…and this is a 
Friday Cephalopod
Category: Open Thread
Posted on: August 8, 2008 5:45 AM, by PZMinion
MAJeff bringing you some 'pod porn, culinary style.
That's the fried calamari at one of my favorite restaurants, The Daily Catch in Boston's North End.
A few weeks ago, the New York Times, had an article on the return of the Jersey Tomato. Now, I've never had a "Jersey Tomato" so I'll have to take the word of folks from there that it's really tasty. I wouldn't mind being one of the tasters they've got in the article, though. Coming from the rural Midwest, I'm pretty familiar with good produce.
I love the summer, and desperately miss my parents' garden during this season. A few weeks ago, I bought some corn-on-the-cob from a local grocery store...I nearly cried, it tasted like field corn. Grocery store corn is worthless, and people here in New England have no idea what good corn is like (and it's also impossible to get a good bratwurst here). Then again, anything that spends several days going from the field to a store isn't going to be as good as something picked that day.
Living in an urban setting, the "picked that day" option is rarely available to me. This year, though, I planted a small window box garden on my landing--basil, mint, grape tomatoes, and a few other herbs (that window box got flooded during a couple of our early July evening thunderstorms--we've had a rainy summer in Boston). I've been eating at least one meal of fresh basil pesto per week, but now my tomatoes are starting to come in, which means basil-tomato salad for the rest of the month. It's a good thing.
So, here's to summer. To great tomatoes and corn and beans and peas and apples and peaches... To celebrate, share your favorite recipes. Let's get seasonal. If you've got access to food coming right out of the garden, you'll know why I'm stressing the seasonal aspect. There's nothing quite like picking something and eating it right away.
I'll get things started on the recipe front below the fold.
This is a soup I developed a few years ago. People seem to really like it (and I'm down to about 3 jars).
MAJeff's Tomato-Fennel Soup:
- 3 T vegetable oil
- 2 t Ajwain seeds
- 1 t fennel seeds
- 1 t cumin seeds
- 1 t fenugreek seeds
- 1/4 t cayenne pepper
- 1 fennel bulb, roughly chopped
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 1/2 6 oz can, tomato paste
- 1" cube of ginger, chopped.
- 4 tomatoes, chopped
- 6 c chicken stock (or veggie, if you must)
- 1 t salt (or to taste--you shouldn't need much because of the spices)
- Juice of 1-2 limes, depending on your taste
- Heat the oil in a large stock pot, over med-high heat. When hot add the seeds. Cook, stirring, until the seeds start to pop and release their scent.
- Add the garlic, ginger, fennel, and tomato paste. Stir for about a minute.
- Add the chicken stock. Bring to a boil. Cover. Reduce Heat. Simmer for about 40 minutes, or until fennel softens.
- Add tomatoes and salt. Simmer for about 20 minutes.
- Remove from heat.
- Using a blender or a foodmill, blend the soup until smooth. (NOTE: Be very careful using a blender. Because the soup is very hot, try to avoid filling the jar more than 1/3, and don't put the lid on firmly. Keep a space for air to get in and out, and hold a towel over the top. If you fill it fuller, or place the lid on tightly, you risk having the lid pop off and getting scalded by hot soup.)
- Once blended, return to the pot. Add lime juice. (Taste for seasoning and, if necessary, add a bit more salt as well). Simmer for about 10 minutes.
Serve and enjoy! (It goes very nicely with a semi-sweet Riesling or a Gewürtztreminer)
OK, you've now got one of my signature dishes. What's yours?
Comments
Posted by: Claudia | August 8, 2008 6:10 AM
I'm an expat American living in the UK and have become woefully British this summer. One word; strawberries. Okay, okay, so it might not be completely and utterly synonymous with Britishness (unless you're a big fan of Wimbledon), but you may just have to take my word for it. And I've discovered this summer, that I'll never understand people that eat strawberries out of season. What the hell is that about? There's no point and you'll just hate yourself afterwards! Its cheating on the summer strawberry and you should feel shame. I'll be mourning the passing of strawberry season, but remaining steadfast til I can gourge myself again next summer!
Posted by: SC | August 8, 2008 6:22 AM
A culinary Friday Cephalopod - Well done.
and people here in New England have no idea what good corn is like
Um, dude, when I was growing up we got fresh, delicious corn-on-the-cob from roadside farmers' markets. In fact, I don't think I even knew they sold it in the supermarket. Not exactly a fair comparison. :/
Posted by: Masks of Eris | August 8, 2008 6:26 AM
You do realize there will be grad students answering this, don't you?
Frozen pizza, the cheapest ("Now with 20% more crust!") variety.
Nah, really, my signature dish is something simple: a pot full of pasta, hamburger meat (I guess that's the word for a minced mess of cow and pig) and tomato sauce: looks like a hospital accident, but is easy to do. You boils the pasta, you fries the hamburger, you mixes all together; then you downs it and tries to keep it down.
Oh, and strawberries. I think I'll wander off to find some fine Finnish summer strawberries right now...
Posted by: clinteas | August 8, 2008 6:27 AM
SACRILEGE !!!!!
Posted by: SC | August 8, 2008 6:31 AM
I'll see if I can get someone to bring some up from our local pick-your-own next time they visit. I can prove your claim doesn't contain a kernel of truth. :)
P.S. Don't any of the Boston farmers' markets sell it?
