Eat your summer

You ready to knock back that encroaching garden for dinner tonight?

Good. Here we go.

Go out to that garden/farmers' market/neighbor's yard/whathaveyou with a big basket or bucket (shallow and wide is better than tall and deep) and gather up:

A handful of tomatoes
A few zucchini, crookneck or other summer squash that desperately needs a talking to
A bunch of basil
Some oregano

Return to your kitchen with yellowish green fingernails and a better lease on life to rinse your vegetables and get on with this whole dinner thing.

Before you start chopping away, gather up the other non-vegetable gardeny things like GOOD olive oil, Parmesan cheese (finely shredded), mozzarella (sliced into rounds) and some good salt. I'll let you decide what constitutes "good" salt in your house, but I like grey salt, sea salt, pink salt, black lava salt - even kosher salt. Pretty much anything that's not just straight table salt because, well, I don't have that in my house.

My poor table.

Anyway - let's make dinner.

Slice the tomatoes into 1/2" rounds, the squash into long 1/2" thin strips, pluck the basil leaves from their stems and strip the oregano from its stem and finely chop. Ooh la la!

Happiest cutting board in the west.

Go grab a nice oven safe dish. Glass works nicely, but whatever you've got will do fine. Crank that oven to 400 degrees and set up your dish to start loading in the summer garden.

First, give the bottom of the dish a good dose of olive oil and a bit of salt. This will keep the whole glorious thing from sticking to the bottom, which is a total drag.

Then start the layering just like you would lasagna, but instead of noodles, you have squash strips. I'm sure you've seen/done this before, so it's not like I'm telling you anything new here BUT OH every time I make this from the crazy busty garden I feel like a hero.

Mostly because I no longer have a weight advantage over the zucchini and it scares me so this is my way of reminding it who's boss, but still. Whatever it takes to feel like a hero, am I right?

Anyway, layer thusly:

Olive oil > Zucchini strips > Tomato rounds > Basil leaves bottoms up

Then some Parmesan. See how the basil holds on to the cheese in its upturned cups? Yeah. You see.

Cupping!

Then add your sliced mozzarella right on there.

The cupping is still in effect

Then give it all a splash of the olive oil, salt and the Ooh la la stripped oregano.

Then do the layering all over again, finishing with a shingled basil layer, tops up this time.

Mmm...basil shingles. That's gooooooooooooood shingling.

And don't forget the rest of the cheese and whatever oregano's still lying around for the tippy top.

That's a tower of I WIN right there.

Cover with foil and bake the whole deal in your 400 degree oven for about 30 minutes or until the juices are abubblin' (this is where it helps to use a glass dish, so you can just look in there and see the abubblin' without having to take off the foil and maybe burn your face/hand off - just saying) and then remove the foil altogether and let it bake for another 10 minutes or until the cheese is browned a bit on top.

Let it cool for a few minutes if you can and then slice into it and serve it with a fresh basil leaf on top because that just screams FRESH GARDEN GOODNESS right in your face, does it not?

IN THE FACE

A garden take down never tasted so good.

Love on those mustard greens

For those of you who planted mustard seed this winter, good on you. And good on your garden.

It's good, is what I'm saying.

While it's busy fumigating the soil (really, it does this), you can eat it and imagine it fumigating your innards, too.

Does that sound bad? It's not. It's actually good. Mustard greens have cancer-fighting and cholesterol-lowering properties.

See - that sounds good. No one likes cancer anyway. It's a total jerk.

But do mustard greens taste good? We're not in the business of eating stuff *just* for our health, here.

Thankfully, it's quite good. And flexible - eat mustard greens as spicy sprouts, fresh salad greens or sauteed with ham steak and winter squash.

In case that last one got a raised eyebrow, here's a recipe we cook up often over the winter in order to keep the mustard cover in check and, you know, accompany a nice bottle of chilled Chardonnay.

Ham Steaks with Winter Vegetables

Serves 2
Ingredients
2 ham steaks, trimmed and cubed
1 Delicata squash, peeled, cored and sliced into 1" rings
1 bunch of mustard greens, rinsed and roughly chopped
2 T olive oil
Sea salt, pepper

To make
Preheat your oven to 400 degrees.

