frontburner summer potluck issue 2014
DESCRIPTION
ÂTRANSCRIPT
SUMMER 2014FRONTBURNER POTLUCK EDITION
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Welcome to our first-ever ldquoPotluck Editionrdquo of Front-burner in which we present recipes from our mem-bers along with the usual news and notes and other association updates We invited you via Facebook Twit-ter and LinkedIn (and a few prods via email) to con-tribute and we received a terrific response Thanks
Why recipes along with the news Because we think itrsquos time to share some fun Wersquore all working hard at staying informed tuning our skills building careers ndash the mission of IACP is to support you in those pursuits But we think we shouldnrsquot forget why wersquore all in this business in the first place food Food thatrsquos fun to make food that you love to share food that nourishes your body and your spirit
And a potluck of course is an excellent place to catch up with friends and colleagues Itrsquos a bit of a challenge to host a real one for all our member-ship ndash though maybe we can some day -- so wersquoll con-sider this virtual meal together as a first step
Let us know if you like this concept too If so wersquoll do it again so start compiling the recipes ndash and photo-graphs all you visual types ndash that yoursquod like to share
From your Frontburner team
Martha and Margaret
FRONTBURNER SUMMER 2014
Table of Contents
Member News amp Notes 4
New Member Profile 5
Icy-Cool Wine Slushies 6
650 Blackberry Mojito 8
Peach and Prosciutto Rolls 10
Hatch Chile Deviled Eggs 12
Fried Green Tomato Salad with Sofly Scrambled Egg 14
White Pizza with Arugula and Prosciutto 16
Sea Scallops Nestled in Piperade 18
Spicy Corn Stew with Chunks of Salmon 20
Big Green Egg Grilled Island Chicken with Tropical Salsa 22
Mediterranean Roasted Vegetable Sandwich 24
Upcoming IACP Events 25
Grilled Summer Vegetables Alla Parmigiana 26
Sweet Corn with Habanero Chiles and Lime 28
Zucchini Torte 29
Yellow Bean and Corn-off-the Cob Sauteacute with Herbs and Bacon 30
Potato Salad with Green Beans 32
Tomato Conserva 34
Hoboken Canoli Ice Cream 36
Blackberry Lemon Pecan Crisp 38
Blueberry Hand Pies 39
About Frontburner
Frontburner is the quarterly publication of the International Association of Cu-linary Profession-als IACP assumes no responsibility for statements and opinions expressed by contributors to Frontburner Views advanced in the articles are those of the contributors and do not neccesarily represent the official position of IACP
Want to contribute to Frontburner
Contact communi-cationsiacpcom
Frontburner Editor
Martha Holmberg marthaiacpcom
Frontburner Designer
Margaret Crable margaretiacpcom
Lia Huber has just completed a free online video series to help entrepre-neurs and writers get their brands defined designed and online She cre-ated the series in large partbecause of the response shersquos gotten over the years from IACP members who have taken her branding workshops at con-ference Members can sign up for the free training here
The Library of Congress has se-lected award-win-ning author Sheilah Kaufman and her book The Turkish Cookbook Regional Recipes and Stories (by Nur Ilkin and Sheilah Kaufman) to participate in the August 30th Na-tional Book Festival in Washington DC Sheilah will be giv-ing a lecture on the History of Turkish Cuisine and signing books she is one of only a handful of cookbook authors to be selected
Member News amp Notes
La Farm Bakery ndash helmed by famed bread baker Lionel Vati-net ndashhas recently been nominated for a Martha Stewart American Made Award Vatinet and his wife opened their North Caro-lina bakery La Farm in 1999 introduced an adjacent cafeacute 10 years later followed by a Bread Truck and his first bread book for home bakers in 2013 A Passion for Bread Lessons from a Mas-ter Baker (Little Brown amp Co)
At La Farm Bakery Vatinet mar-ries European techniques with lo-cal stone-ground heirloom flours to produce 15 different breads daily and many seasonal ones yearly Voting for the American Made Awards starts Sept 15th
Trish Lobenfeld recently published her new book Endless Summer (Zoku LLC 2014) which contains fifty-four recipes for frozen treats including ice cream gelato sorbet granita and dairy-free frozen des-serts There also are recipes for sauces apple pie profiteroles ice cream cones and more Sold exclu-sively through Williams-Sonoma stores and online Check out her recipe for Hoboken Canoli Ice Cream in this issue
Stockfood the leading agency for culinary images and videos has just launched a new blog You are what you crEATe This blog presents portraits of the food bloggers and photographers who display their most compelling images under the StockFood um-brella You are what you crEATe keeps readers abreast of the latest news and inspires readers with great recipe ideas Rosalie (Rosie) Saferstein a food writer for njmonthlycom the website for New Jersey Monthly magazine has been appointed to the Board of Trustees of the Mont-clair Food and Wine Festival Her column Table Hopping With Rosie features New Jersey restaurannews food event listings informa-tion about New Jersey chefs and a list of New Jersey restaurants that have recently opened or closed
Chef Daniel Pliska Executive Chef of the University Club at the University of Missouri has just released Pastry amp Dessert Techniques The book was published by American Technical PublishersThe book features large step-by-step photos showcasing the execu-tion of 35 techniques that are used to create 65 elegant pastry and dessert recipes many with varia-tions and subcomponents which can be used to create a multitude of sweet and savory creations
New Member Profile Chris Pires
Chris is a recently joined member of IACP based in the greater Toronto area He is a personal chef and cooking instructor Reach him at his website foodinspirescom
Tell us a bit about your culinary background and your cooking style
Irsquove been cooking since I was 13 My mum got sick and I quickly be-came her hands ready to obey her direction When I finished high school I wanted to become a chef but was ldquostrongly encouragedrdquo to pursue a business education When my kids finished their school-ing my wife (and kids) encouraged me to pursue my passion
Going back to school at the start of 2012 was very humbling20- somethings all over the place I mopped floors washed piles of dishes took out the garbage (I didnrsquot even do this at home) cleaned ndash oh yes and honed my cooking and baking skills for over 12 months I learned lots but I also took the time to mentor some of the younger guys I think we all need mentors ndash even in our 50s Never too old to learn
Upon graduating my wife helped me put together my website and my daughter and son helped me get set up on Facebook and Twitter My blog evolved from my cook-ing classes as I was encouraged to put recipes on my site from friends and students
I believe food should taste great and look good but shouldnrsquot stress the cook out I always loved Julia Childrsquos approach ndash never apologize I like taking complicated or laborious processes and simplifying them I also love to experiment with different flavors to create exciting dishes
Do you have a culinary role model who influenced your work
Naturally my mother Classically Julia Child Contemporary Lynn Crawford and Chuck Hughes Internationally Lidia Bastianich and Madhur Jaffrey Baking Rose Levy-Beranbaum
What brought you to IACP
I wanted to meet others in the same field look for opportunities to network Know what my peers are doing Keep up with the latest trends (although I try not to follow ldquoone-offrdquo ideas too much) and learn more about the industry and what the industry has to offer
Where do you see your career headed in the next few years
I want to be a personal chef however upon graduation at the end of 2012 I started teaching as a sideline between personal chef assignments In my first year teaching produced about 70 of my annual income Advice from someone who has gone this route would be greatly appreciated
Something delicious yoursquove cooked or eaten lately
My own dish (and in your very best Jamaican accent - ldquoJa-mai-canrdquo sounds like ldquoyoursquore makersquo inrdquo) Me Crazy Jerk Shrimp Oh yes itrsquos spicy
Icy-Cool Wine Slushes Recipe by Jill Silverman Hough
Photo by Jill Silverman Hough
A wine slush is everything you love about wine in an icy-cool Slurpee-style form Itrsquos crunchy melty brain-freezy and ever-so-slightly alcoholic
Makes about 4 cups
12 cup sugar
Pinch of salt
1 cup cold water divided
1 12 cups cold wine red white or roseacute but ideally not too tannic
In a medium saucepan over medium-high heat combine the sugar salt and 12 cup of the water stirring to dissolve the sugar Remove from the heat and stir in the wine and remaining 12 cup of water Transfer the mix-ture into a 9-by-13-inch glass or metal baking pan and place the pan in the freezer Freeze stirring and breaking up with a fork every hour or so for 3 to 5 hours Continue to freeze until completely frozen 2 to 3 hours
Break the mixture up with a fork transfer to serv-ing dishes and serve with spoons andor straws
About Jill Silverman Hough
Jill Silverman Hough is a cook-book author food and wine writer recipe developer and culinary in-structor whose forte is making food and cooking simple yet special
Her cookbooks include 100 Per-fect Pairings Small Plates to Enjoy with Wines You Love (Houg-ton Mifflin Har-court 2010)and 100 Perfect Pair-ings Main Dishes to Enjoy with Wines You Love (Hougton Mifflin Harcourt 2010)
Follow her
wwwjillhoughcom Facebook Pinterest
650 Blackberry Mojito Recipe by Anni Golding
Photo by Anni Golding
Local fruits and garden herbs have provided tons of inspiration for sum-mer cocktails this year I created this recipe with mint from my garden and blackberry syrup made with u-pick blackberries from local Webb Ranch While the u-picks have come to an end you might still be able to find re-gional berries at farmersrsquo markets smaller grocery stores or green mar-kets such as Sigonarsquos in Redwood City or Los Altos
Yoursquoll need a double old-fashioned or highball glass cocktail shaker shot glass with measurement markings or measuring spoons a muddler a long-handled spoon and ice (Note that Irsquove given the ingredients in ounces If yoursquore using measuring spoons 2 ounces = 4 tablespoons 1 ounce = 2 tablespoons 12 ounce = 1 tablespoon)
Makes 1 cocktail
12 large mint leaves (I used ldquoBest Mintrdquo spearmint from my garden)
1 ounce fresh lime juice
1 to 1 12 ounces simple syrup (heat equal amounts of sugar and water to a simmer stir until sugar is completely dissolved then cool)
1 ounce blackberry syrup
2 ounces white rum
4 - 6 ounces sparkling water
Add the mint leaves simple syrup and lime juice to the glass and muddle
I use a press-and-turn motion with the muddler to crush the leaves without shredding them Yoursquore working to release the mint essence from the leaves and combine it with the simple syrup and lime Want to know if itrsquos working Put your nose in the glass and take a sniff You should be able to smell a combination of mint and citrus
Add the rum then the blackberry syrup Stir once or twice to combine
Add ice to fill the glass about halfway Top with sparkling water
Give a quick stir to combine everything Garnish with a mint sprig and a fresh blackberry or two
About Anni Golding
Anni is a storytell-er former technical writer trained pas-try chef award-win-ning chocolatier of Gateau et Ganache Fine Chocolates amp Confections en-trepreneur and a passionate advo-cate for good food
Follow her
650foodcom Facebook Instagram Linkedin Twitter
Peach and Prosciutto RollsRecipe and photo by Carla Snyder
Have you had a good peach yet this year You know the kind that goes all juicy and runs down your chin so you have to lean over to keep the juice from staining your shirt Yeshellip that kind of peach
I canrsquot remember a summer when wersquove had so much delicious local fruit I usually over-buy and then have to come up with ways to eat it all so this riff on prosciutto wrapped melon is an easy and delicious way to use up extra produce Itrsquos kind of like a little finger salad They wrap up fast and disappear even faster
Makes 16 pieces
2 peaches sliced into 16 wedges
Juice from one lime
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Pinch of red chile flake
A few handfuls arugula
8 thin slices prosciutto
Toss the peaches with the lime juice ol-ive oil salt pepper and chile flake
Lay a slice of prosciutto out on a work surface and slice them in half so you have two long strips Lay down a small bundle of aru-gula and a wedge of peach on top then roll it snugly You want some of the leaves to show out of the ends Roll the remain-ing peaches in the same manner and arrange them decoratively on a platter Serve immediately or refrigerate for up to 1 hour
About Carla Snyder
After a semester studying in Europe it became obvious to Carla Snyder that a large por-tion of the world didnrsquot eat to live but lived to eat
With a BA in Jour-nalism in hand she began a 30-year culinary journey as a caterer cook-ing school teacher artisan baker food writer corporate culinary event planner cookbook co-author and co-owner of Kitchen Counter Points cooking school
Follow her
ravenouskitchencom Twitter
Hatch Chile Deviled Eggs Recipe by Melissarsquos Hatch Chile Cookbook
Photo by Melissarsquos
Makes 2 dozen deviled eggs
12 large eggs
12 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissarsquos Hatch Chile Powder
In a large pot combine the eggs with enough cold water to cover by 1 inch Set the pot over high heat and bring the wa-ter to a boil When the water comes to a boil remove the pot from the heat then cover and let sit for 17 minutes
Transfer the eggs to a bowl of ice water When they are cool enough to handle carefully peel the eggs and rinse them Slice each egg in half lengthwise Remove the yolks and transfer them to a mixing bowl Reserve the whites
Mash the yolks with a fork Add the mayonnaise mustard and rel-ish Season the mixture with salt and pepper Mix until creamy
Pipe or scoop the yolk mixture into the reserved egg white halves Arrange on a platter or serving dish and sprinkle with Hatch Chile powder Keep refrigerated until ready to serve up to 24 hours
About Melissarsquos Produce
MelissarsquosWorld Variety Produce Inc is currently the largest dis-tributor of specialty produce in the United States
Through the years the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service
Follow them
melissascom Facebook Instagram Twitter Pinterest
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
po
tlu
ck
iss
ue