Posted by: SC | August 8, 2008 6:40 AM
P.P.S. I'll also find you a good New England Corn Chowder recipe. I've never made it, but it often involves bacon, so 'nuff said.
Posted by: Carlie | August 8, 2008 7:03 AM
Strangely, although I grew up in the midwest I never had a lot of fresh-picked produce until I moved to the northeast, probably because my parents never sought out farmers' markets. Anyway, where I live now I can pick my own strawberries, blueberries, and apples, and have my choice of peaches from several parts of the state, and lots of other fresh produce from five different farmers' markets all within a 20 minute drive. Definitely agree with you on the corn, though. I've never had a really good ear of corn out here.
I grow tomatoes and basil and lettuce on the porch (too many deer and woodchucks for a garden), and I live on tomato/basil salad with fresh mozzarella from one of the markets in late summer. Yum. Tried a variety of cherry tomatoes this year called Sun Gold - so sweet you wouldn't believe it.
Posted by: MissPrism | August 8, 2008 7:10 AM
I made a classic English custard tart the other day. You boil
1 pint of double cream and whisk it together with three eggs, two extra yolks, 50g sugar and enough nutmeg for potential psychedelia, then bake it in a pastry case until it sets.
Tongue says YAY! Arteries say Aaargh.
Posted by: Dawn | August 8, 2008 7:16 AM
MAJeff...first, let me say I'm glad you are one of the guest posters. I have always loved your comments and if I ever get up to Boston again (and you haven't fled to Canada), I'd love to meet you.
Second...NO FAIR posting such yummy cephalopod porn when I'm starving and don't have a chance to get really good fried calamari when I'm at work. (Pout).
Posted by: Pete Rooke | August 8, 2008 7:19 AM
It would have been nice if I had been offered a guest spot on the blog to provide some semblance of balance to this commentary - although as of yet it hasn't been to partisan.
______________________________________________________________
Dies Irae, Ben Stein, Dawkins
Posted by: Scrofulum | August 8, 2008 7:21 AM
I'm hungry.
Posted by: MAJeff, OM | August 8, 2008 7:27 AM
You do realize there will be grad students answering this, don't you?
It's a graduate student writing, as well.
I mentioned only having three jars left. I can my soup. Part of the reason is that I love having the jars--they look cool. Part of it is because I'm more likely to eat it if I see it on the shelf than if I have to open the freezer and go looking for it. And part of it is that I live in the smallest studio apt you've ever seen and only have a half-fridge. I can't even fit any soup into the "freezer" to have to go looking for it. It usually comes out to about $2.50 per meal this way.
I make my own bread as well. I like that because I can play more (I use a bread machine for the kneading--I took it from my parents' basement when I moved out here--and bake it in the oven), but also because it's cheaper.
Posted by: MAJeff, OM | August 8, 2008 7:28 AM
Hey Pete, begone. Go fantasize about rape and torture some more.
Posted by: Sphere Coupler | August 8, 2008 7:35 AM
Well I don"t mean to rub it in but since I'm here in the middle of the corn fields and ther's not much else around, I have been suckin down some great BLT's and there is always someone bringing in fresh sweet corn (by the truck load)to give away. Alotta good people here in the midwest.
As far as strawberries out of season go--- they look great but they really really REALLY SUCK. outa be a law ha ha
Posted by: Matt Penfold | August 8, 2008 7:46 AM
My signature dish would have to be chicken tandoori masala.
I use Greek yoghurt, garlic, ginger, salt, pepper, ground dried chilli, mild paprika for the colour, garam masala, cumin and coriander seeds. Marinate for 24 hours or so, and cook on the barbecue for best effect, basting with the remaining marinade. Use chicken thighs on the bone, but remove the skin and make two or three slashed to the bone.
Once you have cooked the chicken allowed to cool, remove the meat from the bone if you want.
Now make the sauce. Put onions, garlic and ginger in a blender and blend until smooth. Heat some ghee (or oil) in a pan, and fry the onion mix for five minutes. Add chilli, paprika (again for colour), ground coriander and cumin and cook for another 5 minutes. Add some coconut milk, and simmer for 20 minutes. Add the chicken to the pan, along with some garam masala and fresh coriander. Cook until the chicken is heated through.
Serve with rice or naan.
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 7:46 AM
Looks good Jeff. Might give the soup a swing this weekend. I've got some homemade chicken stock in the freezer that needs to be used.
Posted by: speedwell | August 8, 2008 7:59 AM
My Hungarian-immigrant dad taught me how to make authentic goulash (hint: it does NOT involve ground meat and macaroni). I make a really awesome Indonesian-style curry based on coconut milk, good as the down-the-block Thai restaurant's considered the best in the city. I love to play with vegan "mock" foods made out of weird ingredients like wheat protein and soy (yes, I make my own tofu). I whip up a batch of kimchee that's ecstatically hot and addictive.
But my fiance, who loves my cooking but appreciates a simpler dish just as much, loves the following super-easy convenience minestrone:
In a three- or four-quart soup pot, fry half a finely diced onion in a little oil until it starts to turn golden brown. Add "enough" water (not stock) for two, three, four servings or so, say a quart. To the water, add seasonings or a concentrated stock cube (I make a vegan "chicken" seasoning that is really quite convincing) or a dash of mushroom soy sauce (for a "beefy" flavor). Open a can of crushed or stewed tomatoes and mix that in too, crushing the tomatoes with your spoon if they are whole. Add some garlic (fresh or powder, doesn't matter) and some Italian seasoning. Bring this to a boil and let it boil at a medium rate for five minutes.