Cover a rimmed baking sheet with foil and add a bit of olive oil. Distribute your squash rings on the oiled foil (you know that rhymes, right?) and coat with a bit more olive oil and sprinkle with sea salt. Roast in the preheated oven for 20-25 minutes, until the squash is lightly browned and soft.

In a large skillet, brown your ham steak cubes over medium-high heat until brown on all sides. Your house will start to smell reminiscent of bacon and this is just a side benefit to making this meal. Enjoy that.

When your ham steak cubes are browned on all sides, add the mustard greens and saute with the ham until wilted.

Serve the ham and mustard saute with the squash and, of course, that chilled wine we were talking about before.

Let the fumigation begin.

 

Lusty tomato pasta

When in doubt, and in tomato season, you will find me in the kitchen making this dish.

Especially if any of the following situations are at play:

• It's hot out. Like, so hot you can't imagine turning on an oven or even whispering the words, blow dryer.
• The tomato plants are producing at a rate unequaled in all of plantdom.
• I only have a few minutes to make dinner and even fewer brain cells with which to craft it.
• I don't have much in the way of fresh meat, so it's pantry staples + garden produce or nothing.

The crucial EXTRA important key to this dish - to making it a dish that you will come back to when you're hot, sweaty, starved and not prepared to think your way through a complicated recipe - is the bowl treatment.

The what?

Yes, the treatment you give your bowl (a good sized glass bowl works best) with the cut side of a garlic clove is the key to a dish that will have you drinking the juices straight, before you even get to the whole "dinner" part of things.

Or, if you're me, you'll pour yourself a little glass of this liquid delight while the mixture is getting all lusty and you'll drink it right there with a little basil garnish because that totally makes sense in the heat of the moment.

And believe me, when you're making this, heat is almost certainly involved.

So, next time it's hot, you're starved for something great and your garden's pumping out tomatoes and basil at a terrifying rate - here you go.

Lusty Tomato Pasta

Adapted from The Splendid Table's recipe for Mellowed Fresh Tomatoes for Pasta

My changes in bold

Ingredients
2 tomatoes per person, chopped
1/2 pound whole wheat spaghetti
1 bunch of fresh basil, rinsed and ripped
2 garlic cloves, papers removed, halved
3 T olive oil 
1 T sea salt
1 t cayenne pepper
1/2 t fresh ground black pepper

To make
Rub down the inside of a glass bowl with the cut sides of the garlic cloves until it's completely coated. Leave the garlic in the bowl and add the tomatoes,  peppers, salt and oil. Stir completely, being sure to drag the mixture around the sides of the bowl to completely incorporate the garlic's juices.

Throw in the basil, give it a final stir and then let it rest while you boil the pasta.

When the pasta's almost al dente (slightly uncooked in the center when you bite into it), drain it and immediately toss it with the tomato mixture, being sure to get the pasta down to the juices waiting at the bottom of the bowl.

Let the pasta mingle with the tomato mixture for a few minutes, tasting the juices and adding salt and pepper to your own taste. 

Serve with some fresh basil on top and some toasted garlic bread on the side. Otherwise be prepared for your diners to drink from the bowl, which isn't the worst thing that's ever happened.

The One of Chili

The original recipe for this chili, which comes from the hallowed halls of Sunset magazine, is very good, but I made a single crucial amendment to the recipe that, for me, brought it to all new heights.

Much like Neo was The One where The Matrix was concerned, well, this chili became The One where chili was concerned. 

I think you'll appreciate the crucial amendment, too: homecanned tomatoes. 

I use only my homecanned tomatoes in place of storebought canned tomatoes and, holy mackerel, it makes me want to smack my lips. In fact, I do believe that I DO smack my lips when I eat this chili. Which is often, in the winter months, because it is also one of my favorite things to make.

It's a handy one pot dish (as most chilis are) and it's so satisfying to compile that it just pleases me on all levels.

That's a lot of love from one dinner, so it gets a special place in my book. Right next to The Best Sauce Ever. Yep. and this Chocolate Beet Cake.

Just to forewarn the meat fearful out there - this is not a vegetarian chili recipe. And for those who are bean fearful - this is not a beanless recipe, but you can make it one by just...wait for it...not adding beans.

