"What's Cooking?" on Connecticut Channel 12

The Secret Ingredient is what's cooking!

You may have seen me on Channel 12 over the weekend demonstrating one of my very favorite side dishes, a Black Bean Salad with Cilantro.  As promised, here's the recipe!  Enjoy!

Black Bean Salad with Cilantro

Serves 6 as a side dish

 2 cans black beans, drained and rinsed

½ cup diced carrot

½ cup diced red pepper

2 scallions (green parts only), sliced thinly

3 tablespoons chopped cilantro

For the dressing:

1 clove garlic

¼ cup red wine vinegar

½ cup olive oil

Salt and pepper to taste

Combine beans, carrots, peppers, and scallions in a large bowl.  Prepare the dressing by combining  the garlic, and vinegar in a small bowl.  While whisking, add the olive oil in a steady stream to create an emulsion.  Season to taste with salt and pepper.  Pour over the salad and mix gently but thoroughly (gently to avoid mashing the beans).  Add the chopped cilantro and mix again.  Taste and adjust seasoning if necessary.  

This can be made up to one day in advance.  Store in refrigerator in an airtight container.  Check seasonings before serving.

Click here for more information about Tracy's Connecticut cooking classes at The Secret Ingredient Cooking School, or to read her other blog, Season to Taste.

Lighten Up with Italian Egg Drop Soup

I love all the wonderful food and confections that go along with the Christmas season, but round about now, the waistband of my jeans is begging for mercy. According to my somewhat schitzy scale, I gained 70 pounds in the last week. Clearly, my scale is malfunctioning, but I definitely overindulged this holiday season. Time to get back on the wagon, my friends!

In the warmer weather, I love eating salads for lunch....cucumber and tomato salads are my favorite. However, in the winter, I find it difficult to get excited about salad. I crave warmth in the colder months, and soup always hits the spot. It makes a perfect light lunch or starter to dinner. I make all sorts of soups, but one of my favorites is a simple egg drop. Egg drop soup is most commonly associated with Chinese cuisine, but the Italians also have a version of egg drop soup called "stracciatella" which means "torn apart". This describes the way the egg forms ribbons, resmbling torn cloth, in the broth. What I like about this soup is that it is delicious, nutritious, and extremely simple to prepare. The best part? At 89 calories per 1.5 cup serving, you can start to amend for all that fudge you ate over the holidays!

Italian Egg Drop Soup

Serves 4

6 cups low-sodium chicken broth

2 small cloves of garlic, smashed

1 egg

1 teaspoon olive oil

3 tablespoons chopped fresh flat leaf (Italian)parsley

Place the broth and garlic cloves in a medium sauce pan and bring to a boil. Reduce to a simmer for about 5 minutes. Remove the garlic and discard.

In a small bowl, whisk together the egg and the olive oil.

Reduce the heat to medium-low, and while whisking, slowly pour the egg mixture over the top of the soup. The egg will cook in ribbons within the hot broth.

Finally, add chopped parsley and serve hot.

Nutritional info: Calories-89, Total fat-5g, Saturated fat-1g, Carbohydrates-5g, Cholesterol-53mg, Sodium-127 mg, Dietary fiber-0g, Sugars-1g, Protein-9g

Note: This soup will have a thinner consistency than what is usually found in Chinese restaurants. If you happen to like your egg drop thicker, simply whisk together a tablespoon of corn starch together with a tablespoon of water to form a "slurry", and then whisk that mixture into the soup.

Photo above by VForguson.

Festive Side Dish for the Holidays

If you need a simple, speedy, scrumptious side dish for your holiday table, I have the recipe for you! My Zucchini & Red Peppers with Pine Nuts goes perfectly with a wide variety of entrees, from beef, to chicken, to fish. My family does a traditional Italian-American all-fish-feast on Christmas Eve, and a few years ago I created this side dish to go along with the main course, which is, of course, fish. What I love about this dish is that the green zucchini and red peppers look very festive, and the pine nuts and some Parmesan cheese give it amazing flavor. Even better, the whole thing cooks in under 10 minutes!

This weekend, I will be featured on Connecticut's News Channel 12 during their show called "What's Cooking". Because it airs so close to the holidays, I figured this was a great dish to demonstrate. Be sure to check it out over the weekend for hints on chopping and cooking techniques for this dish. It airs several times (Saturday, December 20th and Sunday, December 21st--both days at 7:00am, 10:30am, 2:00pm, and 1:30am). Once I have the link to the segment, I'll post it on both this blog and my cooking school website at http://www.thesecretingredientonline.com/. Please note that due to a recent schedule change, the "What's Cooking" show may be listed as "Educational Notebook" on your television listings.

Happy Cooking and Happy Holidays!!

Zucchini & Red Peppers with Pine Nuts

Serves 4-6

2 medium zucchini, cut into 2" long matchsticks

1 large red bell pepper, cut into thin, 2" long strips
2 tablespoons pine nuts
1-2 tablespoons grated Parmesan cheese

olive oil

salt & pepper

Heat about 1-2 tablespoons of olive oil in a large pan over medium-high heat.

Saute for about 2 minutes, then add the zucchini to the pan. Season with salt and pepper.

Cook for another 3-4 minutes and then add pine nuts.

Continue to cook for another 1-3 minutes, or until all the veggies are tender, but not mushy.

Remove to a plate and top with grated Parmesan cheese. Serve hot.

Note: The vegetables should gently saute and not get too much brown color. If they begin to brown too quickly, reduce the heat to medium and continue cooking.

Toast of the Town

This week, a guest blogger shares some recipes for yummy cocktails, perfect for the holidays! This is one list Santa definitely will want to check twice!!

Fun Holiday Drinks by Jamie Sward

"The holiday season is just about here and you know what that means! Lots of yummy holiday foods. Scrumptious holiday cookies, delectable and tender cuts of meat all served up on your best Christmas dinnerware - but what do you wash it all down with? Why, some fancifully festive holiday drinks, of course! Every year I search the net for new and creative holiday drink ideas and I've come up with a list of some of my favorites.

