Friday August 20, 2010

Carole’s Concoctions:
Berkshire Grown/Country Living Fundraising Dinner Menu

Starters

Friday August 13, 2010

Carole’s Concoctions:
Stuffed Zucchini

You guessed it....I am sharing my Stuffed Zucchini Concoction from last night.

4-5 medium-large zucchini
2-3 Tbsp Olive oil
3 leeks
4 ears corn
1 clove garlic, chopped
1 cup of cherry tomatoes, cut into halves
1 cup quinoa (I used Ancient Harvest Red Quinoa)
1/4 cup or so grated parmesan
A few sprigs of basil, minced
Salt and pepper to taste

Preheat oven to 400 degrees
For the "stuffing"
Cook corn and remove from cob. Prepare Quinoa according to the package instructions.  Saute over medium heat chopped leaks in a couple of tablespoons of olive oil until soft, add corn and tomatoes, chopped garlic until golden, add quinoa, basil, salt and pepper.

Scored Zucchini Flesh

Clean zucchini, cut in half crosswise then lengthwise.  With the point of your knife, score the flesh into cubes and then scoop out and add to your stuffing mixture, continue to saute for a couple of minutes, then remove from heat and set aside.

Place zucchini shells in a baking dish with a little water, cover with tin foil and put in center of the oven for 10 minutes to "cook" the shells a little.  Remove from oven, and carefully add stuffing to each zucchini shell, pressing stuffing in with the back of a spoon.  Once stuffed, liberally sprinkle the top with cheese and return to oven for 15 minutes until cheese is melted and golden.

Serve with a side salad and Enjoy!!

Friday August 06, 2010

Carole’s Concoctions:
Eggplant Parmesan

Eggplant Parm....is my FAVORITE food!! I'll share 2 ways of preparing it - the way my Mom (and Nana) do (did) it and a gluten-free version so Jim can enjoy it!!

Peel the eggplant and slice thinly crosswise.  Prepare a place where you can bread all the slices as follows:
Lightly coat an eggplant slice with breadcrumbs. (You can use store-bought or simply make your own by toasting some Italian bread and then placing in a blender, add salt, pepper, parsley, parmesan cheese etc.) Then dip the eggplant slice in an egg and milk mixture (I use 2 eggs and enough milk to thin it, but without being too watery).  I then bread both sides of the slice and place on a cookie sheet.  Continue until you have all your slices coated.
Tip: You may need to refresh your egg and milk mixture as some of the bread crumbs will fall off into the mixture which makes it too thick - you can add more milk or start fresh - it's up to you!!  I also have to clean my fingers after 4-5 as they get coated with egg and breadcrumbs.)

Here's another choice - you can oven bake them or pan fry them. I do both depending on my mood, the heat and how much time I have!!  To pan fry, add enough oil (you can use canola or olive oil depending on your preference.  Canola cooks at a higher heat so the eggplant will get crispier, faster - but again - it's a choice in technique, time and taste!!) Place slices in heated oil and cook until golden brown on both sides, remove and place on another pan lined with paper towels.  Continue until complete.  If baking, heat oven to 425 degrees.  Coat baking sheet with oil.  Place baking sheet in oven for a few minutes to heat oil, then take sheet out and add eggplant in single layer.  Bake for 5 minutes until golden and flip the eggplant and bake for another 5 minutes.

Once complete, you'll need sauce.  Tomato sauce is available pre-seasoned in jars or make your own.  In the middle of summer nothing beats using your own tomatoes - chopped with some fresh basil, salt and pepper and a pinch of sugar to cut the acidity and even a splash of red wine.

Spread some sauce on the bottom of a baking dish. Place one layer of eggplant, add some sauce sprinkle with grated parmesan or pecorino romano (again a taste preference), sprinkle with mozzarella and repeat until done.  Bake in 375 degree oven until bubbling and cheese has melted.  Take out of oven and let set for a few minutes before serving.  Enjoy with a side salad!!

GLUTEN-FREE VERSION

Take the slices of eggplant and brush both side with olive oil and place in a single layer on a baking pan.
Bake in 425 degree oven about 10 minutes each side until lightly browned.
Spread some sauce on the bottom of a baking dish. Place one layer of eggplant, add some sauce sprinkle with grated parmesan or pecorino romano (again a taste preference), sprinkle with mozzarella and repeat until done - sprinkle the top with some gluten-free breadcrumbs or cornmeal.  Bake in 375 degree oven until bubbling and cheese has melted.  Take out of oven and let set for a few minutes before serving.

Enjoy with a side salad!!

