My 2017 Jeta Farms Community Supported Agriculture shares started at the end of May with lots of fresh, just picked produce. So far this season, there has been a regular supply of Silver King Corn, sweet onions, cucumbers, green beans, squash of all types, tomatoes, eggplant, red potatoes, blueberries, blackberries and peppers. Looking forward to the rest of the season.
Grilled Patty Pan Squash
Ingredients
2 large patty pan squashes
1/4 cup prepared basil pesto
Salt and pepper to taste
Grated Parmesan cheese
Directions
Preheat an outdoor grill and brush the grates with oil.
Cut each squash in half. Brush all sides of the squash with the pesto and sprinkle lightly with salt and pepper,
Place on the grill and cook for 5 minutes. Turn the squashes over and cook another 5 minutes.
They should be tender but cook a minute or two longer, it they are not.
Place the grilled squash on a severing dish and sprinkle with Parmesan cheese.
Summer Potato Salad
Ingredients
1 ½ lbs medium red potatoes
2 tablespoons pickle juice
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/4 cup finely diced bread and butter pickle slices
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
Directions
Cook the potatoes in boiling salted water just until tender, about 10-12 minutes.
Drain and let the potatoes cool until they can be handled without burning your hands.
Peel the potatoes and slice thinly into a storage bowl. Add the pickle juice, stir and set aside for 30 minutes.
Add the onion, celery and pickles. Stir well and add salt and pepper to taste.
Mix together the mayonnaise and mustard and stir into the potato mixture. Garnish with parsley.
Chill the salad before serving.
Refrigerator Bread and Butter Pickles
2 quart jars with lids ( I use recycled pickle jars)
Ingredients
1 cup boiling water
1 tablespoon pickling spice
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
1 medium onion, sliced into thin rings
5–6 pickling (Kirby) cucumbers
Directions
Place the pickling spice in the boiling water. Take the pan off the heat.
After the pickling spices have steeped for 10 minutes in the boiling water, add the vinegar, sugar and salt and stir well.
Let the mixture cool to lukewarm.
Then, strain the mixture into a large measuring cup and discard the solids.
Trim the ends of the cucumbers, discard and slice the cucumbers into ¼ inch slices.
Firmly pack layers of onions and cucumbers into two clean quart jars.
Once the jars are full, pour the strained vinegar mixture into the filled jars all the way to the very top.
Put the lids on and close tightly. Turn the jars over onto a kitchen towel and let them sit for a half an hour.
Return the jars to an upright position and put them in the refrigerator.
After about 24 hours the cucumbers will begin to change color a bit – that is when they are ready to eat and they should last about a month in the refrigerator.
Oven Baked ”Fried” Green Tomatoes
Ingredients
2 to 3 medium-sized green tomatoes
1/2 cup all-purpose flour
1/2 teaspoon Cajun spice
3/4 cup panko bread crumbs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
Directions
Preheat the oven to 400 degrees F. Oil a cookie sheet.
Place the flour mixed with Cajun seasoning in one shallow dish.
Add the egg to a second dish. Add a tablespoon of water and mix well.
Place the panko crumbs, cornmeal, salt and pepper in a third shallow dish.
Cut the tomatoes into ½ inch thick slices and pat dry with paper towels.
Sprinkle the tomato slices evenly with salt and pepper.
Dredge the tomato slices in the flour, then the egg and then in the panko mixture to coat evenly.
Place the breaded tomatoes on the prepared baking sheet.
Bake for 20 minutes, turning the tomatoes over with a with spatula after 10 minutes.
Serve with your favorite sauce.
Italian Frying Peppers
Ingredients
6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper
Directions
Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.
Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.
Serve at room temperature. These peppers are delicious as an appetizer, on a sandwich or as a side dish.
Blueberry Muffins
I almost always make these blueberry muffins with the farm’s sweet berries.
Makes 12 – 15 muffins depending on the size of your muffin pan.
Ingredients
2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries
Topping
2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
Directions
Preheat the oven to 400°F and lightly grease a 12-15 cup muffin pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.
Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.
To make the topping:
In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.
Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.
Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.