Welcome to our first-ever ldquoPotluck Editionrdquo of Front-burner in which we present recipes from our mem-bers along with the usual news and notes and other association updates We invited you via Facebook Twit-ter and LinkedIn (and a few prods via email) to con-tribute and we received a terrific response Thanks
Why recipes along with the news Because we think itrsquos time to share some fun Wersquore all working hard at staying informed tuning our skills building careers ndash the mission of IACP is to support you in those pursuits But we think we shouldnrsquot forget why wersquore all in this business in the first place food Food thatrsquos fun to make food that you love to share food that nourishes your body and your spirit
And a potluck of course is an excellent place to catch up with friends and colleagues Itrsquos a bit of a challenge to host a real one for all our member-ship ndash though maybe we can some day -- so wersquoll con-sider this virtual meal together as a first step
Let us know if you like this concept too If so wersquoll do it again so start compiling the recipes ndash and photo-graphs all you visual types ndash that yoursquod like to share
From your Frontburner team
Martha and Margaret
FRONTBURNER SUMMER 2014
Table of Contents
Member News amp Notes 4
New Member Profile 5
Icy-Cool Wine Slushies 6
650 Blackberry Mojito 8
Peach and Prosciutto Rolls 10
Hatch Chile Deviled Eggs 12
Fried Green Tomato Salad with Sofly Scrambled Egg 14
White Pizza with Arugula and Prosciutto 16
Sea Scallops Nestled in Piperade 18
Spicy Corn Stew with Chunks of Salmon 20
Big Green Egg Grilled Island Chicken with Tropical Salsa 22
Mediterranean Roasted Vegetable Sandwich 24
Upcoming IACP Events 25
Grilled Summer Vegetables Alla Parmigiana 26
Sweet Corn with Habanero Chiles and Lime 28
Zucchini Torte 29
Yellow Bean and Corn-off-the Cob Sauteacute with Herbs and Bacon 30
Potato Salad with Green Beans 32
Tomato Conserva 34
Hoboken Canoli Ice Cream 36
Blackberry Lemon Pecan Crisp 38
Blueberry Hand Pies 39
About Frontburner
Frontburner is the quarterly publication of the International Association of Cu-linary Profession-als IACP assumes no responsibility for statements and opinions expressed by contributors to Frontburner Views advanced in the articles are those of the contributors and do not neccesarily represent the official position of IACP
Want to contribute to Frontburner
Contact communi-cationsiacpcom
Frontburner Editor
Martha Holmberg marthaiacpcom
Frontburner Designer
Margaret Crable margaretiacpcom
Lia Huber has just completed a free online video series to help entrepre-neurs and writers get their brands defined designed and online She cre-ated the series in large partbecause of the response shersquos gotten over the years from IACP members who have taken her branding workshops at con-ference Members can sign up for the free training here
The Library of Congress has se-lected award-win-ning author Sheilah Kaufman and her book The Turkish Cookbook Regional Recipes and Stories (by Nur Ilkin and Sheilah Kaufman) to participate in the August 30th Na-tional Book Festival in Washington DC Sheilah will be giv-ing a lecture on the History of Turkish Cuisine and signing books she is one of only a handful of cookbook authors to be selected
Member News amp Notes
La Farm Bakery ndash helmed by famed bread baker Lionel Vati-net ndashhas recently been nominated for a Martha Stewart American Made Award Vatinet and his wife opened their North Caro-lina bakery La Farm in 1999 introduced an adjacent cafeacute 10 years later followed by a Bread Truck and his first bread book for home bakers in 2013 A Passion for Bread Lessons from a Mas-ter Baker (Little Brown amp Co)
At La Farm Bakery Vatinet mar-ries European techniques with lo-cal stone-ground heirloom flours to produce 15 different breads daily and many seasonal ones yearly Voting for the American Made Awards starts Sept 15th
Trish Lobenfeld recently published her new book Endless Summer (Zoku LLC 2014) which contains fifty-four recipes for frozen treats including ice cream gelato sorbet granita and dairy-free frozen des-serts There also are recipes for sauces apple pie profiteroles ice cream cones and more Sold exclu-sively through Williams-Sonoma stores and online Check out her recipe for Hoboken Canoli Ice Cream in this issue
Stockfood the leading agency for culinary images and videos has just launched a new blog You are what you crEATe This blog presents portraits of the food bloggers and photographers who display their most compelling images under the StockFood um-brella You are what you crEATe keeps readers abreast of the latest news and inspires readers with great recipe ideas Rosalie (Rosie) Saferstein a food writer for njmonthlycom the website for New Jersey Monthly magazine has been appointed to the Board of Trustees of the Mont-clair Food and Wine Festival Her column Table Hopping With Rosie features New Jersey restaurannews food event listings informa-tion about New Jersey chefs and a list of New Jersey restaurants that have recently opened or closed
Chef Daniel Pliska Executive Chef of the University Club at the University of Missouri has just released Pastry amp Dessert Techniques The book was published by American Technical PublishersThe book features large step-by-step photos showcasing the execu-tion of 35 techniques that are used to create 65 elegant pastry and dessert recipes many with varia-tions and subcomponents which can be used to create a multitude of sweet and savory creations
New Member Profile Chris Pires
Chris is a recently joined member of IACP based in the greater Toronto area He is a personal chef and cooking instructor Reach him at his website foodinspirescom
Tell us a bit about your culinary background and your cooking style
Irsquove been cooking since I was 13 My mum got sick and I quickly be-came her hands ready to obey her direction When I finished high school I wanted to become a chef but was ldquostrongly encouragedrdquo to pursue a business education When my kids finished their school-ing my wife (and kids) encouraged me to pursue my passion
Going back to school at the start of 2012 was very humbling20- somethings all over the place I mopped floors washed piles of dishes took out the garbage (I didnrsquot even do this at home) cleaned ndash oh yes and honed my cooking and baking skills for over 12 months I learned lots but I also took the time to mentor some of the younger guys I think we all need mentors ndash even in our 50s Never too old to learn
Upon graduating my wife helped me put together my website and my daughter and son helped me get set up on Facebook and Twitter My blog evolved from my cook-ing classes as I was encouraged to put recipes on my site from friends and students
I believe food should taste great and look good but shouldnrsquot stress the cook out I always loved Julia Childrsquos approach ndash never apologize I like taking complicated or laborious processes and simplifying them I also love to experiment with different flavors to create exciting dishes
Do you have a culinary role model who influenced your work
Naturally my mother Classically Julia Child Contemporary Lynn Crawford and Chuck Hughes Internationally Lidia Bastianich and Madhur Jaffrey Baking Rose Levy-Beranbaum
What brought you to IACP
I wanted to meet others in the same field look for opportunities to network Know what my peers are doing Keep up with the latest trends (although I try not to follow ldquoone-offrdquo ideas too much) and learn more about the industry and what the industry has to offer
Where do you see your career headed in the next few years
I want to be a personal chef however upon graduation at the end of 2012 I started teaching as a sideline between personal chef assignments In my first year teaching produced about 70 of my annual income Advice from someone who has gone this route would be greatly appreciated
Something delicious yoursquove cooked or eaten lately
My own dish (and in your very best Jamaican accent - ldquoJa-mai-canrdquo sounds like ldquoyoursquore makersquo inrdquo) Me Crazy Jerk Shrimp Oh yes itrsquos spicy
Icy-Cool Wine Slushes Recipe by Jill Silverman Hough
Photo by Jill Silverman Hough
A wine slush is everything you love about wine in an icy-cool Slurpee-style form Itrsquos crunchy melty brain-freezy and ever-so-slightly alcoholic
Makes about 4 cups
12 cup sugar
Pinch of salt
1 cup cold water divided
1 12 cups cold wine red white or roseacute but ideally not too tannic
In a medium saucepan over medium-high heat combine the sugar salt and 12 cup of the water stirring to dissolve the sugar Remove from the heat and stir in the wine and remaining 12 cup of water Transfer the mix-ture into a 9-by-13-inch glass or metal baking pan and place the pan in the freezer Freeze stirring and breaking up with a fork every hour or so for 3 to 5 hours Continue to freeze until completely frozen 2 to 3 hours
Break the mixture up with a fork transfer to serv-ing dishes and serve with spoons andor straws
About Jill Silverman Hough
Jill Silverman Hough is a cook-book author food and wine writer recipe developer and culinary in-structor whose forte is making food and cooking simple yet special
Her cookbooks include 100 Per-fect Pairings Small Plates to Enjoy with Wines You Love (Houg-ton Mifflin Har-court 2010)and 100 Perfect Pair-ings Main Dishes to Enjoy with Wines You Love (Hougton Mifflin Harcourt 2010)
Follow her
wwwjillhoughcom Facebook Pinterest
650 Blackberry Mojito Recipe by Anni Golding
Photo by Anni Golding
Local fruits and garden herbs have provided tons of inspiration for sum-mer cocktails this year I created this recipe with mint from my garden and blackberry syrup made with u-pick blackberries from local Webb Ranch While the u-picks have come to an end you might still be able to find re-gional berries at farmersrsquo markets smaller grocery stores or green mar-kets such as Sigonarsquos in Redwood City or Los Altos
Yoursquoll need a double old-fashioned or highball glass cocktail shaker shot glass with measurement markings or measuring spoons a muddler a long-handled spoon and ice (Note that Irsquove given the ingredients in ounces If yoursquore using measuring spoons 2 ounces = 4 tablespoons 1 ounce = 2 tablespoons 12 ounce = 1 tablespoon)
Makes 1 cocktail
12 large mint leaves (I used ldquoBest Mintrdquo spearmint from my garden)
1 ounce fresh lime juice
1 to 1 12 ounces simple syrup (heat equal amounts of sugar and water to a simmer stir until sugar is completely dissolved then cool)
1 ounce blackberry syrup
2 ounces white rum
4 - 6 ounces sparkling water
Add the mint leaves simple syrup and lime juice to the glass and muddle
I use a press-and-turn motion with the muddler to crush the leaves without shredding them Yoursquore working to release the mint essence from the leaves and combine it with the simple syrup and lime Want to know if itrsquos working Put your nose in the glass and take a sniff You should be able to smell a combination of mint and citrus
Add the rum then the blackberry syrup Stir once or twice to combine
Add ice to fill the glass about halfway Top with sparkling water
Give a quick stir to combine everything Garnish with a mint sprig and a fresh blackberry or two
About Anni Golding
Anni is a storytell-er former technical writer trained pas-try chef award-win-ning chocolatier of Gateau et Ganache Fine Chocolates amp Confections en-trepreneur and a passionate advo-cate for good food
Follow her
650foodcom Facebook Instagram Linkedin Twitter
Peach and Prosciutto RollsRecipe and photo by Carla Snyder
Have you had a good peach yet this year You know the kind that goes all juicy and runs down your chin so you have to lean over to keep the juice from staining your shirt Yeshellip that kind of peach
I canrsquot remember a summer when wersquove had so much delicious local fruit I usually over-buy and then have to come up with ways to eat it all so this riff on prosciutto wrapped melon is an easy and delicious way to use up extra produce Itrsquos kind of like a little finger salad They wrap up fast and disappear even faster
Makes 16 pieces
2 peaches sliced into 16 wedges
Juice from one lime
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Pinch of red chile flake
A few handfuls arugula
8 thin slices prosciutto
Toss the peaches with the lime juice ol-ive oil salt pepper and chile flake
Lay a slice of prosciutto out on a work surface and slice them in half so you have two long strips Lay down a small bundle of aru-gula and a wedge of peach on top then roll it snugly You want some of the leaves to show out of the ends Roll the remain-ing peaches in the same manner and arrange them decoratively on a platter Serve immediately or refrigerate for up to 1 hour
About Carla Snyder
After a semester studying in Europe it became obvious to Carla Snyder that a large por-tion of the world didnrsquot eat to live but lived to eat
With a BA in Jour-nalism in hand she began a 30-year culinary journey as a caterer cook-ing school teacher artisan baker food writer corporate culinary event planner cookbook co-author and co-owner of Kitchen Counter Points cooking school
Follow her
ravenouskitchencom Twitter
Hatch Chile Deviled Eggs Recipe by Melissarsquos Hatch Chile Cookbook
Photo by Melissarsquos
Makes 2 dozen deviled eggs
12 large eggs
12 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissarsquos Hatch Chile Powder
In a large pot combine the eggs with enough cold water to cover by 1 inch Set the pot over high heat and bring the wa-ter to a boil When the water comes to a boil remove the pot from the heat then cover and let sit for 17 minutes
Transfer the eggs to a bowl of ice water When they are cool enough to handle carefully peel the eggs and rinse them Slice each egg in half lengthwise Remove the yolks and transfer them to a mixing bowl Reserve the whites
Mash the yolks with a fork Add the mayonnaise mustard and rel-ish Season the mixture with salt and pepper Mix until creamy
Pipe or scoop the yolk mixture into the reserved egg white halves Arrange on a platter or serving dish and sprinkle with Hatch Chile powder Keep refrigerated until ready to serve up to 24 hours
About Melissarsquos Produce
MelissarsquosWorld Variety Produce Inc is currently the largest dis-tributor of specialty produce in the United States
Through the years the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service
Follow them
melissascom Facebook Instagram Twitter Pinterest
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Table of Contents
Member News amp Notes 4
New Member Profile 5
Icy-Cool Wine Slushies 6
650 Blackberry Mojito 8
Peach and Prosciutto Rolls 10
Hatch Chile Deviled Eggs 12
Fried Green Tomato Salad with Sofly Scrambled Egg 14
White Pizza with Arugula and Prosciutto 16
