Spaghetti Primavera Sirio Maccioni

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I'm taking the day off from cooking and posting on Mother's Day, but I'm passing along this recipe which I found last night while browsing through a cookbook.  Very timely for this time of the year.  I also thought that some of you might want to see the original recipe for pasta primavera as created by Sirio Maccioni, owner of Le Cirque, a far cry from what is been served these days.  Did you know, for instance, that the original had two sauces?

This poor dish has gotten so bastardized over the years that what you get is but a ghost of the original.    Pasta Primavera has come to define simply any type of pasta with vegetables, olive oil and cheese.

I had the real thing in New York at Le Cirque a lo-o-o-ong time ago and it was marvelous but, unfortunately, it was so popularized that people simply got tired of it.  Every restaurant from New York to Peoria had it on the menu; every hostess at her lunch buffets. The Ladies Who Lunch simply adored it!

Nowadays, it's not even on the menu at Le Cirque, although you can get it if you simply ask for it.  It’s prepared on a cart close to your table and served piping hot so the veggies are still steaming yet crunchy fresh.

Sirio Maccioni's recipe was the signature dish at Le Cirque in the 1970's and 80's.  It was one of those recipes which, like the molten chocolate cake, came by quite by accident. According to food historian and restaurant critic John Mariani, Maccioni was entertaining a group of chefs at a hunting camp in Canada in 1975. It had been a long evening, everyone was ravenous -- but no one wanted to eat anything too heavy because of the late hour.

Maccioni went into the kitchen, grabbed a bunch of fresh vegetables, and made up two sauces, a cream sauce and a fresh tomato sauce. He steamed the vegetables, and served them and the sauces over spaghetti.

The dish was a sensation.

Maccioni dubbed it pasta primavera -- it's a wonderfully light evocation of sunshine and spring growth, and ''primavera'' means spring in Italian. He put it on his restaurant's menu, where it was soon the most popular item and was copied everywhere.

If you decide to make the recipe, make sure you buy the freshest vegetables available and the best spaghetti money can buy.  That's all there is to it.

Brussels Sprouts Gratin with Shallots and Rosemary

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Remember the Brussels sprouts recipe from the New York Times that I posted a couple of years ago? The same one that got Brussels sprouts haters all over the world, including my daughter, to give them another chance? The same one Reggie D included in his Thanksgiving menu and my friend Silvia  (who doesn't cook) now makes when she is forced to entertain? Well, I think this one is a close second, although I'm sure the diehards will disagree.

The secret, methinks, is shredding the Brussels sprouts.  Somehow that takes away the stigma engraved in our minds from boarding school days and Charles Dickens books.

This rich, creamy side dish is a guaranteed crowd-pleaser. Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyère and topped with crisp breadcrumbs. For a casual dinner, serve it straight from the oven proof skillet after browning the topping in the oven;  although I much prefer to serve and bake in a gratin dish.

I loved it!

Serves 6 to 8.

Ingredients

1 1/2 lbs Brussels sprouts, trimmed

2 large shallots, halved
4 Tbs. unsalted butter
Kosher salt and freshly ground black pepper
1-1/4 cups heavy cream
3-1/4 oz. (1-1/4 cups) finely grated Gruyère
1/4 tsp. freshly grated nutmeg
1/8 tsp. cayenne
3/4 cup panko
1/2 cup finely grated Parmigiano-Reggiano
2 tsp. finely chopped fresh rosemary

Directions

Position a rack in the center of the oven and heat the oven to 375°F. In a food processor fitted with the slicing blade, slice the Brussels sprouts and shallots.

In a 12-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.

Add the Brussels sprouts, shallots, 2 tsp. salt, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.

Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil.

Add the sauce to the Brussels sprouts, carefully stirring to combine.

Add the Panko, Parmigiano, rosemary, and a pinch of salt to the reserved butter and mix thoroughly.

Top the sprout mixture with the panko mixture.*

Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. )It tool a little longer for me...more like 25 minutes). Let cool for about 5 minutes before serving.

*Alternatively, transfer the Brussels sprout mixture to a 12-inch-wide, 1-1/2-inch-deep ceramic baking dish before topping with the panko and baking.

Recipe adapted from Fine Cooking Magazine

Mrs. Guthrie's Vegetable Dip

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Like Mrs. Adams of baked ham fame in this blog, Mrs. Guthrie was another of my mother's friends who you could always count on for a good recipe.  She would serve this dip on a beautiful silver tray loaded with carrots, zucchini, celery, red pepper, cauliflower, broccoli, cherry tomatoes and anything else in season.  It was the only vegetable tray I have seen frequented equally by ladies and gents, children and adults.

