PASTA
WITH SCALLOPS IN LEMON-BUTTER SAUCE
By Sims Brannon
INGREDIENTS
1 lb. sea scallops
1 stick unsalted butter
2 shallots, peeled and finely chopped
juice of 2 lemons
1/2 cup heavy cream
2 oz. seaweed (reconstituted if dried) or sea vegetable, coarsely
chopped
salt and freshly ground pepper to taste
1 lb. long pasta such as spaghetti or linguine (preferably
Italian)
DIRECTIONS
Remove any tough muscle from scallops. If large, slice into
bite-sized pieces. Melt butter in large sauté pan over
medium heat. Add garlic and cook until garlic softens. Add
scallops, lemon juice, cream, and seaweed or sea vegetable,
and salt and pepper. Stir to combine and reduce heat, cook
until scallops are firm, about 5-7 minutes. Cook pasta according
to package directions (you may need to start the pasta before
preparing the scallops). Drain pasta when done and toss with
scallop mixture. Serve immediately. Do not add cheese.
LEMON
TART
By Sims Brannon
INGREDIENTS
Filling
3 eggs
2 egg yolks
1 cup sugar
zest of 1 lemon, finely grated
5 Tbs. lemon juice
6 Tbs. unsalted butter
Pastry
1 cup flour
6 Tbs. sugar
pinch of salt
1 egg yolk
4 Tbs. unsalted butter, chilled
ice water
Garnish
(optional)
meringue
fresh fruit such as raspberries or strawberries
sliced almonds
whipped cream
DIRECTIONS
In a double boiler, combine eggs, egg yolks, and sugar and
stir until thoroughly mixed. Add lemon zest and juice and
continue cooking until a thick mixture is formed. Remove from
heat and stir in butter. Allow to rest in refrigerator at
least 24 hours before using.
Combine
first 5 pastry ingredients in food processor. Gradually add
ice water 1 Tbs. at a time and pulse until just combined.
Wrap in plastic and refrigerate for at least 1 hour. Preheat
oven to 350°. Select an 8-inch tart ring or pan. Roll
out dough and line pan. Line dough with parchment paper and
cover with pie weights or beans. Place in oven and bake for
20 minutes. Remove from oven and remove weights or beans.
Cool on rack.
To
assemble tart, pour filling into pastry crust. Set in 350°
oven for 2 minutes to allow filling to set. Garnish as desired.
Serve immediately or chill.
BASIL
INFUSED OIL
It's
easy to make herb infused olive oils at home. They make wonderful
gifts for all occasions.
DIRECTIONS
Wash and dry your basil leaves and lightly bruise them to
release flavor. Place them in a clean decorative glass container,
cover with warmed oil, and seal tightly. Leave in a cool,
dark place to infuse about two weeks. Taste. If not strong
enough, add more fresh herbs and let stand another week. You
can either strain the oil or leave the herbs in. If you do
not strain the herbs out, the flavor will become stronger
as it stands, so keep that in mind. Less strongly-flavored
oils like sunflower oil and safflower oil work best to give
a more prominent herb flavor. However, extra-virgin olive
oil is also a good choice. If you begin with monounsaturated
oil such as olive oil or peanut oil, the infused oils should
be refrigerated. These are highly perishable and can turn
rancid quickly. You can also add garlic, but remove the garlic
cloves after a couple of days so as to not overpower the flavor
of the herbs. If you choose to leave the garlic cloves in
the oil, be sure to refrigerate the oil to avoid the threat
of botulism. Use your favorite combinations. Use the oils
within two months. Use infused oils in salad dressings and
marinades to enjoy full flavor.
Alternative
Herb suggestions: rosemary, thyme, basil, tarragon, summer
savory, basil, oregano, cilantro, marjoram, chervil, chives,
dill, mint, parsley, bay leaf.
DIRECTIONS
Prepare couscous according to package directions, using chicken
broth instead of water. After it has steamed, fluff with a
fork and stir in sun-dried tomatoes, green onions and basil.
Season with salt and pepper to taste. Drizzle with 2 tablespoons
Sun-Dried Tomato Vinaigrette. Toss and combine.