Sea Scallops Nestled in Piperade 18
Spicy Corn Stew with Chunks of Salmon 20
Big Green Egg Grilled Island Chicken with Tropical Salsa 22
Mediterranean Roasted Vegetable Sandwich 24
Upcoming IACP Events 25
Grilled Summer Vegetables Alla Parmigiana 26
Sweet Corn with Habanero Chiles and Lime 28
Zucchini Torte 29
Yellow Bean and Corn-off-the Cob Sauteacute with Herbs and Bacon 30
Potato Salad with Green Beans 32
Tomato Conserva 34
Hoboken Canoli Ice Cream 36
Blackberry Lemon Pecan Crisp 38
Blueberry Hand Pies 39
About Frontburner
Frontburner is the quarterly publication of the International Association of Cu-linary Profession-als IACP assumes no responsibility for statements and opinions expressed by contributors to Frontburner Views advanced in the articles are those of the contributors and do not neccesarily represent the official position of IACP
Want to contribute to Frontburner
Contact communi-cationsiacpcom
Frontburner Editor
Martha Holmberg marthaiacpcom
Frontburner Designer
Margaret Crable margaretiacpcom
Lia Huber has just completed a free online video series to help entrepre-neurs and writers get their brands defined designed and online She cre-ated the series in large partbecause of the response shersquos gotten over the years from IACP members who have taken her branding workshops at con-ference Members can sign up for the free training here
The Library of Congress has se-lected award-win-ning author Sheilah Kaufman and her book The Turkish Cookbook Regional Recipes and Stories (by Nur Ilkin and Sheilah Kaufman) to participate in the August 30th Na-tional Book Festival in Washington DC Sheilah will be giv-ing a lecture on the History of Turkish Cuisine and signing books she is one of only a handful of cookbook authors to be selected
Member News amp Notes
La Farm Bakery ndash helmed by famed bread baker Lionel Vati-net ndashhas recently been nominated for a Martha Stewart American Made Award Vatinet and his wife opened their North Caro-lina bakery La Farm in 1999 introduced an adjacent cafeacute 10 years later followed by a Bread Truck and his first bread book for home bakers in 2013 A Passion for Bread Lessons from a Mas-ter Baker (Little Brown amp Co)
At La Farm Bakery Vatinet mar-ries European techniques with lo-cal stone-ground heirloom flours to produce 15 different breads daily and many seasonal ones yearly Voting for the American Made Awards starts Sept 15th
Trish Lobenfeld recently published her new book Endless Summer (Zoku LLC 2014) which contains fifty-four recipes for frozen treats including ice cream gelato sorbet granita and dairy-free frozen des-serts There also are recipes for sauces apple pie profiteroles ice cream cones and more Sold exclu-sively through Williams-Sonoma stores and online Check out her recipe for Hoboken Canoli Ice Cream in this issue
Stockfood the leading agency for culinary images and videos has just launched a new blog You are what you crEATe This blog presents portraits of the food bloggers and photographers who display their most compelling images under the StockFood um-brella You are what you crEATe keeps readers abreast of the latest news and inspires readers with great recipe ideas Rosalie (Rosie) Saferstein a food writer for njmonthlycom the website for New Jersey Monthly magazine has been appointed to the Board of Trustees of the Mont-clair Food and Wine Festival Her column Table Hopping With Rosie features New Jersey restaurannews food event listings informa-tion about New Jersey chefs and a list of New Jersey restaurants that have recently opened or closed
Chef Daniel Pliska Executive Chef of the University Club at the University of Missouri has just released Pastry amp Dessert Techniques The book was published by American Technical PublishersThe book features large step-by-step photos showcasing the execu-tion of 35 techniques that are used to create 65 elegant pastry and dessert recipes many with varia-tions and subcomponents which can be used to create a multitude of sweet and savory creations
New Member Profile Chris Pires
Chris is a recently joined member of IACP based in the greater Toronto area He is a personal chef and cooking instructor Reach him at his website foodinspirescom
Tell us a bit about your culinary background and your cooking style
Irsquove been cooking since I was 13 My mum got sick and I quickly be-came her hands ready to obey her direction When I finished high school I wanted to become a chef but was ldquostrongly encouragedrdquo to pursue a business education When my kids finished their school-ing my wife (and kids) encouraged me to pursue my passion
Going back to school at the start of 2012 was very humbling20- somethings all over the place I mopped floors washed piles of dishes took out the garbage (I didnrsquot even do this at home) cleaned ndash oh yes and honed my cooking and baking skills for over 12 months I learned lots but I also took the time to mentor some of the younger guys I think we all need mentors ndash even in our 50s Never too old to learn
Upon graduating my wife helped me put together my website and my daughter and son helped me get set up on Facebook and Twitter My blog evolved from my cook-ing classes as I was encouraged to put recipes on my site from friends and students
I believe food should taste great and look good but shouldnrsquot stress the cook out I always loved Julia Childrsquos approach ndash never apologize I like taking complicated or laborious processes and simplifying them I also love to experiment with different flavors to create exciting dishes
Do you have a culinary role model who influenced your work
Naturally my mother Classically Julia Child Contemporary Lynn Crawford and Chuck Hughes Internationally Lidia Bastianich and Madhur Jaffrey Baking Rose Levy-Beranbaum
What brought you to IACP
I wanted to meet others in the same field look for opportunities to network Know what my peers are doing Keep up with the latest trends (although I try not to follow ldquoone-offrdquo ideas too much) and learn more about the industry and what the industry has to offer
Where do you see your career headed in the next few years
I want to be a personal chef however upon graduation at the end of 2012 I started teaching as a sideline between personal chef assignments In my first year teaching produced about 70 of my annual income Advice from someone who has gone this route would be greatly appreciated
Something delicious yoursquove cooked or eaten lately
My own dish (and in your very best Jamaican accent - ldquoJa-mai-canrdquo sounds like ldquoyoursquore makersquo inrdquo) Me Crazy Jerk Shrimp Oh yes itrsquos spicy
Icy-Cool Wine Slushes Recipe by Jill Silverman Hough
Photo by Jill Silverman Hough
A wine slush is everything you love about wine in an icy-cool Slurpee-style form Itrsquos crunchy melty brain-freezy and ever-so-slightly alcoholic
Makes about 4 cups
12 cup sugar
Pinch of salt
1 cup cold water divided
1 12 cups cold wine red white or roseacute but ideally not too tannic
In a medium saucepan over medium-high heat combine the sugar salt and 12 cup of the water stirring to dissolve the sugar Remove from the heat and stir in the wine and remaining 12 cup of water Transfer the mix-ture into a 9-by-13-inch glass or metal baking pan and place the pan in the freezer Freeze stirring and breaking up with a fork every hour or so for 3 to 5 hours Continue to freeze until completely frozen 2 to 3 hours
Break the mixture up with a fork transfer to serv-ing dishes and serve with spoons andor straws
About Jill Silverman Hough
Jill Silverman Hough is a cook-book author food and wine writer recipe developer and culinary in-structor whose forte is making food and cooking simple yet special
Her cookbooks include 100 Per-fect Pairings Small Plates to Enjoy with Wines You Love (Houg-ton Mifflin Har-court 2010)and 100 Perfect Pair-ings Main Dishes to Enjoy with Wines You Love (Hougton Mifflin Harcourt 2010)
Follow her
wwwjillhoughcom Facebook Pinterest
650 Blackberry Mojito Recipe by Anni Golding
Photo by Anni Golding
Local fruits and garden herbs have provided tons of inspiration for sum-mer cocktails this year I created this recipe with mint from my garden and blackberry syrup made with u-pick blackberries from local Webb Ranch While the u-picks have come to an end you might still be able to find re-gional berries at farmersrsquo markets smaller grocery stores or green mar-kets such as Sigonarsquos in Redwood City or Los Altos
Yoursquoll need a double old-fashioned or highball glass cocktail shaker shot glass with measurement markings or measuring spoons a muddler a long-handled spoon and ice (Note that Irsquove given the ingredients in ounces If yoursquore using measuring spoons 2 ounces = 4 tablespoons 1 ounce = 2 tablespoons 12 ounce = 1 tablespoon)
Makes 1 cocktail
12 large mint leaves (I used ldquoBest Mintrdquo spearmint from my garden)
1 ounce fresh lime juice
1 to 1 12 ounces simple syrup (heat equal amounts of sugar and water to a simmer stir until sugar is completely dissolved then cool)
1 ounce blackberry syrup
2 ounces white rum
4 - 6 ounces sparkling water
Add the mint leaves simple syrup and lime juice to the glass and muddle
I use a press-and-turn motion with the muddler to crush the leaves without shredding them Yoursquore working to release the mint essence from the leaves and combine it with the simple syrup and lime Want to know if itrsquos working Put your nose in the glass and take a sniff You should be able to smell a combination of mint and citrus
Add the rum then the blackberry syrup Stir once or twice to combine
Add ice to fill the glass about halfway Top with sparkling water
Give a quick stir to combine everything Garnish with a mint sprig and a fresh blackberry or two
About Anni Golding
Anni is a storytell-er former technical writer trained pas-try chef award-win-ning chocolatier of Gateau et Ganache Fine Chocolates amp Confections en-trepreneur and a passionate advo-cate for good food
Follow her
650foodcom Facebook Instagram Linkedin Twitter
Peach and Prosciutto RollsRecipe and photo by Carla Snyder
Have you had a good peach yet this year You know the kind that goes all juicy and runs down your chin so you have to lean over to keep the juice from staining your shirt Yeshellip that kind of peach
I canrsquot remember a summer when wersquove had so much delicious local fruit I usually over-buy and then have to come up with ways to eat it all so this riff on prosciutto wrapped melon is an easy and delicious way to use up extra produce Itrsquos kind of like a little finger salad They wrap up fast and disappear even faster
Makes 16 pieces
2 peaches sliced into 16 wedges
Juice from one lime
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Pinch of red chile flake
A few handfuls arugula
8 thin slices prosciutto
Toss the peaches with the lime juice ol-ive oil salt pepper and chile flake
Lay a slice of prosciutto out on a work surface and slice them in half so you have two long strips Lay down a small bundle of aru-gula and a wedge of peach on top then roll it snugly You want some of the leaves to show out of the ends Roll the remain-ing peaches in the same manner and arrange them decoratively on a platter Serve immediately or refrigerate for up to 1 hour
About Carla Snyder
After a semester studying in Europe it became obvious to Carla Snyder that a large por-tion of the world didnrsquot eat to live but lived to eat
With a BA in Jour-nalism in hand she began a 30-year culinary journey as a caterer cook-ing school teacher artisan baker food writer corporate culinary event planner cookbook co-author and co-owner of Kitchen Counter Points cooking school
Follow her
ravenouskitchencom Twitter
Hatch Chile Deviled Eggs Recipe by Melissarsquos Hatch Chile Cookbook
Photo by Melissarsquos
Makes 2 dozen deviled eggs
12 large eggs
12 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissarsquos Hatch Chile Powder
In a large pot combine the eggs with enough cold water to cover by 1 inch Set the pot over high heat and bring the wa-ter to a boil When the water comes to a boil remove the pot from the heat then cover and let sit for 17 minutes
Transfer the eggs to a bowl of ice water When they are cool enough to handle carefully peel the eggs and rinse them Slice each egg in half lengthwise Remove the yolks and transfer them to a mixing bowl Reserve the whites
Mash the yolks with a fork Add the mayonnaise mustard and rel-ish Season the mixture with salt and pepper Mix until creamy
Pipe or scoop the yolk mixture into the reserved egg white halves Arrange on a platter or serving dish and sprinkle with Hatch Chile powder Keep refrigerated until ready to serve up to 24 hours
About Melissarsquos Produce
MelissarsquosWorld Variety Produce Inc is currently the largest dis-tributor of specialty produce in the United States
Through the years the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service
Follow them
melissascom Facebook Instagram Twitter Pinterest
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Lia Huber has just completed a free online video series to help entrepre-neurs and writers get their brands defined designed and online She cre-ated the series in large partbecause of the response shersquos gotten over the years from IACP members who have taken her branding workshops at con-ference Members can sign up for the free training here
The Library of Congress has se-lected award-win-ning author Sheilah Kaufman and her book The Turkish Cookbook Regional Recipes and Stories (by Nur Ilkin and Sheilah Kaufman) to participate in the August 30th Na-tional Book Festival in Washington DC Sheilah will be giv-ing a lecture on the History of Turkish Cuisine and signing books she is one of only a handful of cookbook authors to be selected
Member News amp Notes
La Farm Bakery ndash helmed by famed bread baker Lionel Vati-net ndashhas recently been nominated for a Martha Stewart American Made Award Vatinet and his wife opened their North Caro-lina bakery La Farm in 1999 introduced an adjacent cafeacute 10 years later followed by a Bread Truck and his first bread book for home bakers in 2013 A Passion for Bread Lessons from a Mas-ter Baker (Little Brown amp Co)
At La Farm Bakery Vatinet mar-ries European techniques with lo-cal stone-ground heirloom flours to produce 15 different breads daily and many seasonal ones yearly Voting for the American Made Awards starts Sept 15th
Trish Lobenfeld recently published her new book Endless Summer (Zoku LLC 2014) which contains fifty-four recipes for frozen treats including ice cream gelato sorbet granita and dairy-free frozen des-serts There also are recipes for sauces apple pie profiteroles ice cream cones and more Sold exclu-sively through Williams-Sonoma stores and online Check out her recipe for Hoboken Canoli Ice Cream in this issue