I like the way the vegetables are arranged in the photo above.  Carrot and celery sticks in glasses and everything laid out below.  Much more interesting than arranging everything flat on a platter.

This recipe is from the late 60's and still works today!

Ingredients

1 cup mayonnaise
1 1/2 tsp. curry powder
2 tsp. minced white onion
2 tsp. horseradish
1 tsp. sugar
1 tsp. vinegar
Worcestershire Sauce

Direction

Combine everything in a bowl, chill and serve.

Photo: Stockphoto

Cold Beet Salad With Mint And Chevre

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I have yet to serve this salad to someone who didn't like it...and that includes people who say they are not in love with beets.  My father, being the product of an Ivy League education, adored Harvard Beets.  It was one of the first recipes I ever posted on this blog.  My children, unfortunately, gag on them so I have to devise all kinds of tricks to serve them at home.  Chopped in salads is one way, although I've often found them in a neat little pile at the bottom of the bowl hidden under some lettuce.  This has been by far the most successful way and I am no fool to believe it is the beets they are after and not the goat cheese!

A few years ago beets and goat cheese started appearing in fancy restaurants as an appetizer, often served on a bed of arugula with chopped walnuts sprinkled on top.  You can also stack the beets and spread goat cheese in between the slices for a very fancy presentation.  I think this was Wolfgang Puck's idea,  one he often served at his catered parties.  Very dramatic and very good.

Whatever you do, don't use canned beets.  There is nothing like fresh ones and the difference is a big one.


Serves 6

Ingredients:

•1 bunch of beets (3 large), any garden variety

•1/2 cup fresh mint leaves, loosely packed

•1/4 oz. chèvre, crumbled

•Olive oil & Vinegar

•Sea salt or kosher salt

Arugula (optional)

Walnuts (optional)

Directions

Discard top leaves and drop beets in boiling water.  Cook for about 1 hr or until done.  With a fork pierce them and test for doneness.
 Transfer them to a large bowl, cover with plastic wrap and let them sit for about 30 minutes until cool enough to peel..

Cut beets in slices or large chunks.

Stack mint leaves on top of each other and chiffonade them by rolling lengthwise like a cigarette and slicing into thin ribbons. Discard the stems.

Place the beets in the refrigerator until cold.

Using a fork, crumble a small amount of chèvre into a small bowl or plate and set aside.

Sprinkle mint onto the beets and stir, leaving a few ribbons for garnish. Add olive oil and vinegar to taste (i use 1 part vinegar, 3 parts olive oil).   Adjust salt to taste. Transfer beets to a serving bowl and sprinkle with chèvre and remaining mint. Serve immediately.

You can serve on a bed of arugula and/or sprinkle walnuts on top.


Photo: Food Network

A Classic Revamped...French Green Bean Casserole

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If you are a baby boomer, you grew up eating this.  However, you grew up eating the recipe that has Campbell's condensed cream of mushroom soup and regular green beans.   Well, I have news for you, this ain't it.  This is my remodeled, upgraded, stylized 2010 version of the old classic;  since to suggest, in this blog, that one open a can of condensed mushroom soup would be tantamount to heresy.  So read on, you will be comforted and thrilled to find out that the more things change, the more they almost stay the same.

It is interesting to see how some recipes come about.  I was looking for orange juice, of all things, when I passed an aisle at the grocery store dedicated to holiday cooking and baking and there, among the nuts and marshmallows, were the cans of French's fried onions.  Who would have thought!  Convinced that I had a can of cream of mushroom soup in my well stocked pantry, I started salivating and planning to make this long forgotten classic for dinner.  Sure enough, when I got home no can of mushroom soup, but some leftover fresh mushrooms from heaven know what in the refrigerator.  Mmmm...

For many years, this casserole was a favorite Thanksgiving side dish.  You might want to revive it!


Serves 6

Ingredients:


•8 ounces fresh baby bella or shitaake mushrooms, brushed clean, trimmed, and quartered

•2 - 3 TB butter

•1 pound frozen french cut green beans, cooked for 3 minutes and drained

•1 TB flour (hefty!)

•1/2 cup heavy cream, half-and-half or milk

•2 teaspoons soy sauce

•1 can (2.8 ounces) French's fried onions,

•1/8 teaspoon freshly ground white pepper, or to taste

•Kosher salt to taste


Procedure:

Preheat oven to 375 degrees. F.

