Roasted Corn Fritters
This savory-sweet fritters are wonderful served with this week’s Alder-smoked tomato honey.
Ingredients:
4 ears of sweet corn
F&L corn fritter mix
½ cup milk
2 tablespoons butter, melted
Vegetable oil, for frying
Sea salt and fresh ground pepper
Method:
1. To prep the corn, shuck the ears and lightly rub each cob with olive oil and sprinkle with salt and pepper before roasting in a 400° oven about 10 minutes or until kernels begin to brown. Allow to cool and then cut kernels cut from the cob.
2. Combine the corn kernels in a bowl along with the corn fritter mix, milk and melted butter; stir to combine.
3. Meanwhile, heat about 1 cup of vegetable oil in a deep sauté pan; once hot, drop spoonfuls of the prepared batter into the pot and fry the fritters until golden brown on all sides, about 2 minutes.
4. Remove to a paper towel-lined plate to drain. Sprinkle with sea salt if desired and serve with a side of tomato honey.
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Honey-Poached Pears with Dried Cranberries
This lovely recipe uses honey to draw out the mellow sweetness of pears.
Ingredients:
6 firm but ripe pears, peeled, cored and halved
1 cup honey
2 tablespoons fresh lemon juice
Pinch fine sea salt
½ cup dried cranberries
Method:
1. Combine 2½ cups water, honey, lemon juice, and sea salt in large saucepan. Bring to boil over medium heat, stirring occasionally.
2. Add pears; reduce heat and simmer until tender, turning occasionally, 4 to 6 minutes, depending on ripeness. Using slotted spoon, transfer pears to medium bowl. Boil liquid until reduced to 1 cup syrup, about 22 minutes. Pour syrup over pears. Cover and chill until cold, about 2 hours.
3. Divide pears and syrup among 6 bowls. Top each with a sprinkling of dried cranberries and serve slightly chilled or at room temperature with a dollop of slightly sweetened crème fraîche and a shortbread cookie, if desired.
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Oven-Roasted Cauliflower
Tossed with our bright lemon-caper dressing, this recipe courtesy of Emeril Lagasse is a snap to make.
Ingredients:
5-6 cups cauliflower florets
¼ cup olive oil
¼ cup F&L lemon-caper dressing
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 500°. Place the cauliflower florets on a baking sheet. Drizzle the olive oil over the cauliflower, and season liberally salt and pepper.
2. Place the sheet pan in the oven and cook for 15 minutes or until cauliflower is tender and browned in places, shaking occasionally to ensure even roasting. Remove from the oven and drizzle with the lemon-caper vinaigrette. Serve warm or at room temperature.
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Sautéed Broccoli Raab
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
Ingredients:
2 pounds broccoli raab
3 garlic cloves, peeled and minced
â…“ cup olive oil
1 teaspoon sea salt
Lemon wedges
Method:
1. Cut off and discard stem ends from the broccoli raab.
2. Cook the broccoli raab, uncovered, in 2 batches in a 6-8 quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander. (The broccoli raab can be boiled and drained up 6 hours ahead, then covered and chilled. Bring to room temperature before proceeding.)
3. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes.
4. Add broccoli raab and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli raab with salt.
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Cabbage Salad with Apples and Walnuts
With crisp apples and toasted walnuts, this salad from the Chez Panisse Fruit cookbook is a lively and refreshing first course.
Ingredients:
1 small head Savoy cabbage
2 apples (any crisp, eating variety, such as Braeburn, Granny Smith or Fuji)
â…“ cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
2 tablespoons crème fraîche or heavy cream
½ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Tear off and discard tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
2. Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dish towel to remove some of the sins, then chop or coarsely crumble.
3. Prepare the dressing: Mix vinegar with the lemon juice, some salt and a generous amount of pepper. Whisk in the olive oil and then the crème fraîche or cream. Taste and adjust the acid and salt as desired.
4. Peel, core and quarter the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise again into a julienne.
5. Toss the cabbage, apples and walnuts with the dressing and add an extra pinch of salt. Let salad sit 5 minutes, taste again and adjust seasonings as needed.