Stockfood the leading agency for culinary images and videos has just launched a new blog You are what you crEATe This blog presents portraits of the food bloggers and photographers who display their most compelling images under the StockFood um-brella You are what you crEATe keeps readers abreast of the latest news and inspires readers with great recipe ideas Rosalie (Rosie) Saferstein a food writer for njmonthlycom the website for New Jersey Monthly magazine has been appointed to the Board of Trustees of the Mont-clair Food and Wine Festival Her column Table Hopping With Rosie features New Jersey restaurannews food event listings informa-tion about New Jersey chefs and a list of New Jersey restaurants that have recently opened or closed
Chef Daniel Pliska Executive Chef of the University Club at the University of Missouri has just released Pastry amp Dessert Techniques The book was published by American Technical PublishersThe book features large step-by-step photos showcasing the execu-tion of 35 techniques that are used to create 65 elegant pastry and dessert recipes many with varia-tions and subcomponents which can be used to create a multitude of sweet and savory creations
New Member Profile Chris Pires
Chris is a recently joined member of IACP based in the greater Toronto area He is a personal chef and cooking instructor Reach him at his website foodinspirescom
Tell us a bit about your culinary background and your cooking style
Irsquove been cooking since I was 13 My mum got sick and I quickly be-came her hands ready to obey her direction When I finished high school I wanted to become a chef but was ldquostrongly encouragedrdquo to pursue a business education When my kids finished their school-ing my wife (and kids) encouraged me to pursue my passion
Going back to school at the start of 2012 was very humbling20- somethings all over the place I mopped floors washed piles of dishes took out the garbage (I didnrsquot even do this at home) cleaned ndash oh yes and honed my cooking and baking skills for over 12 months I learned lots but I also took the time to mentor some of the younger guys I think we all need mentors ndash even in our 50s Never too old to learn
Upon graduating my wife helped me put together my website and my daughter and son helped me get set up on Facebook and Twitter My blog evolved from my cook-ing classes as I was encouraged to put recipes on my site from friends and students
I believe food should taste great and look good but shouldnrsquot stress the cook out I always loved Julia Childrsquos approach ndash never apologize I like taking complicated or laborious processes and simplifying them I also love to experiment with different flavors to create exciting dishes
Do you have a culinary role model who influenced your work
Naturally my mother Classically Julia Child Contemporary Lynn Crawford and Chuck Hughes Internationally Lidia Bastianich and Madhur Jaffrey Baking Rose Levy-Beranbaum
What brought you to IACP
I wanted to meet others in the same field look for opportunities to network Know what my peers are doing Keep up with the latest trends (although I try not to follow ldquoone-offrdquo ideas too much) and learn more about the industry and what the industry has to offer
Where do you see your career headed in the next few years
I want to be a personal chef however upon graduation at the end of 2012 I started teaching as a sideline between personal chef assignments In my first year teaching produced about 70 of my annual income Advice from someone who has gone this route would be greatly appreciated
Something delicious yoursquove cooked or eaten lately
My own dish (and in your very best Jamaican accent - ldquoJa-mai-canrdquo sounds like ldquoyoursquore makersquo inrdquo) Me Crazy Jerk Shrimp Oh yes itrsquos spicy
Icy-Cool Wine Slushes Recipe by Jill Silverman Hough
Photo by Jill Silverman Hough
A wine slush is everything you love about wine in an icy-cool Slurpee-style form Itrsquos crunchy melty brain-freezy and ever-so-slightly alcoholic
Makes about 4 cups
12 cup sugar
Pinch of salt
1 cup cold water divided
1 12 cups cold wine red white or roseacute but ideally not too tannic
In a medium saucepan over medium-high heat combine the sugar salt and 12 cup of the water stirring to dissolve the sugar Remove from the heat and stir in the wine and remaining 12 cup of water Transfer the mix-ture into a 9-by-13-inch glass or metal baking pan and place the pan in the freezer Freeze stirring and breaking up with a fork every hour or so for 3 to 5 hours Continue to freeze until completely frozen 2 to 3 hours
Break the mixture up with a fork transfer to serv-ing dishes and serve with spoons andor straws
About Jill Silverman Hough
Jill Silverman Hough is a cook-book author food and wine writer recipe developer and culinary in-structor whose forte is making food and cooking simple yet special
Her cookbooks include 100 Per-fect Pairings Small Plates to Enjoy with Wines You Love (Houg-ton Mifflin Har-court 2010)and 100 Perfect Pair-ings Main Dishes to Enjoy with Wines You Love (Hougton Mifflin Harcourt 2010)
Follow her
wwwjillhoughcom Facebook Pinterest
650 Blackberry Mojito Recipe by Anni Golding
Photo by Anni Golding
Local fruits and garden herbs have provided tons of inspiration for sum-mer cocktails this year I created this recipe with mint from my garden and blackberry syrup made with u-pick blackberries from local Webb Ranch While the u-picks have come to an end you might still be able to find re-gional berries at farmersrsquo markets smaller grocery stores or green mar-kets such as Sigonarsquos in Redwood City or Los Altos
Yoursquoll need a double old-fashioned or highball glass cocktail shaker shot glass with measurement markings or measuring spoons a muddler a long-handled spoon and ice (Note that Irsquove given the ingredients in ounces If yoursquore using measuring spoons 2 ounces = 4 tablespoons 1 ounce = 2 tablespoons 12 ounce = 1 tablespoon)
Makes 1 cocktail
12 large mint leaves (I used ldquoBest Mintrdquo spearmint from my garden)
1 ounce fresh lime juice
1 to 1 12 ounces simple syrup (heat equal amounts of sugar and water to a simmer stir until sugar is completely dissolved then cool)
1 ounce blackberry syrup
2 ounces white rum
4 - 6 ounces sparkling water
Add the mint leaves simple syrup and lime juice to the glass and muddle
I use a press-and-turn motion with the muddler to crush the leaves without shredding them Yoursquore working to release the mint essence from the leaves and combine it with the simple syrup and lime Want to know if itrsquos working Put your nose in the glass and take a sniff You should be able to smell a combination of mint and citrus
Add the rum then the blackberry syrup Stir once or twice to combine
Add ice to fill the glass about halfway Top with sparkling water
Give a quick stir to combine everything Garnish with a mint sprig and a fresh blackberry or two
About Anni Golding
Anni is a storytell-er former technical writer trained pas-try chef award-win-ning chocolatier of Gateau et Ganache Fine Chocolates amp Confections en-trepreneur and a passionate advo-cate for good food
Follow her
650foodcom Facebook Instagram Linkedin Twitter
Peach and Prosciutto RollsRecipe and photo by Carla Snyder
Have you had a good peach yet this year You know the kind that goes all juicy and runs down your chin so you have to lean over to keep the juice from staining your shirt Yeshellip that kind of peach
I canrsquot remember a summer when wersquove had so much delicious local fruit I usually over-buy and then have to come up with ways to eat it all so this riff on prosciutto wrapped melon is an easy and delicious way to use up extra produce Itrsquos kind of like a little finger salad They wrap up fast and disappear even faster
Makes 16 pieces
2 peaches sliced into 16 wedges
Juice from one lime
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Pinch of red chile flake
A few handfuls arugula
8 thin slices prosciutto
Toss the peaches with the lime juice ol-ive oil salt pepper and chile flake
Lay a slice of prosciutto out on a work surface and slice them in half so you have two long strips Lay down a small bundle of aru-gula and a wedge of peach on top then roll it snugly You want some of the leaves to show out of the ends Roll the remain-ing peaches in the same manner and arrange them decoratively on a platter Serve immediately or refrigerate for up to 1 hour
About Carla Snyder
After a semester studying in Europe it became obvious to Carla Snyder that a large por-tion of the world didnrsquot eat to live but lived to eat
With a BA in Jour-nalism in hand she began a 30-year culinary journey as a caterer cook-ing school teacher artisan baker food writer corporate culinary event planner cookbook co-author and co-owner of Kitchen Counter Points cooking school
Follow her
ravenouskitchencom Twitter
Hatch Chile Deviled Eggs Recipe by Melissarsquos Hatch Chile Cookbook
Photo by Melissarsquos
Makes 2 dozen deviled eggs
12 large eggs
12 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissarsquos Hatch Chile Powder
In a large pot combine the eggs with enough cold water to cover by 1 inch Set the pot over high heat and bring the wa-ter to a boil When the water comes to a boil remove the pot from the heat then cover and let sit for 17 minutes
Transfer the eggs to a bowl of ice water When they are cool enough to handle carefully peel the eggs and rinse them Slice each egg in half lengthwise Remove the yolks and transfer them to a mixing bowl Reserve the whites
Mash the yolks with a fork Add the mayonnaise mustard and rel-ish Season the mixture with salt and pepper Mix until creamy
Pipe or scoop the yolk mixture into the reserved egg white halves Arrange on a platter or serving dish and sprinkle with Hatch Chile powder Keep refrigerated until ready to serve up to 24 hours
About Melissarsquos Produce
MelissarsquosWorld Variety Produce Inc is currently the largest dis-tributor of specialty produce in the United States
Through the years the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service
Follow them
melissascom Facebook Instagram Twitter Pinterest
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
New Member Profile Chris Pires
Chris is a recently joined member of IACP based in the greater Toronto area He is a personal chef and cooking instructor Reach him at his website foodinspirescom
Tell us a bit about your culinary background and your cooking style
Irsquove been cooking since I was 13 My mum got sick and I quickly be-came her hands ready to obey her direction When I finished high school I wanted to become a chef but was ldquostrongly encouragedrdquo to pursue a business education When my kids finished their school-ing my wife (and kids) encouraged me to pursue my passion
Going back to school at the start of 2012 was very humbling20- somethings all over the place I mopped floors washed piles of dishes took out the garbage (I didnrsquot even do this at home) cleaned ndash oh yes and honed my cooking and baking skills for over 12 months I learned lots but I also took the time to mentor some of the younger guys I think we all need mentors ndash even in our 50s Never too old to learn
Upon graduating my wife helped me put together my website and my daughter and son helped me get set up on Facebook and Twitter My blog evolved from my cook-ing classes as I was encouraged to put recipes on my site from friends and students
I believe food should taste great and look good but shouldnrsquot stress the cook out I always loved Julia Childrsquos approach ndash never apologize I like taking complicated or laborious processes and simplifying them I also love to experiment with different flavors to create exciting dishes
Do you have a culinary role model who influenced your work
Naturally my mother Classically Julia Child Contemporary Lynn Crawford and Chuck Hughes Internationally Lidia Bastianich and Madhur Jaffrey Baking Rose Levy-Beranbaum
What brought you to IACP
I wanted to meet others in the same field look for opportunities to network Know what my peers are doing Keep up with the latest trends (although I try not to follow ldquoone-offrdquo ideas too much) and learn more about the industry and what the industry has to offer
Where do you see your career headed in the next few years
I want to be a personal chef however upon graduation at the end of 2012 I started teaching as a sideline between personal chef assignments In my first year teaching produced about 70 of my annual income Advice from someone who has gone this route would be greatly appreciated
Something delicious yoursquove cooked or eaten lately
My own dish (and in your very best Jamaican accent - ldquoJa-mai-canrdquo sounds like ldquoyoursquore makersquo inrdquo) Me Crazy Jerk Shrimp Oh yes itrsquos spicy
Icy-Cool Wine Slushes Recipe by Jill Silverman Hough
Photo by Jill Silverman Hough
A wine slush is everything you love about wine in an icy-cool Slurpee-style form Itrsquos crunchy melty brain-freezy and ever-so-slightly alcoholic
Makes about 4 cups
12 cup sugar
Pinch of salt
1 cup cold water divided
1 12 cups cold wine red white or roseacute but ideally not too tannic
In a medium saucepan over medium-high heat combine the sugar salt and 12 cup of the water stirring to dissolve the sugar Remove from the heat and stir in the wine and remaining 12 cup of water Transfer the mix-ture into a 9-by-13-inch glass or metal baking pan and place the pan in the freezer Freeze stirring and breaking up with a fork every hour or so for 3 to 5 hours Continue to freeze until completely frozen 2 to 3 hours
Break the mixture up with a fork transfer to serv-ing dishes and serve with spoons andor straws
About Jill Silverman Hough
Jill Silverman Hough is a cook-book author food and wine writer recipe developer and culinary in-structor whose forte is making food and cooking simple yet special
Her cookbooks include 100 Per-fect Pairings Small Plates to Enjoy with Wines You Love (Houg-ton Mifflin Har-court 2010)and 100 Perfect Pair-ings Main Dishes to Enjoy with Wines You Love (Hougton Mifflin Harcourt 2010)
Follow her
wwwjillhoughcom Facebook Pinterest
650 Blackberry Mojito Recipe by Anni Golding
Photo by Anni Golding
Local fruits and garden herbs have provided tons of inspiration for sum-mer cocktails this year I created this recipe with mint from my garden and blackberry syrup made with u-pick blackberries from local Webb Ranch While the u-picks have come to an end you might still be able to find re-gional berries at farmersrsquo markets smaller grocery stores or green mar-kets such as Sigonarsquos in Redwood City or Los Altos
