A Farmstead Summer Supper - Recipes
Aug 16, 2011 10:23AM
Who doesn’t savor the flavor of fresh, seasonal and local cuisine? Have fun with these recipes from the new Farmstead Chef cookbook for a delicious summertime supper.
Warm Zucchini Dip Appetizer
Zucchini is the ultimate mystery ingredient; different people claim to taste different flavors—from noodles to soy sauce—but it’s really the zucchini.
Yields 8 appetizer servings
2Â Â Â cups fresh zucchini, shredded (or any summer squash) 1Â Â Â tsp salt Â½ cup mayonnaise Â½ cup plain yogurt Â¼ cup hard granular cheese, grated (Parmesan) Â¼Â Â Â cup bell peppers, finely chopped 4Â Â Â green onions, thinly sliced 1Â Â Â garlic clove, minced 1Â Â Â tsp Worcestershire sauce 1Â Â Â tsp canola oil Pita chips for dipping
In a bowl, toss the zucchini and salt. Let stand 1 hour. Drain and press out excess liquid. Mix in mayonnaise, yogurt, cheese, peppers, green onions, garlic and Worcestershire sauce. Stir until combined. Pour mixture into a lightly oiled 8-inch baking pan and bake at 375 degrees for 15 to 20 minutes or until bubbly. Serve hot with chips for dipping.
Garden Fresh Salad
With a little balsamic honey dressing, this salad is like eating sunshine. Enjoy the fruits of the land.
Yields 4 servings
Â½ cup sweet pea tendrils (young, green tops of sugar snap sweet peas) Â½ cup sugar snap sweet peas, strings removed 1 cup tender mesclun salad mix (comprising small, young leafy lettuces, chervil, arugula or endive) Â¼ cup young Swiss chard leaves Â¼ cup young dandelion greens Â¼ cup nasturtium flowers (edible) Â¼ cup bee balm flowers (edible) Â¼ cup croutons
Wash the delicate salad greens and give the edible flowers a quick shake, checking for insects. Pat dry the mesclun greens. Arrange the delightful colors and textures on the plate, topping with a few croutons and a drizzle of salad dressing.
Balsamic Honey Dressing
With just the right amount of kick, this dressing can be stored in a canning jar in the refrigerator for a week or so. Give the jar a shake before serving.
Yields 1 cup
Â½ cup balsamic vinegar Â¼ cup onion, chopped (1 small onion) 1 Tbsp soy sauce 3Â Â Â Tbsp honey 1Â Â Â Tbsp sugar 2Â Â Â cloves garlic, minced Â¼ tsp crushed red pepper flakes Â½ cup extra-virgin olive oil
PurÃ©e the vinegar, onion, soy sauce, honey, sugar, garlic and red pepper flakes in a blender on high. Gradually add the olive oil. Continue purÃ©eing until thick, about 2 minutes.
Tip: Prepare the dressings at least a few hours before serving to let the flavors marinate. Shake well before using and store in the refrigerator. The fresh flavor and absence of preservatives make it best to whip up only the amount that’s needed.
Maple Syrup-Marinated Wild Salmon
Preparing fish is often as much about the marinade as the quality of the catch. Look for certification by the Marine Stewardship Council (msc.org) and use the regional sustainable seafood pocket guides from the Monterey Bay Aquarium (MontereyBayAquarium.org; search Seafood Watch) and Environmental Defense Fund (edf.org/seafood).
Yields 4 servings
2Â Â Â lbs boneless wild Alaskan salmon fillet 2Â Â Â Tbsp maple syrup Â½ cup fresh-squeezed orange juice Â½ cup bourbon Â½ cup soy sauce 2Â Â Â cloves garlic, minced 2Â Â Â tsp fresh ginger, grated 1Â Â Â Tbsp brown sugar 3Â Â Â Tbsp canola oil 3Â Â Â Tbsp green onions, finely chopped Â¼ tsp salt Â¼ tsp pepper Â½ fresh lemon, thinly sliced (optional) Â½ medium yellow onion, Â¼-inch sliced (optional)
Combine maple syrup, orange juice, bourbon, soy sauce, minced garlic, grated ginger root, brown sugar and oil in a bowl. Sprinkle salt and mash and blend the mixture with a fork to release flavors.
Place salmon fillets skin-side up in a glass cake pan. Pour marinade mixture over salmon fillets and let sit covered in the refrigerator for 8 hours. To broil in the oven, pour Â½ cup marinade on a foil-lined jellyroll pan. Place the fish skin-side down on the foil and pour about 1 cup marinade over it. Add sliced lemon and onions on top. Broil fish at medium heat (450 degrees) for about 15 minutes, watching carefully to avoid overcooking. Baste occasionally with remaining marinade.
For outdoor grilling, heat the grill to medium before grilling individual salmon fillets, skin-side down. Depending on their thickness, cook the fillets 15 to 20 minutes, checking frequently to avoid overcooking. When the bottom sides are done, turn fillets over and grill the topsides for five additional minutes.
This healthier alternative to hash browns, made with olive oil, makes a nice side for breakfast or a comfort starch for dinner (just not on the same day).
Yields 8 servings
Â½ cup olive oil Â¼ cup butter (Â½ stick), melted 2Â Â Â tsp beef bouillon paste (not stock) 1Â Â Â tsp thyme 1Â Â Â tsp marjoram 3Â Â Â Tbsp dried onion flakes Â¼ tsp celery seed 1/8 Â Â Â tsp celery salt 2Â Â Â lbs potatoes, peeled & quartered (about 8 cups)
In a 9-by-13-inch baking pan, mix oil, melted butter, bouillon and herbs. Add potatoes and coat with mixture. Bake for about 30 minutes at 450 degrees, until tender and golden brown. Turn potatoes occasionally while baking.
Cheese Roasted Asparagus
Eat all the asparagus you can this summer, and hope there’s some left to save and freeze for continued mealtime oomph during the winter months.
Yields 4 servings
1Â Â Â tsp canola oil 1Â Â Â lb fresh asparagus, trimmed 2Â Â Â Tbsp green onion, chopped 2Â Â Â Tbsp celery, chopped 2Â Â Â Tbsp hard granular cheese, grated (Parmesan) Â¼ cup breadcrumbs Â¼ cup butter (Â½ stick), melted Â¼ tsp salt
Place asparagus in a lightly oiled, 9-by-13-inch pan, in one heavy layer. Mix remaining ingredients and spoon over asparagus. Bake at 375 degrees for 45 minutes or until tender. Serve on a white platter to bring out its vibrant green color.
Source: Farmstead Chef cookbook, co-authored by Lisa Kivirist and John D. Ivanko (FarmsteadChef.com).