Place a heavy skillet over medium high heat. When pan is hot, add mushrooms and butter. Sprinkle lightly with salt. Saute mushrooms on high until browned.  Lower heat and add the flour.  Mix well for 1 minute.  Add the cream and a little milk,  add white pepper and stir until it thickens.  You may need to add more milk if sauce is too thick even though  you want a consistency similar to that of condensed cream soup.

Add beans, and soy sauce. Mix until combined.

Pour green bean mixture into a 1-1/2 quart casserole dish. Add fried onions to cover.  Bake uncovered for 30 minutes or until bubbly and the onions are browned and crispy.

Crispy Zucchini Gratin

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When I saw this I knew it had to get made and posted...a real zucchini gratin!  Last year, I jokingly called a casserole a gratin seeing that hardly anyone ever uses that term anymore.  Well, whatever you want to call it, this recipe is different and a winner. I have added some basil, onions and Parmesan Cheese to the original recipe as it seemed to need some extra flavor and these are traditional ingredients used with zucchini.  I know, I promised no more zucchini but the crop is almost over, really.

I love zucchini with fish...try it with Grilled Swordfish With Capers And Lemon Butter. 

Printable Recipe

Total time: 30 to 60 minutes

Preparation: 15 minutes

Baking time: 30 minutes

Difficulty: Easy


Ingredients

For 4 servings

-  18 oz. zucchini

- 1 small onion sliced*

- 2 cloves garlic, minced

- 2 large or 3 small eggs

- 1 cup heavy cream

- 5 tsp. butter

- 1 Tbsp. olive oil

- (3 1/2 oz.) coarse homemade bread crumbs

- salt and pepper

- Basil (optional)*

- Parmiggiano Reggiano (optional)*


Method

1. Preheat the oven to 180° C (350° F).

2. Slice the zucchini and onion and sauté in olive oil in a skillet with the garlic and some chopped basil for about 10 minutes. When the zucchini and onion slices are lightly browned, spread them in a gratin dish. First the succhini then the onions.

3. In a bowl, beat the eggs, then mix in the cream, salt and pepper. Add a TB or 2 of Parmesan if you like. Pour over the zucchini.

4. Sprinkle with the bread crumbs and dot with butter.

5. Bake for about 30 minutes. Serve hot.

Adapted from The Worldwide Gourmet

*new added

Sformato di Melanzane...Eggplant Mold

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This recipe comes from a good friend who happens to eat well and entertain even better!  I recently posted on some of the small things that make an invitation from him a command performance and now I am going to share with you one of his recipes.  As it is with everything he does, it is simple and easy to make yet interesting and "fancy" enough to be part of a dinner or luncheon party.  The recipe comes from his mother and he has been serving it forever.  I recently had it at his home in Miami as part of an informal dinner buffet, in the heat of the summer, and served room temperature without a sauce.  Frankly, I can't remember what else he served I was so enchanted with this mousse.

If you want to serve it as a first course or for an elegant and simple lunch, the original recipe suggests you make extra bechamel sauce, pour it over it and top with a poached egg.  My type of lunch!

Printable Recipe
Serves 6 to 8

Ingredients

1 1/4 lbs eggplant, peeled and cut in small pieces

2 medium onion finely chopped

5 eggs, separated

Salt & Pepper

1 Cup of bechamel sauce*

Parmaggiano Reggiano (optional)

Directions

Preheat the oven to 275 degrees. 

Cut the eggplant in small pieces and finely chop the onion.  Separately, saute the onions and the eggplant.  When both are done, combine them and with a fork, add the salt and pepper and  mash the pulp until it looks like a puree.  Let cool.

Separate the eggs.  Beat the egg yolks and add to the cool puree and then beat the egg whites to stiff peaks (like a meringue) and fold in to the mix.  Add the bechamel and combine.

Grease a 4 cup mold with butter and add the eggplant.  Cook at 275degrees for 20 to 25 minutes.

Remove from the oven and let it come to room temperature.

Run a sharp knife around the edges and invert mold unto a platter.  Serve in wedges.

If you are serving topped with bechamel sauce and poached eggs, spoon about a large tbs of bechamel sauce now on each slice and top with the eggs.  If you are forfeiting the eggs, I suggest you pour the extra bechamel after the mold is inverted into a platter.

 Although he didn't mention it, I would sprinkle freshly grated parmesan cheese over the bechamel sauce before serving!

*make 2 cups if you are serving it topped with sauce

Sweet Peas With Prosciutto...Piselli al Prosciutto

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This is really an antipasto, at least that is how they serve it, "when in Rome".  To me, it's a delightful side dish which can be served with anything, particularly lamb. I have added some mint now that it's plentiful.