Then add two to three cups of a mixture of vegetables, frozen or chopped fresh, but NOT canned. Be sure to include carrots. Try to get some greens in there: kale, kohlrabi tops, turnip greens, beet greens... spinach is too insipid. Bring this back to a boil, then add a couple handfuls of soup macaroni... elbows, small shells... and a drained can of white kidney beans (cannellini) or the ordinary red ones. If you are feeding four people, also add a can of drained chickpeas.
Simmer until the veggies and pasta are done. Adjust salt and pepper. Pass the pepper grinder and serve with decent bread.
Still too fancy? Want meat? Want something a kid can make? This was the original kid recipe my brother and I cooked up when I was 12 and he was 10:
Cook a half pound of ground beef in a pot with a half a chopped onion until it is nicely browned. Drain the fat. Add water, a can of diced tomatoes (undrained), garlic powder, salt, and pepper. Bring to a boil then throw in some frozen mixed veggies and a handful of macaroni. Stand over it stirring it and yelling at your sibling to let you have a turn and not to taste it out of the spoon. Ladle into coffee mugs to serve.
With the addition of hot sauce, it is also excellent and restorative when you have the flu and hardly any energy to cook.
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 8:00 AM
I don't have a signature dish per say. I was a chef at a posh resort in Jackson Wyoming for about 8 years in the 90's and learned a number of different styles and techniques. I love slow roasted and braised meats or smoked meats but I can make a mean Salmon and kafir lime coconut soup as well. I make my own bacon, sausage and tasso ham when the need arises. I'm big on what some call "Slow Food". I would rather take the time to make any ingredient than to get it out of a bottle or a box so typically if I'm going to make a complex meal, it will take all day. Which I love. I'll pick one that isn't necessarily my signature but it's damn good too and easy to make. I mean everyone loves cheeseburgers and fresh cut fries, right? (ok not you strange veggies sorry) More on my food blog Pork and Whiskey.
The recipe is too long to repost here so here's the direct link.
Posted by: Pat Silver | August 8, 2008 8:01 AM
Sorry PZ, the only recipe for perfect sweetcorn involves growing it yourself. Tkae a camping stove to the vegetable patch and set a pot of water to boil. When it boils, pick the corn, run back to the pot, rip off the outside leaves and throw the corn into the pot. Boil for 5 minutes then eat with melted butter. My corn should be ready this weekend.
For a great soup, fry an onion, add a grated carrot and as many tomatoes as you have to hand (or in winter a tin of Italian tomatoes which are surprisingly good) and add enough water to cover(or stock if you have it). Simmer until everything is soft then add a big handfull of basil. After a couple of minutes whizz the whole lot in a liquidiser, season to taste and serve with some soured cream and freshly chopped basil. It freezes well too.
Posted by: MAJeff, OM | August 8, 2008 8:03 AM
Sorry PZ, the only recipe for perfect sweetcorn involves growing it yourself.
PZ's not here.
Posted by: Britomart | August 8, 2008 8:04 AM
Hows your transportation there?
Arlington has a Farmers Market on Wed afternoons, Medford has one on Thursdays.
Good corn and other produce at both.
Have you tried the market between North Station and Faniel Hall? When I commuted that way I would bring home fabulous stuff. You would get great bargains just as the market was getting ready to shut down.
I can get my email to Skatje if you need more info.
There seem to be a bunch of us in Boston, we should have a pub party or something some time!
Make sure and invite me if you plan one.
Thank you kindly
Posted by: MAJeff, OM | August 8, 2008 8:06 AM
Hows your transportation there?
Arlington has a Farmers Market on Wed afternoons, Medford has one on Thursdays.
The Davis Square one isn't bad. I'm not too impressed with the on in Coolidge Corner.
I've been meaning to start doing the Saturday market between Fanueil and the North End. I just never make it over there in the morning.
Posted by: SC | August 8, 2008 8:09 AM
There seem to be a bunch of us in Boston, we should have a pub party or something some time!
I'm (still) in!
Posted by: Carlie | August 8, 2008 8:13 AM
My all-around any time of year signature dish is red quinoa with roasted carrots and onions and bell peppers.
For summer seasonal, I make an imam bayildi of sorts.
Take eggplant, halve, hollow out, cut into chunks leaving the hull as a boat. Sautee an onion in olive oil until nicely browned, add eggplant chunks and a tomato, also chunked. Cook a few minutes until eggplant is soft. Toss a tablespoon of sugar into the mix, mound into eggplant boats, put breadcrumbs on top, and oven cook at 350 for about 20 minutes. Good eatin'.
Posted by: speedwell | August 8, 2008 8:13 AM
Reverend Chimp, I wasn't always a vegetarian, and I'm not a fanatic even about that. If you're making cheeseburgers, I'm eating cheeseburgers... well, a cheeseburger, and thereafter hold the cheese. :) Life is too short to be a bad guest and a dour, withered, little food miser.