Yield:
4 to 6 servings
SUN-DRIED
TOMATO VINAIGRETTE
INGREDIENTS
2 sun-dried tomato halves
1-1/2 tbsp Balsamic vinegar
1-1/2 tbsp red wine vinegar
1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon
salt
1/3 cup olive oil
1 tbsp fresh basil leaves, minced
DIRECTIONS
In a saucepan simmer the sun-dried tomatoes in 2 inches of
water for 3 minutes, or until they are tender, drain them,
and mince them. In a bowl whisk together the tomatoes, the
vinegars, and the garlic paste. Add the oil in a stream, whisking,
and whisk the vinaigrette until it is emulsified. Stir in
the basil.
Yield:
about 2/3 cup
BASIL
PESTO
INGREDIENTS 3 Tablespoons pine nuts or almonds, lightly toasted
1 Cup lightly packed basil leaves
2 Tablespoons Italian parsley leaves
1 lg. clove garlic, thinly sliced
1/3 Cup olive oil
parmesan cheese
salt
DIRECTIONS
In a food processor (or blender), combine nuts, basil, parsley,
and garlic. Pulse, until well chopped. With motor running,
add oil in a stream. Transfer mixture to a bowl and stir in
cheese and salt to taste. Store with a thin layer of oil to
keep fresh and green. (The parsley helps keep the bright green
color too.)
THAI
CHICKEN WITH BASIL
Chilies
and basil add a piquant flavor to season the chicken
INGREDIENTS
3-4 TB finely chopped California green chilies, seeded
2 TB soy sauce
1 tsp sugar
1 tsp vinegar
1/2 cup chopped fresh basil leaves
1 tsp chopped fresh mint leaves
(or 1/2 tsp dried)
1/2 tsp cornstarch
3 TB vegetable oil
2 whole chicken breasts (1 lb each),
boned, skinned, cut into 1/4" strips,
2" long
2 cloves garlic, minced
1 large onion, halved then sliced
1/4" thick
DIRECTIONS
Mix together chilies, soy sauce, sugar, vinegar, basil, mint
and cornstarch; set aside.
Heat
2 TB of the oil in a large frying pan or wok over high heat.
When oil is hot add chicken and garlic. Cook, stirring constantly,
until meat loses its pinkness, about 4 minutes; turn out of
pan and keep warm.
Heat
another TB of oil in pan, then add onion; cook stirring for
2 minutes. Add chile mixture and return chicken and juices
to pan; cook, stirring until sauce thickens slightly. Transfer
to a serving platter and keep warm. Serve with hot fluffy
rice.
Serves
4-6.
BUTTERFLIED
BASIL SHRIMP
INGREDIENTS
1 lb. large raw shrimp, shelled and deveined, leaving tails
on. Butterfly shrimp by cutting along the inner curve.
1/3 to 1/2 cup olive oil
1 large clove garlic, finely chopped
3 TB dry vermouth
3 TB lemon juice
salt and pepper to taste
lemon slices and fresh basil leaves for garnish
DIRECTIONS
Heal oil over medium heat. Add garlic, minced basil, vermouth
and lemon juice. Add shrimp and sauté, stirring for
2 to 4 minutes until they all turn pink. Salt and pepper to
taste. Transfer to a bowl and chill to let flavors blend for
an hour or two. Return to room temperature.
Serve
as an appetizer to skewer with toothpicks or as salads by
lining 4 individual dishes with soft lettuce leaves, arranging
shrimps and sauce on top and garnishing with basil leaves
and lemon slices.
ORANGE
SALAD WITH CINNAMON BASIL
Peel
2 navel oranges and cut into a bowl. Cover with 4 TB olive
oil. Mince 1/2 cup fresh cinnamon basil. Mix all together
with salt and pepper. Set aside and let stand at least 30
minutes to marinate. Serve over leaf lettuce.
Serves
4.
