Posts filed under 'Food Press'
This is a fantastic interpretation of zucchini bread from The New York Times magazine section August 15, 1999. I have made it every summer since and really think it is the best use of zucchini and I don’t even like zucchini, I prefer yellow squash.
Dry Ingredients:
2 Cups of Flour
1 1/2 tsp. baking soda
1 1/4 Cups sugar
Wet Ingredients:
2 Large eggs (1 more if you live at 5,000 ft.)
1/2 Cup Vegetable Oil
1/3 Cup Orange Juice
2 tsp. freshly grated ginger root
1 tsp. vanilla extract
Last Ingredients to add:
1 1/2 cups grated zucchini
1/2 cup finely chopped hazelnuts
Procedure:
Preheat oven to 350 degrees. Butter a bundt pan . Sift together the dry ingredients in a large bowl. In another bowl wisk together the wet ingredinets. Mix the wet ingredients into the dry ingredients. Fold in zucchini and hazelnuts. Do not overmix. Pour into the prepared pan and bake for 45 minutes. Cool for 10 minutes before removing from the bundt pan.
August 31st, 2008
Anyway you cut it or serve it, native corn is just tops. It is one of the thrills of summer.
Barr’s favorite way to prepare corn was learned from Mexican line cooks at her restaurant, Val 21:
Boil husked corn for 3 minutes in lightly salted water. Drain. Rub a lime quarter up and down each cob. Sprinkle a little chili power all over each cob. This simple recipe results in remarkable eating. The corn tastes like it has butter on it, but without the calories. Totally Yummy!
Spicy Grilled Corn
We can’t believe the recipe for the signature Grilled Corn tapas served at Toro Restaurant in Boston was given away on the CBS Chef on a Shoe String but it was, so we figured that we should share.
4 ears corn, husked
8 tablespoon mayonnaise
1 cup cotija* or parmesan cheese, grated fine or crumbled
1 tablespoon cayenne pepper
2 limes, cut into wedges
1. Prepare hot grill or grill pan. Grill corn, rolling until golden brown, about 10 minutes.
2. Remove corn from grill and brush on mayo. Roll in cheese and dust with cayenne.
3. Serve with lime wedges.
Tomato and Corn Salad with Marjoram Bon Appétit | August 2004
We’ve served this bright salad several times with resounding success.
4 ears fresh corn, husked
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3 medium tomatoes, chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh marjoram
4 large butter lettuce leaves
1. Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
2. Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
3. Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
August 25th, 2008
Here in Maine, it was a tough blueberry season because of all the wet weather. Maine blueberries are a special, little fruit. They are quite different from the big Jersey blues. Tree blueberries are giant orbs compared to Maine’s minuscule berries. Big blueberries are ideal for eating out of hand and in fruit salads. Smaller "wild" berries have a concentrated flavor. Therefore, they are more suited for baking and jams. Lucky for flavoristas that Maine berries can be found year round in your freezer section, under the Wymans brand.
Grilled Chicken with Fresh Blueberry Salsa
This is a recipe from Hannaford fresh magazine. It is a fast, fun, low-fat recipe that uses blueberries in a savory way.
Servings: 4
Cook Time: 7 minutes
Prep Time: 33 minutes
Chicken
1 Tbsp. fresh lime juice
2 Tbsp. olive oil
1/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt
1 1/2 lbs. Thin Sliced Chicken Breast Cutlets
Blueberry Salsa
1 pint fresh blueberries
1 Tbsp. finely chopped jalapeno pepper
2 Tbsp. minced shallot
1/4 tsp. kosher salt
2 Tbsp. finely chopped fresh cilantro
1 Tbsp. finely chopped fresh mint
1 Tbsp. thinly chopped fresh basil
1 Tbsp. fresh lime juice
1. Prepare chicken. In a medium bowl, whisk together lime juice, oil, black pepper, and salt. Add chicken to bowl and toss well to coat with marinade; set aside.
2. Preheat grill to medium.
3. Prepare salsa. Put 2/3 cup of the blueberries in a medium mixing bowl and mash with a fork. Add jalapeno, shallot, salt, cilantro, mint, basil, and lime juice; mix well. Add remaining whole blueberries and mix well.
4. Remove cutlets from marinade and place on grill; discard marinade. Cook until well-marked, about 4 to 5 minutes, then flip to finish cooking all the way through, about 2 minutes more.
5. Divide cutlets among four plates and top each portion with a quarter of the blueberry salsa. Serve immediately.
Source: Hannaford Fresh Magazine, July/Aug 2008
August 23rd, 2008
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