Christmas Cosmopolitan

Everyone loves a good Cosmo! Class up your next holiday party with this seasonal favorite.
Ingredients:
1/2 oz. Cointreau (Triple Sec)
1/2 oz. cranberry juice
1 tsp. fresh lime juice
1 oz. vodka (your choice)
Mixing Instructions:
Place all of your ingredients in a shaker with ice
Shake and strain into a chilled martini glass
If you want to be extra festive, float a few frozen cranberries on top as a garnish!
Recipe courtesy of That’s The Spirit.

Homemade Coffee Liqueur

Perfect as an after-dinner drink, relax and unwind with a nice coffee liqueur and some good conversation.
Ingredients:
4 cups sugar
4 cups hot water
2 oz. instant coffee
1 vanilla bean
1 fifth vodka
Mixing Instructions:
Mix sugar and three cups of hot water
Heat, but not to a boil
Mix instant coffee with one cup of hot water
Combine the two liquid mixtures
Add vodka
Pour into dark bottles, adding equal amounts of vanilla bean to each
Cap and let age for at least three weeks
Recipe courtesy of HGTV

Hot Apple Cider Punch

Spread lots of holiday cheer with this fragrant twist on an old holiday classic.
Ingredients:
1/2 gallon apple cider
1/2 cup brown sugar
1 tsp. whole allspice
1 1/2 tsp. whole cloves
2 cups orange juice
2 Orange/lemon slices/cinnamon sticks
Directions:
Heat slowly in a saucepan until sugar is dissolved
Simmer for at least 1 hour
Add 2 cups of orange juice 1/2 hour before simmering is completed
Serve cider with a ladle into cups or mugs
Serve with an orange or lemon slice or with a stick of cinnamon
Recipe courtesy of Cooks.com

As you can see, when it comes to fun holiday drinks, there are plenty of options for moms, dads and kids! So break out your festive Christmas dinnerware, gather together your friends and family and enjoy the smells and tastes of this joyous season!"

Thanks, Jamie for the great recipes! Merry Christmas and Happy Holidays to everyone!

Above photo by Ever After Postage.

Classic Creme Filled Cupcakes---The Easy Version

I'm on a dessert jag! Last week was short-cut chocolate mint brownies, this week, homemade creme filled chocolate cupcakes...also made easy. As a kid I adored Hostess chocolate cupcakes. You could keep the Twinkies, the Snowballs, and especially that awful vanilla version of the cupcakes. I was a chocolate nut even then...and those cupcakes were my favorite.

One day I was watching John Barricelli's PBS show, Everyday Baking. John is the host of the show, plus is the owner of the fantastic SoNo Baking Company in South Norwalk, Connecticut. I met him a couple years ago while writing a magazine article on bakeries, and was hooked on both his amazing breads, desserts, and also the show. This particular day, John featured a homemade version of my beloved Hostess cupcakes. Naturally, I had to give them a try. Also naturally, I cheated by using a good quality boxed chocolate cake mix for the base (Cook's Illustrated rated the butter-based Betty Crocker mixes the best). I'm sure his may be a bit more decadent, but I have to admit that even this short-cut version was delicious. It is all in his filling, which was straightforward to make. A little practice with a pastry bag (or a ziplock bag with a corner snipped off) and you're in business.

Indulge in a childhood favorite!

Creme Filled Chocolate Cupcakes

Makes 24 cupcakes

1 box dark chocolate cake mix

1⅓ cups water

½ cup vegetable oil

3 eggs

1 stick unsalted butter, at room temperature

1 - 7.5 oz jar marshmallow Fluff

Preheat oven to 350 degrees.

Prepare the cake batter by combining the dry mix with the water, oil and eggs.

Use a electric mixer to combine until smooth (about one minute).

Grease 24 muffin tins with butter and flour (remove excess flour by gently tapping the tin). Evenly distribute the batter among the tins.

Bake for 20-25 minutes, or until a toothpick comes out from the cake clean.

Allow to cool in the pan for 15 minutes, then gently remove from tins, and continue to cool on a wire rack.

Using a melon baller, scoop a piece out of the bottom of each cupcake, reserving the piece (which will later plug the hole).

Hollow out a bit more of the cupcake and set aside.

Repeat with remaining cupcakes.

To make the filling, place butter and Fluff in a medium bowl.

Whisk with an electric mixer until combined. Chill for 15 minutes.

Place cream into a large ziplock bag, and cut a ¼ inch opening in one corner (to make a mock-pastry bag).

Pipe cream into the hole in each cupcake, being careful not to overfill.

Replace cake “plug” and turn right side up.

Using the same cream, pipe a zig-zag design on top of the cupcake, to resemble the Hostess cupcakes.

Repeat with remaining cupcakes.

Store in an airtight container in the refrigerator for up to 3 days.

Chocolate Mint Brownies--The Easy Version

I do like to bake, even though it really isn't my "thing". It is too precise, too unforgiving. Those of you who know me personally probably think I'd love the exacting, scientific nature of baking rather than the comparably free style of cooking. But those of you who truly know me also know I hate to fail---so the margin for error in baking is sometimes just too great for my fragile ego.

For this reason, plus the fact that long lists of tedious instructions bore me to death, I do a lot of "short-cut" baking. Sort of like Sandra Lee's "Semi-Homemade" on the Food Network, without all that perfect blond hair. The following recipe is a perfect example of one of my short-cuts. The long version of this recipe was on the cover of Cooking Light several months back. Considering I'm a complete chocolate/mint fanatic, skipping this recipe was not an option. Because I wanted them fast--I decided to use a boxed brownie mix for the base and use their idea for the chocolate and mint icings.

I may like things quick and easy, but I don't like to skimp on taste, so I have only a very few boxed brownie mixes that I use. I remember Cooks' Illustrated did a taste test of several brands awhile ago and one of the top rated mixes was Ghiradelli. Taste tests of my own revealed similar results, so that became one of my pantry staples. I also love the Trader Joe's Truffle Brownie mix---which is also excellent and has that "homemade" taste to it, unlike some other brands, which will remain nameless.