BEEF BOURGIGNON, A PERFECT
AUTUMN DISH
By Kathy Couturié
INGREDIENTS 3 pounds rib steak
1/4 cup butter
2 tablespoons brandy
1/2 pound mushrooms
1/2 pound baby onions
1/8 cup butter + extra
2 cups dry red wine
1 cup port
1 cup water
1/2 cup canned tomato paste
2 bay leaves
2 tablespoons flour
DIRECTIONS
Ask the Westridge Market butchers to cut steak into large
cubes for you - it's much prettier! Brown steak cubes in 1/4
cup butter in batches. Pour off remaining butter. Add steak
and brandy to pan. Flame. When flame dies, remove steak. Remove
stalks from mushrooms and peel baby onions (or boil, cool
& then squeeze skins off). Add mushrooms and peeled onions
to pan with extra butter - brown & remove from pan. Return
steak to pan, and add wine, port, 1/2 cup water, tomato paste
& bay leaves. Bring to a boil, reduce heat and simmer
one hour or until meat is tender. Add mushrooms & onions
to pan - cook uncovered approximately 30 minutes. Stir in
blended flour and remaining water - continue to stir until
thick.
Serves 5-6
SIMS BRANNON'S APRICOT
TART
INGREDIENTS
FILLING
2 lbs. apricots, ripe but firm
1/2 cup sugar
1/2 cup dry white wine
CRUST
2 oz. blanched almonds
1/2 cup sugar
6 oz. unsalted butter, frozen, cut into 12 pieces
2 cups flour
1/8 tsp. baking soda
1/8 tsp. salt
1 large egg, beaten
1 Tbs. vanilla extract
1 tsp. grated lemon zest
1 tsp. grated orange zest
additional flour for rolling process
DIRECTIONS
To prepare the filling, pit, peel, and coarsely chop apricots.
Toss apricots with sugar and allow to sit for 1 hour. Add
the apricots and wine to a saucepan over high heat. Once the
mixture has come to a boil, reduce heat and allow mixture
to simmer, stirring frequently. Cook until apricots are thoroughly
softened and mixture has begun to thicken, about 1 hour. Allow
to cool. May be made up to 1 day in advance.
To prepare the crust, place almonds and sugar
in food processor and process until almonds are finely ground.
Add butter and pulse until mixture resembles coarse meal.
Add flour, baking soda, and salt in batches, about 1/3 at
a time, processing until combined with butter mixture. Texture
at this point will still be mealy. Mix egg, vanilla extract,
and zests. Turn on food processor and add egg mixture through
tube. Continue processing until ball of dough is formed. Divide
the ball of dough into 2 parts, 2/3 in one part and 1/3 in
the other. Wrap in plastic wrap and chill thoroughly, preferably
overnight.
To prepare the tart for baking, pre-heat the
oven to 400 degrees. Select a 10-inch, non-stick, false-bottomed
fluted tart pan (if non-stick is not available, use a regular
pan and rub the bottom with butter and dust with flour). Take
2 pieces of wax paper and dust with flour. Place the larger
dough ball (2/3) between the pieces of wax paper and roll
out until large enough to cover the bottom and sides of the
tart pan. Remove top layer of wax paper and carefully flip
dough into tart pan. Remove wax paper and press dough into
fluted indentations. Spread filling evenly over dough. Take
remaining piece of dough (1/3) and roll out between 2 additional
pieces of floured wax paper into a rectangle 10 inches long.
Remove top layer of wax paper. Cut dough into strips, 10 inches
long by 1/2 inch wide. Arrange strips in lattice on top of
tart pan.
Place tart on a baking sheet and place in center
of oven. Reduce heat to 375 degrees. Bake for 30 minutes.
Turn cookie sheet around in oven and bake until golden brown,
about 30 minutes (total cooking time approximately 1 hour).
Remove from oven and allow to cool before serving.
Serves 8.
BEAN SOUP
INGREDIENTS
1 lb. dried cannellini beans, or other white beans
1 medium onion, finely diced
3 medium carrots, finely diced
4 stalks celery, finely diced
1 clove garlic, finely diced
1 tsp. red pepper flakes
2 Tbs. olive oil
salt and white pepper to taste
DIRECTIONS Soak the beans overnight in cold water. Drain and rinse.