SERVES 4

Ingredients

1⁄4 cup extra-virgin olive oil

2 oz. prosciutto, roughly chopped

1 small white onion, minced

1 lb. fresh or frozen green peas

Kosher salt and freshly ground black pepper,
to taste

Mint for garnish (my idea)


Directions1. Heat oil in a 12" skillet over medium heat. Add prosciutto and onions; cook until onions are soft and prosciutto begins to crisp, 6–8 minutes.

2. Add peas and 1 tbsp. water; cook, tossing, until hot, about 3 minutes. Season with salt and pepper.


This recipe was first published in Saveur issue #128
Photo: Todd Coleman

Lindaraxa's Tidbits...How to Cook, Serve and Eat An Artichoke

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Artichokes are probably one of the most intimidating vegetables on the face of the earth, but if you've ever had one, especially with hollandaise sauce, you know they are divine!

My husband used to say it was the only vegetable where you ended up with more on your plate when you finished than when you started.  Artichokes were also my son's favorite vegetable when he was in kindergarten. One day I got a phone call from his teacher who wanted to share with me what had happened at school when she asked the class to write down their favorite things.  When it came to food, most kids wrote down things like hot dogs, pizza, hamburgers etc.  then she saw my son raise his hand to ask "How do you spell artichokes with hollandaise sauce?"  True story, no joke.Yes, my children were introduced to everything from an early age and if it took hollandaise to get them to eat artichokes, I am still grateful!.

There is no reason to be put off by the sight of an artichoke.  They are very easy to cook.

Choose globes that are dark green, heavy, and have "tight" leaves

Cooking Artichokes

Cut the stem to about 1 inch so they will lay down flat on your plate.  Put them on top of a steamer inside a big pot and steam for about 45 minutes.  You will know when they are done if when you stick a knife through the stalk  it is soft like a potato when its done. That's it!  You can serve them cold with a French vinaigrette or hot with my favorite,  hollandaise sauce.  For my easy, no fail recipes go here

Serving artichokes.

There are beautiful artichoke plates you can buy, or you can simply serve them on a regular plate with a bowl on the side to place the discarded leaves.  You will need a knife and a fork for when you get to the best part, the heart.  I always serve them as a first course so they can shine on their own!.  The hollandaise is passed around so everyone can take a couple of spoonfuls and place in their plates to dip the leaves and later eat with the heart.  Same with a vinaigrette, except in that case, everything is served cold and you should really cut the top third of the artichoke before you steam them.  It makes for a nicer presentation and you can drizzle some of the vinaigrette inside.

 These are my plates. Notice at left is a place for the sauce.

How to eat an artichoke

Start by pulling off one of the outermost petals.  It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now. Pull off a leaf, holding it by the pointed end. If you're provided with a dip such as a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth. Don't overdo it on the dip or you won't taste the artichoke. (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke). Discard remainder (you'll want to have an empty bowl ready in which to drop them).


Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly.

When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch. You have now reached the best part of all, the very reason for eating artichokes: the heart. Carefully scoop away the fuzzy stuff with your knife or spoon. With knife and fork, cut bites from the heart like pieces of prime fillet.

Here's a video:
http://www.oceanmist.com/products/how-to-prepare/how-to-eat-an-artichoke.aspx
 

Finger Bowls
 
If you have them, this is the time to use them!

Wine Pairings

If eating with a hollandaise sauce, a dry French Chardonnay or Fume Blanc is best.  Be conscious of the fact that after eating an artichoke, the red wine served with the main course may taste a bit acidic.  A piece of bread after finishing the artichoke and before tasting the wine will help.

...more tidbits!

First developed in Sicily, Italy, artichokes were brought to this country (California) by the Spaniards in 1600's but did not become popular until the 1920's.  They were the third largest crop in the valley in 1929.

Did you know Marilyn Monroe was crowned Artichoke Queen in 1948? That made them super popular afterwards!

80% of the artichokes in the US are grown in Castroville, CA, 98 miles south of San Francisco (been there!)

The thicker the stalk, the bigger the heart!

Succotash...A New Found Favorite

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It's funny how taste changes with age. I used to hate succotash when I was in boarding school and they used to serve it at least once a week, or so it felt.  Now, all of a sudden, I love it. The traditional recipe, that is, if you are Southern, has heavy cream added towards the end.  I frankly don't think it needs it so I have omitted it.  To be frank, more often than not, I just cook the lima beans and corn together in water and add a little butter at the end.  I only gild the lily if guests are involved.

Serves 6

Ingredients

1 tablespoon butter

1/2 cup chopped red pepper

2 cups frozen or canned corn, drained

2 cups frozen lima beans

1/4 cup water

2 tablespoons butter

Salt and pepper

2 slices of Bacon (optional)


Directions

Cook bacon in moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain.