So, as we head into the Christmas season, where chocolate and mint flavors reign, try these delicious brownies. They'll definitely be a hit at your holiday dessert table.

Want more mint? Check out my Merry Mint Meringue recipe over at my other blog, Season to Taste!

Chocolate Mint Brownies

1 box brownie mix, prepared according to package directions

Mint Icing:

2 cups confectioner’s sugar

2 tablespoons milk

½ teaspoon mint extract

2 drops green food coloring

¼ cup butter, melted

Chocolate Glaze:

¾ cups semi-sweet chocolate chips

3 tablespoons butter

First make brownies and allow to thoroughly cool in pan.

Next, prepare the mint icing by combining all the ingredients in a bowl and beating with a mixer until smooth.

Spread mint icing on top of the cooled brownie (still in pan).

Lastly, prepare the glaze by combining chocolate chips and butter in a microwave-proof bowl. Heat on high power at 30 second intervals, for a total of 90 seconds. Stir after each interval. Allow to cool 2 minutes and spread over mint layer.

Cover pan and refrigerate until ready to serve.

Invert entire brownie onto a cutting board and cut into squares.

Get Thanksgiving right, and the rest is gravy

Ten years ago this week, I hosted my first Thanksgiving. I was newly married and was determined to cook a turkey and all the trimmings, despite my tiny New York City apartment kitchen. I went a little over-board on the menu.... with butternut squash risotto as a first course, all kinds of fancy additions to my mashed potatoes and other side dishes, and I made an almond- plum tart for dessert. As much as everyone ooo-ed and ahh-ed (okay, maybe just my mother and new husband, who are required to be supportive), it was really a bit much. Leave it to my younger brother to set me straight. "What happened to all the 'regular' stuff?" Well, he was right. Thanksgiving is all about tradition, and from that point forward, there would be no fussy first courses, I'd make simple side dishes, and some good ol' "regular" apple pie for dessert (I'm all about apples these days).

The one thing I did do right was the turkey. I got the idea from one of my many cooking magazines--- I believe it was Bon Appetit. There was nothing extraordinary about the preparation, except for the glaze brushed on near the end of the cooking time. The glaze? Red currant jelly--right from the supermarket. It is also added to the pan gravy to create a rich color and fantastic flavor. Some fresh sage gives it some texture and even more flavor. It was such a hit, I've made it every year I've hosted since that first time ten years ago. The butternut squash risotto is for another meal, but the glazed bird and red currant gravy has become turkey-day tradition around here.

While I was teaching my "Sauce Basics" workshop last week, I mentioned this gravy and one of my students requested I put it on the blog---so here it is...with the back-story to boot!

Happy Thanksgiving!!

Pan-tastic Red Currant Gravy

Once the turkey is done, place your pan on top of your stove burners and create this yummy gravy.

4 cups chicken broth

3 tablespoons cornstarch or flour

3 tablespoons water

1/4 cup red currant jelly

1/4 cup fresh sage, chopped

In a small bowl, make a slurry by whisking together the water and cornstarch. Set aside.

Turn the burners on high and add 4 cups of stock to deglaze the roasting pan. Use a wooden or silicone spoon to scrape up all the brown bits on the bottom of the pan.

Add the slurry to the pan and WHISK vigorously to prevent lumps from forming.

Add the jelly and fresh sage and continue to whisk until thickened. Check seasonings and add salt and pepper to taste.

Serve hot with roasted turkey.

Pumpkin without the Pumpkin

This time of year, I always have pumpkin on my mind. As much as I love dishes made with fresh pumpkin (or their seeds--check out my recipe for "Parmesan Pepitas" which I posted on my other blog, Season to Taste), sometimes all that peeling, seeding, de-gooping, and chopping can be a bit of a drag. There are lots of fantastic recipes made with packed pumpkin (the kind in the can)...but through my freelance recipe development for the Bigelow Tea Company, I've discovered a whole new way to get great pumpkin flavor in foods....pumpkin tea!

Two of my more recent recipes developed for Bigelow are Pumpkin Spice Waffles with Walnuts and Pumpkin Spice Meringue Cookies with Pecans. Both have the wonderful flavor of pumpkin without having to use a peeler OR a can opener. The key is to brew the tea extra-strong for maximum impact. Even when added in small amounts (like in the meringues--which would fall flat with any larger amount), it adds fantastic flavor and color to these recipes. I also pair each recipe with a different type of nut---- I love how the flavor and texture of the nuts compliment the pumpkin.

Check out the recipes and let me know how you like them! I think you'll be surprised by the wonderful pumpkin flavor---without the pumpkin!

Pumpkin Spice Waffles with Walnuts

Pumpkin Spice Meringues Cookies with Pecans

Check the Bigelow website soon for my Pumpkin Spice Quick Bread with Raisins!

Photo above by Jiffy Cat.

Hitting the Sauce

For those of you who follow my other blog, Season To Taste, I recently wrote about one of my favorite, simple, meals: pulled pork. Well, tonight when I looked into my refrigerator and saw two giant chicken breasts and half of a package of whole wheat hamburger rolls staring back at me, I decided that some "pulled chicken" was in order! I also had a few bottles of barbeque sauce that I needed to test out for Country Bob's who is doing some test marketing, so I figured this would be the perfect opportunity to pull some double-duty. Although this particular sauce seems to be better suited to beef, the slightly tangy but sweet taste would make a nice addition to my chicken as well.

Pulled pork couldn't be easier, it does take some time to cook (albeit unattended cooking, but some pre-planning is definitely necessary). Therein lies the beauty of "pulled chicken"... the entire dish is ready in under 30 minutes! By using boneless, skinless breasts, the cooking time is reduced significantly, and then all you need to do is shred it and add sauce. Tonight, I opted to bake the chicken in a 350 degree oven, because I already had it on for a pie I was baking. It took only about 30 minutes for the chicken to bake through, and it retained its juiciness. On other occasions I've opted to broil the chicken, which cuts the time down even more. However, with broiling (and especially grilling), the close proximity to very high heat will form a "crust" on the chicken, making part of it harder to shred. When it is baked more slowly, it stays "softer" which is a better consistency for the dish.