Yoursquoll need a double old-fashioned or highball glass cocktail shaker shot glass with measurement markings or measuring spoons a muddler a long-handled spoon and ice (Note that Irsquove given the ingredients in ounces If yoursquore using measuring spoons 2 ounces = 4 tablespoons 1 ounce = 2 tablespoons 12 ounce = 1 tablespoon)
Makes 1 cocktail
12 large mint leaves (I used ldquoBest Mintrdquo spearmint from my garden)
1 ounce fresh lime juice
1 to 1 12 ounces simple syrup (heat equal amounts of sugar and water to a simmer stir until sugar is completely dissolved then cool)
1 ounce blackberry syrup
2 ounces white rum
4 - 6 ounces sparkling water
Add the mint leaves simple syrup and lime juice to the glass and muddle
I use a press-and-turn motion with the muddler to crush the leaves without shredding them Yoursquore working to release the mint essence from the leaves and combine it with the simple syrup and lime Want to know if itrsquos working Put your nose in the glass and take a sniff You should be able to smell a combination of mint and citrus
Add the rum then the blackberry syrup Stir once or twice to combine
Add ice to fill the glass about halfway Top with sparkling water
Give a quick stir to combine everything Garnish with a mint sprig and a fresh blackberry or two
About Anni Golding
Anni is a storytell-er former technical writer trained pas-try chef award-win-ning chocolatier of Gateau et Ganache Fine Chocolates amp Confections en-trepreneur and a passionate advo-cate for good food
Follow her
650foodcom Facebook Instagram Linkedin Twitter
Peach and Prosciutto RollsRecipe and photo by Carla Snyder
Have you had a good peach yet this year You know the kind that goes all juicy and runs down your chin so you have to lean over to keep the juice from staining your shirt Yeshellip that kind of peach
I canrsquot remember a summer when wersquove had so much delicious local fruit I usually over-buy and then have to come up with ways to eat it all so this riff on prosciutto wrapped melon is an easy and delicious way to use up extra produce Itrsquos kind of like a little finger salad They wrap up fast and disappear even faster
Makes 16 pieces
2 peaches sliced into 16 wedges
Juice from one lime
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Pinch of red chile flake
A few handfuls arugula
8 thin slices prosciutto
Toss the peaches with the lime juice ol-ive oil salt pepper and chile flake
Lay a slice of prosciutto out on a work surface and slice them in half so you have two long strips Lay down a small bundle of aru-gula and a wedge of peach on top then roll it snugly You want some of the leaves to show out of the ends Roll the remain-ing peaches in the same manner and arrange them decoratively on a platter Serve immediately or refrigerate for up to 1 hour
About Carla Snyder
After a semester studying in Europe it became obvious to Carla Snyder that a large por-tion of the world didnrsquot eat to live but lived to eat
With a BA in Jour-nalism in hand she began a 30-year culinary journey as a caterer cook-ing school teacher artisan baker food writer corporate culinary event planner cookbook co-author and co-owner of Kitchen Counter Points cooking school
Follow her
ravenouskitchencom Twitter
Hatch Chile Deviled Eggs Recipe by Melissarsquos Hatch Chile Cookbook
Photo by Melissarsquos
Makes 2 dozen deviled eggs
12 large eggs
12 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissarsquos Hatch Chile Powder
In a large pot combine the eggs with enough cold water to cover by 1 inch Set the pot over high heat and bring the wa-ter to a boil When the water comes to a boil remove the pot from the heat then cover and let sit for 17 minutes
Transfer the eggs to a bowl of ice water When they are cool enough to handle carefully peel the eggs and rinse them Slice each egg in half lengthwise Remove the yolks and transfer them to a mixing bowl Reserve the whites
Mash the yolks with a fork Add the mayonnaise mustard and rel-ish Season the mixture with salt and pepper Mix until creamy
Pipe or scoop the yolk mixture into the reserved egg white halves Arrange on a platter or serving dish and sprinkle with Hatch Chile powder Keep refrigerated until ready to serve up to 24 hours
About Melissarsquos Produce
MelissarsquosWorld Variety Produce Inc is currently the largest dis-tributor of specialty produce in the United States
Through the years the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service
Follow them
melissascom Facebook Instagram Twitter Pinterest
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Icy-Cool Wine Slushes Recipe by Jill Silverman Hough
Photo by Jill Silverman Hough
A wine slush is everything you love about wine in an icy-cool Slurpee-style form Itrsquos crunchy melty brain-freezy and ever-so-slightly alcoholic
Makes about 4 cups
12 cup sugar
Pinch of salt
1 cup cold water divided
1 12 cups cold wine red white or roseacute but ideally not too tannic
In a medium saucepan over medium-high heat combine the sugar salt and 12 cup of the water stirring to dissolve the sugar Remove from the heat and stir in the wine and remaining 12 cup of water Transfer the mix-ture into a 9-by-13-inch glass or metal baking pan and place the pan in the freezer Freeze stirring and breaking up with a fork every hour or so for 3 to 5 hours Continue to freeze until completely frozen 2 to 3 hours
Break the mixture up with a fork transfer to serv-ing dishes and serve with spoons andor straws
About Jill Silverman Hough
Jill Silverman Hough is a cook-book author food and wine writer recipe developer and culinary in-structor whose forte is making food and cooking simple yet special
Her cookbooks include 100 Per-fect Pairings Small Plates to Enjoy with Wines You Love (Houg-ton Mifflin Har-court 2010)and 100 Perfect Pair-ings Main Dishes to Enjoy with Wines You Love (Hougton Mifflin Harcourt 2010)
Follow her
wwwjillhoughcom Facebook Pinterest
650 Blackberry Mojito Recipe by Anni Golding
Photo by Anni Golding
Local fruits and garden herbs have provided tons of inspiration for sum-mer cocktails this year I created this recipe with mint from my garden and blackberry syrup made with u-pick blackberries from local Webb Ranch While the u-picks have come to an end you might still be able to find re-gional berries at farmersrsquo markets smaller grocery stores or green mar-kets such as Sigonarsquos in Redwood City or Los Altos
Yoursquoll need a double old-fashioned or highball glass cocktail shaker shot glass with measurement markings or measuring spoons a muddler a long-handled spoon and ice (Note that Irsquove given the ingredients in ounces If yoursquore using measuring spoons 2 ounces = 4 tablespoons 1 ounce = 2 tablespoons 12 ounce = 1 tablespoon)
Makes 1 cocktail
12 large mint leaves (I used ldquoBest Mintrdquo spearmint from my garden)
1 ounce fresh lime juice
1 to 1 12 ounces simple syrup (heat equal amounts of sugar and water to a simmer stir until sugar is completely dissolved then cool)
1 ounce blackberry syrup
2 ounces white rum
4 - 6 ounces sparkling water
Add the mint leaves simple syrup and lime juice to the glass and muddle
I use a press-and-turn motion with the muddler to crush the leaves without shredding them Yoursquore working to release the mint essence from the leaves and combine it with the simple syrup and lime Want to know if itrsquos working Put your nose in the glass and take a sniff You should be able to smell a combination of mint and citrus
Add the rum then the blackberry syrup Stir once or twice to combine
Add ice to fill the glass about halfway Top with sparkling water
Give a quick stir to combine everything Garnish with a mint sprig and a fresh blackberry or two
About Anni Golding
Anni is a storytell-er former technical writer trained pas-try chef award-win-ning chocolatier of Gateau et Ganache Fine Chocolates amp Confections en-trepreneur and a passionate advo-cate for good food
Follow her
650foodcom Facebook Instagram Linkedin Twitter
Peach and Prosciutto RollsRecipe and photo by Carla Snyder
Have you had a good peach yet this year You know the kind that goes all juicy and runs down your chin so you have to lean over to keep the juice from staining your shirt Yeshellip that kind of peach
I canrsquot remember a summer when wersquove had so much delicious local fruit I usually over-buy and then have to come up with ways to eat it all so this riff on prosciutto wrapped melon is an easy and delicious way to use up extra produce Itrsquos kind of like a little finger salad They wrap up fast and disappear even faster
Makes 16 pieces
2 peaches sliced into 16 wedges
Juice from one lime
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Pinch of red chile flake
A few handfuls arugula
8 thin slices prosciutto
Toss the peaches with the lime juice ol-ive oil salt pepper and chile flake
Lay a slice of prosciutto out on a work surface and slice them in half so you have two long strips Lay down a small bundle of aru-gula and a wedge of peach on top then roll it snugly You want some of the leaves to show out of the ends Roll the remain-ing peaches in the same manner and arrange them decoratively on a platter Serve immediately or refrigerate for up to 1 hour
About Carla Snyder
After a semester studying in Europe it became obvious to Carla Snyder that a large por-tion of the world didnrsquot eat to live but lived to eat
With a BA in Jour-nalism in hand she began a 30-year culinary journey as a caterer cook-ing school teacher artisan baker food writer corporate culinary event planner cookbook co-author and co-owner of Kitchen Counter Points cooking school
Follow her
ravenouskitchencom Twitter
Hatch Chile Deviled Eggs Recipe by Melissarsquos Hatch Chile Cookbook
Photo by Melissarsquos
Makes 2 dozen deviled eggs
12 large eggs
12 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissarsquos Hatch Chile Powder
In a large pot combine the eggs with enough cold water to cover by 1 inch Set the pot over high heat and bring the wa-ter to a boil When the water comes to a boil remove the pot from the heat then cover and let sit for 17 minutes
Transfer the eggs to a bowl of ice water When they are cool enough to handle carefully peel the eggs and rinse them Slice each egg in half lengthwise Remove the yolks and transfer them to a mixing bowl Reserve the whites
Mash the yolks with a fork Add the mayonnaise mustard and rel-ish Season the mixture with salt and pepper Mix until creamy
Pipe or scoop the yolk mixture into the reserved egg white halves Arrange on a platter or serving dish and sprinkle with Hatch Chile powder Keep refrigerated until ready to serve up to 24 hours
About Melissarsquos Produce
MelissarsquosWorld Variety Produce Inc is currently the largest dis-tributor of specialty produce in the United States
Through the years the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service
Follow them
melissascom Facebook Instagram Twitter Pinterest
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
650 Blackberry Mojito Recipe by Anni Golding
Photo by Anni Golding
Local fruits and garden herbs have provided tons of inspiration for sum-mer cocktails this year I created this recipe with mint from my garden and blackberry syrup made with u-pick blackberries from local Webb Ranch While the u-picks have come to an end you might still be able to find re-gional berries at farmersrsquo markets smaller grocery stores or green mar-kets such as Sigonarsquos in Redwood City or Los Altos
Yoursquoll need a double old-fashioned or highball glass cocktail shaker shot glass with measurement markings or measuring spoons a muddler a long-handled spoon and ice (Note that Irsquove given the ingredients in ounces If yoursquore using measuring spoons 2 ounces = 4 tablespoons 1 ounce = 2 tablespoons 12 ounce = 1 tablespoon)
Makes 1 cocktail
12 large mint leaves (I used ldquoBest Mintrdquo spearmint from my garden)
1 ounce fresh lime juice
1 to 1 12 ounces simple syrup (heat equal amounts of sugar and water to a simmer stir until sugar is completely dissolved then cool)
1 ounce blackberry syrup
2 ounces white rum
4 - 6 ounces sparkling water
Add the mint leaves simple syrup and lime juice to the glass and muddle
I use a press-and-turn motion with the muddler to crush the leaves without shredding them Yoursquore working to release the mint essence from the leaves and combine it with the simple syrup and lime Want to know if itrsquos working Put your nose in the glass and take a sniff You should be able to smell a combination of mint and citrus
Add the rum then the blackberry syrup Stir once or twice to combine
Add ice to fill the glass about halfway Top with sparkling water
Give a quick stir to combine everything Garnish with a mint sprig and a fresh blackberry or two
About Anni Golding
Anni is a storytell-er former technical writer trained pas-try chef award-win-ning chocolatier of Gateau et Ganache Fine Chocolates amp Confections en-trepreneur and a passionate advo-cate for good food
Follow her
650foodcom Facebook Instagram Linkedin Twitter
Peach and Prosciutto RollsRecipe and photo by Carla Snyder
Have you had a good peach yet this year You know the kind that goes all juicy and runs down your chin so you have to lean over to keep the juice from staining your shirt Yeshellip that kind of peach
I canrsquot remember a summer when wersquove had so much delicious local fruit I usually over-buy and then have to come up with ways to eat it all so this riff on prosciutto wrapped melon is an easy and delicious way to use up extra produce Itrsquos kind of like a little finger salad They wrap up fast and disappear even faster
Makes 16 pieces
2 peaches sliced into 16 wedges
Juice from one lime
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Pinch of red chile flake
A few handfuls arugula
8 thin slices prosciutto
Toss the peaches with the lime juice ol-ive oil salt pepper and chile flake
Lay a slice of prosciutto out on a work surface and slice them in half so you have two long strips Lay down a small bundle of aru-gula and a wedge of peach on top then roll it snugly You want some of the leaves to show out of the ends Roll the remain-ing peaches in the same manner and arrange them decoratively on a platter Serve immediately or refrigerate for up to 1 hour
About Carla Snyder
After a semester studying in Europe it became obvious to Carla Snyder that a large por-tion of the world didnrsquot eat to live but lived to eat
With a BA in Jour-nalism in hand she began a 30-year culinary journey as a caterer cook-ing school teacher artisan baker food writer corporate culinary event planner cookbook co-author and co-owner of Kitchen Counter Points cooking school
Follow her
ravenouskitchencom Twitter
Hatch Chile Deviled Eggs Recipe by Melissarsquos Hatch Chile Cookbook
Photo by Melissarsquos
Makes 2 dozen deviled eggs
12 large eggs