In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste. Garnish with crisp bacon.

Honey Glazed Carrots...Don't Postpone the Inevitable!

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There was no way I would eat carrots when I was a little girl.  They would have to coax me into believing my hair would turn blonder if I ate them, and always being the ham,  I would reluctantly oblige.  As I grew older and the carrot scheme didn't seem to do the trick, I would sit stoically at the table and push them to one side of the plate or hide them in the napkin.  My Mother, being the old world kind of mother who wouldn't let you get up from the table until the vegetables were all gone, would have everyone march out of the dining room and would leave me there until I ate those horrid little things.  Well, it worked, for come 10 o'clock it would get awfully dark and scary in that old dining room and even though you could skate on those carrots they were so cold, eating them beat sitting there scared to death.  Little did she know she was teaching me a very valuable life lesson, having nothing to do with carrots.  When there's stuff on your plate that you don't like to deal with, do it first and get it over with.  Then you can enjoy the rest! OR, better yet,  Don't postpone the inevitable!

These won't make your hair blond, but they sure are awfully good!



Yield: 4 servings

Ingredients

Salt

1 pound baby carrots

2 tablespoons butter

2 tablespoons honey

1 tablespoon orange  juice

dash of nutmeg

Freshly ground black pepper

1/4 cup chopped flat-leaf parsley

Directions

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey, nutmeg and orange juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

This Weather Calls for Comfort Food...Broccoli Cheddar Casserole

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What is it about cold weather that makes you crave good old comfort food, the one your mother used to make when you were young?  Last night I craved Lima beans and corn, something I used to despise when they served it in boarding school!  Not anymore...

Comfort food to me is meatloaf, creamed spinach, mashed potatoes, pot roast,  Mac and Cheese, and all those canned soup casseroles my mother used to make in the 60's and the 70's.  Plain and simple, no need to gild the lily.  I have Junior League cookbooks full of casserole recipes from practically every city in the U.S.  For chicken, tuna, zucchini, squash (my favorite) broccoli ,whatever.  Poor broccoli got a bum rap from the first President Bush when he declared he didn't like it.  My mother, at the tender age of 85, has declared she doesn't really like it either...really? After all the broccoli you made me eat  because it was soo good for me and would make me grow like trees?! Seriously now, what is it with broccoli and old people!

Well, in complete defiance of my mother, I am making one tonight, straight from the archives of Campbell's Soup.  That and breaded pork chops with Mott's applesauce...Chocolate pudding anyone???

P.S. I promise to go back to tapas tomorrow, unless we have another casserole emergency due to the cold weather!

Serves 6

Ingredients

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup 

1/2 cup milk

2 teaspoon yellow mustard (I use Dijon)

1 bag (16 ounces) frozen broccoli flowerets, thawed*

1 cup shredded Cheddar cheese (4 ounces)

1/3 cup dry bread crumbs*

2 teaspoon butter, melted

Directions

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.

Bake at 350 degrees F for 30 minutes or until the mixture is hot and bubbling.

Cook's Note
You can use fresh broccoli,  First cook it for about 10 mins.
You can substitute the breadcrumbs with 1 cup crushed cheez-its or Riz crackers.  Add the melted butter on top.

Autumn Sonata...Brussel Sprouts With Bacon & Figs

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I have searched high and low for a good recipe for brussel sprouts and about a month ago I found it in the Minimalist column.  Mark Bitman is sheer genius when it comes to simplifying things and I am only sorry it took me so long to start reading him.  You see, I grew up with Craig Claiborne and Pierre Franey and somehow Bittman's recipes just  looked too simple,and well, minimalistic.  I wanted more complicated dishes, for in my mind, that is the only way they would taste good...wrong!  Now when I pick one of the old cookbooks, I have to laugh at such titles as Simple and Quick Meals in an Hour!

I tried this recipe this past Christmas and my daughter and I just loved it.  It was a close second to our favorite chestnut soup and  it was a terrific compliment to the duck and wild rice.  Shredding the sprouts does wonders for the taste and texture of the dish and the balsamic vinegar is sheer genius.  I substituted dried cranberries for figs for a more festive look and can' t wait to try it with figs next time. If you like brussel sprouts, you will love this recipe!

Yield: 4 servings


Ingredients

2 tablespoons olive oil

 4 to 8 ounces bacon, chopped

1 pound Brussels sprouts, stems trimmed

1 cup dried figs, stemmed and quartered

Salt and freshly ground black pepper

2 teaspoons balsamic vinegar, or more to taste.