Once cooked, I used two forks to shred the meat apart, then added the sauce. For barbeque sandwiches, I prefer slightly thicker, sweet sauces, since you tend to use a decent amount in the dish. Sauces which are overly tangy or have too much of a "kick" will overpower the sandwich. This type of barbeque sauce is better for brushing on a whole piece of chicken, pork, or beef, since you will not need as much of it.

Pulled Chicken Sandwiches

Serves 4

2 large skinless, boneless chicken breasts, cut in half (about 1.5 lbs)

1 cup barbeque sauce

4 soft hamburger rolls

Preheat oven to 350 degrees.

Bake chicken breasts for approximately 30 minutes, or until cooked through and no longer pink.

Remove from oven, and using two forks, shred the chicken into bite-sized pieces.

Place in a bowl, add the barbeque sauce, and stir to combine.

Serve on hamburger rolls.

Cooking with Trader Joe's

When I stumbled upon "Cooking with Trader Joe's", a website devoted to "all things Trader Joe's", naturally, I was hooked. Readers of this blog know of my affinity for TJ's, so I was thrilled to discover there are other foodies out there who are as crazy (or crazier) about it than I am.

A number of weeks ago, they ran a contest for Best Brown Bag Lunch Recipe. The recipes were to be "healthy, satisfying, creative, easy, and keep well on the go." Oh, and the ingredients all need to be available at Trader Joe's. Considering my pantry is a Trader Joe's in miniature, I figured it was my obligation to enter.

My kids have recently become big fans of soup, so rather than opening a can, I've been experimenting with different ingredients to create a few simple, homemade versions. By starting with a basic, organic chicken stock, I add various vegetables (either fresh or frozen, depending on what I have on hand), meats (chicken, turkey, or mini-meatballs), and pastas (orzo, egg noodles, alphabet shapes, etc). So far they've liked them all. It also just feels better to make my own soup. I can control exactly what goes into my pot, making the finished dish lower in sodium and preservatives than the canned varieties. Naturally, opening a can is very easy, but using a few shortcut ingredients, homemade soup literally takes about 15 minutes or less to cook.

I decided to submit one of my kids' favorite soup recipes, which they love to bring to school for lunch in wide-mouthed themoses. It uses all Trader Joe's ingredients, is almost entirely organic, and most importantly, the kids gobble it up. Try experimenting with some of your favorite ingredients to create a signature soup your family will love.

I didn't end up winning the grand prize, but I was one of two runners up! Click here to see my submission for "Souper Fast Alphabet Soup with Mini-Meatballs". Your kids will love it!

Thanks to Cooking with Trader Joe's for taking the top photo of my soup!

September Corn

I usually think of "corn season" as coming to a conclusion at the end of August. By September I remember my parents always commenting that it was "past prime"in upstate New York. Well, this year, here in Connecticut, I'm still getting lots of fantastic fresh corn from the farmers markets! Because my family loves corn so much, I make sure to get it every week. This week I've been using corn to make lots of variations on this corn salad (which I featured on my other blog, Season to Taste), but also eating it right on the cob.

Recently, I was at Dish Supper Club in Bridgeport, CT, which served corn-on-the-cob on the side of a wonderful clam bake. Usually, restaurant corn-on-the-cob is overcooked from being kept warm in big pots of hot water for way too long. Then it is lathered with way too much butter, making it a mess to eat. Not this restaurant's corn---it was expertly cooked and served right away. The butter was lightly brushed on, and then it was sprinkled with grated parmesan cheese and a touch of Ancho chili powder - not chipotle chili powder as I erroneously reported in a previous post. Yup--- I realized that error after a lip-burning corn experience fit for someone with a mouth far more tolerant than my own. Note to self: Ancho chilies=3,000 units of heat. Chipotle chilies=15,000 units of heat. Sometimes my brain interchanges those two peppers---but my mouth certainly did not.

Ancho chili peppers are a mild chili that lend great color and a somewhat sweet flavor to Mexican-inspired dishes. You can buy them whole and dried (and can reconstitute them in hot water then chop), or you can purchase the ground variety. I always keep a jar of ground Ancho chili powder on hand which I add to stews and chilis. It is readily available in the dried spice aisle of most grocery stores.
Chipotle peppers are much hotter, and can be found whole and dried, ground, or canned in "adobo" sauce (a tomato based sauce). They are very smoky in flavor, and add a nice kick to whatever you're cooking. They are most commonly found in Mexican and southwestern cuisine. You can certainly sprinkle ground chipotle pepper on lots of dishes (like the corn), but shake sparingly or else you'll end up running for the water pitcher.
Give your corn a little kick---- Ancho for the mild-mouthed cooks, and Chipotle for the spicier set!

Corn on the Cob with a Kick
Serves 4
4 ears of corn, husked
1 tablespoon sugar
2 tablespoons of butter, melted
½ cup grated parmesan cheese
Sprinkle of ground Ancho chili pepper
Bring a large pot of water to a boil. Add sugar to water, and then add corn cobs.
Cook for 7-9 minutes (depending on desired consistency--- less time for crunchier corn, more for chewier)
Remove from pot, drain off excess water, and lightly brush with melted butter.
Sprinkle generously with parmesan cheese and a touch of chili powder.
Serve immediately.

Salmon: Up in Smoke?

There is quite a bit of controversy about salmon. Some experts say eating salmon up to twice a week is a great idea. It is rich in protein and heart-healthy Omega-3 fatty acids. Others say to eat salmon, but make sure it is wild-caught, because the high levels of mercury, PCBs, and other toxins in farm-raised fish is extremely unhealthy.