12 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissarsquos Hatch Chile Powder
In a large pot combine the eggs with enough cold water to cover by 1 inch Set the pot over high heat and bring the wa-ter to a boil When the water comes to a boil remove the pot from the heat then cover and let sit for 17 minutes
Transfer the eggs to a bowl of ice water When they are cool enough to handle carefully peel the eggs and rinse them Slice each egg in half lengthwise Remove the yolks and transfer them to a mixing bowl Reserve the whites
Mash the yolks with a fork Add the mayonnaise mustard and rel-ish Season the mixture with salt and pepper Mix until creamy
Pipe or scoop the yolk mixture into the reserved egg white halves Arrange on a platter or serving dish and sprinkle with Hatch Chile powder Keep refrigerated until ready to serve up to 24 hours
About Melissarsquos Produce
MelissarsquosWorld Variety Produce Inc is currently the largest dis-tributor of specialty produce in the United States
Through the years the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service
Follow them
melissascom Facebook Instagram Twitter Pinterest
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Peach and Prosciutto RollsRecipe and photo by Carla Snyder
Have you had a good peach yet this year You know the kind that goes all juicy and runs down your chin so you have to lean over to keep the juice from staining your shirt Yeshellip that kind of peach
I canrsquot remember a summer when wersquove had so much delicious local fruit I usually over-buy and then have to come up with ways to eat it all so this riff on prosciutto wrapped melon is an easy and delicious way to use up extra produce Itrsquos kind of like a little finger salad They wrap up fast and disappear even faster
Makes 16 pieces
2 peaches sliced into 16 wedges
Juice from one lime
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Pinch of red chile flake
A few handfuls arugula
8 thin slices prosciutto
Toss the peaches with the lime juice ol-ive oil salt pepper and chile flake
Lay a slice of prosciutto out on a work surface and slice them in half so you have two long strips Lay down a small bundle of aru-gula and a wedge of peach on top then roll it snugly You want some of the leaves to show out of the ends Roll the remain-ing peaches in the same manner and arrange them decoratively on a platter Serve immediately or refrigerate for up to 1 hour
About Carla Snyder
After a semester studying in Europe it became obvious to Carla Snyder that a large por-tion of the world didnrsquot eat to live but lived to eat
With a BA in Jour-nalism in hand she began a 30-year culinary journey as a caterer cook-ing school teacher artisan baker food writer corporate culinary event planner cookbook co-author and co-owner of Kitchen Counter Points cooking school
Follow her
ravenouskitchencom Twitter
Hatch Chile Deviled Eggs Recipe by Melissarsquos Hatch Chile Cookbook
Photo by Melissarsquos
Makes 2 dozen deviled eggs
12 large eggs
12 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissarsquos Hatch Chile Powder
In a large pot combine the eggs with enough cold water to cover by 1 inch Set the pot over high heat and bring the wa-ter to a boil When the water comes to a boil remove the pot from the heat then cover and let sit for 17 minutes
Transfer the eggs to a bowl of ice water When they are cool enough to handle carefully peel the eggs and rinse them Slice each egg in half lengthwise Remove the yolks and transfer them to a mixing bowl Reserve the whites
Mash the yolks with a fork Add the mayonnaise mustard and rel-ish Season the mixture with salt and pepper Mix until creamy
Pipe or scoop the yolk mixture into the reserved egg white halves Arrange on a platter or serving dish and sprinkle with Hatch Chile powder Keep refrigerated until ready to serve up to 24 hours
About Melissarsquos Produce
MelissarsquosWorld Variety Produce Inc is currently the largest dis-tributor of specialty produce in the United States
Through the years the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service
Follow them
melissascom Facebook Instagram Twitter Pinterest
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Hatch Chile Deviled Eggs Recipe by Melissarsquos Hatch Chile Cookbook
Photo by Melissarsquos
Makes 2 dozen deviled eggs
12 large eggs
12 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissarsquos Hatch Chile Powder
In a large pot combine the eggs with enough cold water to cover by 1 inch Set the pot over high heat and bring the wa-ter to a boil When the water comes to a boil remove the pot from the heat then cover and let sit for 17 minutes
Transfer the eggs to a bowl of ice water When they are cool enough to handle carefully peel the eggs and rinse them Slice each egg in half lengthwise Remove the yolks and transfer them to a mixing bowl Reserve the whites
Mash the yolks with a fork Add the mayonnaise mustard and rel-ish Season the mixture with salt and pepper Mix until creamy
Pipe or scoop the yolk mixture into the reserved egg white halves Arrange on a platter or serving dish and sprinkle with Hatch Chile powder Keep refrigerated until ready to serve up to 24 hours
About Melissarsquos Produce
MelissarsquosWorld Variety Produce Inc is currently the largest dis-tributor of specialty produce in the United States
Through the years the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service
Follow them
melissascom Facebook Instagram Twitter Pinterest
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Fried Green Tomato Salad with
Softly Scrambled Eggs Recipe by Andrea Sloenecker
from Eggs on Top Recipes Elevated by an Egg (Chronicle 2014)
Photo by David Reamer
As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine this recipe will make you feel lucky
Serves 4
Fried Green Tomatoes
13 cup cornmeal
14 cup plus 2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 egg
14 cup buttermilk
8 oz firm underripe green tomatoes (about 2 medium) cut into 13-in- thick slices
Vegetable oil for frying
Tomato Salad
1 12 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper
8 ounces ripe heirloom tomatoes in a variety of colors cut into bite- size wedges
3 ounces (a heaping 12 cup) cherry tomatoes halved
14 cup thinly sliced shallots
2 tablespoons fresh chives snipped into 1-inch lengths
Softly Scrambled Eggs
1 tablespoon unsalted butter
4 farm-fresh eggs beaten
2 tablespoons minced fresh chives
12 teaspoon fine sea salt
About Andrea Sloenecker
Andrea shares her love of food through books recipes consult-ing and classes
Her first solo cookbook Pretzel Making at Home (Chronicle Books 2013) teaches the art of traditional pretzel making Her second book Eggs on Top (also Chronicle) just hatched in March 2014 Shersquos cur-rently at work on two new booksmdashone on picnicking and one on beer foodmdashboth set for release in 2015
Follow her
andreasloneckercom
Facebook Instagram Pinterest Twitter
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
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Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
To make the fried green tomatoes Set up a three-step breading assembly line with one shallow dish containing 14 cup of the flour a second shallow dish with the egg and but-termilk whisked together and a third shallow dish with the cornmeal the remaining 2 table-spoons of the flour a big pinch of salt and a small pinch of pepper mixed together
Generously season the green tomatoes with salt and pepper One at a time coat the to-matoes on both sides with a thin film of flour Then dip in the egg mixture and shake off the excess Finally coat in the cornmeal mixture patting it in for a good solid crust Do this with all the green tomatoes and collect them on a rimmed baking sheet
Heat a large skillet preferably cast-iron filled with 14 inch of oil over medium-high heat To test when the oil is hot enough for frying drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds If and when it does the oil is ready Carefully drop the tomatoes into the hot oil working in 2 batches if necessary and fry until crisp and golden brown on both sides 2 to 3 minutes per side Remove the tomatoes as they are done and place them on paper towels Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs To make the tomato salad Whisk together the olive oil vinegar a big pinch of salt and a small pinch of pepper in a large bowl Just before serving add the heirloom and cherry tomatoes the shallots and chives and toss to coat well Taste and add more salt and pepper as needed Pile the salad in the center of a large platter Overlap the fried green tomatoes over the salad
To make the scrambled eggs Melt the butter in an 8-inch nonstick sauteacute pan over medium heat When the butter is melted and little bubbles appear reduce the heat to low on a gas stove or medium-low on an electric stove and pour the eggs into the pan Immediately begin whisking the eggs vigorously and constantly using the side of the whisk to cover more surface area When the eggs begin to thicken after about 1 minute stir in the chives and salt When they are uniform-ly thickened and saucy add the milk and remove the pan from the heat Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency Immediately pour the scrambled eggs in a heap over the fried tomatoes Serve family style with Tabasco to pass
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
White Pizza with Arugula and Prosciutto
Recipe by Laura B Russell
from Brassicas (Ten Speed Press 2014)
Photo by Sang An
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green Here the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula which is why pizzas like this one are popular on menus throughout the country Many grocery stores and pizza parlors sell premade pizza dough which makes this recipe perfect for weeknight cooking
12 cup ricotta cheese
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounces pizza dough at room temperature
2 cups arugula leaves
2 to 3 slices prosciutto cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500Fdeg for a full 30 min-utes In a small bowl stir together the ricotta Parmesan and 14 teaspoon each salt and pepper mixing well
Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 18 inch thick Using the back of a spoon spread the cheese mixture evenly over the crust Transfer the parchment to a rimless or an inverted baking sheet Slide the pizzamdashparchment and allmdashonto the hot baking stone and bake for 10 to 12 minutes until the crust is crisp and the topping is browned (If you do not have a bak-ing stone slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes The crust will not be quite as crisp)
Just before the pizza is ready to come out of the oven com-bine the arugula and prosciutto in a bowl Drizzle with the oil and lemon juice add a pinch of salt and a generous grind of black pepper and toss to coat evenly Remove the pizza from the oven and mound the salad on top The heat from the piz-za will wilt the greens Serve immediately cut into wedges
About Laura B Russell
Laura lives and writes in Portland OR where she moved in 2008 lured by a growing food scene After discovering her own gluten intoler-ance she began to write a monthly column for The Oregonian newspa-per entitled ldquoGlu-ten Freedomrdquo She has written two cookbooks--Bras-sicas Cooking the Worldrsquos Healthi-est Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011)
Follow her
laurabrussellcom-Facebook Twitter
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Sea Scallops Nestled in Pipeacuterade Recipe by Betty Rosbottom from Sunday Casseroles
(Chronicle Books 2014) Photo by Susie Cushner
A Basque dish pipeacuterade is a brightly hued mixture of sauteacuteed bell pep-pers tomatoes and onions scented with piment drsquoEspelette (a spicy red pepper powder) A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles
Serves 4
Pipeacuterade
3 tablespoons olive oil
1 cup chopped onion
23 cup red bell pepper cut into 14-in pieces
23 cup yellow bell pepper cut into 14-in pieces
1 tablespoon minced garlic
Kosher salt
Pinch cayenne pepper
1 cup grape tomatoes quartered lengthwise but not seeded
2 to 3 tsp sherry wine vinegar
Saffron rice
1 tablespoon unsalted butter
1 cup long grain rice preferably basmati
2 cups water
18 teaspoon saffron threads crushed
12 teaspoon kosher salt
Scallops
1 12 tablespoons unsalted butter
1 teaspoon Spanish smoked paprika (pimenton de la Vera)
38 teaspoon cumin
38 teaspoon kosher salt
12 large fresh sea scallops (about 1 to 1 14 pounds) side muscles re-movedmoved
About Betty Rosbottom
Betty Rosbot-tom is a cooking teacher syndicated columnist PBS host and cook-book author She lives in Amherst Massachusetts
Follow her
bettyrosbottomcom Facebook Twitter Pinterest
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins
For the Pipeacuterade Heat the olive oil in a large heavy frying pan over medium heat When the oil is hot add the onion and red and yellow bell peppers Cook stirring until softened for 4 to 5 minutes Add the garlic 12 teaspoon salt and the cayenne cook stirring for 1 minute more Remove from the heat and stir in the tomatoes Gradu-ally stir in 2 teaspoons sherry vinegar taste and add more vinegar and salt if desired (The pipeacuterade can be prepared 1 day ahead cool cover and refrigerate
For the Saffron Rice Melt the butter in a medium heavy saucepan (with a lid) over me-dium heat When hot add the rice and stir a few seconds until all the grains are light-ly coated in butter Add the water crushed saffron and salt Stir well and bring to a sim-mer Reduce the heat to low cover the rice and cook until all liquid has been absorbed 15 to 20 minutes Remove from the heat (The rice can stand covered for 30 minutes)
For the scallops In a small saucepan over low heat melt the butter Add the smoked paprika cumin and salt and remove from the heat Pat the scallops dry with pa-per towels then gently toss a few at a time in the smoked paprika mixture
Divide the rice among the prepared dishes and spread it on the bottom of each one Spread a quarter of the pipeacuterade on top of each dish of rice Nestle 3 scallops into each dish Place the dishes on a baking sheet Bake until the scallops are cooked through 12 to 14 minutes To check for doneness gently pierce a few scallops with a small knife to see if they are opaque
Remove the dishes from the oven sprinkle the scallops with chopped parsley and serve immediately
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Spicy Corn Stew with Chunks of Salmon
Recipe by Diane Morgan from Salmon A Cookbook
(Chronicle Books 2013) Photo by Jane Armstrong
Serves 6 as a main course
