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Currently viewing the tag: "summer"
Twenty-five pounds of these gorgeous beauties. Picked up Saturday from Adam Batson of Ohio Brush Creek Cooperative, at the Montgomery Farmer’s Market. Processed and packed for consumption! And going, going, going…. fast.
First up was the must-have summer treat: Strawberry Shortcake. I firmly belong in the camp of “cake” over “biscuit”. Yena made the cake recipe from her favorite cookbook. The flour was freshly milled, using wheat grains I picked up from Tiffany Shinkle on the same day (from last year’s harvest). I whipped the cream and macerated the strawberries in a bit of sugar and lemon juice. Unfortunately, the baker didn’t like the combo and settled for a bowl of strawberries after everything was assembled. And ugh, no pics — the batteries died soon after I took the pic above.
personalized zucchini muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (I used freshly milled
1 3/4 cups sugar (I’ve been working with this recipe for a bit and everytime I make it it seems I could still do with less sugar — next time I’ll try 1 1/2)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 large egg
1/2 cup silken tofu
2 tablespoons freshly ground golden flax seeds (optional)
3 tablespoons butter (I used Kerrygold)
3 tablespoons extra virgin olive oil
3 tablespoons extra virgin coconut oil
1 tablespoon vanilla extract
1/4 cup plain lowfat yogurt
2 cups coarsely shredded zucchini
2 handfuls chocolate chips or coarsely chopped dark chocolate (optional)
handful of walnuts (optional)
Mix everything in a large bowl. It should look like cookie dough, just the teeniest bit thinner. Bake in a preheated 325 F degree oven for about 40 minutes. Makes about 20 regular-sized muffins.
I said “personalized” because I have one child who wants no chocolate chips and is allergic to walnuts, 3 children who want chocolate chips, 2 of whom are allergic to nuts, and me, who likes both dark chocolate and walnuts (aren’t they just fabulous additions to quick breads). If you want to do this, leave out all the optionals and just add them to each individual muffin before you bake them, as I have done above.
I recommend using local and/or organic products whenever you can.
For 4-6 servings
1 pound eggplants
2 tablespoons canola oil
3 tablespoons minced garlic
1 pound ground pork
1 pound shrimp, shelled, deveined and minced
1/4 cup fish sauce
1 1/2 tablespoons sugar
1/2 teaspoon freshly ground black pepper
3 green onions, sliced thin
Preheat oven to 400 degrees F. Prick eggplants all over with a fork and place on a baking sheet in one layer. Bake 30 minutes or until cooked through. Remove skins and discard. Mash pulp in a bowl and set aside.
Heat oil in a large skillet or wok over medium-high heat. Add garlic and saute until just beginning to turn color, about 15 seconds. Add ground pork and shrimp, breaking up any clumps; stir-fry for 5 minutes. Add the fish sauce, sugar and freshly ground black pepper. Cook for 3 minutes more, then add the mashed eggplant and continue stir-frying until eggplant is evenly distributed, about 5 more minutes. Remove from heat and stir in green onions.
Serve hot over rice.
GRILLED CORN (Poat Dot)
For 6 ears of grilled or steamed corn:
In a saucepan, mix together 2 tablespoons oil, 3 tablespoons minced green onions, a tablespoon each of water, sugar and fish sauce, and 1/2 teaspoon salt. Cook over high heat until scallion starts to wilt. Brush or spoon sauce over hot corn and serve.
This is a simple dish, but truly delicious. In Cambodia this is sold by street vendors. A nice dairy-free alternative. You may use steamed corn, but I think the strong flavors of the sauce is better put to use as a counterpoint to the somewhat smoky sweetness of grilled corn. (I grilled mine indoors as the weather wasn’t cooperating today.) Putting fish sauce on corn may sound a bit unusual, but the combination works well. My family was pleased, and I bet yours will be too!
Ingredients:
2 cups heavy cream
1 cup thin coconut milk
1 cup reserved lychee syrup from a can of lychees
4 egg yolks
1/2-3/4 cup sugar or to taste
1/2 teaspoon vanilla extract
1/2 cup chopped lychee (about 12 pieces)
Procedure:
Combine cream, coconut milk, reserved syrup, egg yolks and sugar in a 1 1/2 – 2-quart saucepan. Cook gently over low-medium heat, stirring, until thickened and mixture coats the back of a wooden spoon. Stir in vanilla extract and remove from heat. Strain mixture into a metal bowl and chill, covered, for at least 4 hours or overnight. To freeze, follow ice cream machine’s manufacturer directions, adding chopped lychee when ice cream is almost frozen. Transfer to a container and freeze until serving time. [Alternatively, freeze ice cream in a bowl with a tight-fitting lid and stir well every hour until frozen. This will result in an ice cream that has somewhat of an irregular texture, but delicious nonetheless.]