The vast amount of research on this topic is a lot to wade through, but it seems as if the general consensus is that the benefits of eating salmon outweigh the risks. However, I have to admit that after reading this article, I was pretty disgusted by the idea of farm-raised fish, so today I buy only wild-caught. Yes, wild-caught is a little "fishier" tasting than the more mild farm-raised variety, but it is lower in fat and calories, so it's definitely worth trying.
Salmon is a very versatile fish because it is great steamed, poached, pan-fried, baked, broiled or grilled. Pick your method--- it holds up to all these techniques. During the summertime, I favor using my outdoor grill to cook salmon. It gives great flavor, in addition to keeping the heat (and the smell!) out of the house.

I recently purchased a smoker box for my grill, which adds additional flavor to the fish. By adding wet wood chips to the metal box and placing it on the grill next to the salmon, a fair amount of smoke is produced, gently flavoring and perfuming the fish (the result will not taste like traditional smoked salmon---it's just subtly flavored fresh fish). If you do not have a smoker box, simply add wet wood chips to a small metal pot, which gets placed on the grill. Wood chips for this purpose are available at specialty food stores and most hardware stores in several varieties, like hickory, apple wood, etc.

So make some healthy salmon tonight---- and try adding some smoke to your fire!

Grilled Apple Wood Salmon
Serves 4
3 handfuls apple wood chips, soaked in water for 30 minutes
1 ½ lb wild-caught salmon fillet (preferably skin on, lessening the chance it will stick to the grill)
Olive oil
Salt & pepper
Lemon wedges

Preheat outdoor grill to high heat.
Place the soaked wood chips into a smoker box or small metal pot, and place on grill grates. Once it begins smoking, move to a cooler (but still hot) part of the grill.
Brush the salmon fillet on both sides with olive oil, and season to taste with salt and pepper.
Place the fillet skin-side down on grill and reduce heat to medium-high.
Allow to cook approximately 12-15 minutes, until firm to the touch. It is not necessary to flip the salmon. Note: if you press flesh with your finger and it leaves an indent, the fish is not cooked. When it is, the flesh will spring back up after being touched).
Remove from grill and serve hot with lemon wedges

From the Farm: Blueberries

The rain was coming down in sheets on Saturday, the day I normally head to the farmers market to pick up my CSA farm share. The market is scheduled to run rain or shine, but since lightening and tents with metal poles are probably not a good combination, everything was on hold until the skies cleared. A few hours later, the rain had slowed to a drizzle, so I headed over to see what Lexi at Gazy Brothers Farm had for me this week. (Photo above by MeetaK)

The rain had kept most people away that day, so Lexi had a surplus of produce. Rather than have to bring so much back to the farm, she was nice enough to offer up some extras to me for braving the elements. As a result, I ended up with three huge containers of freshly picked blueberries, plus lots of veggies including corn, red onions, fresh basil, tomatoes, and a gorgeous, perfect looking purple eggplant.

The first container instantly disappeared when I set them out for my little ones and some of their buddies. The second container made its way into a triple batch of blueberry muffin bread (adapted from a recipe in How To Bake by Nick Malgieri), and I saved the third container for an unusual but delicious salad.

Years ago, I’d written down the idea for this salad on a piece of scrap paper which ended up stuffed in the front of my overflowing recipe box. I’d all but forgotten about it until one day I decided to organize all the stray recipes I’d written down, ripped out, and recycled. Unfortunately, I have no recollection as to where this particular recipe originated. I may have eaten it at a restaurant, seen it in a photo, or read about it in a magazine or newspaper article. Whatever its source, it made an impression on me, prompting me to scratch out an ingredient list on that stray piece of paper.

It’s a good thing I reorganized my recipe box when I did, considering blueberries are just about done for the season. The salad features blueberries as the main ingredient, and is paired with tomatoes and a balsamic vinaigrette. It may seem strange to put vinegar on fruit, but it’s actually a classic! Italians love strawberries with balsamic vinegar, which is another surprisingly delicious combination.

So, revel in the blueberry bounty! It’s great alongside fish, chicken, or steak, or perfect as a picnic salad.

Blueberry & Tomato Salad
Serves 4

1 pint blueberries
½ pint grape tomatoes, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Pinch of salt

Combine berries and tomatoes in a bowl and toss to combine.
Whisk together the olive oil, vinegar, and salt and add to salad. Toss again and serve chilled or at room temperature.

From the Farm: Tomatoes

During the summertime, tomatoes are everywhere and at the peak of freshness, so take advantage of the bounty! This week at the farmers market there were a few different varieties of tomatoes, including Beefsteak, Ugli (an heirloom variety), and cherry tomatoes-both red and yellow. Naturally, I had to get some of each.

Not only do I love summer tomatoes, fresh off the vine, I especially love the fragrance that lingers on your fingers after picking a tomato off the vine. I think if colors had a scent, this is what green would smell like. Spring green-- not Kelly green or hunter green. A light green with lots of yellow. Like the line in that poem "nature's first green is gold". That is the smell you're left with after picking a fresh tomato.

I love a classic Caprese salad (tomatoes, mozzarella, basil,) --- red, white and green, the colors of the Italian flag. I decided to use these same flavors to make a summery pasta salad, which I served alongside grilled flank steak. By using both red and yellow tomatoes, cubed fresh mozzarella, and a basil pesto vinaigrette, I pay homage to the original, but give it a new twist. Any pasta shape will do, but I like the mini penne, or "pennette" for this dish. You could also use mini rigatoni, shells, or orechette. I like to match the shape and size of the pasta to the other ingredients in the salad. Since for this dish I'm using cherry-tomatoes and cubed mozzarella, I favor a short, shaped pasta as opposed to a long strand pasta. It just seems to work better---and aesthetically, looks more appealing.