The One of Chili

Adapted from Smoky Beef and Bacon Chili from Sunset Magazine

My changes in bold 

Makes 6 servings

Ingredients

2 slices thick-cut peppered bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika 
1 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) homegrown tomatoes
8 oz. of homemade tomato sauce
1 bottle of India Pale Ale beer (gluten fearful? Use a gluten-free beer.)
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained (bean fearful people, this is what I was talking about)
Sour cream and grated cheddar for topping

To make

In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. 

Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. 

Uncover pan, stir in garlic, and cook 1 minute.

Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. 

Stir in spices and 1 tsp. salt and cook 1 minute. 

Add homecanned tomatoes, homemade tomato sauce, beer and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. (Bean fearfuls - you get to skip this step.) 

Season to taste with additional salt. Serve warm, with toppings on the side.

And in case you want some direction on the toppings, I'd go with sour cream, shredded cheddar cheese, chopped green onions and some crispy bacon. 

But I bet you could have thought that up on your own. Sorry, I was fantasizing. 

Tomato Pesto Pie with Spicy Sausage

About seven years ago I came across a blog that changed my life forever. 

About a year after that I came across a recipe on that blog that has changed my eating life forever.

That blog is Farmgirl Fare and that recipe is her Savory Tomato, Mozzarella and Basil Pesto Pie with Easy Cheesy Biscuit Crust.

It may have just been called Savory Tomato Pie back then, but I can't be sure. I just know that it was the best thing I'd ever eaten and, after that, I wanted all food to taste like that.

You should also know that I have a thing for all food in pie form, so that was in its favor, too.

I've made this pie every single year since, from the homegrown tomatoes that come out of my kitchen garden, and it has never been anything other than awesome. 

Of course, because I can't leave well enough alone, I also decided to make one change to the recipe that soothes the meat loving souls in my household: the addition of spicy Italian sausage.

I love the pie both ways - let me be truthful - but the addition of the sausage sends me to another planet of food happiness.

Have a nice trip.

Tomato Pesto Pie with Spicy Sausage

Recipe from Farmgirl Fare with my additions and changes in bold

For the pesto
(You can also buy pre-made pesto. I will not judge you)

Makes about 1½ cups (you'll need 1 cup for this recipe)

When portioning out basil (and so many other ingredients), it works best if you weigh it rather than pack it into measuring cups.

1/3 cup (about 1½ ounces) roasted & salted whole almonds

3 to 6 large cloves garlic, peeled
4 ounces fresh basil leaves (about 4 cups packed)
1 ounce (about 1/2 cup) finely grated Parmesan
1/2 teaspoon salt
1/3 cup extra-virgin olive oil, or more if desired

In the bowl of a food processor, use the S-blade to whiz the almonds and garlic until finely chopped.

Add the basil, cheese, and salt, and process until thoroughly combined and the consistency you like.

With the motor running running, slowly drizzle the olive oil through the chute. Salt to taste and add more olive oil if desired. Store your pesto in the refrigerator for several days or freeze it. A light coating of olive oil over the top of the pesto will help keep it from discoloring.

Heat the oven to 375°.

For the crust
2 cups organic all-purpose flour
4 teaspoons baking powder (make sure it's fresh!)
1 teaspoon salt
1/2 cup (1 stick/ 4 ounces) cold butter
1 cup (about 2-1/2 ounces) finely grated Pecorino Romano (or other hard cheese, such as parmesan)
3/4 cup milk

Combine the flour, baking powder, and salt in a medium bowl. Mix in the butter using a pastry blender, fork, or your fingers until the largest pieces are pea-size. Stir in the Pecorino Romano.

Pour in the milk and use a fork to gently form a soft dough. Do not overmix. Divide the dough in two pieces, making one slightly larger than the other.

 

On a generously floured surface, use a rolling pin to gently roll out the larger piece of dough into a circle about 12 inches across, rolling from the center outward. Sprinkle dough with flour if sticky.

Gently fold the dough in half and transfer into a 9-inch pie pan. If the dough tears, simply press it back together with your fingers.

Roll out the remaining piece of dough into a slightly smaller circle and set aside (or wait until you have the filling in the pan and then roll it out).

Assembling the pie:
1 cup pesto, divided
2½ pounds of the best plum tomatoes you can find, sliced lengthwise into 4 or 5 slices each
8 ounces shredded mozzarella
1/2 cup (about 1¼ ounces) finely grated Parmesan
About 12 ounces crumbled and cooked spicy Italian sausage

Using a spoon, spread 1/2 cup of pesto over the bottom layer of dough in the pie pan. 