Directions

1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)

3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.



.

Tomato Zucchini Gratin AKA Casserole

Pin It Its funny, in my days this was called a casserole... my, my how times have changed! I don't know how I could have forgotten to post this. To me this is the quintessential summer casserole and when I make it, it reminds me of summer and of my days living in North Carolina. In that part of the country, everyone had a signature casserole!

I have many variations of this dish, which hopefully, I will be posting in summers to come. This is a great way to cook the last of this summer's fresh tomatoes and zucchini. I love to serve it with fish, accompanied by yellow rice. It is also very nice with grilled lamb chops.

Serves 4-6.

Ingredients
2 pounds fresh zucchini
4 tablespoons butter
2 tablespoons water
1 pound fresh, peeled, seeded, and chopped tomatoes
2 tablespoons chopped fresh basil
1 garlic clove, pressed
Salt and pepper to taste
4 TB grated Gruyère cheese (or more to taste)
3 TB   grated Parmesan cheese (or more to taste)
1/4 cup bread crumbs, buttered


Directions
Wash and thinly slice zucchini. Melt butter in large skillet. Toss zucchini to coat with melted butter and cook over high heat, stirring continuously. Sprinkle with water and continue to cook until tender, yet firm. Remove from pan, and set aside. Pour tomatoes into skillet. Add basil, garlic, and salt and pepper. Cook until slightly thickened. Pour over zucchini and mix. Spoon into a buttered casserole or individual gratin dishes. Sprinkle with mixture of Gruyère and Parmesan cheeses, and top with buttered bread crumbs. Cover with foil and bake at 425 degrees F for 30 minutes. Remove foil and brown crumbs briefly under broiler.

Variation

Wash and thinly slice tomatoes, zuccini and onions.  Butter a casserole dish.  Lay one layer of zucchini, one of tomatoes and pne of onions.  Salt and Pepper and chopped basil leaves.  Sprinkle generous layer of coarsely grated Cheddar Cheese.  Repeat so you have 2 layers ending with cheese.  Lightly sprinkle bread crumbs.  Cook covered 375 30 minutes and uncovered at 400 15 minutes until browned.

This is one of my most requested recipes!

Cauliflower Gratin...Gratin de Chou-Fleur

Pin It This is the time of the year when we Floridians try to keep our freezers as empty as possible because of hurricane season. If a storm hits our area, the chances of being without electricity for a week or two are pretty high, meaning most of what you have in your refrigerator will have to be thrown out. This means more trips to the grocery store and smaller purchases of things that need to be frozen.

We have been eating the remains of our freezer now for the last two weeks and today, to my horror, I found that there were only two anemic looking little pork chops left in the back and one beautiful head of cauliflower in the fridge. The pork was easy, marinated with garlic, onion lemon juice and Worcestershire Sauce and into the frying pan. But was it going to be enough for two hungry adults? Not a chance. So i decided to be a little bit more elaborate with the cauliflower and make one of my favorites, Gratin de Chou-Fleur.

The recipe below is for a full head of cauliflower which will serve 6-8 people easily as a side dish. I halved the recipe and had more than enough for the two of us as a hearty side dish, with plenty of leftovers for tomorrow.

I hesitated posting another cauliflower dish so soon, but seeing that the cauliflower puree was such a hit, perhaps this will be a sensation too!


Serves 6 - 8



Ingredients

One large head cauliflower, trimmed and separated into florets

Coarse salt

Freshly grated nutmeg

(2/3 cup) freshly grated Gruyere

4 tablespoons unsalted butter

4 tablespoons flour

2 Cups of milk

Fine salt and freshly ground pepper

1 to 2 tablespoons bread crumbs

Extra grated gruyere for top

Extra butter for the top


Directions


Sprinkle the cauliflower with coarse salt and steam for 15 - 20 minutes, until soft The cauliflower can be cooked up to a day in advance and refrigerated in an airtight container.

Set an oven rack in the upper half of the oven and preheat to (350°F). Transfer the cauliflower to a medium gratin dish.

Prepare the béchamel. Have the butter, flour, and milk measured and ready. Melt the butter in a saucepan over medium-high heat. When the butter starts to sizzle, add the flour all at once and stir it into the butter with a wooden spoon or preferably, a wire whisk.(this is called a roux blanc). Cook for 3 minutes without coloring, stirring continually until the mixture turns creamy. Pour in the milk and whisk it into the roux blanc, making sure you don't leave any clumps on the bottom and sides of the pan. Bring to a simmer and cook for a few minutes, stirring with the wooden spoon or the whisk as the mixture thickens. Add the 1/2 Cup of the grated cheese.Set aside to cool for a few minutes

Season the béchamel with salt, pepper, and a whisper of nutmeg. Pour evenly over the cauliflower, top with the remaining cheese, adding more if necessary to cover the top generously, sprinkle with bread crumbs. top with a little butter and slip into the oven to bake for 20 minutes, until heated through and well gratinéed at the top; you can switch to the broiler setting for the 5 final minutes.