Friday July 30, 2010

Carole’s Concoctions:
Anything-Goes Frittata

One of our favorite Boulderwood luncheon concoctions is the frittata especially since we have farm fresh eggs and our bountiful CSA harvest.  For this anything-goes-omelet concoction I sauteed our garden grown onions with zucchini and summer squash in olive oil until they are golden and slightly caramelized. When putting oil into the pan to heat up be sure to swirl it all around so all sides are covered.  The frittata will come out so much easier for you.

While those cooked I whipped 6-8 eggs (depends on your frying pan size).
Once the veggies were caramelized I added fresh herbs (tarragon, basil, parsely combo) and chopped garlic.
Here's a great garlic tip! Mash a 1/4 teaspoon of salt  into your chopped garlic then add to the saute mix until it gets aromatic and then add eggs. This will prevent burnt garlic syndrome.

Keep the stove top on low for 3-5 minutes until it cooks all the way through (don't let it get too brown!)  If you are a cheese lover like us now would be the time to sprinkle some cheese on top and broil it in the oven for 2 minutes.

Once you take it out of the oven it should slip right out of the pan for you.

Set the table, bring out some fruit, get everyone seated and enjoy!

Friday July 23, 2010

Carole’s Concoctions:
Road Trip

Taking a road trip to the beach is the ideal concoction for this weekend.  On the menu will be shopping with mom, Girl with the Dragon Tattoo, fresh seafood and toes in the sand.  We suggest whipping up a similar delight. It's summer, enjoy it!

Friday July 16, 2010

Carole’s Concoctions:
Casual Summer Evening Supper for 4-6

What's on the Menu:
Vodka and Limonata
Cheese, Fig and Salami Board
Cold Beet and Watermelon Soup
Yummy Marinated Steak Tips
Roasted Fingerling Potatoes
Indian Line Farm Salad Greens Tossed with olive oil and balsamic vinegar
Homemade Blueberry Sorbet

The Recipes:

Cold Watermelon and Beet Soup
Don’t get me wrong, I LOVE gazpacho and anything with tomatoes but I wanted to work with some of the other amazing items available at the markets during the summer.  And the combination of beets and watermelon are a match made in heaven for a cold soup on a warm day! Sweet, refreshing and full of nutrients.

1 bunch of farm fresh beets, greens removed, peeled and coarsely chopped
1 vidalia onion, peeled and chopped
1 Tbsp olive oil +/-
4 cups vegetable broth
1 tsp salt
2-3 cups watermelon, seeded and chopped.  What you want is equal parts beets to watermelon.
Fresh mint (some chopped and soem not, for garnish and flavor)  In may opiion, this makes the soup!!

Heat oven to 400 degrees.  Toss onions and beets with oil and place on baking sheet.  Roast until beets are soft - 30 minutes.  While they are roasting, cut up watermelon.  Put beets and vegetable broth in a stockpot and cook for another 10-15 minutes.  Strain solids and put solids in food processor (keep the liquid to add back in) Add watermelon to food processor and puree until smooth.  Mix the puree and reserved liquid.  Refrigerate for several hours. Serve cold, garnished with mint and Enjoy!!

Yummy Steak Tips

Many moons ago when I lived in Boston I was friendly with a wonderful couple from Cambridge, Susan and Mac Rogers.  Although we are not in touch, their memory lives on every time I make this recipe as it was one that I had at their home.  Thank you Susan Rogers for your yummy steak tip marinade!!

Enough sirloin tips or hangar steak for 4-6 people.  Ask your butcher, they’ll hook you up with the right amount!!

1 large bottle of kikoman soy sauce.  I have replaced this with a large bottle of organic gluten-free, low sodium soy suace.
1 1/2 cups water
1 cup sugar (I use about 2/3rds)
2 cups diced scallopns
2 cups toasted sesame seeds
1/2 cup sesame oil

Toast sesame seeds in skillet over low heat until golden, stirring frequently. Combine all ingredients. Marinate  for 8 hours or overnight. For a little extra spice add some minced ginger.

Grill meat on a gas or charcoal grill to desired doneness.

Blueberry Sorbet

Quart of blueberries, washed
Juice of 1 lime
Simple syrup - 1/2 cup water and 2/3 cup sugar

Make your syrup by combining sugar and water in saucepan over low heat until sugar is dissolved.  Cool. Put syrup and blueberries in food processor and blend until smooth.  Put mixture into ice cream maker and follow instructions of your machine. Mine processes for about 30 minutes and then it is ready to set up in the freezer for a couple of hours.