Posted by: Britomart | August 8, 2008 8:16 AM
Oh, a recipe!
I shoulda read the whole post before I replied!
Pumpkin soup that doesn't taste like liquid pumpkin pie.
Chop one small onion and a carrot or two and sweat them in a teaspoon of olive oil. You want the onion soft and transparent, but not overcooked. Add a can of pumpkin and a can of chicken broth, a teaspoon of thyme fresh if you can, or half teaspoon dried, same of savory and a bit of rosemary. Parsley if you like it, what ever. You want a bit of herb flavor and some green. I don't care for fresh parsley and the dried stuff doesn't often have flavor so I skip it but the woman who taught me this one loved fresh parsley and used to use that by the tablespoon.
Heat thru to a boil, carefully so it doesn't scorch. Serve with a swirl of sour cream and a good grind of real pepper on top. Or plain yogurt if you want the healthier version.
Easy, filling, and very good. Relies mostly on whats in my cupboard all the time.
Posted by: Sphere Coupler | August 8, 2008 8:18 AM
Hey Claudia My Grandpa was a strawberry farmer for 50 years, I would come out of his fields with a BIG red smile, I do miss those days...Strawberry fields forever! *sniff*
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 8:25 AM
:)
When I lived in WY my two roommates were vegetarians so i cooked Veg at home most of the time. MOST of the time. I have no problemo eating vegetarian and Mrs. BDC and I do so pretty frequently. Mainly to keep me from eating Brasato al Barolo every meal.
Posted by: firemancarl | August 8, 2008 8:28 AM
BRATWURST Yum! I hear tell that some of the best brats in the US are to be found in Green Bay at Lambeau Field. One day I will make a pilgrimage to the holiest of stadiums and sample their ample wares.
Posted by: MAJeff, OM | August 8, 2008 8:33 AM
BRATWURST Yum!
I actually make my parents ship me brats from their local meat market once or twice a year (and some friends have taken to asking if they can get some as well).
I'm thinking that when I finally finish the diss, I'm going to do a "Minnesota Party": bratwurst, German potato salad, good beer, cholesterol medicine.
Posted by: Steve LaBonne | August 8, 2008 8:33 AM
This is one of the best things about Cleveland. Lots of excellent veggies and fruits are grown in the surrounding areas and can be had very fresh at several farmer's markets and a plethora of smaller stands. (The big, permanent market, the West Side Market- for you east coasters, comparable to Philly's Reading Market- is actually not so interesting for produce but you can get amazing meat and pretty good fish there.) The best restaurants in town make a special point of using fresh, top quality local ingredients, meat as well as veggies.So there is indeed something to be said for the Midwest! (Although for seafood, you're of course much better off in Boston. Life is full of tradeoffs.)
Posted by: chapstickaddict | August 8, 2008 8:37 AM
Not that it's any consolation, but up here in NH there are a lot of farmer's markets. You could probably also join a CSA (surely there's one near Boston) for the next harvest and get a nice share of fresh veggies every week.
I have a little garden out back where I keep a supply of chives and golden tomatoes. I have so many fresh veggies from the local farm that I don't know what to do with them! So far I've made leftover veggie stirfry, ratatouille, parmesan potato leek soup, pesto (using garlic scapes instead of basil, which makes it taste more garlicky and buttery) and any other recipes I can find in the Joy of Cooking. Plus I've been doing a lot of canning (mostly just bread and butter pickles and blueberry lavender fruitbutter).
There seem to be a bunch of us in Boston, we should have a pub party or something some time!
Have you been attending the Boston Skeptics pub gatherings? (http://bostonskeptics.wordpress.com/)
Posted by: Schmeer | August 8, 2008 8:45 AM
Another Boston Pharyngulite here.
I missed out on the Boston gathering back in late winter/early spring, organized by MAJeff. I'd love another shot at meeting up with some calimari eating freethinkers.
And speaking of fresh produce from the back yard garden, I can't wait for my habeneros to be ripe for some chili.
I'd share the recipe but I have never measured out the spices I put in. I use cinnamon, cayenne pepper, chili powder, cumin, fresh garlic, onions, 1 lb. ground beef, 4 oz can of tomato paste, 16 oz. can of crushed tomatoes, 16 oz. of kidney beans, bell peppers and some hot peppers and one malty beer. Depending on hot hot I want it I add either habeneros or jalepenos, or both.
I think it's a pretty standard chili recipe, but maybe someone will see an ingredient they never tried before.
p.s. Pete, since when are we looking for a balance between sanity and lunacy here? ha!
Posted by: MAJeff, OM | August 8, 2008 8:47 AM
For those talking about a Boston get-together, check out Skepchick. Rebecca has been organizing a Skeptics-in-the-Pub for several months. I've had to miss the past few (dissertation and conference), but it's a pretty good time.
Posted by: CS | August 8, 2008 9:07 AM
MAJeff, when your tomatoes will be ripe, you could make a very good bruschetta with toasted slices of your home made bred lightly scrubbed with garlic, sprinkled with olive oil, and topped with chopped raw tomatoes, salt, ground pepper, and basil or parsley.
Posted by: BMatthews | August 8, 2008 9:13 AM
Also impossible to find in Boston:
good cole slaw
a cab ride home from the bar
public transportation that runs past 12:30
Posted by: LisaJ | August 8, 2008 9:18 AM
Mmmm, fresh basil pesto.