Let rest for five minutes and serve -- you may want to warn your dining companions that the gratin will be very hot.

Any leftovers can be reheated for 10 minutes at (350°F) the next day.

Creamed Spinach

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Another of my children's favorite, particularly my son Ted's. This is a dish that goes well with so many things...chicken croquettes, the Venetian Isles Chicken, Skirt steak, pork chops, lamb chops and so much more!

As a Mom who introduced her children to everything, if you want them to eat spinach, prepare this recipe and you will have them asking for more.

Ingredients

1 pkg frozen spinach
2 TB butter
2 TB flour
1 Cup milk (hot)
1/4 tsp. nutmeg
salt
Pepper

Cook spinach according to pkg directions. Cool. Squeeze all the water out and let it sit in a colander while you prepare the bechamel sauce.

In a small saucepan, melt the butter, add the flour, cook for 1 minute. Add the hot milk a little at a time while constantly stirring. Continue stirring until it comes to a boil, about another minute or two. Season with nutmeg, salt and pepper. Serve at once, or reserve for later use covered in tinfoil.

Have You Had Cauliflower Puree Lately?

Pin It Every once in awhile, particularly if I have to get into a bathing suit or a new dress, I cut back on carbs, desserts and cocktails for a couple of weeks and accentuate fruits and vegetables on my diet. Unfortunately, this is one of those times. Last night I made it half way, having a steak on the grill, accompanied by cauliflower puree and a big salad. I wasn't very successful on the cocktail side...today I'll try again.

Cauliflower is one of the most delicious and neglected of all purees. It is also a great alternative to mashed potatoes, except, of course, for Thanksgiving dinner. If you are making the roast turkey from the previous post, try it with this the first night instead of the mashed potatoes. Just think, unlike potatoes, you don't have to peel cauliflower!... and it is also low in calories and carbs, and high in fiber. Couldn't ask for more.

There are many things you can add to this puree including wasabi paste (other people's idea, not mine) and garlic, but I like mine with just a little parmersan cheese and butter. There is enough moisture in the cauliflower so that you don't have to add cream or milk, but there again, I sometimes sneak a little milk or cream to make it smoother. Try putting it in a 350 degree oven for a few minutes afterwards to "dry" it up and add another 5 -10 minutes under the broiler to brown the parmesan. That is my secret.

This is one of those dishes that should be high on your list of healthy, delicious and economical...If you have never tried it... do...you will be pleasantly surprised!

Serves 4

Ingredients

1 head of cauliflower
3 tablespoons butter softened
2 TB cream or milk (optional)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup Parmesan cheese
Chopped Chives

Procedure

1. Bring a large pot of water to boil. Meanwhile, cut off the stems of the cauliflower and break into florets. Toss in a steamer basket atop the boiling water and steam for about 30 minutes or until tender.

2. Remove the cauliflower and toss it in a blender*. Process until smooth.

3. With the motor running add the butter, salt, and pepper. When incorporated, turn off the blender, and fold in the parmesan and chives. Season with salt if it needs it. If you are going to serve later or the next day, stop here and stick it in the refrigerator. To serve immediately add more Parmesan on top, place in the oven for about 15 minutes and another 5 under the broiler. Add more chives before you serve.

If you are going to serve it later on in the day, take out of the fridge an hour before, add more parmesan cheese to the top and place in the oven at 350 until hot (usually 20 minutes) and in the broiler another 5-10 minutes. Add chives before serving.

*You can also mash the cauliflower with a potato masher right in the pot if you do not have a blender or food processor.

Gazpacho!...A Healthy & Refreshing Summer Soup

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As summer soups go, there is nothing more delicious and refreshing than Gazpacho. It is a salad in liquid form, with the added advantage that it keeps forever in the refrigerator. If you are trying to watch your weight and eat healthy, gazpacho is for you.

The name gazpacho reminds me of a little miniature Chihuahua my daughter and I saw one day on South Beach. The name was bigger than the dog. Every time this dish comes up, the though of this tiny little thing with big ears and a big attitude makes my daughter and me burst into giggles.