This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper Add a salad if you like but the stew is chock-full of late-summer vegetables Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor Itrsquos an ideal pair-ing with the salmon and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot A squeeze of lime and a pungent kick of cilantro is the perfect garnish
6 fresh ears yellow corn shucked
2 large sweet onions such as Walla Walla Vidalia or Maui
2 tablespoons vegetable oil
8 cups cold water
3 tablespoons olive oil
2 celery stalks cut into 12-inch dice
1 large poblano chile seeded deribbed and cut into 12-inch dice
1 tablespoon minced fresh thyme
2 cups heavy (whipping) cream
1 teaspoon kosher or sea salt
18 teaspoon cayenne pepper
1 salmon fillet (12 ounces) skin and pin bones removed cut into bite-sized pieces
14 cup packed fresh cilantro leaves
1 lime cut into 6 wedges
Working with one ear of corn at a time stand it upright stem end down in a large bowl Using a sharp knife cut downward along the cob re-moving the kernels and rotating the cob a quarter turn after each cut Reserve the cobs Set the kernels aside Cut one of the onions into thin slices and set aside Cut the other onion into 12-inch dice and set aside
enteen cookbooks including the IACP- and James Beard-award winning Roots The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012)
About
Diane Morgan
Diane Morgan is an award-winning cookbook author freelance food writ-er culinary instruc-tor and restaurant consultant She is the author of sev-enteen cookbooks including the IACP- and James Beard-award win-ning Roots The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012)
Follow her
dianemorgancookscom Facebook Instagram Twitter
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
In a heavy soup pot heat the vegetable oil over medium-high heat and swirl to coat the pan Add the sliced onions and sauteacute stirring frequently until soft and just beginning to brown at the edges 10 minutes Add the reserved corncobs and the water Bring to boil reduce the heat to a simmer par-tially cover the pot and cook until reduced to 4 cups about 30 minutes Using tongs remove the cobs from the pot and discard Pour the corn broth through a fine-mesh sieve into a clean bowl or pref-erably a 4-cup glass measure Press down on the solids to extract as much liquid as possible You should have 4 cups of strained broth Set aside Clean the soup pot ready to complete the soup
Return the soup pot to medium heat add the olive oil and swirl to coat the bottom of the pot Add the diced onion celery poblano chile and thyme Sauteacute the vegetables until soft but not brown 5 to 7 min-utes Add the reserved corn kernels cream salt and cayenne Bring to a simmer and cook just until the corn is crisp-tender 7 minutes Add the salmon and cook at a bare simmer just until the salmon is cooked through 3 minutes Taste and adjust the seasoning Divide among heated deep bowls garnish with cilan-tro leaves and serve immediately Pass the lime wedges and squeeze a little lime juice into the soup
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Big Green Eggreg Grilled Island Chicken with Tropical Salsa
Recipe by Big Green Egg Photo by Lee Ann Whippen for Big Green Egg
The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling and then topped with Tropical Salsa turning chicken into a dish that family and guests will ask for repeatedly
Serves 6
Marinade
1 (14-oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
18 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapentildeo seeded and minced
6 boneless skinless chicken breasts
Tropical salsa
14 cup chopped red onion
12 cup seeded and chopped tomato
12 cup chopped mango
14 cup chopped green bell pepper
14 cup chopped yellow bell pepper
1 tablespoon minced jalapentildeo
12 teaspoon kosher salt
12 teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
About Big Green Egg
Big Green Egg is the worldrsquos largest producer and inter-national distributor of the highest-quality ceramic cooking system Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century The company has grown to include six sizes of the EGG and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining
Follow them
biggreeneggcom Facebook Twitter Pinterest
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Set the EGGreg for direct cooking at 350degF177degC
To make the marinade using a whisk mix the coconut milk cilantro cinnamon lime juice and ja-lapeno in a small bowl Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover Cover the dish with plastic wrap and refrigerate for 2 hours
To make the salsa toss the onion tomato mango green bell pepper yel-low bell pepper jalapeno salt chili powder lime juice and honey in a me-dium bowl Cover with plastic wrap and refrigerate until ready to use
Remove the chicken breasts from the marinade and discard the marinade Place the chick-en on the Cooking Grid and close the lid of the EGG Grillfor 10 to 12 minutes per side un-til the thermometer reads 160degF71degC Place the chicken breasts on plates and top with the salsa Garnish each plate with lime wedges and a sprig of cilantro
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Mediterranean Roasted Vegetable Sandwich
Recipe by Bays English Muffins Photo by Bays English Muffins
Serves 4
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap cut in wedges
1 small red onion cut in wedges
12 small red pepper cut in 12-inch strips
12 small yellow pepper cut in 12-inch strips
14 cup infused oil (such as basil oil)
1 teaspoon fresh basil chopped
1 teaspoon fresh thyme leaves chopped
4 Bays English Muffins split toasted
1 cup (8 ounces) hummus
14 cup pine nuts toasted
Basil or thyme for garnish
12 cup seeded Roma tomato finely chopped
About Bays English Muffins
In 1933 George Bay opened a bak-ery in downtown Chicago where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s Today Bays continues to carry on the family tradi-tion ndash operating as a family busi-ness and adhering to the authentic original recipe All muffins are made to order and leave the factory within 24 hours of their baking
Follow them
bayscom Facebook Pinterest
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Trim ends of eggplant zucchini and summer squash slice diagonally into 14-inch slices Combine with mushroom onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan In a Pyrex measur-ing cup combine 14 cup oil and chopped fresh herbs Heat in microwave on High 1 to 2 minutes
Drizzle over vegetables tossing lightly to coat evenly Grill or roast in pre-heated 500deg F oven 15 to 20 minutes turning vegetables over twice to roast evenly Remove from grill or oven cool to room temperature
Spread each toasted muffin half with 2 tablespoons hummus Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect Sprinkle with pine nuts and garnish with a sprig of basil or thyme Arrange 2 muf-fin halves on each plate Sprinkle plate with chopped tomato and drizzle with oil
Upcoming IACP Events
Oct 9th-11th Regional Event Minneapolis-St Paul Join IACP members for a fun networking and learning event Featuring classes on blogging and brand-ing a photography panel chocolate and wine tasting plus an optional seafood dinner and farmerrsquos market tour Register here
November 9th Grassroots Event Long Beach CAThis Lunch amp Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee Come get to know members in your area and explore the gardens of the lovely and historic Rancho Los Alamitos Register here
November 12th - 15th FoodFightWrite Blog Conference Las Vegas NV IACP Board members and staff present pro-level sessions at this new blog-ger conference held as part of the World Food Championship Come share the en-ergy For more info on special IACP pricing contact Margaret Crable
Save the date March 27-30th IACP Annual Conference Washington DCOur 37th annual conference takes place in Washington DC Planning is taking place now Inter-ested in volunteering Check out our opportunities here
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Grilled Summer Vegetables alla Parmigiana
Recipe by Domenica Marchetti adapted from The Glorious Vegeta-
bles of Italy (Chronicle Books 2013) Photo by Domenica Marchetti
I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover Sliced eggplant and zucchini are grilled rather than fried layered with fresh mozzarella and simple tomato sauce and baked This is a casual recipe meaning that I made it on the fly and didnrsquot take close note of amounts and measurements However it is adapted from a recipe in The Glorious Vegetables of Italy where you will find precise measure-ments and instructions
Serves 6 to 8
4 medium eggplants
3 medium zucchini
Extra-virgin olive oil
Sea salt
Simple Tomato Sauce or your own fresh tomato sauce
1 (1-pound) ball fresh mozzarella cheese (not in water) thinly sliced
14 to 12 cup freshly grated Parmigiano-Reggiano cheese
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high
Cut the eggplants lengthwise or crosswise into 14-inch-thick slices Cut the zucchini lengthwise into 14-inch-thick slices Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side depending on how hot your flame is You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well Transfer the vegetables to a plate
Heat the oven to 375 degrees F
Lightly coat a square oval or rectangular baking dish with ol-ive oil Spoon in a little tomato sauce enough to cover the bot-tom Arrange half of the eggplant slices on top of the sauce overlapping them a bit if necessary Cover with 13 of the moz-zarella then spoon a layer of sauce over the cheese
About Domenica Marchetti
Domenica grew up in an Italian fam-ily with a mother who had her shap-ing gnocchi and ravioli before she could walk She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots an online publication that tells Americarsquos food stories and explores why we eat what we eat
Follow her
domenicacookscom Facebook Instagram Pinterest Twitter
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Arrange the zucchini on top of the sauce in one layer overlapping them if neces-sary Cover with half the remaining mozzarella then a layer of sauce Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese
Cover the baking dish with foil and bake for 15 minutes uncover and bake for 15 to 20 minutes more until browned on top and bubbly Remove from the oven and let sit 10 to 15 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Sweet Corn with Habanero Chiles and Lime
Recipe by Raghavan Iyer for Canolainfoorg Photo by Canolainfoorg
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence When sweet corn overflows the bins at grocery stores and farmers markets during hot months this recipe is a perfect accompaniment to the meats from your barbeque You may very well set the main course aside and dig into this hot and tart sideliner
Makes 6 half-cup servings
2 tablespoons canola oil
1 teaspoon cumin seeds
Kernels from 3 ears fresh sweet corn about 3 cups
1 medium red bell pepper stem discarded cored seeds and ribs re-moved finely
chopped
12 teaspoon coarse kosher or sea salt
14 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
12 to 1 habanero chile stem removed finely chopped (do not remove seeds)
Juice from 1 medium lime
In medium saucepan heat canola oil over medium-high heat Sprinkle in cumin seeds and allow them to sizzle turning red-dish brown and becoming aromatic 5 to 10 seconds
Immediately add corn red pepper salt and turmer-ic Stir once or twice and let corn warm up 2 to 4 minutes Fold in the cilantro chile and lime juice and serve
About Ragha-van Iyer
Bombay-native Raghavan Iyer CCP is President Elect of IACP He is a cookbook author culinary educa-tor spokesperson and consultant to numerous na-tional and inter-national clients
Follow him raghavaniyercom Twitter
About Canolainfoorg
CanolaInfo is the information source about canola oil for consumers health profession-als chefs media educators - every-one who wants to know more about one of the worldrsquos healthiest oils
Follow them
canolainfoorg
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Zucchini Torte Recipe by Cathy Branciaroli Photo by Cathy Branciaroli
1 medium zucchini
1 bunch spring onions or scallions diced
2 tablespoons olive oil
1 garlic clove diced
2 cups all-purpose flour
12 cup grated parmesan cheese
1 teaspoon salt
2 teaspoon baking powder
3 eggs
12 cup olive oil
1 cup sour cream
5 cherry tomatoes halveds
Preheat oven to 375F degrees
Cut 7 thin slices from the zucchini and the chop the rest set aside Sauteacute onions in the olive oil until softened Re-move from pan and add the chopped zucchini Sauteacute 10 min-utes Remove from pan Add the zucchini slices and sauteacute un-til just golden a minute or two on each side remove from the pan Add the cherry tomatoes and sauteacute until just browned
Combine dry ingredients in a bowl and set aside Add chopped zucchini and onions to wet ingredients and stir Add the dry ingredients and stir till just combined
Pour mixture into a large pie plate Top with zuc-chini slices and cherry tomato halves
Bake for 40 minutes or until golden brown
About Cathy Branciaroli
Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer Her work has appeared in Mer-edith Publications Food 52 American Food Roots and The Sunday Sup-per Movement Her award-winning blog Delaware Girl Eats explores the food traditions of the Mid-Atlantic area and those of her Italian heritage
Follow her
Delaware Girl Eats-Facebook Pinterest Twitter
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Yellow Bean and Corn-off-the-Cob Sauteacute with Bacon and Herbs
Recipe by Susie Middleton from Fresh from the Farm A Year of Reci-
pes and Stories (Taunton Press 2014) Photo by Alexandra Grablewski
My corn-off-the-cob sauteacutes are always a hit with my family and a sure bet for entertaining too I made this version one night when we got a ldquogiftrdquo of a handful of yellow beans (which means they were still on the farm stand at the end of the day) but Irsquove made them with peppers squash mush-roomsmdashall kinds of veggies (Just be sure to use the freshest juiciest corn you can find)
Serves 4
2 strips bacon (about 2 ounces)
1 tablespoon unsalted butter
1 cup small-diced yellow onions (about 1 small onion)
Kosher salt
1 tablespoon extra-virgin olive oil
1 12 cups small-diced yellow wax beans or green beans
1 12 cups fresh corn kernels (from 3 ears)
1 teaspoon minced fresh garlic
Freshly ground black pepper
14 lemon
1 tablespoon combination chopped fresh mint and chives
Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp 6 to 8 minutes Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan Add the butter to the skillet and turn the heat to medium When the butter has melted add the onions and 12 teaspoon salt Cook stirring occasionally un-til the onions are softened and just starting to brown 5 to 7 minutes
