Inspiration - Week 6/2011

In this week's box:  Mixed salad greens, basil, spinach, kale, garlic, potatoes, cucumbers, green beans, broccoli, summer squash

I hope you survived the Fourth of July weekend unscathed.  We took our two grandsons and daughter in law to Eitzen, Minnesota.   Eitzen is a small town - population around 220 - that does the Fourth in a big way.  I think it is the most southern and eastern town in Minnesota.  We enjoyed the parade, the American Legion Chicken barbeque, the playground and the beer garden.  The chicken was excellent and the potato salad was so-so (it was storebought).  I suppose it is unreasonable for me to ask for homemade potato salad - volunteers served 1,000 meals yesterday.   

Grandsons, curbside, wait for more candy.  Grownups relax.

If you have never experienced a small town Minnesota Fourth of July I highly recommend you do so some time.  Eitzen awaits.  (Or you could also try Cherry Grove and Harmony, also in our neck of the woods.)

Perhaps you overindulged with food and drink last weekend.  Get back on track with your CSA box full of good green (and some white) food.

Menus
See recipes below for dishes marked in italics.
1.  Salad Nicoise, french bread, for dessert - a small piece of really good cheese - make sure it is at room temperature and some grapes

2.  Vegetable cheese soup, rye bread, pear crisp

3.  Kale cheese calzone,  potato green bean salad w creamy vinaigrette   (Steam green beans and potatoes until tender.  Cut into desired pieces (you can cut up potato when raw so it cooks faster) and add dressing when vegetables are still warm.  Add a handful of chopped fresh basil for extra flavor.  Marinate at least an hour before serving.

4.  Steamed broccoli w peanut sauce over thin egg or rice noodles  (add some thinly sliced basil leaves as a garnish to the broccoli dish for extra flavor - maybe with an extra squeeze of lime juice), lime sherbert

5.  Miso soup, Japanese noodle and cucumber salad,  lightly sauteed spinach marinated in a little soy sauce sweetened with sugar or mirin, simple baked egg custard, chilled, for dessert

6.  Zucchini feta pancakes, plain yogurt, rice, cold melon
Go to this link for a post I wrote last year about vegetable pancakes.  You can use many different types of vegetables to make pancakes that are good for breakfast, brunch, lunch or supper.  They are very easy to make  -- grating the veggies is the biggest part of the work and if you have a food processor this goes fast.  http://cookoutofthebox.blogspot.com/2010/07/tried-and-true-vegetable-pancakes.html

Recipes
Salade Nicoise
The classic version of this salad includes potatoes, green beans, tomatoes, hard boiled eggs, tuna, anchovies and nicoise olives.  However you can vary this as the season and your tastes may guide you.  With or without tuna, this salad is a full meal, served with some bread.  The concept is simple.  Toss salad greens with a simple olive oil and vinegar vinaigrette.  If you have fresh basil, tear some leaves and toss with dressing along with the greens.  Divide greens one plate for each serving.  Arrange on top of the greens some or all of the following:  boiled potatoes (marinated in some vinaigrette), steamed green beans - cooked just until tender, quartered fresh tomatoes, quartered hard boiled eggs, tuna (good quality canned or fresh cooked) flaked into chunks, sliced cucumber,  roasted red pepper, French or Greek black olives, feta cheese, sweet onion sliced into rings.  If desired, serve some extra vinaigrette alongside in a pitcher.  If you like anchovies, drape a few on top of the salad as a garnish.


Japanese noodle and cucumber salad
(This recipe is from Molly Katzen's Still Life with Menu, one of my favorite cookbooks)
5 to 6 ounces of vermicelli noodles (Molly says Japanese saifun or Chinese bean thread noodles are best but regular vermicelli - thin spaghetti - also work.  You could try rice noodles as well)
6 T. rice vinegar
4 t. sugar
2 t. soy sauce
1 t. salt
2 T sesame seeds (I would lightly toast these in a frying pan)
1 medium sized cucumber- peeled, seeded, cut into lengthwise quarters and sliced thin
thin sliced scallion greens
(Note - I think a teaspoon of toasted sesame oil would be lovely added to the soy vinegar dressing.  A little grated carrot, daikon radish or even kohlrabi would be good along with the cucumber.)
Cook noodles until just barely tender, drain and rinse in cold water.  Divide among 4 serving bowls.  Top with sliced cucumbers, sesame seeds and sliced scallion greens.  Mix vinegar, sugar, soy and salt into a dressing and pour over the individual salads.