The recipe comes from my mother who has been making it for years. She can't remember where she found it but I can honestly say, I haven't had a better one. When the tomatoes are in season in the summer, there is always a pitcher in the refrigerator at home. The funny thing is nobody can believe how easy it is to make.

This is dedicated to my friend Albert P. who subscribed to my blog, even though he is on a diet. That is what you call true friendship. You can have this, dear Albert, it's all vegetables, except for a little olive oil which is also good for you. It is also filling, healthy and packs well for the office.

Ingredients

3 ripe tomatoes

1 cucumber, peeled

1 onion, yellow

1 clove garlic

1 green pepper

1 1/2 C tomato juice

2 1/2 C beef or chicken bouillon

1/4 C olive oil

1/4 C red wine vinegar

salt

pepper

croutons

Chop tomatoes, cucumber, onion and green pepper. Add to a blender, together with the rest of the liquid ingredients. You will have to do this in batches. Place in the refrigerator until well chilled. Add croutons on top just before serving

If serving for company, you can garnish with chopped cucumbers, green peppers, tomatoes and onions. Place a bowl of croutons on the side.

Dinner from the Market....Eggplant Parmigiana

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Spring is a great time to visit your local farmers markets, whether you live in New York, Miami or California. Just last week, I went to a new one in Miami's Design District, but every Saturday and Sunday there are markets all over the country with fresh and organic fruits and vegetables. You learn a lot when you go to the market...market people love to talk about things they grow. Last week, they had 5 varieties of eggplants, amongst them Sicilian, which I had never cooked or tasted. Boy, was I in for a big surprise! It tasted wonderful and very different from the regular Italian variety we are all used to. More aristocratic, shall we say, and much softer. Whether you buy Sicilian, Italian,or Grafitti, take advantage of the wide selection you find at your local farmers markets and try some new varieties of your favorite vegetables. You will be pleasantly surprised. I made the following recipe with Sicilian eggplants and it tasted quite different, and much better, than the one I usually make. It's an adaptation of Mario Batali's recipe, Parmigiana di Melanzane.


Prep time: 45 min (if you have to make the sauce) Cook 25 min

Serves 4

Ingredients
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Directions
Preheat the oven to 350 degrees F.

Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

I had tomato sauce in the freezer, which I defrosted in the microwave, and used in this recipe. I made dinner in no time. That is why I recommend keeping some frozen for quick meals like these. If not, you will find it below:

Basic Tomato Sauce:

1/2 Cup extra virgin olive oil
8 cloves garlic peeled
1 box Pomi Crushed tomatoes(or one 35 oz San Marzano tomatoes seeded and lightly crushed, with their liquid

Salt
1/2 tsp. sugar
Crushed hot red pepper (go easy! unless you like it hot)
10 fresh basil leaves, torn into small pieces

Heat the oil in a 2 to 3 quart saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.

Carefully slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with the salt, sugar and red pepper. Lower the heat so the sauce is at a lively simmer and cook, breaking the tomatoes with a whisk or a spoon (if you got the can of whole tomatoes) until the sauce is chunky and thick, about 20 minutes. Stir in the basil* about 5 minutes before the sauce is finished. Taste the sauce and season with salt and red pepper, if necessary. Set aside

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Harvard Beets...Be Adventurous!

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When you ask people if they like beets, the first thing they do is wrinkle their nose. But when you serve them as a fait accompli, they say, "ah, yes, I haven't had these in a while". Somehow, beets are pretty low on the totem pole. We don't look for them like we do carrots, spinach and even broccoli. If we see them, they don't register. I guess they are kind of intimidating to most. When I don't know what to do with a vegetable or anything else, the first thing I do is go to the Joy of Cooking. They always have a good recipe for whatever you want to make. This recipe, on the other hand, is an adaptation of an old recipe of my grandmother's. She served everything, and God forbid we didn't eat it.

To cook beets, all you have to do is boil them in plenty of water until they are done. Medium size beets should take about 40 minutes. The big one I got at the market took almost an hour. Use a fork to test. Peel and cool slightly. It's that simple. If you want them in a salad, just cool and add oil and vinegar. They are great with goat cheese on a green salad too.

Harvard Beets

Yield: Serves 6

12 medium-sized cooked beets whole or cut up
3 tablespoons butter
1 tablespoon cornstarch flour
1-1/2 cups water from the beets
1/2 cup brown sugar
1/4 cup vinegar
salt, cloves, and nutmeg

Melt the butter in a saucepan over low heat. Blend in the flour and stir in the water from the beets . Cook, stirring constantly until smooth and thick. Add the sugar and vinegar, then salt, cloves, and nutmeg to taste. When well mixed, add the beets and serve hot.