Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Ingredients:
½ pound Jimmy Nardello peppers, or any combination of late summer peppers, left whole
¼ cup vegetable oil
¼ teaspoon coarse sea salt, plus more for serving
2 large garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice
Method:
1. Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute.
2. Add whole peppers and ¼ teaspoon coarse sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until the peppers are blistered all over, about 2 minutes longer (some will be soft and some will be slightly firm, depending on size).
3. Transfer peppers to paper towels to drain briefly, then place in a medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.
Fried Zucchini Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Ingredients:
12-16 zucchini blossoms
1 cup ricotta
1 large egg yolk
¾ cup Grana-style cheese, divided
½ cup plus 1 tablespoon all-purpose flour
¾ cup chilled seltzer water or club soda
¼ cup finely-chopped mint
2 tablespoons each finely-chopped parsley and basil
3 cups vegetable oil, for frying
Sea salt and fresh ground pepper
Method:
1. Stir together ricotta, egg yolk, herbs, half of the cheese and a pinch each of salt and pepper in a small bowl.
2. Carefully open each blossom and fill with about 2-3 rounded teaspoons of the ricotta filling, gently twisting the end of the blossom to enclose. Tip: Use a pastry bag for this! (You may have filling left over.)
3. Whisk together flour, remaining cheese, about ¼ teaspoon salt, and seltzer in a small bowl.
4. Heat ½ inch oil to 375° in a 10-inch heavy skillet. Meanwhile, dip blossoms in the flour batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375° between batches.) Season with salt and serve immediately.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Ingredients:
1 bunch radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, chives and thyme
2 large slices of toasted bread
2 eggs
Sea salt
Method:
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
2. While radishes cook, poach the eggs.
3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Ingredients:
3 Cara Cara oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped
Method:
1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.
2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.