I'd say one of my favourite dishes is cranberry glazed porkshops with a side of sweet potatoes. I promise I will post my recipe for that later! Right now, I'm off to host a BBQ... and I'm praying, er... hoping, that it won't rain.
Posted by: dannyness | August 8, 2008 9:32 AM
Ah, summer in the midwest. I'm in Dubuque and were I so inclined I could be buttering the cobs of some of the finest damn sweetcorn in the world within half an hour. Hmm...now I AM so inclined. Shit.
Posted by: CyberLizard | August 8, 2008 9:36 AM
mmmm... fresh-picked produce. My garden has been producing this year, although not as much as I'd like. Damn leaf-footed bugs in my tomatoes! Anyway, my signature dish so far is fried okra. Down here in the south (well, FL, which some don't consider to be part of the south), fried okra is a given. Surprisingly, okra has been my best producer. And they have really pretty flowers, too. After a little bout with aphids, they've been going strong. Pick the pods when they're only a couple of inches tall for really tender, flavorful pods. I used to think I didn't like okra, but I figured I'd give it a go. As I discovered, really fresh okra tastes MUCH better than anything else.
Anyway, the recipe. The measurements are approximate; change them depending on how many pods you've got.
Pick a few okra pods from the plants in your garden. Go directly to the kitchen and cut the pods into 1/4" pieces. Soak the pieces in egg for about 15 minutes. While they're soaking, combine 1/2 cup flour and 1/2 cup cornmeal in a bowl with 1/2 tbs black pepper and 1/2 tbs salt. Get a big baggie. Throw some of the flour/cornmeal mixture in the bag and toss in a handful of now egg-soaked pods (if you thought okra was slimy by itself, wait till you soak it in egg!). I inflate the bag and seal it and start shaking, till all the pieces are good and coated.
Now you need to fry them. I use just a regular pot with enough canola oil to submerge the okra pieces. I try to heat it to about 375 degrees (I got a cheap digital thermometer for a few bucks at the grocery). Toss in the pieces and let them sit for a minute or so, until they start to turn golden. Then I stir them up so they brown all over.
Take the pieces out and strain them when they are a beautiful golden-brown. Put the pieces on a papertowel-covered plate and sprinkle a little salt on them when they're still hot.
Now you can eat them! A friend recommended that you dip them in ranch dressing, which is really good, or you can just eat them plain.
As a side-note, my garden may soon be a thing of the past. Ever hear of a little thing called a home owners' association? Apparently, mine has a problem with vegetable gardens. Here's my response. Hopefully they will respond positively to logic and reason.
Posted by: CanadianChick | August 8, 2008 9:45 AM
the ultimate summer supper
6 ears fresh supersweet corn, freshly picked
4 ripe red tomatoes
butter
salt
shuck corn and boil just long enough to heat up - 5 min.
meanwhile, slice tomatoes thickly.
serve corn with butter and salt, with sliced tomatoes on the side.
if necessary, finish with blueberry tarts.
I've had freshly picked corn in Ontario, and I've had freshly picked corn in Vancouver BC. Ontario corn SUCKS in comparison. The corn I buy was grown a couple of clicks from where I live (in a vancouver suburb) and is, at most, a few hours old when I buy it. It is so sweet and crisp it's hard to believe.
Off to get my blueberry tarts out of the oven - made with local cultured blueberries the size of your thumbnail, and oh so sweet...
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 9:47 AM
Yay CyberLizard!
Being a good southern boy I LOVE fried okra. Mrs. BDC and I have a number of okra plants in the garden. Good thing about okra is it is hard to kill and it is constantly producing pods.
Posted by: Science Goddess | August 8, 2008 9:50 AM
Now that I'm retired, I make most things from scratch. It tastes better, is cheaper and I like to do it! Big garden, contract farmer, fresh stuff most seasons of the year.
For excess zucchini (who doesn't have these?) I make easy refrigerator pickles. This recipe is loosely adapted from Cooks.com
Easy refrigerator pickles
2 lbs zucchini (cukes also work)
2 onions
3 c. sugar
3 c. cider vinegar
1/3 c. canning salt (I use Kosher salt)
1 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. turmeric
(you can also use 3T pickling spices)
Slice vegetables thinly, layer in a jar with onions. (I use my crockpot).
Combine pickling ingredients and heat slightly until sugar is dissolved.
Let cool, then pour over zucchini slices, stirring gently to mix.
Cover and keep in the refrigerator one day before using.
Even my husband eats them!
SG
Posted by: tyaddow | August 8, 2008 9:50 AM
Nicely done, MAJeff. Agreed on the corn front. Any fresh produce grown in some other part of the world, gassed, boxed, and shipped hundreds or thousands of miles is going to lack that key food component that we look for- flavor. Tomatoes are a summer food that I so look forward to, being that other times of the year they have less flavor than the box they come in. Grab a few large, ripe tomatoes, maybe some heirlooms, and try this:
1- Score the bottoms with a small X; blanch them in a large pot of boiling water for about 30 seconds then shock them in an ice water bath; peel, half width-wise and remove the seeds.
2- Arrange them center-up on a parchment- or foil-lined sheet tray, drizzle with olive oil and spike with thyme sprigs; roast at 225F for about 3 hours; allow to cool.
