In a medium mixing bowl, gently toss all ingredients. Serve chilled.
makes 4 servings
ingredients:
· 2 tablespoons olive oil · 2 tablespoons garlic, thinly sliced · 1/4 cup dried figs, sliced · 1/4 cup chicken stock · 1 pound baby spinach · 1/2 teaspoon salt · 1/4 teaspoon pepper · 2 teaspoons honey
spinach sautéed with garlic, figs and honey
Emeril Lagasse: The Essence of Emeril
In a medium skillet over medium-high heat, add the olive oil and, when hot, add the garlic and cook until lightly toasted, about 30 seconds. Add the figs and chicken stock and cook until stock is nearly completely reduced, about 2 minutes. Add the spinach and cook, stirring, until wilted, about 2 minutes. Season with the salt and pepper and drizzle with the honey just before serving.
makes 6 servings
ingredients:
· 4 large, ripe beefsteak tomatoes, seeded and cut into ¾-inch dice · 1 cucumber, peeled, halved, seeded and cut on a sharp diagonal into ¼-inch thick slices · 4 small garlic cloves, minced · 2 tablespoons pine nuts, toasted · 2 tablespoons drained capers · ½ cup imported black olives, pitted and coarsely chopped · 1 cup shredded fresh basil leaves · 1 cup best-quality extra-virgin olive oil plus more for brushing veggies · 1/4 cup Balsamic vinegar · 2 medium zucchini, halved lengthwise · 2 long, thin eggplants, halved lengthwise · 1 red bell pepper, stemmed, seeded and quartered · 2 yellow bell pepper, stemmed, seeded and quartered · 2 large portobello mushrooms · 1 large red onion, peeled and sliced · 4 1-inch slices day-old peasant bread, cut from a round loaf · sea salt and freshly ground pepper to taste
grilled panzanella a.k.a. italian bread salad with summer vegetables
Elizabeth Karmel
Grilling Method: Direct/Medium Heat
In a large mixing bowl toss tomatoes cucumber, garlic, pine nuts, capers, olives and basil together with1 cup of olive oil and the vinegar. Season with salt and pepper. Set aside to marinate at room temperature for 45 minutes.
Meanwhile toss the zucchini, eggplant, peppers and onion together with olive oil. Brush the remaining oil lightly over both sides of the mushrooms, onion slices and sliced bread. Season with salt. Place the vegetables on the cooking grate, turning to sear all over, until crisp-tender, 5 to 7 minutes. Remove and set side. Place bread on the cooking grate and grill on both sides until golden, 1½ to 2 minutes per side. Transfer the vegetables and bread to a cutting board and chop all into chunks. Combine with the tomato mixture, tossing well, and adjust seasoning to suit. Serve warm or at room temperature.
makes 6-8 servings
ingredients:
· 2 pounds Yukon gold or new red potatoes, peeled and cubed · 1/2 cup sweet pickle relish · 5 hard-boiled eggs, chopped · 2 teaspoons yellow prepared mustard · 1 cup mayonnaise · 1/2 onion, chopped · 1 teaspoon celery seeds or 4 celery ribs, finely chopped · salt and freshly ground black pepper to taste · 4 slices bacon, cooked and crumbled for garnish · 1 red bell pepper, chopped, for garnish · cider vinegar to taste
addie mae’s potato salad
Art Smith: Back to the Family: Food Tastes Better Shared by the Ones You Love
Cover the potatoes with water and cook in a large pot over medium-high heat until just tender, about 6 minutes. Check the potatoes frequently, making sure they do not overcook.
Drain the potatoes in a colander and run cold water over them to let them cool. Transfer the potatoes back to pot.
Add the relish, eggs, mustard, mayonnaise, onion, celery seeds and salt and pepper, mixing gently. (For variety, you can also use dill relish instead of the sweet relish.)
Garnish with bacon, red pepper and a sprinkling of vinegar, if desired.
makes 8 — 1 pint servings
ingredients for 1 cocktail:
· 1.5oz Buffalo Trace Bourbon Whiskey · 1 tablespoon fresh squeezed lemon juice · 2 rosemary stems · 2 thyme sprigs · 2 fresh bay leaves · 1 basil leaf · Bloody Mary Mix, recipe follows
In a mixing tin with ice add everything. Give a quick shake and then pour into a large mason jar. Garnish with a celery stalk speared in between a lemon wedge and an olive.
garden bloody mary
Andrew Chabot and Graham Case
ingredients for sour mix:
· 1 lime in a pressed in a juicer for every 4 lemons
ingredients for bloody mary mix:
· 5, 32 oz cans of tomato juice · 10 dashes of Angostura Bitters · 20 dashes of Worcestershire sauce · 25 dashes of Tabasco sauce · 3 tablespoons of Sour Mix · 3 bar spoons (1 1/2teaspoons) of horseradish salt and pepper to taste
Stir the ingredients together then store in whatever container you desire. Keep refrigerated.
When butternut squash are ripe (you can tell by the hollow sound they make when you tap them), they are unbelievably sweet and nutty, with a smooth, buttery flavor. This recipe keeps things simple by roasting the squash with oil, thyme, salt, and pepper, then generously sprinkling it with cheese. It may seem like a lot of cheese at first, but once everything gets mixed together, the salty cheese and the fresh thyme do a great job of balancing the inherent sweetness of the squash.
serves 4-6
ingredients:
· 1 (3-pound) butternut squash · 1/4 cup extra-virgin olive oil · 2 teaspoons fresh thyme, chopped · kosher salt and black pepper · 2/3 cup finely grated Parmigiano-Reggiano
thyme-roasted butternut squash
Preheat the oven to 425 degrees, with racks in the upper and lower thirds.