Creamy vinaigrette
Mix in a blender or food processer or with a whisk
1 clove garlic, finely minced
1/3 cup olive or sunflower oil
2 T red wine or sherry vinegar
2-3 t. honey or real maple syrup
1/4 t. salt
3 T. yogurt
fresh herbs to taste (try 2 T. fresh basil chopped fine or 2 t. finely snipped dill)

Wisconsin Cheddar Cheese and Vegetable Soup

This recipe is adapted from one in Savoring the Seasons of the Northern Heartland, by Beth Dooley and Lucia Watson.  I like it because it has a good ratio of vegetables to cheese.  Most commercial cheese soups are full of fat and thickeners and who knows what else.
Saute the following vegetables in 3 T. butter over low heat until softened:
1/2 cup diced celery
1/2 cup diced onion

Add the following and simmer about 5 minutes until vegetables are tender:2 cups chicken or vegetable stock (preferably homemade)
2 cups chopped broccoli (or cauliflower) (about 1/2 inch pieces)
2 cups chopped potatoes (peeling optional) (about half inch pieces)
1 quart milk
1/8 t. nutmeg
1/8 t. freshly ground black pepper
Puree the soup in batches (note - if you use a blender or food processer - cool soup first or it will "explode".  You could save back half of the milk and add it after cooking the vegetables to speed cooling.)
Put puree back in the pot and heat to a boil.  Turn off the heat.  Add 3 cups shredded sharp cheddar cheese in small batches,  stirring well.  Make sure each batch melts before you add the next.  If you add the cheese all at once it might get gloppy and stringy.
Gradually reheat soup but do NOT boil.  Whisk in 1 T. Dijon mustard and 1/4 cup sherry and a few dashes of Worcestershire sauce and Tabasco to taste.  Garnish with toasted croutons and more grated cheddar.

Kale-cheese Calzone
First make your favorite pizza dough.  Make a double recipe and freeze half the dough.  Next time you want to make pizza you will be halfway there.  This is a time honored trick of experienced cooks -- make extra and freeze for another day.  Efficient.
Divide dough into portions - about one tennis ball size ball of dough per person.  Let dough relax.  Roll into four 9 x 6 oblongs.  Place filling on long side of each oblong, leaving room on the edge for sealing.  Lightly brush the edges with water.  Fold dough in half, adjusting so that filling is distributed over the half circle.  Press edges of dough together to seal.

Filling (this is from Ken Haedrich's Country Baking)
(enough for four individual calzones)
1/2 pound kale - wash, remove ribs, slice and steam until tender.  Cool, squeeze dry and chop.
1 cup grated Parmesan
1 cup grated Mozzarella
1 cup crumbled Kasseri cheese (Asiago would work too.  Or use extra mozzarella or Parmesan)
2 T. finely chopped onion
2 T. chopped fresh basil (you could also use pesto)
Mix kale with cheeses, onion and basil.  Divide between dough pieces.  Fill and seal.  Let rise about 5-10 minutes.  Bake at 350 degrees about 25 minutes, or until lightly browned.


Broccoli with peanut sauce
Steam or boil broccoli until just tender-crisp.  Drain.
Prepare peanut sauce:
Spicy peanut sauce (Plenty for about six cups cooked broccoli or one pound of pasta. This keeps well in the refrigerator – make a double batch for another day.
1 cup peanuts-only peanut butter (salt added is ok) – chunky or smooth
1 cup hot water
1 T peanut oil
2 1/2 t. fresh garlic – minced fine
2 t. fresh ginger – minced fine (optional)
2 T soy sauce or tamari
2 T hoisin sauce (optional – find this at an Asian market or ask your grocer to stock this great condiment. If you omit this, add an extra two teaspoons each of sugar, vinegar and soy sauce)
2 T Asian toasted sesame oil (optional but very nice if you have it)
1 T chile paste (Asian style) or red pepper flakes to taste or finely chopped fresh hot chile peppers
2 T brown sugar, white sugar or honey
5 T rice or cider vinegar
Gently saute garlic and ginger in peanut oil for about 5 minutes. Add remaining ingredients and stir until well mixed. Pour over cooked broccoli (warm or at room temperature). Optional additions: chopped sweet red or green pepper, tofu cubes, chopped sweet onion or scallions, chopped fresh cilantro.
Serve broccoli and peanut sauce mixture over rice or thin rice or egg noodles.  Add a wedge of lime if desired.