3- Remove thyme sprigs, season, top with toasted pine nuts, breadcrumbs, and gruyere cheese (and maybe some of that fresh basil); roast again until golden brown.
Sounds like a lot of work, but well worth it. Makes an excellent side dish or meal served over some orzo with sauteed summer squash and roasted garlic.
Posted by: Claudia | August 8, 2008 9:51 AM
I wish I had a garden to grow things for myself. And I wish hubby were more interested in eating veggies. I've got a wicked recipe from my little Mexican madre for Caldo de Pollo! Lots and lots of chunky veg (carrots, corgette/zucchini, potato, corn on the cob, potatoes, onion...) slow cooked with tender chicken...yum! Its one of the best winter warmers...
Posted by: Umilik | August 8, 2008 9:53 AM
well PZ, as a native German I have to tell you that you cannot get a decent Bratwurst ANYWHERE west of the Rhine... Nor meet anyone who can pronounce it properly. Uh, the hardships one endures.....
Posted by: MAJeff, OM | August 8, 2008 9:53 AM
oh my god, those roasted tomatoes sound amazing. I'll be making some!!!
With my own breadcrumbs, of course (which I also used to make some amazing saltinboca last week)
I make most things from scratch. It tastes better, is cheaper and I like to do it!
Check. Check. Check.
Part of me would love to just toss the whole academia thing aside and spend my time cooking.
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 9:56 AM
Count me in on that idea. If I never had to update another server in my life and instead spent my time cooking, life would be great.
Posted by: MAJeff, OM | August 8, 2008 9:59 AM
well PZ, as a native German I have to tell you that you cannot get a decent Bratwurst ANYWHERE west of the Rhine...
PZ's not here.
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 10:02 AM
Who is this PZ fellow people keep referring to?
Posted by: horse-pheathers | August 8, 2008 10:02 AM
Favorite recipe? Seasonal? Okay then!
Get two pounds of fresh strawberries and toss them in the freezer.
Go beg, borrow, or steel twenty pounds of honey.
Sanitize your kitchen.
Sanitize your kitchen again.
Make sure the woman in your life is out of the house for the next few hours as you are about to make a horrible mess of the kitchen.
Mix honey and water half and half and bring to a boil, skimming the froth from the top until it froths no more.
Pour into a six gallon fermenter.
Add frozen strawberries.
Add water to make up the rest of the six gallons.
Let cool to about 70 degrees Fahrenheit. This is a good time to clean up the kitchen before the woman gets home and kills you.
Add two packets of champaigne or other highly alcohol tolerant brewer's yeast.
Cut a lemon in half, juice it into the bucket, toss the rest in after the juice.
Seal the fermenter....and wait.
And wait.
And wait some more.
This is like a two week wait.
After the bubbling stops, skim the strawberries off the top and serve over ice cream. (*YUM*!) Rack the rest of the contents of the bucket into a glass carboy, minus the yeastly sludge at the bottom (that goes on your compost heap -- your garden'll love it!). Seal the carboy...and wait.
No, I mean _really_ wait.
Six months wait.
Rack into bottles, seal, and wait some more. If you can.
It'll be tasty now, but it'll be better in two or three years. :D
And 'lo, a strawberry melomel is born!
-- Pheathers
Posted by: Seamyst | August 8, 2008 10:05 AM
Oh man, I'm getting really hungry now... I'm going to have to bookmark this thread and copy some of the recipes over when I get back home.
Anyway, my signature dish is cheesy beans. You can also make this in a crock-pot. To serve 4 (or fewer people with more leftovers):
Drain and rinse well four cans of beans (I use a mix of dark and light kidney beans, and one can of chili beans not drained). Transfer to a pot on the stove. Mix in one can of diced tomatoes, including the juice. Add two cups of grated or shredded cheddar cheese, roughly a quarter cup of parmesan cheese, and a splash of lemon juice (if desired). Season to taste with herbs and spices (I use basil, oregano, black pepper, rosemary, thyme, lots of chili powder, and just a smidge of sage). Stir all together well and heat on medium until hot and cheese is melted.
I love serving this with cornbread. Cold, it's also a great dip for tortilla chips.
Posted by: dNorrisM | August 8, 2008 10:08 AM
"Grocery store corn is WORTHLESS, and people here in
New Englandthe Midwest, and most particularly the South, have no idea what good corn is like..."There, Fixed it for you.
Posted by: dead santa | August 8, 2008 10:11 AM
At our house, late summer means gazpacho. Ask for tomato seconds at a farmer's market; cheaper and just as tasty.
Take 4-6 peeled tomatoes, a medium size peeled cucumber, a medium size red or green pepper, 2 or more cloves of garlic and 1/2 slice of bread (to thicken). Blend, chill and enjoy.
This recipe is very flexible. Modify to suit your tastes.
Posted by: Genuinely Doug | August 8, 2008 10:12 AM
Pete said:
Pete, delusion does not provide balance.
