Monday, September 19, 2011

Week 37

I have to apologize for the lack of photos lately. We have misplaced our camera which is bad not only for food photos but also for family (well, kid) photos.

Green Tomato Gazpacho (this is what to do with those green tomatoes on the vine that will not have time to ripen before the frost hits), 6 servings, adapted from Bon Appetit Magazine, Sept 2011

 2 1/4 lb green tomatoes, coarsely chopped
1 seedless cucumber, coarsely chopped
1 shallot, chopped
1 jalapeno, seeded and chopped (more or less to taste)
1 tsp minced fresh cilantro
1 small garlic clove, chopped
1 Tbs honey
1 slice thick bread, cut into large pieces
1/2 cup EVOO
1/3 cup fresh lime juice
1 1/2 Tbs lime zest
1 Tbs minced fresh basil
kosher salt and cracked pepper
1/3 cup cubed watermelon or canteloupe
1 Tbs thin sliced fresh mint leaves

Put tomatoes through garlic in blender or food processor. Puree until smooth. While running, add honey, then bread, then oil. Puree until smooth. Stop machine and add lime juice, zest and basil. Season w/salt and pepper. Cover and chill until cold. Ladel into serving bowls and garnish with melon and mint.

Roasted Salmon, Tomatoes and Cauliflower, serves 4
1/4 cup golden raisins
2 small red onions, cut into wedges
1 small head cauliflower, cored and sliced 1/4" thick
1 pint grape or cherry tomatoes
2 Tbs EVOO
kosher salt and cracked pepper
1 1/2 lb salmon filet
1/2 tsp curry powder

Heat oven to 425 F. Place raisins in small bowl and cover with warm water to soften. Meanwhile, place onions, cauliflower, and tomatoes on 2 rimmed baking sheets. Toss each with 1 Tbs EVOO and salt and pepper. Roast for 20 mins.

Season salmon w/curry powder and salt and pepper. Place on baking sheets and continue roasting until salmon is done and veggies are tender, about 12-15 mins more. Transfer salmon to plates, toss veggies with softened drained raisins and serve.

Zucchini Fritters, serves 4
6 cups grated zucchini
1 1/4 tsp salt, divided
3 large eggs
1 clove garlic, pressed thru garlic press
1/2 cup minced scallions
1/2 cup chopped fresh parsely
3 Tbs chopped fresh basil
zest from one lemon
1 cup dried breadcrumbs
cherry tomatoes, shaved cucumber and plain yogurt for serving

Toss grated zucchini with one tsp salt and set aside in colander to drain.

Meanwhile, beat eggs in large bowl. Add drained zucchini, garlic, scallions, parsley, basil and lemon zest. Stir in bread crumbs. To check seasoning, fry a small amount of mixture then add salt and pepper to batter as needed. Fry batter by 1/2 cup measurements on oiled skillet or griddle. Cook until golden and then flip and cook until cooked through. Garnish with tomatoes, cucumber and yogurt.

No comments:

Post a Comment