Grilled Italian Sausage
Grill the sausage over indirect heat and the potato packets over direct heat. This meal saves lots of cleaning up in the kitchen.
Ingredients
1 ½ lbs Italian Sausage
Olive oil
Directions
Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil.
Place the sausage on the indirect side of the grill and close the cover.
Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture.
Leftover sausage can be used in several ways. Add it to a pasta dish or omelet. It can be chopped and used in a stuffing for summer squash. And, it makes a great sandwich with some sautéed peppers and onions.
Potatoes, Bell Peppers and Onions
5-6 servings
Ingredients
4 medium red potatoes, cut into wedges, boiled until partially cooked
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large bowl, combine all the ingredients.
Place the mixture on a piece of heavy-duty foil (about 18 inches square).
Fold the foil around the potato mixture and crimp the edges to seal.
Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes.
Baby Spinach Salad with Sherry Vinaigrette
Serves: 6
Ingredients
Vinaigrette
2 tablespoons extra virgin olive oil
1 shallot, finely diced
4 tablespoons sherry vinegar
2 tablespoons maple syrup
Salt and pepper to taste
Salad
1 pound baby spinach, washed and stems removed
3 hard-boiled eggs
3 baby beets. cooked
1/2 toasted chopped pecans
Half a red onion, sliced thin
1/2 cup crumbled blue cheese
Directions
Make the vinaigrette:
Heat the olive oil in a small sauté pan over medium heat. Cook the shallot until tender, about 5 minutes.
Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper.
Cool to room temperature.
In a salad bowl, place the baby spinach on the bottom. top with red onion, sliced egg and sliced beets.
Sprinkle pecans and blue cheese on top. Drizzle the vinaigrette over all and toss just before serving.
Grilled Rib Eye Steaks with Basil Butter
2 servings
Ingredients
Coarse sea salt
Freshly ground cracked black pepper
2 boneless rib eye steaks, each about 8 ounces and 3/4 inch thick, trimmed of excess fat
Extra-virgin olive oil
2 tablespoons basil butter, recipe below
Directions
Lightly brush the steaks on both sides with oil and season with salt and pepper. Let stand at room temperature for 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F). Oil the grill grates.
Grill the steaks over direct high heat, with the lid closed, until cooked to medium rare, about 6-8 minutes or until cooked to your likeness. Turn the steaks over, once, half way through the cooking process.
Remove the steaks from the grill and place 1 tablespoon of the basil butter on top of each steak.
Let the steaks rest for 5 minutes before serving.
Lemon Basil Garlic Butter
Makes 8 tablespoons
Ingredients
1/2 cup salted butter, softened to room temperature
1/2 cup finely chopped fresh basil
1 garlic clove, finely minced
1/2 teaspoon fresh lemon zest
1/4 teaspoon cracked black pepper
Directions
Mix together all the ingredients until blended well. Form into a log.
Wrap in plastic wrap and refrigerate for up to a week. I keep the log in the freezer and it is easy to slice of a tablespoon or two when you need it.
Foil Wrapped Potatoes and Onions
2 servings
Ingredients
2 large red-skinned potatoes, scrubbed
Two ¼ inch thick slices of sweet onion, peeled
1 clove garlic, minced
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
Smoked Paprika
Aluminum foil
Directions
Tear off 4 sheets of heavy-duty aluminum foil about 12 inches long. Place one sheet of foil on top of another sheet of foil. Repeat with the other two pieces of foil.
Slice potatoes into rounds about ¼ inch thick. Place 1 sliced potato in the middle of each foil square and drizzle with 1 tablespoon of oil.
Sprinkle with salt and red pepper and top each with a slice of onion. Sprinkle generously with smoked paprika.
Fold the foil edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions.
Turn the heat on one side of the grill to low. Place each potato packet on this side of the grill. Close the lid and cook for for 15 minutes.
Turn the packet over and allow to cook for another 15 minutes.
Place the steaks on the grill over the high heat side and follow directions above.
Remove the packets from the heat and carefully open each packet to serve.