The pesto can be made ahead of time and stored in an airtight container in the fridge, or even frozen for a longer period of time. The tomatoes should be fresh-and never refrigerated. It kills the fresh taste. As for the mozzarella...be sure to use fresh, not the rubbery kind found in the dairy section of the grocery store. Buffalo mozzarella has the fullest flavor, but other varieties are perfectly okay if you can't find buffalo. Just look for the kind that comes in the plastic container surrounded by water. The texture is softer and has more moisture, and the taste is incredible. The rubbery stuff is great for grating, but when cubing, look for the fresh variety.

Caprese Pasta Salad
Serves 6
1 lb. pasta (mini penne or rigatoni, shells, orechetti)
1 bunch basil
1 tablespoon pine nuts
1 clove garlic
Olive oil
Salt/pepper
2 tablespoons white wine vinegar
1 pint cherry tomatoes (red, yellow, or a combination), halved
6-8 oz fresh mozzarella, cubed

Set a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain, add 2 tablespoons of olive oil and stir. Set aside and allow to cool.
Meanwhile, place garlic and pine nuts in the work bowl of a food processor fitted with the metal blade. Pulse a few times until finely chopped.
Add basil and pulse again until finely chopped.
With blades running, add olive oil in a steady stream, until a sauce-like consistency is created.
Stir in salt, pepper, and vinegar. Add a 1-2 extra tablespoons of olive oil, stir, and set aside.
Place pasta in a large bowl and add pesto vinaigrette. Mix to combine. Add tomatoes and mozzarella cubes, and gently stir again until everything is incorporated. Serve at room temperature.

In Season: Eggplant

As a kid, I hated eggplant. Okay, maybe that is a bit of an overstatement; I thought I hated eggplant. To start, I didn’t like the name. I wasn’t wild about the egg, and figured that anything bearing its name, much less a plant, couldn’t be much better. Besides, it was brown and mushy and there was no way I was eating it.

I’m happy to report that things have changed.

Eggplant is available year round, but is in season in late summer to early fall. The deep purple, elongated pear-shaped variety is the most common, but other types are becoming more popular too. Baby eggplant, sometimes referred to as Italian eggplant, is a smaller version of the ones we’re most used to seeing at the grocery store, and is typically a bit more tender. Japanese eggplants are long and thin, and work well sliced into stir-fries and other mixed vegetable dishes.

But how do you choose a good one? Pick an eggplant that feels heavy and is free of soft spots. Many years ago I remember hearing that you should also look at the eggplant’s blossom end (the one opposite the green stem/cap). If it were round and flat and smooth, then it had fewer seeds and would be sweeter. If the end was indented like a belly button, it would be loaded with bitter seeds. One was supposed to be the “male” eggplant, and the other was “female”. I could never keep straight which was which—- I just knew to avoid those innie-belly buttons like the plague. Now I know that the innies are females and the smooth ones are male…..so stick with the boys on this one.

I love to grill eggplant— it gives it a great smoky flavor and a nice, crisp skin. I slice it in thick rounds (so they don’t fall through the grates), brush with olive oil, season with salt and pepper, and fire up the grill. I like to leave the skin on for two reasons; it helps the rounds stay intact while cooking, and I love its flavor. Once grilled, I either use the rounds for sandwiches, as part of a grilled vegetable platter, or better yet, I spoon on tomato sauce and cheese for little individually-sized eggplant parmesans. They are light and delicious! You get all the flavor of this classic dish, without any of the breading, frying, assembling, and baking, all of which can be very time consuming.

When I prepared these grilled eggplants the other evening, I used a smaller, light purple and white striated variety I got at the farmers market (photo above). They were fresh and tasty, but the beautiful color was completely lost on the grill. Next time, I’ll stick to the larger, dark purple ones I normally use, which get richer looking as they cook.

I wasted a lot of years not eating eggplant…so now I’m making up for lost time. Fire up your grill and let me know if I’ve converted you too!

Italain Style Grilled Eggplant
Serves 2

2 medium eggplant, sliced into ½” rounds
Olive oil for brushing
Salt & Pepper
1 cup tomato sauce (your favorite variety)
½ cup ricotta cheese
¼ cup parmesan cheese

Preheat grill to medium high heat.
Brush eggplant rounds on both sides with olive oil and season with salt and pepper.
Place on grill and cook for 3-5 minutes, or until grill marks appear and the flesh begins to soften.
Flip rounds, and on the cooked side, place about a tablespoon of tomato sauce, a teaspoon of ricotta cheese, and a sprinkling of parmesan cheese.
Continue grilling an additional 3-5 minutes, until softened and sauce/cheese is hot and bubbly.
Serve with a green salad and crusty bread for a complete meal.

From the Farm: Raspberries

In this week's CSA farm share I received some gorgeous, plump raspberries. I decided I'd better use them quickly, since they are delicate and don’t last very long. Raspberries usually will start to get moldy after only a day or so, but I've found you can extend their life a bit if you refrain from washing them right away and keep them refrigerated. However, be sure to thoroughly wash them just before eating, as berries tend to be heavily sprayed. Therefore, look for organic berries whenever possible.

My two little ones gobbled up most of the fresh berries, but I managed to save a handful for a simple hors d’oeurve. This recipe takes only a matter of minutes to prepare, but never fails to impress (I have to give a shout-out to my friend KD, who gave me this idea).

By slicing off the very top of a mini wheel of brie (try goat’s milk brie if you can find it—it is delicious!), you create a little canvas for some food-art: spread a tablespoon or so of your favorite preserves on the cut surface (I like to use apricot), and use the fresh raspberries to make a little design on top. Pop in the oven to get the cheese all oozy and delicious, and serve with crackers or thinly sliced baguette. It’s a great excuse to have a girls night in!

Baked Brie with Raspberries

Serves 4-6

1 - 4 to 6 oz wheel of brie

1 tablespoon preserves or marmalade (apricot, raspberry, or your favorite)

10-12 whole fresh raspberries

Preheat oven to 350 degrees.

Carefully slice off the thin papery layer on top of the brie, exposing the cheese interior.

Spread preserves over cut side of the brie.

Arrange the raspberries (bottom-side facing up) on the brie, using the preserves as a sort of “glue”.