Inspiration - Week #12

In this week's grande box:  Summer squash (yellow and zucchini), fresh basil, tomatoes, corn, watermelon, broccoli, purple beans (they turn green when cooked), peppers (2 hot, one sweet)

I had a great time last Friday afternoon at the Ridgedale library drop site.  It was a pleasure to meet some of you in person and hear how you are doing with your CSA challenges.  When someone tells me that they tried eggplant for the first time and my recipe worked for them, I feel like I hit a home run.  Thanks to those of you who were able to take the extra time to say hello.

You will be able to make lots of special - but easy -  meals this week with the items in your boxes.   If you don't have any onion or garlic around the house, you will need to get some.  Some potatoes too if you decide to try the Salade Nicoise.    Have you checked your olive oil supply lately?   You don't want to run out just when you need to make a vinaigrette. 

Before we get to menu ideas and recipes for this week - a few projects to consider. 

DEALING WITH THE BASIL  You will probably have a nice bunch of fresh basil in your box.   I am planning on turning some of mine into pesto tonight.  I will use some fresh in a saute and a zucchini salad and add the rest to a vinaigrette.   Basil is pretty perishable, as you may have learned the hard way.  Avoid procrastination.  This project really goes fast if you have a food processor.    And while you are at it, make a simple vinaigrette with oil, vinegar, a little Dijon mustard, salt, pepper and some finely sliced basil.  Maybe just a teaspoon of honey, too.  The dressing will keep well and be very nice on a simple tomato salad. You can use the same food processor you used to make the pesto.  Two projects and you only need to wash the processor once!  (Pesto recipe - see blog post for June 23)

DEALING WITH THE CUCUMBERS.  I will be telling you all about how to make refrigerator bread and butter pickles in my Hands On post on Thursday.  The cukes should be just fine in the refrigerator until then.  If you don't like refrigerator pickles all that much, here are several very nice cucumber recipe ideas.  http://well.blogs.nytimes.com/2010/08/13/cool-summer-cucumber-dishes/

CANNING TOMATOES ON HOLD -  I am NOT going to talk about canning tomatoes this week, like I promised I would.  (sorry) I think it would be better if I waited until next week, for lots of reasons.  But don't worry - I will get to it.  Tomato season is not over yet.

TOO MUCH BROCCOLI? - I have to say that the amount of broccoli in my grande box was quite impressive.  If you just can't deal with all your broccoli -- then blanch some and freeze it for later.  It will take only a few minutes.   Don't wait too long to decide.  You want to freeze fresh broccoli, not tired or pathetic broccoli.

Meal ideas for this week (recipes below for items marked with an asterisk)

More Than a Hot Dish
Minnesota Summer Saute with pasta*; Chilled watermelon

Ooh la la 
Classic French Salade Nicoise with basil vinaigrette* (Julia Child's version with a few comments from yours truly) ; French bread; Grapes or summer soft fruit like peach or nectarine
There are only a few times a year when tomatoes and green (or purple that will turn green when you cook them) beans are fresh and in season.  For me - that means Salade Nicoise.  Use nice plates and cloth napkins.  Have a glass of wine.  Pretend you are in Provence.  You will feel refreshed.

Stir Fry of the Week
Broccoli with oyster sauce*, rice; Melon slushie*

Lazy Sunday Brunch
Broccoli quiche; Broiled tomato halves (spread a little pesto on half tomatoes - broil til bubbly); Cornbread (add a cup of cooked corn kernels if you have some extra corn around)  See July 3 post for
cornbread recipe.