Grilled Tomatoes With Mozzarella
2 servings
Ingredients
2 ripe plum tomatoes
2 teaspoons Italian salad dressing, divided
Salt and pepper to taste
1 teaspoon dried Italian seasoning, divided
2 slices mozzarella cheese, cut in half
Directions
Wash the tomatoes and cut off the stem end.
Slice each tomato in half. Place on a sheet of aluminum foil.
Drizzle each half with Italian salad dressing.
Sprinkle each with salt, pepper and dried Italian seasoning
Place the foil with the tomatoes on it on the grill, close the grill top.
Grill for approximately 3 minutes. Open the grill and place a mozzarella cheese slice on each tomato half.
Close the grill and cook for two minutes more or until the cheese melts. Serve.
Sunrise on the Gulf
Do you get in a rut and eat the same things for breakfast most days? Time for a change. Below are some ideas to add interest to your breakfast meals. Wonderful fresh fruit is now becoming available in the markets, so don’t forget to make a fresh fruit salad to go with these dishes.
Jumbo Cinnamon Crumb Muffins
Ingredients
Crumb Topping
1/2 cup packed dark-brown sugar
1 cup self-rising flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
Muffin Batter
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups self-rising flour
1 teaspoon baking soda
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Directions
Prepare the topping:
In a medium bowl, stir together brown sugar, flour and cinnamon.
With a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs.
Preheat the oven to 350 degrees F.
Butter and flour two jumbo 6-cup muffin pans.
In a mixing bowl, whisk together flour, sugar and baking soda.
In a medium bowl or large measuring cup, mix together the melted butter, sour cream, eggs and vanilla.
Pour into the flour mixture and stir with a spoon just until combined.
Fill the muffin cups halfway and top with the crumb mixture.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Switch pans in the oven after 15 minutes.
Cool the muffins in the pans for 5 minutes, then transfer to a rack to cool completely.
Avocado and Egg Sandwich
Ingredients for each serving
1 slice bread (crusty artisan bread, such as sourdough, rye, Italian or French) sliced one inch thick
1 garlic clove peeled
1/2 ripe, fresh avocado, peeled, seeded and mashed
1 egg
2 teaspoons olive oil
Slices of tomato
Cooked bacon, optional
Fresh cracked black pepper
Sea salt to taste
Hot sauce
Directions
Mix the avocado with sea salt and black pepper to taste.
Toast the bread and rub one side with the garlic clove.
Spread with the mashed avocado. Top with some sliced tomatoes.
In a small nonstick skillet, heat the oil and cook the egg as desired.
Place the cooked egg on top of the tomatoes and sprinkle with salt and pepper.
Top with a little hot sauce and bacon on the side, if desired.
Barley Fruit Scones
Makes 8 scones
Ingredients
1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons kosher salt
4 ounces (1 stick) cold unsalted butter
2/3 cup buttermilk
1 large egg
1/2 cup homemade or store-bought marmalade or fruit jam
Vanilla sugar for sprinkling on the top of the scones
Directions
Place a rack in center of the oven and preheat to 350 degrees F.
Cover a baking sheet with parchment paper.
Whisk together in a large bowl, the flours, brown sugar, baking powder, baking soda and salt.
Cut butter into 1/2-inch pieces and add to the flour mixture.
With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs.
In a small bowl, whisk together buttermilk and egg.
Pour the buttermilk and egg into the dry mixture and mix until just combined.
Transfer the dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times.
Divide the dough into 2 equal pieces (use a scale).
Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.
Cover one disk with the marmalade or jam.
Top with the other disk and press down gently so that dough settles into the marmalade.
Seal edges by lightly pressing together.
Sprinkle the top with sugar.
Use a sharp knife, slice circle into 8 triangular wedges and place them on the prepared baking sheet, leaving a few inches between each wedge.
Place the baking pan in the refrigerator and chill the scones until firm, about 30 minutes.
Bake for 25 minutes. Scones are ready when the tops are golden brown and some marmalade has bubbled over.
Slide a thin spatula underneath them while they’re still warm and transfer to a baking rack.