Peel and seed the squash and cut it into 1/2-inch pieces. Toss the squash with the oil, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and divide between two large baking sheets.
Roast the squash, stirring occasionally, until it is tender and browned, 25 to 30 minutes. Transfer the squash to a serving bowl and sprinkle generously with the Parmesan. Season with salt and pepper to taste.
serves 4-6
ingredients:
· 2 whole heads garlic, for roasting · olive oil · pinch of salt · 1 teaspoon fresh thyme leaves, plus 2 large fresh thyme sprigs · 1 tablespoon extra-virgin olive oil · 1 1/4 teaspoons Kosher salt (divided) · 1 1/4 teaspoons black pepper (divided) · 1 chicken (3 1/2 pounds) · 1/2 lemon · 2 heads garlic, halved
chicken with a ton of garlic
I came up with this recipe after a long day in the garden. We had just planted what would become the following year’s garlic, using the heads that we had saved from the previous summer. I was left with four heads of garlic and figured this was a great way to celebrate the coming crop. I used it all in this recipe, and the result is a beautiful ode to “the stinking rose.”
Half of the garlic is roasted beforehand, mashed into a paste, and spread under the skin of the bird. The rest is stuffed inside the cavity, along with half a lemon and some thyme. The deep, caramelized flavor of the roasted garlic makes this taste like it’s been on a rotisserie, but, in fact, it’s just the oven.
Preheat oven to 300 degrees. Butter a 13-by-9-inch baking dish.
Roast two heads of garlic by cutting the top 1/2 inch off each head and discarding. Place each trimmed head on a small piece of foil, drizzle with a little olive oil and sprinkle with pinch of salt. Wrap garlic in foil and roast in preheated oven 45 minutes to 1 hour. Remove foil and cool. (Garlic can be wrapped in plastic and refrigerated for up to a month.)
Peel and mash roasted garlic together with thyme leaves, oil and 1/4 teaspoon each of salt and pepper.
Increase oven temperature to 450 degrees, with rack in middle of oven.
Rinse chicken and pat it dry. Being careful not to tear the skin, start at the large cavity and gently run your fingers between the skin and meat to loosen the skin. Push the roasted garlic mixture under the skin, including around the thighs and drumsticks, and massage skin from the outside to spread garlic evenly.
Squeeze the lemon half over the chicken, then season chicken inside and out with remaining 1 teaspoon each salt and pepper. Place halved garlic heads, lemon half and thyme sprigs in the cavity and loosely tie legs together with kitchen string.
Roast chicken in preheated oven until golden and skin pulls away from base of drumsticks, about 50 minutes. Transfer chicken to cutting board and let rest 15 minutes before carving and serving.
In most of the country, spring nights are still chilly enough for warming soups. This one is an appropriate bridge between winter and spring, and I like to sip it from a mug in front of one of the season’s last crackling fires. It’s hearty with chicken stock and a leek and bright from the herbs (dill and cilantro) and sour cream. Be generous with the sour cream. It lends a tangy richness to the soup.
serves 4-6
ingredients:
· 1 large leek, pale green and white parts only · 2 tablespoons unsalted butter · 1 garlic clove, smashed · Kosher salt and black pepper · 4 cups chicken stock or low-sodium broth · 1 pound asparagus, trimmed · 12 cilantro sprigs · 6 fresh dill sprigs · sour cream for serving
cold-spring-night asparagus soup
Slice the leeks crosswise and rinse under cold running water. Melt the butter in a large heavy saucepan until the foam subsides. Cook the leek and garlic with 1/2 teaspoon each salt and pepper over medium heat, stirring occasionally, until the leek is soft but not browned, about 6 minutes. Add the stock and bring to a boil.
Cut the asparagus into 2-inch pieces, then add to the stock. Cook until tender, 6 to 10 minutes. Remove the pan from the heat and stir in the cilantro and dill. Transfer the soup to a blender in batches and blend until smooth. Season the soup with salt and pepper to taste. Serve topped with a dollop of sour cream.
serves 6-8
ingredients for pastry dough:
· 1 1/4 cups all-purpose flour · 1/4 cup finely ground cornmeal · 1 teaspoon brown sugar · 1 stick unsalted butter, cut into cubes · 3 to 4 tablespoons cold water · kosher salt
ingredients for filling:
· 1/4 cup sour cream · 1 3/4 lbs fresh sour cherries, pitted (about 5 cups)* · 3/4 cup sugar · 1 1/2 tablespoons cornstarch · 1 teaspoon lemon zest
sour cherry-sour cream crostata pie
You might think sour cherries are sour enough on their own and don’t need any help from anything else soured. But sour cream brings more than just a little pucker to the mix. The sour cream in this pie seems to melt into the fruit filling balancing the fruit tart with supple, satisfying intrigue.
Work together the flour, cornmeal, butter, sugar, and 1/2 teaspoon kosher salt with your hands until mostly combined with some small lumps of butter remaining. Stir in 3 tablespoons water with a fork. Press a small handful of dough together, if it looks powdery and does not come together, stir in the additional 1tablespoon of water. Transfer the dough to a sheet of plastic wrap. Using the edge of plastic, fold dough over on itself, pressing until it comes together. Form the dough into a disk, wrapped completely in the plastic and chill for 1 hour.
Preheat oven to 425 degrees.
Roll out the pastry dough on a well-floured surface with a floured rolling pin into a 12-inch round. Place the dough in a 10-inch pie tin. Spread the sour cream evenly over the bottom of the crust.
Toss the cherries with the sugar and zest, then spread the fruit evenly over the dough in the tin. Fold the border of dough up and over the edge of the fruit.
Bake the crostata until the crust is golden, the filling is bubbling, and the cherries are bubbling and slightly thickened. This will take 45 to 50 minutes.
*editor’s note: frozen cherries can be substituted
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