Layer about half of the tomatoes over the pesto.

Layer half of the sausage over the tomatoes. 

Cover the tomatoes with about 2/3 of the mozzarella.

Layer on the rest of the tomatoes (you may not need them all to fill the pan). Carefully spread the remaining 1/2 cup of pesto over the tomatoes. 

Add the other half of the Italian sausage here. Cover with the remaining mozzarella and the Parmesan.

Roll out the second piece of dough if you haven't already, and carefully place it over the pie. Fold the edge of the bottom piece over the top piece and press together to seal.

Use your fingers to make a crimped design around the edge. If any dough falls apart, simply press it back together with your fingers. Don't worry if it isn't perfect. The handmade look has much more charm.

Cut four slits in the top of the pie for steam to escape. Bake at 375° in the center of the oven until the crust is golden brown, about 40 minutes. Cover the edge with foil if it starts to brown too quickly.

Let cool on a wire rack for at least 15 minutes before serving. Crust edges may be sampled much sooner. (As with nearly any fruit pie, if you cut into it while it's still warm, some juice will seep out. If you plan to store any leftover pie right in the pan, simply drain off the juice so the bottom crust doesn't become soggy.) Or cool pie completely, cover, and refrigerate.

With sausage

Without sausage

You can also freeze this pie. I wrapped a hunk in foil then put it in a zipper freezer bag and tossed it into the freezer. I defrosted the whole piece overnight in the refrigerator, then cut it in half and reheated the slices in my beloved toaster convection oven (that I use every day) for 15-20 minutes at 325°, each on a fresh piece of foil and covered lightly with the foil so the tops wouldn't brown too quickly.

Hint: If you plan to freeze the entire pie and don't want to freeze it in the pan, use a disposable pie pan or line your pan with a piece of heavy duty foil so you can simply lift the whole cooled pie out of the pan.

You can also make pie pockets. This also freezes well. Double score!

Broccoli noodle salad

Broccoli Noodle Salad

Recipe by moi

Ingredients

Broccoli, 1 head cut into florets

1 large carrot, shredded

1 handful of string beans, halved, tips removed (optional)

1 serving of rice vermicelli noodles

4 t fish sauce
2 T fresh lime juice
1 clove garlic, minced
2 T sugar
1/2 t garlic chili sauce

Noodle salad

Prepare vermicelli according to package directions and don't forget to rinse with cold water and set aside to drain well.

 

Steam broccoli, carrots and beans for 5-7 minutes or until tender crisp and not limp. Rinse in cold water and set aside.

Sauce
Whisk together fish sauce, lime juice, garlic, sugar and chili sauce in a large bowl. Then dump in noodles and steamed vegetables. Toss until noodles and vegs are completely coated with the sauce and allow to stand briefly for the flavors to get all mingley.

Eat with chopsticks if you're feeling exotic or with your feet if you're feeling grody yet coordinated.

Enjoy.

Fresh Veg Spring Rolls with dipping sauces

Fresh Veg Spring Rolls with Dipping Sauces & Asian Coleslaw

 

Serves 2

Ingredients

Spring rolls

8 rice wrappers  

1 serving of rice vermicelli

3 small carrots, julienned

3 green onions, julienned

Bunch of cilantro, rinsed

Bunch of mint leaves, rinsed

8 Lettuce leaves, rinsed

Dipping sauce

4 t fish sauce

2 T fresh lime juice

1 clove garlic, minced

2 T sugar

1/2 t garlic chili sauce

3 T hoisin sauce

1 t finely chopped peanuts

To make

Spring rolls

Prepare vermicelli according to package directions and don't forget to rinse with cold water and set aside to drain well.

Fill a large shallow bowl with warm water. Dip one wrapper into the hot water for a second to soften. Lay it flat, add a lettuce leaf and then fill with a few strips each of carrots and onion, some vermicelli, a spring of cilantro and a few mint leaves leaving about 2 inches of open space on either side of your veg pile. Fold uncovered sides inward, then tightly roll the wrapper. You don't have to tuck in the ends. That's a dirty, dirty rumor.

Do all this over and over until you run out of stuff. You'll have about 8 rolls. 

Dipping sauce

Mix everything except the peanuts and hoisin together in one bowl. Then mix the hoisin and peanuts in another bowl. DONE!