Potato Omelet
Ingredients
1 mini red bell pepper, diced
1 mini yellow bell pepper, diced
Half a sweet onion, diced
1 ½ cups leftover cooked sliced potatoes (I used leftover creamy scalloped potatoes)
2 tablespoons butter
8 large eggs, whisked
Salt and pepper to taste
2 slices of cheese (American, Cheddar, Swiss)
Directions
Preheat the broiler.
Melt butter in an ovenproof omelet skillet. Add the peppers and onions. Saute until tender.
Add the potatoes and let cook until they begin to brown.
Pour the whisked eggs over the vegetables.
Cook until all the egg is cooked, tilting the skillet to let the uncooked egg run underneath the cooked areas.
Place the cheese on top.
Place the skillet under the broiler and cook until the cheese melts, about 2 minutes.
Today’s dinner is one of our favorites. I don’t often eat lamb, but loin lamb chops are different. After siting in a marinade and then going on the grill, you couldn’t ask for anything more delicious than this. My market sells organic meats and when the lamb chops go on sale, I buy a few and put some extra away in the freezer for another day.
Red potatoes are in season in my area, so they are plentiful and inexpensive at the farmers’ markets. With the green beans, I got lucky. They are also in season but my batch came from a friend’s garden. He has quite a vegetable garden growing in a corner of his yard and he often shares some of his produce with me. Give this dinner a try, if you are in the mood. Delicious.
Grilled Lamb Chops
2 servings
Ingredients
4 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 lamb loin chops, about 1 inch thick (about 2 3/4 pounds in all)
Directions
In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat. Refrigerate for several hours before grilling.
Light an outdoor grill or heat the broiler. Oil the grill grates. Place the chops on the grill and reserve any marinade in the dish.
Grill over high heat or broil the lamb chops for 5 minutes, basting with the reserved marinade. Turn and cook until done, about 5 minutes longer.
When grilling quick-cooking items such as chops, turn them only once.
If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick, and you’ll pull off the incipient crust.
Once that brown edge forms, the meat is easy to move.
Creamy Scalloped Potatoes
Ingredients
White Sauce
3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups whole milk
Casserole
2 pounds (about 6 medium) red potatoes, thinly sliced
Half of a medium onion, diced
1 cup shredded cheddar cheese
1 tablespoon chopped fresh thyme leaves
Salt to taste
Directions
Preheat oven to 375 degrees F.
Place a saucepan over medium heat and add the butter. Using a whisk, add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard, salt and pepper.
Continue to cook for one minute over medium heat. Whisk in the milk and continue to stir, until the liquid comes to a full boil.
Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute more. Remove from the heat and set aside.
Spray a 1 ½ quart baking dish with vegetable spray. Spoon 2-3 tablespoons of the white sauce into the bottom of the dish.
Sprinkle lightly with onions. Arrange a layer of overlapping potatoes in the bottom of the dish.
Sprinkle with salt and half of the onions. Pour 1/2 of the sauce evenly over the potatoes.
Sprinkle with half the cheese and some of the thyme leaves. Repeat with a second layer in the same order.
Place the baking dish onto a rimmed baking sheet. Spray a piece of aluminum foil on one side with vegetable spray and place over the potatoes. Bake for 45 minutes.
Reduce the heat to 350 degrees and remove the foil. Continue to bake for an additional 45 minutes.
Lemon-Ginger Green Beans
Ingredients
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 tablespoon ginger root, grated
3 cups fresh green beans, trimmed and cut in half
2 tablespoons fresh lemon juice
1/8 teaspoon table salt
1/8 teaspoon black pepper, freshly ground
Directions
Blanch the green beans in boiling water for two minutes. Drain.
Heat the oil in a large skillet over medium-low heat. Add garlic and ginger and cook, stirring, 1 minute. Add the beans and cook, stirring occasionally, about 2 minutes.
Add lemon juice, cover the pan and steam the beans until they are crisp-tender, about 2 minutes. Season to taste with salt and pepper.
Sourdough Potato Bread
Adding potato to a bread recipe can make it softer and more moist, which is what you want for a great tasting sandwich bread. This recipe makes excellent sandwich bread, as well as, toast. Make an egg salad sandwich on this bread-so good.