Cook stirring frequently until the corn is glistening slightly shrunken and slightly darker in color 3 to 4 minutes Add the garlic and cook stirring and scraping the bottom of the pan until fragrant and well mixed about 1 minute Crumble the bacon and add two-thirds of it to the pan Stir until heated through and remove the pan from the heat
Season the sauteacute with a few generous grinds of pepper and a light squeeze of the lemon Stir in most of the herbs Let sit for another couple of minutes if you have time Stir again scraping the bot-tom of the pan and season to taste with more salt pepper or lem-on juice Garnish the sauteacute with the remaining herbs and bacon
About Susie Middleton
Susie is a cook writer and farmer She is the for-mer chief editor of Fine Cooking magazine She now writes cookbooks grows vegetables and raises lay-ing hens on her small family farm on Martharsquos Vine-yard Her newest book Fresh from the Farm A Year of Recipes and Stories (Taunton Press 2014) is a cookbook that follows the sea-sons on the farm
Follow her
sixburnersuecom Twitter Facebook Pinterest
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Potato Salad with Green BeansRecipe by Danielle Centoni Photo by Wendi Nordek
Creamy potato salads are deliciously comforting but a bold mustardy version goes particularly well with sausages from the grill This one uses two kinds of mustard in the vinaigrette plus pickles shallots herbs and bacon
Makes 6 to 8 servings
Salad
3 pounds baby new potatoes
Salt
1 12 pounds green beans or asparagus ends trimmed
12 pound bacon (about 6 slices) cooked and roughly chopped
12 to 1 cup pickles (I love Unbound Pickling Bacon Pickles) pickles cut into fourths
Dressing
14 cup whole-grain mustard
2 tablespoons Dijon mustard
1 shallot minced (about 14 cup)
14 cup cider vinegar
23 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Large pinch salt and freshly ground black pepper plus more to taste
To make the salad Place potatoes in a large pot and cover with water by 2 inches Salt the water generously cover pot and bring to a boil over high heat Reduce heat to medium and gen-tly boil until just tender about 7 to 10 minutes after the wa-ter comes to a boil Remove potatoes with a slotted spoon
About
Danielle Centoni
Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions a writer for The Oregonianrsquos FOODday section and the editor at Imbibe and Mix magazines Shersquos also co-authored Motherrsquos Best Comfort Food That Takes You Home Again (Taunton 2009) and The Sugar Cube (Chronicle 2012)
Follow her
roux44com Twitter
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Bring water back to a boil and place a large bowl of ice water next to the stove Add the green beans or asparagus to the boiling water Cook until just tender about 2 minutes Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking Cut into 1 12-inch lengths
When potatoes are cool enough to handle slice each in half Place in a large serving bowl along with the green beans or asparagus Add the cooked bacon bits and bacon pickles
To make the dressing In a jar with a lid (or use a blender food processor or bowl and whisk) combine all the ingredients and shake (or process or whisk) until well-blended and emulsified Taste and add more salt and pepper if necessary
Pour about half the dressing over the potato salad and toss to coat Add more dress-ing as desired Taste and season with more salt and pepper if necessary
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Tomato Conserva Recipe and photo by Molly Watson
Homemade tomato paste - or if yoursquore feeling fancy you can call it toma-to conserva - is remarkable It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to Itrsquos a great way to store a haul of tomatoes in a compact useful fashion And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck
5 pounds tomatoes
1 teaspoon fine sea salt
12 to 1 cup good quality extra-virgin olive oil
Yoursquoll need this equipment Large pot Food mill or large sieve Large rimmed baking pan Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
Use only the ripest (a bit too ripe is okay) sweetest most delicious tomatoes you can find I look for dry-farmed vine-ripened tomatoes Concentrated tomatoes like Roma paste or Early Girl tomatoes work extremely well in this recipe If you use juicier tomatoes be sure to follow the note on de-seeding and de-juicing them in the next step
If you want to reduce the paste in the oven pre-heat an oven to 300degF (see below for more details)
Remove and discard stems and any damaged parts from the tomatoes Roughly chop the tomatoes and put them in a large pot This can be a very rough chop - you just want to get the tomatoes started to break down
Note If yoursquore working with tomatoes than contain a lot of juice you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste
Bring the tomatoes to a boil over high heat Cook stirring just until tomatoes soften about 2 minutes This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve Add about 12 cup of the olive oil and 1 teaspoon salt to the tomatoes
Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - yoursquore trying both to turn the tomatoes into a pulp and to remove the skins and seeds
At this point you can proceed one of three ways
First if you started with not-too-juicy tomatoes and you have a few large sheet pans you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300degF oven for about 3 hours
About Molly Watson
Molly Watson is a writer a recipe developer an avid cook and the local foods expert for Aboutcom She is also a freelance writer whose writ-ing and recipe work has appeared in publications in-cluding The New York Times The Washington Post Cooking Light and Elle magazine
Follow her
Facebook Instagram Pinterest Twitter
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Second if your tomatoes were juicier or you donrsquot have a large enough rimmed baking sheet feel free to boil down the tomato pureacutee on the stove first
Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced Then you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven
Third reduce the tomatoes to a paste completely on the stove
While this is completely possible I feel I must point out that itrsquos tricky business to get it to the right consistency without burning it I vastly prefer to make it in an oven but if for whatever reason you want to just simmer in down see below for a few tips
However you reduce your pureed tomatoes be sure to stir them frequently (every 30 min-utes or so if theyrsquore in the oven every 15 minutes or so if theyrsquore on the stove) tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture
After the tomatoes have reduced significantly (between 13 and 12) reduce the oven heat to 250degF degrees Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick shiny and the color of bricks up to 2 or 3 more hours
If you donrsquot have an oven or are simply willing to be around to monitor and stir the pot very regularly for a few hours reducing tomato paste on the stove isnrsquot a big deal After strain-ing or milling simply keep simmering the tomatoes You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower
Checking it regularly is key to keeping it from scorching as is cooking it in as heavy of a pot as you can find I use an enameled cast iron pot and set a timer to go off so I donrsquot forget to stir The whole process will take several hours - it really depends on how juicy the tomatoes are Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home
Once you have cooked the tomatoes into a thick delicious paste I highly recom-mend transferring it into several half-pint jars You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable
To keep the jars in the refrigerator Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars You will have 2 to 3 cups Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste Cover with lids and store for up to sev-eral months in the refrigerator Each time you use some make sure the surface of the to-mato paste is again covered with oil To reduce the chance of mold developing make sure to use scrupulously clean utensils for removing tomato paste from the jar
(continued)
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
TOMATO CONSERVA contin-
ued from pg 35
To process the jars
Bring a canning kettle of water to a boil
Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized hot pint- or half-pint jars leav-ing about a 12 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture)
Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars
Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes Remove and let cool to room temperature Store in a cool dark place (a pantry or cupboard is fine) for up to 1 year
Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing up to 1 year Once opened store in the fridge and as with the unprocessed jars use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Hoboken Canoli Ice CreamRecipe by Trish Lobenfeld from Endless Summer 54 Quick
and Creative Ice Cream and Dessert Recipes (Zoku)
Hoboken is the birthplace of Zoku Frank Sinatra and baseball The film classic On the Waterfront starring Marlon Brando was filmed in Hoboken With a strong Italian heritage associated with the city it seemed only right to name an ice cream after our famous hometown
Makes 1 quart
1 cup mascarpone cheese
1 cup ricotta cheese
34 cup powdered sugar
1 cup whole milk
12 cup heavy cream
1 teaspoon lemon zest
12 teaspoon vanilla extract
14 teaspoon cinnamon
14 teaspoon kosher salt
14 cup finely chopped pistachio nuts
Whisk together the cheeses sugar milk cream lemon zest vanilla cinnamon and salt in a medium-size bowl
Chill ice cream mixture and stir well before using
Freeze the ice cream according to your ice cream-mak-errsquos instructions Add the pistachios about three-quar-ters of the way through the freezing process
About Trish Lobenfeld
Trish is a food writ-er reciper devel-oper and culinary instructor from New Canaan CT
Follow her
Honeypiesrecipescom Twitter
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Blackberry Lemon Pecan Crisp Recipe by Marge Perry and David Bonom created for Analon
6 to 8 servings
Topping
23 cup all-purpose flour
23 cup old fashioned oats
13 cup packed light brown sugar
12 cup raw unsalted pecans chopped
14 teaspoon salt
6 tablespoons unsalted butter diced
Filling
6 (6-ounce) containers fresh blackberries (or 7 12 cups thawed frozen blackberries)
23 cup granulated sugar
14 cup fresh lemon juice
1 tablespoon grated fresh lemon zest
14 teaspoon vanilla extract
14 cup cornstarch
Preheat the oven to 375degF Lightly butter an 8 x 8 x 2-inch baking dish
Combine the flour oats sugar pecans and salt in a me-dium bowl Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps
In a separate bowl combine the blackberries sugar lem-on juice zest and extract Add the cornstarch and toss un-til well distributed Transfer the mixture to the prepared baking dish Sprinkle the topping over the filling
Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling about 50 to 60 minutes If the top begins to get to brown loosely cover the crisp with a piece of aluminum foil Remove from the oven and cool at least 20 minutes before serving
About Marge and David
Marge Perry is an award-winning cookbook author and food writer She is a columnist for Newsday a masthead contrib-utor for Cooking Light and author of the ldquoAsk The Expertrdquo column on MyRecipescom
David Bonom is a recipe developer food writer and restaurant con-sultant He is a contributing editor to Cooking Light magazine He is currently on the board of IACP
Marge and David are authors of Love Lobster and Strawberry Cup-cakes which will be published in October 2015
Follow Marge Asweetandsavory-lifecom
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
Blueberry Hand Pies Recipe by King Arthur Flour Photo by King Arthur Flour
These sweet and fruit-full pastries can be served anytime and anywhere thanks to their convenient portability
Makes 8 hand pies
Pastry
2 cups King Arthur Unbleached All-Purpose Flour
12 teaspoon salt
12 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
12 cup cold sour cream
Filling
2 cups blueberries fresh or frozen
14 cup sugar
1 tablespoon Instant ClearJel
2 teaspoons lemon juice
Topping
1 large egg beaten
White sparkling sugar for garnish
To make the dough Whisk together the flour salt and bak-ing powder Add the butter working it in to make a coarsecrum-bly mixture Leave most of the butter in large pea-sized pieces
Stir in the sour cream the dough wonrsquot be cohesive Turn it out onto a floured work surface and bring it together with a few quick kneads
Pat the dough into a rough log and roll it into an 8rdquo x 10rdquo rectangle Dust both sides of the dough with flour and start-ing with a shorter end fold it in three like a business letter
Flip the dough over give it a 90deg turn on your work surface and roll it again into an 8rdquo x 10rdquo rectangle Fold it in three again Wrap the dough and chill for at least 30 minutes before using
To make the filling Combine all the ingredients in a saucepan set over medium heat Cook until the mixture starts to thicken about 5 minutes
About King Arthur Flour
King Arthur Flour is Americarsquos old-est flour company founded in Boston in 1790 to provide pure high-quality flour for residents of the newly formed United States More than 220 years later they are still the nationrsquos premier baking resource offering everything from top-quality baking prod-ucts to inspiring educational pro-gramsmdashall backed by the passion and commitment of thier dedicated employee-owners
Follow them
kingarthurflourcom Facebook
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
BLUEBERRY HAND PIES continued from pg 39
Transfer the cooked berries to a bowl and let cool to room temperature
Preheat the oven to 425degF place a rack on the middle shelf Line a baking sheet with parchment paper
To assemble the pies Roll the dough into a 14rdquo x 14rdquo square With a straight edge and pastry wheel or a 3 12rdquo square cutter cut out sixteen 3 12rdquo squares
Divide the filling among eight of the squares using about a heaping tablespoon for each Brush some of the beaten egg along the edges of each filled square
Cut a vent into the each of the remaining eight squares using a decorative cutter of your choice
Top each filled square with a vented square and press along the edges with the tines of a fork or a pie crust crimper to seal Brush the top of each pie with the re-maining beaten egg and sprinkle with sparkling sug-ar Transfer the pies to the prepared baking sheet
Bake the pies for 18 to 20 minutes Remove them from the oven and let cool for 20 minutes before serving