Meat and Three (Corn, Zucchini, Melon)
Prepare your meat or protein of choice - even a ham sandwich if that suits you.  Or a creamy cucumber salad with cottage cheese and yogurt (see the link above in the cucumber paragraph)  Serve with corn on the cob, zucchini ribbon salad* and cold melon for dessert.

RECIPES

Summer Saute with Pasta
Bring pasta water to a boil and cook the pasta while you are working on the vegetables. 
Saute the following in olive oil: onion or garlic; summer squash, cut into little sticks (batons if you want to be swanky); sweet bell pepper (diced or sliced); corn kernels.  Stir in a spoonful or two of pesto if you have it or else just add a generous handful of sliced basil.  Cover for a few minutes until all vegetables are soft.  Add a little pasta cooking water if too dry.  Serve over cooked pasta (linguine is nice)

Salade Nicoise
This version from Julia Child is authentic.   If you cannot abide anchovies, leave them out.  Plain vinaigrette is called for but I think basil vinaigrette would be excellent.  Or use plain and snip some fresh basil over the salad.  I like to make individual servings of the salad - or you can make one big salad for sharing if you can count on your fellow eaters to be good at sharing.  There is a little prep time involved - cooking the potatoes, the beans, washing the lettuce - but it comes together quickly.  You can even prep the veggies ahead.  You can use any type of lettuce, though the butter lettuce is very nice.  By all means try to find the special small French Nicoise olives.  (As a Fillmore County girl I can admit that I am a bit envious of those of you who can find Nicoise olives within 40 miles of your home.  But then I only have one stoplight in my county and no traffic, so I guess that almost makes up for olive deficits.)
http://www.ochef.com/r189.htm

Broccoli with oyster sauce
This is just a simple stir fry, using oyster sauce in addition to soy sauce.  Oyster sauce can be found in Asian groceries and many "mainstream" groceries.  The link below will bring you to a good version of this popular dish.  You could add mushrooms or meat - beef is especially nice - or peppers.  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226240

Melon slushie
This is my invention -- try it and see what you think.  Freeze chunks of melon - about two cups per serving.  Make a simple sugar syrup (1 cup sugar to 2 cups water) by heating sugar and water and boiling about a minute.  When syrup is cool, add juice and grated rind from one or two limes or lemons or mixture of the two.  Add a little fresh mint too if you have some.  Put frozen melon and syrup into a blender - about 2 cups melon to 1/2 cup syrup.  Add a few extra ice cubes if desired.  Blend until drink is slushy.  Serve.  (You could add sparkling water or gingerale if you want a carbonated drink.)

Zucchini ribbon salad
This is a fun way to use a lot of raw zucchini.  I usually find raw zucchini boring.  But something about shaving the zucchini into thin slices (with a peeler) really makes a difference. I used hazelnuts instead of the pine nuts because that is what I had on hand.  You could use walnuts too.   I didn't have any Parmesan, so I used some blue cheese.  Feta would be excellent, as well.  The fresh lemon juice is important in this salad.   http://www.epicurious.com/recipes/food/views/Shaved-Zucchini-Salad-with-Parmesan-Pine-Nuts-360251

Broccoli Quiche
There are quiche recipes all over the internet and in many cookbooks.  All you really need to do is blanch cut up broccoli until just tender and drain well.  Put the broccoli in the bottom of an unbaked pie crust along with a cup or two of grated cheddar cheese.   Maybe add a little grated onion or chopped and drained tomatoes.  Add some diced ham or cooked sausage if you have some and want a heartier dish.  Make a custard with milk and egg - 4 eggs and 1 1/2 cups of milk. Or 5 eggs and 2 cups milk if you are using a large pie pan or baking dish.   Lowfat milk is fine but whole milk adds a richer taste and texture.  Add 1 t.  of salt and some pepper to the egg mixture and  pour over cheese and vegetables.  Bake about about 375 degrees until firm in the middle - about 30 minutes.  You could make this in a buttered baking dish without a crust - here in Fillmore County we just call this "egg bake".  If you do it this way I would turn oven down to 350 degrees.