Place on a baking sheet and bake for 15-20 minutes, or until cheese is softened and warm.

Serve with crackers or thinly sliced baguette.

Fresh From the Farm

I love farmers markets. I love how the fresh produce is haphazardly placed in bushels, on tables, and in crates….none of those perfect pyramids of peppers or gravity-defying walls of grapes so common at certain unnamed grocery stores. I love the colors, the smells, and the energy of the farmers market. In most cases, the produce was picked earlier that morning, the dirt still clinging to the veggies, green tops still attached to carrots and radishes and beets (”oh my!”).
Years ago, while living in New York City, I joined a food co-op, and picked up my share at a neighborhood church twice a month. The pre-packed bags were filled with whatever was in season at the time, and was a great opportunity to try all sorts of new things. It was my first experience with fiddlehead ferns, various leafy greens, and root vegetables I didn’t recognize. I enjoyed trying to figure out what to do with my harvest, and loved tasting everything at the peak of freshness.

We now live in the suburbs, and I joined a local CSA (Community Supported Agriculture) program, which works similarly to the co-op. Each week, the farm brings that week’s harvest to one of our local farmers markets, where I go and choose 6 different types of veggies and one fruit to take home. Then, let the games begin!

My most recent share included long, thin, Japanese style eggplant, summer squash, corn on the cob, heirloom tomatoes, cilantro, carrots, and some gorgeous, plump raspberries. I decided to work on the raspberries first, since they are delicate and don’t last very long. My two little ones gobbled most of them up, but I managed to save a handful for a simple hors d’oeurve. This recipe takes only a matter of minutes to prepare, but never fails to impress (I have to give a shout-out to my friend KD, who gave me this idea).

By slicing off the very top of a mini wheel of brie (try goat’s milk brie if you can find it—it is delicious!), you create a little canvas for some food-art: spread a tablespoon or so of your favorite preserves on the cut surface (I like to use apricot), and use the fresh raspberries to make a little design on top. Pop in the oven to get the cheese all oozy and delicious, and serve with crackers or thinly sliced baguette. It’s a great excuse to have a girls night in!

Baked Brie with Raspberries

Serves 4-6

1 - 4 to 6 oz wheel of brie

1 tablespoon preserves or marmalade (apricot, raspberry, or your favorite)

10-12 whole fresh raspberries

Preheat oven to 350 degrees.

Carefully slice off the thin papery layer on top of the brie, exposing the cheese interior.

Spread preserves over cut side of the brie.

Arrange the raspberries (bottom-side facing up) on the brie, using the preserves as a sort of “glue”.

Place on a baking sheet and bake for 15-20 minutes, or until cheese is softened and warm.

Serve with crackers or thinly sliced baguette.

To find farmers markets and/or CSAs near you, go to http://www.localharvest.org/.

From the Farm: More Zucchini...for the Freezer

Not only have I been getting great zucchini from the farm stand, but now my neighbor is giving them to me. People with gardens are always growing more than they can eat, and usually end up begging you to take their surplus. No one needs to ask me twice---because I'll take all of it and use it to stock my freezer with all sorts of goodies. This way, long after zucchini are out of season, I'll still have plenty of reminders of the summer bounty.

Let round two of the zucchini bonanza begin! My first order of business was to use my food processor to shred the zucchini. This is, by far, the easiest way to shred or grate large quantities of food (veggies, cheese, etc). Just use the disc attachment that came with your processor...yes, those flat, round metal things with holes that you stashed in the back of the cabinet. They do in fact have a purpose!

Armed with a giant bowlful of gorgeous green and white goodness, I was ready to start cooking. As I gazed into my pantry, I wondered what I could create without having to go to the grocery store. I found a box of multi-grain baking mix (think Bisquick gone healthier), and figured that was an easy place to begin. The first experiment was the most simple... zucchini pancakes. I simply folded in 3/4 cup of the shredded zucchini into one batch of pancake batter, hauled out my over-sized electric griddle, and set to work. They were really yummy and moist, thanks to the zucchini. I liked them served with just a touch of butter, but my kids wanted to stick to what they knew and opted to eat them with maple syrup. I made enough for dinner (why not--they incorporate veggies!), and froze a dozen for another time.

While I had the baking mix out, I remembered the great drop biscuits my mom always made when I was a kid. By adding the shredded zucchini along with some cheddar cheese to a basic drop-biscuit recipe, I was on to something good. The result was a wonderfully savory biscuit, with a hit of sweetness. They were such a hit with my family, they were gobbled up pretty quickly. Needless to say, tonight I'm going to make a double batch for the freezer.
After the pancakes and the drop biscuits, I still had quite a bit of zucchini left over. I decided to revert to my standard zucchini bread recipe to finish it off, but decided to add 1/4 cup of Dutch process cocoa powder to the dry ingredients. The kids especially liked the chocolate version, since it seemed more like cake than bread.

Zucchini are available at the farm stand for a good part of the summer---so get it while it's good and bake a bunch for your freezer!

Zucchini-Cheddar Drop Biscuits

Makes 1 dozen biscuits

By using a store-bought baking mix, you save time on these delicious homemade biscuits. The zucchini give great texture, color and added moisture, and the sugar sprinkled on top right before baking make them a treat everyone will love! (photo top)

2 cups multi-grain baking mix (okay to substitute regular)

2/3 cups milk

2 tablespoons canola or vegetable oil

3/4 cup shredded zucchini
1/2 cup shredded cheddar cheese
2 tablespoons sugar (I prefer Sugar in the Raw)

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Mix together the baking mix, milk and oil. Stir until just combined.

Gently fold in the zucchini, then the cheese.

Using a spoon or small ice-cream scoop, drop onto the prepared baking sheet, about 2 tablespoons of dough per biscuit. Be sure to leave approximately 2 inches between each biscuit.

Sprinkle tops of unbaked biscuits with sugar.

Bake for 12-14 minutes, until set and lightly golden.

Serve warm or at room temperature.