Ingredients
2 ¼ teaspoons instant yeast
6 cups bread flour
1/4 cup sugar
1 large russet (baking) potato, cooked
3/4 cup milk
1/4 cup butter, melted and cooled
2 teaspoons kosher salt
2 large eggs
1 cup sourdough starter, room temperature
Directions
Preheat oven to 350°F.
Remove the skin from the baked potato and mash. Set aside.
In a large bowl of an electric mixer, combine the yeast, bread flour and sugar.
In a large measuring cup or medium mixing bowl, combine the mashed potatoes, melted butter, milk, eggs, sourdough starter and salt. Pour into the flour mixture in the mixer bowl.
Using the paddle attachment, mix the ingredients until a dough forms. Switch to the a dough hook and knead the dough until smooth and elastic (10 minutes).
Place the dough in greased bowl, turning over to grease the top. Cover and let rise in a warm place until doubled ( 2 hours)
Punch dough down. Knead briefly and divide in half.
Shape each half into a smooth ball and then into a loaf. Place the shaped dough in 9 x 5 inch greased loaf pans.
Cover loaves and let rise until almost doubled (1 hour)
Bake in a preheated 350 degree oven for about 35 min. or until loaves are richly browned. Let cool on wire racks.
Makes 2 large loaves.
People rarely associate Judaism with Italy, however, Jewish traders built one of the first synagogues outside of the Middle East in Ostia Antica (near Rome) during the second century BC. With time the Jewish population grew and historians have calculated that by the reign of Tiberius (14-37 AD) there were more than 50,000 Jews living in Rome and dozens of Jewish communities scattered throughout Italy.
There are differences in what is considered Kosher in various Jewish traditions. For example, the Ashkenazim consider rice to be chametz, or leavened, and therefore forbid it, while allowing chocolate, cheese and other dairy products. The Italkim and Sephardim instead allow rice, but consider chocolate and dairy products to be chametz, and thus forbidden.
Jewish cuisine through the centuries influenced modern-day Italian cuisine. Wild radicchio flavored with garlic, herb salads, omelettes, pies made with chard, spinach, leeks, marinated cabbage, turnips, eggplant, artichokes, fava beans, polenta chestnuts and raisins are just some of the ingredients contributed by the Jewish immigrants.
Here are some recipes suitable for Passover with Italian Jewish influences.
Tomato Soup with Rice
Ingredients
1 large onion, quartered and thinly sliced
1/2 cup finely chopped celery
1 medium carrot, slice
1 tablespoon olive oil
26 oz container Italian chopped tomatoes (such as Pomi- no salt or sugar added)
8 cups chicken broth, divided
3 tablespoons uncooked long-grain rice
1/2 teaspoon salt
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste
1/4 cup finely chopped fresh Italian flat leaf parsley
Directions
In a Dutch oven or stock pot, sauté onion, celery and carrots in oil until softened but not browned.
Add the chopped tomatoes and 1 cup of the chicken broth. Simmer for 15 minutes.
Add the remaining chicken broth and rice. Season with salt, thyme and pepper.
Simmer 20 to 30 minutes. Serve garnished with parsley.
Honey Lemon Artichokes
Ingredients
1 large lemon, cut in quarters, plus the freshly squeezed juice from 2 or 3 lemons to equal 1/2 cup
4 large globe artichokes (12 to 14 ounces each)
2 tablespoons olive oil
Salt
1 tablespoon honey
1 cup water
2 tablespoons chopped flat-leaf parsley
1/4 medium roasted red bell pepper, cut into small dice
Directions
Fill a very large bowl with cold water; squeeze a few of the lemon quarters into the water, then place them in the bowl.
Rinse the artichokes. Snap off or use kitchen shears to trim all the pointed outer leaves and then slice off the center leaves at the top.
Leave 1 to 2 inches of stem attached to each artichoke; cut off the rest and discard.
Use a vegetable peeler to remove a thin layer from the remaining stems.
Working quickly so the artichokes don’t discolor, use a grapefruit spoon or a melon-ball scoop to remove the choke, or thistle part, in the center of each artichoke, making sure to remove all fibers.
Quickly transfer each trimmed artichoke to the bowl of lemon water.