Select a tall stock pot. Place beans, onion, carrot, celery,
garlic, red pepper flakes, and olive oil into stock pot and
cover with water, at least 2 inches over the ingredients.
Place pan over medium heat and bring to a boil. Reduce to
a bare simmer and continue cooking until beans are tender,
about 2 hours. Season to taste with salt and white pepper.
Serve in wide bowls.
Optional garnishes include a drizzle of olive
oil, a large toasted crouton, or freshly grated Parmigiano-Reggiano
cheese.
In summer, the soup may be served cold.
SPRING VEGETABLE STEW
INGREDIENTS
6 small globe artichokes
juice of one lemon
2 lbs. fresh fava beans, shelled
2 lbs. fresh peas, shelled
1 large head Romaine lettuce, sliced into julienne
4 spring onions, thinly sliced
1 cup fennel tops, chopped (optional)
salt
DIRECTIONS
Trim the tough outer leaves and stems of the artichokes, then
cut them into quarters. Place in a bowl of water to which
the juice of one lemon has been added.
Choose a saucepan that can accommodate all the
ingredients. Place the olive oil and the onions in the pan
and sauté over medium heat until the onions are softened.
Drain the artichokes and put them in the pan along with the
fava beans, peas, lettuce, and fennel tops. Sprinkle liberally
with salt, and turn the ingredients in the pan to coat with
oil. Cover and reduce heat to low. Add water, 1/2 cup at a
time, as needed to keep vegetables from sticking. Cook until
favas, peas, and artichokes are tender. Cooking may take up
to 2 hours depending on freshness of the vegetables. Taste
and adjust salt as desired. Serve warm.
The dish may be cooked ahead and reheated.
Note: In Rome, this dish is known as
vignarola. In Sicily, it is called frittedda. In both places,
this is a traditional dish served at Easter dinner.
FAVA BEAN HUMMUS
INGREDIENTS
2 lbs. fava beans, shelled and boiled until tender
juice of one lemon
3 Tbs. Tahini paste
2 tbs. olive oil
2 cloves garlic, peeled
salt and pepper to taste
DIRECTIONS
Place all ingredients in bowl of food processor. Process until
smooth. Serve with bread or crackers.
Recipe can be expanded and any extra can be frozen.
COOKING WITH WINTER SQUASHES A Note on Cutting: Many of the winter squashes are
quite hard. This is a good characteristic because it allows
us to keep them in the root cellar through the winter. But
it does make cooking more of a challenge. Generally, I cut
winter squashes into large pieces and then roast them with
the shell or skin still on. Once cooked, the pulp is easily
scooped out and used in mashed or puréed applications.
In order to divide a hard squash (such as acorn
or butternut), you will need a large knife or clever and a
wooden mallet. Wash the squash and place it on a cutting board.
Align the knife or clever length-wise along the squash. Using
the mallet, hammer the knife or clever through the squash.
Repeat the process until the desired size pieces are obtained.
To cook, brush pieces with olive oil and roast in a 400 degree
oven until soft, about 30 minutes. Scoop pulp out of shell
with large spoon or ice cream scoop. Pumpkin or other winter
squash can be substituted in the following recipes.
BUTTERNUT SQUASH
SOUP
This is a wonderful starter for Thanksgiving or Christmas
dinner.
INGREDIENTS
4 strips thick bacon
1 large white onion
2 cloves garlic
4 cups puréed butternut squash pulp
3 cups chicken stock
1 cup heavy cream
1/2 cup dry sherry
Salt and pepper to taste
DIRECTIONS
Sauté bacon in skillet until crisp. Remove bacon from
skillet and reserve. Purée onion and garlic in food
processor. Add all contents of food processor to skillet and
heat over medium flame until onion and garlic mixture is golden.
Scrape contents of skillet into stock pot. Add squash pulp
and heat through. Add remaining ingredients and let simmer
for at least 30 minutes. Crumble bacon. Serve soup in shallow
bowls, with crumbled bacon as garnish. Serves 8. Note: fresh
or canned unseasoned pumpkin can be substituted for butternut
squash.
