Summer squash are another New World food. Zucchini which were known as cocozelle in Italy were bred there and brought here by immigrants, where the name migrated to the Tuscan name zucchini in the 1920s. How to Purchase and Store Summer Squash When choosing summer squash, they should feel dense and heavy for their size,...Read More
Every now and again I come across a recipe in my files that brings a smile to my face. This recipe for Zucchini Parmesan was written by one of my favorite cooks, Betsy McNair, who had a wonderful sense of humor and couldn’t resist nicknaming recipes or writing her own instructions for soup that might...Read More
Red Ace is the most commonly grown beet in the U.S., but you can also get rainbow, orange, and yellow beets at the farmers market. These beets are equally delicious as a hot side dish or chilled to top a salad. INGREDIENTS: 8 whole fresh beets 1/4 cup sugar 2 teaspoons cornstarch Freshly ground pepper...Read More
INGREDIENTS: 1 lb. large Romano beans, stems snapped 1 heaping tablespoon of soffrito (minced onion, carrot, celery- 2:1:1- sautéed until tender and golden. Make a lot of it and storein the freezer) – OR – 1/4 of a brown onion minced 1 large garlic clove, germed and minced 2 tablespoons fruity olive oil 1/2 tablespoon...Read More
INGREDIENTS: 2 – 3 lbs. baby beets, cooked and sliced 3/4 cup fresh orange juice Zest of 1 orange 1 tablespoon cornstarch 4-inch vanilla bean, cut in half (or 1 teaspoon pure vanilla extract) Pinch of cardamom Salt and white pepper to taste METHOD: Prepare beets. Set aside. Place 1/2 cup orange juice, orange zest,...Read More
This dish comes together quickly if you have some soffrito on hand in the freezer. If your soffrito is frozen, get it out and defrost it while cutting the beans. INGREDIENTS: 10 – 12 ounces flat green beans such as Scarlet Runners or Romano 1/4 – 1/3 cup soffrito 1-2 cloves garlic, peeled and de-germed,...Read More
INGREDIENTS: 4 cups minced onion 2-3 cups minced celery 2-3 cups minced carrot or fennel bulb (or a mixture of both) 2-3 cups olive oil METHOD: You can use a food processor to mince all the vegetables except the onion. (Onions will simply liquefy in a processor or blender. Chop the onions by hand...Read More
This dish is inspired by the classic succotash, but I have changed it to suit my tastes. I use fresh snap beans instead of limas, and I cook it fast as a sauté instead of simmering it. I season with flavors of the American Southwest. This dish has lots of sweetness and bright flavors with...Read More
Here’s my version of a classic spicy dish made traditionally with Chinese Long Beans. If you can’t find yardlong beans, use regular green beans. Normally, the beans would be oil blanched (fried in oil), but I read about this oven method in Barbara Kafka’s book “Vegetable Love” and think it is great, especially since my...Read More
This delicious Southern-style pudding is often served as a side dish for Sunday supper and is always served at Thanksgiving! INGREDIENTS: 1/4 cup sugar 3 tablespoons all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons salt 6 large eggs 2 cups whipping cream 1/2 cup butter, melted 6 cups fresh corn kernels (about 12 ears),...Read More