Once all the artichokes are trimmed, work with them one at a time, cutting them in half and then again, so each artichoke is quartered.
Preheat a large saute pan over medium heat. Add the oil and swirl to coat.
Add the artichokes cut side down, fitting them snugly into the pan.
Cook for 8 to 12 minutes, re-positioning the artichokes in the pan as needed so each one picks up golden color.
Season lightly with salt.
Stir in the lemon juice, honey and water; cover partially, reduce the heat to low and cook for 15 to 20 minutes.
The liquid should thicken slightly and the artichokes will be tender.
Transfer to a platter. Spoon some of the sauce over the artichokes.
Garnish with the parsley and red bell pepper. Serve warm or at room temperature.
Braised Chicken and Eggplant
Ingredients
3 lbs chicken pieces; skinned/fat removed
Salt and pepper; to taste
1 tablespoon olive oil
1 large Vidalia or sweet onion; halved, sliced
1 tablespoon garlic, minced
1½ lbs eggplant; unpeeled, cubed
½ lb. fresh Roma tomatoes; cored, cubed
¼ cup red wine vinegar
1 cup chicken broth
1 bay leaf
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh basil
Directions
Season the chicken with salt and pepper.
In a large deep skillet, heat the oil and brown the chicken on each side.
Remove the chicken from the skillet to a bowl or platter. Don’t clean the skillet.
Add the onion, garlic and eggplant. Cook the vegetables and stir for 1 minute. Stir in the tomatoes, vinegar and chicken broth. Bring to a boil.
Add bay leaf and hot pepper flakes. Return the chicken pieces to the skillet. Baste with the sauce.
Cover and simmer for 20 minutes until cooked. Discard the bay leaf before serving and sprinkle with basil.
Roasted Potatoes with Rosemary and Garlic
Ingredients
2 pounds fingerling or small potatoes
2 tablespoons olive oil
3 cloves garlic minced
1 1/2 teaspoons fresh chopped rosemary
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Directions
Heat the oven to 400 degrees F.
Wash and pat dry the potatoes and place them in a large bowl.
Add the olive oil, minced garlic, rosemary, salt and pepper.
Toss the potatoes making sure to coat them well with the herbs and oil.
Put them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking.
Serve at once garnished with more fresh rosemary and a drizzle of olive oil.
Almond Cake with Lemon Syrup
Lemon Syrup
1/3 cup sugar
1/4 cup fresh lemon juice
Finely grated zest of 1 large lemon
Cake
1 tablespoon oil
2 tablespoons matzo meal
1 cup granulated sugar
1 cup ground almonds (4 ounces)
1/2 cup blanched almonds, finely chopped (2 3/4 ounces)
Finely grated zest of 1 large lemon
8 large eggs, separated
Confectioners’ sugar
Directions
In a small nonreactive saucepan, combine the sugar, lemon juice and lemon zest with 1/2 cup of water.
Bring to a boil over moderate heat, stirring to dissolve the sugar. Simmer over moderately low heat for 2 minutes.
Remove the pan from the heat; let steep.
Preheat the oven to 325 degrees F.
Oil the bottom and sides of a 9-by-3-inch springform pan and line the bottom with parchment paper; oil the paper.
Evenly coat the bottom and sides with the matzo meal, tapping out any excess. Refrigerate the pan.
In a large bowl, use a wooden spoon to mix together the granulated sugar, almonds, lemon zest and egg yolks.
Beat the egg whites until they form stiff peaks. Stir one-quarter of the egg whites into the almond mixture to lighten it.
Using a large rubber spatula, gently fold in the remaining egg whites in 3 additions.
Pour the mixture into the prepared pan and bake on the lowest shelf of the oven for about 1 hour, or until golden and a cake tester inserted in the center comes out dry.
Let cool for 10 minutes. Run a knife around the edge of the cake.
Remove the pan sides and invert the cake onto a wire rack.
Peel off the parchment and let the cake cool to room temperature.
Reheat and strain the syrup. Transfer the cake to a plate and prick all over with a fork.
Pour the syrup evenly over the cake and set aside at room temperature for at least 3 hours or overnight.
Sift confectioners’ sugar over the cake and serve.