PASTA WITH ACORN SQUASH
This is a sophisticated alternative to macaroni and cheese
that even the most finicky kid will enjoy.
INGREDIENTS
1 Tbs. olive oil
4 thin slices proscuitto, diced
12 fresh sage leaves
3 cups puréed acorn squash pulp
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus additional
for serving
1 lb. tubular pasta, such as penne or rigatoni
DIRECTIONS
Place olive oil and proscuitto into a sauce pan and heat over
medium flame. Cook until proscuitto begins to curl. Spread
sage leaves over proscuitto and continue cooking until leaves
are just crispy. Add squash pulp and 1/2 cup cheese and blend
thoroughly. Cook pasta according to package directions. Before
draining, reserve 1 cup pasta water. Drain pasta and toss
with sauce. Add pasta water as necessary to smooth texture
and distribute sauce evenly. Place in bowls and garnish with
additional cheese. Serves 4 as a main course, 6 as an appetizer.
A PASTA DINNER FROM
A SUMMER GARDEN
Original Recipe by Anna Thomas
This recipe courtesy of Anna Thomas, author
of three fabulous vegetarian cookbooks, including The New
Vegetarian Epicure.
This pasta dish is utter simplicity, formed
around the fabulous vegetables that combine the harvest of
your garden (or the farmers’ market) - eggplants, peppers,
onions, basil, tomatoes, all full of the voluptuous flavors
of midsummer.
A salad of your favorite greens can be served
as a first course; add a good chewy country loaf, and that’s
all that is needed for food. Open a bottle of Chianti or a
spicy-fruity California Zinfandel, and relax with this simple
meal in the lingering twilight of a hot summer day.
- Anna Thomas
SUMMER VEGETABLE PASTA
The delicious taste of this vegetable-rich dish
comes from cooking the onions forever, the eggplant and peppers
a few minutes, and the tomatoes not at all - they’re
barely heated. Pungent olives and spicy red pepper flakes
add a kick, and the result is just what you want on a summer
evening with a bottle of red wine and a country loaf.
INGREDIENTS
2 firm young eggplants (about 1/4 lbs.)
salt
2 large yellow onions
2 Tbs. olive oil
4-6 Italian red and green peppers (1 lb.)
6 cloves garlic
12 Kalamata olives
6-8 ripest red tomatoes (2 lbs.)
2-3 Tbs. coarsely chopped fresh basil
black pepper
1/2 tsp. hot red chili pepper flakes
1 lb. penné or ziti noodles
Optional: big shavings of Parmesan cheese
DIRECTIONS
Wash, trim and cut the eggplant in 1/2-inch cubes. Sprinkle
it with salt and leave it in a colander to drain for about
1/2 hour as you proceed with the rest.
Roughly chop the onions and cook them slowly
in 1 tablespoon of the olive oil, with a dash of salt, stirring
occasionally, until they are melted into a carmel-colored
marmalade.
Meanwhile, trim and seed the peppers and cut
them into thin, inch-long strips. Chop the garlic, and slice
the olives off their pits. Cut the tomatoes into chunks, keeping
all their juice.
Press the eggplant gently to release excess
water. Then heat the remaining olive oil in your largest non-stick
skillet and sauté the peppers, eggplant, and garlic
in it, stirring frequently over high heat until the vegetables
are just tender and beginning to spot, about 5-7 minutes.
Add the caramelized onions and cook everything together for
a couple more minutes. Stir in the olives, basil, additional
salt if you need it, a few grinds of black pepper, and the
chile flakes. Now remove the mixture from the heat.
Cook the pasta in several quarts of boiling
salted water until it is al dente. About 2 minutes before
the pasta is ready to drain, replace the skillet of vegetables
on a high flame and stir in the chopped tomatoes and their
juice. Stir over maximum heat just until everything is thoroughly
hot. Drain the pasta, add it to the skillet, toss everything
together, and serve at once (big shavings of Parmesan cheese
could be passed at the table, but aren’t absolutely necessary).
Serves 4-6. If you are serving appetizers, or
a substantial salad, you will probably have 6-8 servings.