Store completely cooled biscuits in an airtight container (or ziplock freezer bag) and freeze for up to 3 months.

From the Farm: Zucchini

After a few weeks of going to the Greenfield Hill Farmers Market to pick up my CSA share, I finally understand the drill. The Gazy Brothers Farm table is usually the most popular at the market, so asking lots of questions (as I'm prone to do) isn't always possible. For someone new to the whole CSA concept, it can be a little confusing. This week, a fellow CSA shareholder explained how to choose the goodies for my share: each vegetable share you purchased receives about six "items". For example, 3-4 tomatoes counts as one "item", 2 zucchini would be a second "item" and so on. Up to this point, I've just let one of the women behind the table fill up my bag. Armed with this new information, I'm excited to go back next week and have a little more control over what goes in my bag (not that I've been disappointed so far!).

In this week's bag I got fresh basil, cucumbers, carrots, tomatoes, broccoli, and a few giant zucchini. The first several items were just what I needed for a cooking class this week, where I'll be teaching "Do-Ahead Summer Dishes", so those were spoken for. But the zucchini free and clear, so I created two really delicious recipes to feature them.

The first recipe is a wonderfully light summer pasta dish. I've been making a variation on this dish for more than fifteen years, dating back to my grad school days. I often boiled a pot of salted water for pasta, then tossed in zucchini and/or broccoli during the last few minutes of cooking time, drained it off, then hit it with some olive oil, freshly cracked pepper, and lots of Parmesan. Pasta simply dressed with black pepper and grated cheese is a classic Italian combination called Caccio e Pepe, but for my recipe, I wanted to liven it up a little. I decided to use a vegetable peeler to create long, pretty ribbons of zucchini, and paired it with lemon-pepper papparadelle pasta I found at Trader Joe's. The result was not only beautiful, but absolutely fresh and delicious!

The next day I grated up the remaining zucchini to make zucchini bread. Whenever I have lots of something good (like zucchini, blueberries, over-ripe bananas, etc), I love to make mini loaves of quick bread to store in my freezer. They are the perfect size to pull out if a friend pops over for coffee, or you just want a little something special for breakfast or a snack. This recipe is based on one I found ages ago, but unfortunately didn't copy down the source. However, over the years I've made enough changes and modifications that it really is something entirely different. The biggest change is that I don't use any fat in this recipe. I also use white whole wheat flour, which at the very least, makes me feel a little less guilty about indulging in an extra slice!

It's a good thing to find yourself with lots of zucchini!

Lemon-Pepper Papparadelle with Zucchini Ribbons

Serves 2

1 large zucchini, cut lengthwise into ribbons (using a vegetable peeler)

8 oz lemon-pepper papparadelle pasta

extra virgin olive oil

freshly cracked pepper
Pecorino Romano cheese, grated

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.

About two minutes before the pasta is done (and "al dente" in texture), add the zucchini ribbons to the pot.

Drain the pasta/zucchini thoroughly, and place in a large bowl.

Dress pasta with a good splash of olive oil, plenty of freshly cracked black pepper, and about three (or more!) tablespoons of grated cheese.

Mix to combine and serve hot.

Zucchini Quick Bread
Makes 5 mini loaves

2 cups sugar

2/3 cups packed brown sugar

1 cup applesauce

3 eggs

3 cups flour (I used white whole wheat)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3 teaspoons cinnamon
3 cups shredded zucchini

Non-stick cooking spray

Preheat the oven to 350 degrees. Spray 5 mini loaf pans with non-stick cooking spray.
Combine the sugar, brown sugar, applesauce, and eggs in a medium bowl. Mix to combine.
In a large bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix to combine.

Slowly add the wet ingredients to the dry ingredients, mixing until just incorporated.

Add the shredded zucchini and fold in.

Evenly divide the batter between loaf pans.

Bake for 35-40 minutes, or until toothpick comes out clean.

Cool pans on a rack for 5 minutes, then un-mold and continue to cool completely on rack.

Store on counter top that day, or wrap tightly in foil and place in freezer bag and freeze for up to 3 months.

From the Farm: Tomatoes

Just like last week's summer strawberries, there is nothing like a fresh summer tomato right off the vine.

In my CSA share this week, there were two types of tomatoes. Nice big juicy ones perfect for slicing, and smaller cherry tomatoes just right for a summer salad. The minute I laid my eyes on those large tomatoes, I conjured up an image of the great BLT panini I was going to make for lunch the next day--also using the giant, crunchy bundle of romaine lettuce in my share (no, I still haven't grown tired of my panini maker). But I wanted to think more carefully before frittering away those beautiful smaller tomatoes.

My immediate thought was to use it for a cucumber and tomato Greek salad, or perhaps incorporate the basil also in my share and make a Caprese Salad. But when I peered into my refrigerator and saw a lonely, leftover piece of grilled wild salmon, and the adorable baby cucumbers I discovered at Trader Joe's, an Asian-inspired salad was in order. Okay, maybe tomatoes aren't exactly Asian, but when you taste this salad, you won't care! The bright colors are beautiful, and the flavors all come together in a refreshing, healthy, perfectly-packable summer salad. I made it and took it to the beach for dinner, and had passers-by commenting on how good it looked. Try making it yourself---- using fresh-from-the-farm ingredients where ever possible!

Wild Salmon Salad with Tomatoes

Serves 2

1 pint cherry tomatoes, quartered

6-8 baby cucumbers, halved lengthwise and sliced (or 1/2 English cucumber)

8 oz cooked salmon fillet (opt for wild caught!)

1 scallion, thinly sliced

3 tablespoons seasoned rice vinegar

2 tablespoons canola oil

1 teaspoon sesame oil

salt/pepper

Flake salmon into bite-sized pieces and place in a bowl. Add tomatoes, cucumbers, and scallion and set aside.

In a small bowl or measuring cup, whisk together rice vinegar, canola oil, sesame oil and salt and pepper (to taste). Pour over salad and toss gently to combine.

Serve at room temperature.