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Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
2. Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
3. Drizzle chili-honey butter over parsnips and toss to coat.
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Cherry Tomato Salad with Chives and Lemon
This incredibly-fresh salad should be made right ahead of serving.
Ingredients:
2 pints cherry tomatoes
2 lemons
1 tablespoon sugar
2 tablespoons minced fresh chives
1 tablespoon minced fresh mint leaves
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. With a knife, cut the peel and white pith from lemons; discard. Cut each lemon crosswise into thin slices; remove seeds if necessary.
2. In medium bowl, toss lemon slices, tomatoes, and remaining ingredients, seasoning generously with salt and pepper. Serve immediately.
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Oven-Roasted Shiitake Mushroom & Vegetable Salad
This room temperature salad is also wonderful served over grilled slices of polenta.
Ingredients:
1½ pounds baby Shiitake mushrooms, washed
1 large sweet onion, cut into large chunks
â…“ cup olive oil, divided
1 medium zucchini
6 fresh plum tomatoes, seeded and halved
¼ cup balsamic vinegar
¼ cup sliced fresh basil
3 cloves garlic, crushed
Pinch of hot red pepper flakes
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper
Method:
1. Place mushrooms in a large bowl with onion wedges. Add 4 teaspoons olive oil; sprinkle with salt and pepper to taste. Toss well. Arrange in a single layer on large shallow baking pan and roast uncovered on bottom shelf in 400° oven for 15 minutes, stirring occasionally.
2. While the mushrooms and onions are roasting, cut zucchini in half lengthwise and then crosswise into 1-inch pieces and place in the same bowl and add tomatoes; toss with remaining olive oil and salt and pepper to taste. Place tomatoes cut side up on another baking sheet with zucchini and roast in oven with mushrooms for another 15-20 minutes or until softened and sizzling. Remove vegetables from oven and spoon into a large serving bowl.
3. In a measuring cup combine the vinegar, basil, garlic, hot pepper flakes and parsley and pour over warm vegetables. Toss lightly; serve at room temperature as side dish or on grilled polenta for main course.
Tip: You can also prepare the vegetables in a grill pan on the barbecue.
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Roasted Potato & Veggie Skillet with Poached Eggs
This homey dish makes for a fantastic breakfast-for-dinner dish.
Ingredients:
1½ pounds Amarosa fingerling potatoes, washed, scrubbed and sliced into coins
2 Krimzon Lee peppers, seeded and diced
1 Walla Walla sweet onion, peeled and diced
1½ cups Patty Patty summer squash, washed and sliced into thick coins
Olive oil
2 garlic cloves, finely minced
4 poached eggs
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large cast-iron skillet set over medium-high heat, add in the olive oil and then sauté garlic for 1-2 minutes until fragrant.
2. Add the potatoes, peppers and sweet onion and cook, flipping occasionally with a spatula for 10-12 minutes, or until potatoes are tender and beginning to brown. Add in Patty Pan squash slices and then season the entire skillet with salt and pepper. Continue to cook, flipping occasionally, for an additional 5-8 minutes, or until all veggies are tender and browned. Remove from heat and garnish with the parsley.
3. To serve, add generous portions of potatoes and veggies onto four dinner plates and top each with a poached egg.
Variation: This dish is also wonderful with grated English cheddar on top—just sprinkle the cheese over during the last minute of cooking to melt it.
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Creamy Smoked Salmon, Leek & Fingerling Potato Chowder
This luscious soup is sure to be a new fall favorite.
Ingredients:
8 ounces smoked salmon
2 leeks, halved and thinly sliced, white and light green parts only
1 bay leaf
4 cups fingerling potatoes, washed and diced
4 cups chicken stock
½ cup heavy cream
Small bunch fresh chives, snipped
Sea salt and fresh ground pepper
Method:
1. Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 minutes or until the leek is soft, then stir in the potatoes and mix until all the vegetables are coated in the butter.
2. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 minutes until the potatoes are tender. Add two-thirds of the smoked salmon, stir through and season with salt and pepper. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.
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