Posted by: horse-pheathers | August 8, 2008 10:13 AM
Oh, and I forgot something -- take a moment to give a lesson in evolution to the guy down the hall, talking about how yeast (yay!) developed the ability to ferment sugars into alcohol in order to compete with bacteria (boo! hiss!)for the long term use of the sugar. Eat a little sugar now, rapidly convert as much as you can to a form your vile bacteria enemies (boooooooo!) cannot tolerate, then sit pretty and metabolize the results for ages to come....until some silly hominid figures out your game and starts concentrating the sugars so you overproduce your storage medium and poison yourself to death, allowing the clever bald monkeys to drink the efforts of your labor and get happily verschnookered. :D
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 10:14 AM
Science Goddess, another good easy no cook recipe for pickles is southern freezer pickles
Homemade Freezer Sweet & Sour Pickles
4 cups of close to paper-thin sliced cucumbers (I use a mandolin to knock this out quick. I find that too thin is bad so don't get crazy. You want thin but not insane )
water
2 tablespoons kosher salt
1 1/2 cups sugar
1/2 cup white vinegar
Optionoal- Some seasoning of choice (I've used cumin seeds, fennel seeds, mustard seeds, peppercorns etc.. you can get creative but because this is no cook don't expect too much out of it)
* Slice your cucumbers thin. Don't peel them or remove the seeds.
* Put sliced cucumbers in a glass bowl or crock (not metal or plastic) and cover with just enough salted water to cover them.
* Soak at room temperature for 2 hours.
* Drain, but don't rinse reserving the water.
* Dissolve the sugar in the vinegar.
* Pour over the cucumbers and add enough brine to cover.
* Put in a freezer container (plastic okay) and liquid.
* If dividing into two containers divide liquid in equal portions.
* Freeze overnight, this is how they get crisp.
* Take out of freezer the next day, they will thaw in a few hours.
* Store in refrigerator, they keep for about 6 weeks if they last this long.
Good stuff and really easy.
Posted by: Barklikeadog | August 8, 2008 10:17 AM
When my twins were very small, still in diapers, we would turn them loose in our backyard 'farm' and they would graze on the produce straight off the vine, so to speak. Many times I would come home to find them sitting together in the middle of the strawberry patch feeding each other the best strawberries I've ever had. They would also eat the beans right out of the pod, still soft and sweet. It set them on a course of actually preferring vegetables. We've never had to fight with them to finish their veggies at dinner unlike my first set of children. My fecundity was rather good I must say, in more ways than one. I miss that garden. *sob* We never had to go to the farmers market. We were the farmers.
Posted by: Matt Penfold | August 8, 2008 10:18 AM
I like making favoured vodka.
My favourites are cranberry and raspberry.
For the cranberry get a 250g punnet, and put in a deep bowl. Get a fork, and repeatedly stab the cranberries until they have been given a good going go. If it helps, imagine that you are stabbing the face of Peter Rooke or Fr J. Divide the cranberries between two 70Cl bottles, and add 2 tablespoons of sugar to each. Top the bottles up with vodka, 1 litre is normally enough. Place caps on bottles and shake well. Store in a dark place, and shake every day. Leave for at least two weeks. if you can resist, leave for a month.
Serve the vodka over ice, topped with soda water, lemonade or tonic. Juice the cranberries with apples, making sure you do not have to do anything else that day, as it has a punch!
For the raspberry just divide a 250g punnet between two bottles, add 1 tablespoon of sugar and top up with vodka. Then treat as with the cranberry vodka.
Posted by: MAJeff, OM | August 8, 2008 10:19 AM
Let cool to about 70 degrees Fahrenheit. This is a good time to clean up the kitchen before the woman gets home and kills you.
OK, can't resist
Posted by: horse-pheathers | August 8, 2008 10:25 AM
MAJeff -- you've never seen your significant other's head explode when she realizes you've had a boilover of honey all over their brand new stove and haven't yet finished chiseling the residue off yet, have you? ;)
-- Pheathers
Posted by: MAJeff, OM | August 8, 2008 10:27 AM
Significant other? Trying to avoid that.
Posted by: horse-pheathers | August 8, 2008 10:28 AM
s/she realizes/they realize/
I shouldn't assume gender of someone's mate. ;) Though chances are whatever chromosome set they inherited, they'll get miffed at boiled honey all over the stove.
-- Pheathers
Posted by: Barklikeadog | August 8, 2008 10:29 AM
MAJeff, still waiting for that fresh bread you promised several, many threads ago. But seeing as I'm halfway across the country I guess there's no hope. *sigh*
Congrats on being picked.
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 10:32 AM
Mrs. BDC has me trained well. Since I do most of the cooking I end up on the cleaning end too. I know, that's contrary to how it goes most places, but she does work a lot.
no those aren't whip marks on my ass
Posted by: True Bob | August 8, 2008 10:35 AM
Mmm, kaffir lime leaves. I love thai food. I could eat thai pretty much every day (if it's not the Merkinized thai - where "thai hot" means "sorta medium" instead of scorchingly spicy hot)
Mmm, bratwurst. Nuff said.
Mmm German Potato Salad - my aunt's recipe, which I haven't made in a while, used about a whole pound of bacon, AND the grease. So tasty, but you can feel your blood becoming more viscous.
Boiled corn? Heathen swine. It's soo much better grilled. Either shuck it and wrap it in foil, or pull the leaves back enough to get rid of the cornfloss, return the leaves, and tie them closed with another leaf and soak in water. Takes maybe 10 - 15 minutes cook time depending on how hot your grill is, etc, and keep turning them. And buy your corn from a local farmer's market, nice and fresh.
When I was but a lad in Floriday, we used to go to the pick-your-own farm and get maters and strawberries. I think we'd have more berries in our bellies than in our baskets.
When we'd visit my mom's parents (Stone Harbor NJ) my grandpa would go to a local farm and get fresh bluberries, and we'd have blueberries and cream for breakfast.
The best memories are of food. Smells from the past are such great mind triggers.
Posted by: Lynnai | August 8, 2008 10:40 AM
Seasonal eh? Okay I'll save the curry soup recipe for winter.
Greek Salad: equal parts super ripe feild tomato sliced or diced, thinly sliced onion, klamata olives (pitted, you don't want to distract yourself while eatting, but pit them yourself for the best flavour), and crumbled feta. Garnish with fresh basil if available, notice, no lettuce!
Lemon-Rosemary chicken marinade (perfect for BBQing, large parts or for skewers):
--enough oil to coat the bits of chicken,
--enough lemon juice that you can smell it after being mixed in with the oil and chicken,
--as much fresh garlic as you have the patience to peel and coarsely chop,
--at least as much rosemary as will mound in the palm of your hand, if it's fresh chop it to get the flavour out and onto the food, if it's dried attack it with a morter and pestle,
--about a 5th the amount of rosemary used will now be measuring guideline for the unusual bit, carraway seeds, morter and pestle them too they really fill out the bottom of the rosemary flavour.
--toss it all together in a big bowl (with the chicken, remember the chicken?), wash your hands and walk out of the room, get some fresh air saunter back in and give it a sniff, top up the lemon juice so you can just smell it over the garlic.
--Leave for 15-20 minutes, or a glass and a half of wine with friends if you don't have a watch handy, BBQ.
A little bit or tarragon can be nice too, if it's fresh and feeling pungent I preffer lime juice to lemon. Eh, play around with it you can tell by the measuring process it's not hard and fast.
Posted by: MAJeff, OM | August 8, 2008 10:40 AM
Mmm German Potato Salad - my aunt's recipe, which I haven't made in a while, used about a whole pound of bacon, AND the grease. So tasty, but you can feel your blood becoming more viscous.
Mine too.
Posted by: True Bob | August 8, 2008 10:41 AM
Pheathers, have you ever boiled wort* over? I expect that would be worse than honey. It's very sticky, very aromatic, and very persistent.
*early step in beer brewing - well, not the over part.
Posted by: Lynnai | August 8, 2008 10:41 AM
err... I ment hard and fast as in 'hard and fast rules' which must be followed.... the marinade recipe is in fact fast and easy, but pretty flexible.
Posted by: Barklikeadog | August 8, 2008 10:43 AM
Rev. BDC
I second that! Easiest thing to grow around here, in this heat, and they are gooood! One of my favorite is pickled okra, or breaded & fried, or okra salad or....
Posted by: Vince | August 8, 2008 10:43 AM
Zucchini - loads of zucchini. Here's a favorite recipe that's a little different.
Zucchini Appetizer
From Karen
3 cups grated zucchini, squeeze out excess moisture
1 cup of Bisquick
½ cup finely chopped onion
1 finely chopped hot pepper (to taste)
1 clove finely chopped garlic
2 TBS parsley flakes
½ cup grated mozzarella
¼ cup of parmesan or romano grated cheese
1/3 cup vegetable oil
½ tsp salt
½ tsp oregano
4 eggs, slightly beaten
Mix ingredients well. Spread in a 9 x 13 pan. Bake at 350 degrees F for 30 - 35 minutes until golden. Let cool, then cut into small squares.
Not exactly "heart healthy" so it should feed lots of people.
Enjoy!
Posted by: True Bob | August 8, 2008 10:44 AM
This talk is making me hungry - but since it's my daughter's birthday today, she chose Old Country Buffet for lunch. Eesh. Dinner at Carraba's. ~sigh~
Posted by: horse-pheathers | August 8, 2008 10:46 AM
True Bob -- fortunately, I've avoided that sad fate. I've also avoided honey boilovers after that first experience. I wasn't ready for exactly how closely you have to watch the brew-pot once heat is applied. :D
-- Pheathers
Posted by: True Bob | August 8, 2008 10:48 AM
My dear departed German-Swiss grandma used to make us a breakfast hotcake called (phonetically) eyerdatch. It was crinkly-edged, and she topped it with powdered sugar. Does anyone here know how to make it? She took the recipe to the grave (looking at sky - "Nooooooooooooooo!!").
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 10:49 AM
Wort boilover. Yikes. It's like being stuck in the La Brea tar pit.
Posted by: True Bob | August 8, 2008 10:51 AM
Rev, it took me one time to learn - like Pheathers and the honey. It happens so fast...
Posted by: True Bob | August 8, 2008 10:54 AM
OT, Rev, where'd you find the wakin' bacon? I was sent that link in a BMW E3 email list about a week ago (I asked this question on your blog as well, but you're here now, so...)
Posted by: Rev. BigDumbChimp, KoT | August 8, 2008 10:57 AM
Someone sent me the link as well. Sorry I'm a bad blog daddy these days.
Posted by: Mrs Tilton | August 8, 2008 10:59 AM
You could try this, if you're looking for something quick & easy.
Vegetarians (but not vegans or cardiologists) can try this instead.