Recently in Seasonal Vegetables

Who doesn't love asparagus this time of year? It's one of my favorite vegetables and I love it prepared just about every way possible. However, roasting it is probably my favorite. It enhances the flavor and leaves just a little bit of that fresh, firm crunch. Chef Viviane Bauquet Farre takes the simple roasted asparagus and pairs it with a wonderful vinaigrette and Valencia oranges. I think I have a new favorite way to prepare those spears! Thank you Viviane for sharing this remarkable recipe just in time for the summer season!


Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette - Recipe

serves 4

For the asparagus

• 1 lb (450g) asparagus spears (1 bunch) - bottom of stems snapped off
• 1 tablespoon olive oil
• sea salt to taste

For the vinaigrette

• 1 teaspoon finely grated fresh ginger (use microplane grater)
• 1 teaspoon finely grated orange zest (use microplane grater)
• 1 tablespoon brown rice vinegar
• 1 tablespoon lime juice
• 1/8 teaspoon cayenne
• 1/8 teaspoon sea salt
• 2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• For the salad
• 1 cup snow peas (3 oz) (85g) - stem end trimmed and left whole
• 1 teaspoon sea salt for blanching
• 1 large Valencia or navel orange
• 1 large handful (3 oz) (85g) baby arugula
• 2 tablespoons sesame seeds - toasted (see cook’s note)

Method:

Preheat the oven to 500ºF.

Step 1: Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.

Step 2: In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.

Step 3: Fill a large bowl with cold water and several ice cubes. Bring 1 quart of water to a boil. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.

Step 4: Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8″ thick slices. Set aside.

Step 5: Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

Cook’s note: To toast the sesame seeds - Heat a small frying pan to medium-high heat. Add the sesame seeds and sauté for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.

Photo Credit: Viviane Bauquet Farre - FoodandStyle.com

Fresh Goat Cheese Tarts with Ramps and Lemon Zest

Recipe and photos reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

Goat Cheese Tarts with Ramps and Lemon Zest

makes 8 tarts – served 4

For the ramps
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons julienned lemon zest
1 bunch ramps (5 oz) – root ends trimmed, stalks and leaves cut on the diagonal in 1/4” slices (green onions work well as a substitution)
sea salt and freshly ground black pepper to taste

For the tarts
1 1/2 tablespoons unsalted butter – melted
1 large jellyroll pan
6 sheets fillo dough (10” x 14”)
6 oz fresh goat cheese – crumbled
freshly ground black pepper to taste

Step 1: Heat a medium frying pan over medium-high heat. Add the butter and olive oil. As soon as the butter is melted, add the lemon zest and sauté for 1 minute until the lemon zest starts to curl up but doesn’t brown. Add the ramps and continue to sauté for 2 to 3 minutes until the ramps have released their moisture and the leaves begin to turn dark green. Sprinkle with salt and pepper, quickly toss and transfer to a bowl. Set aside.

Step 2: Brush jellyroll pan lightly with melted butter. Place one sheet of fillo on a work surface and brush lightly with melted butter. Top with another sheet of fillo. Brush the second sheet of fillo with melted butter and continue to stack and lightly butter each sheet until all 6 sheets have been used up. Cut the stacked fillo in 8 equal rectangles and place on the prepared jellyroll pan. Top each fillo rectangle with a little crumbled goat cheese. Top with the sautéed ramps and sprinkle with black pepper.

Cook’s note: The tarts can be prepared to this point up to 12 hours ahead. Cover with plastic wrap and refrigerate until ready to bake.

Step 3: Pre-heat oven to 375°F. Bake tarts for 18 to 20 minutes until edges are golden. Remove from oven and serve warm.

To peel the lemon zest, use a vegetable hand peeler and make sure to peel the zest without any of the white pith, which is quite bitter. Then slice the zest crosswise in 1/16″ julienne slices.

Cut the ramps on the diagonal (stalks and leaves) in 1/4″ slices.

Fillo dough is quite delicate, so make sure your work surface is very dry, and work quickly. Place one sheet of fillo on a work surface and brush lightly with melted butter.

Top with another sheet of fillo. Brush the second sheet of fillo with melted butter and continue to stack and lightly butter each sheet until all 6 sheets have been used up.

Cut the stacked fillo in 8 equal rectangles and place on the prepared jellyroll pan. Top each fillo rectangle with a little crumbled goat cheese. Top with the sautéed ramps and sprinkle with black pepper.

© 2010 viviane bauquet farre – food & style

Avocado and Mango Salad with Tequila-Lime Vinaigrette

Recipe and photo reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

serves 4

For the vinaigrette

• 1/2 teaspoon finely grated lime zest (use a microplane grater)
• 1/2 teaspoon finely grated orange zest (use a microplane grater)
• 2 teaspoons lime juice
• 1 tablespoon Gold or Reposado Tequila
• 1 tablespoon sherry vinegar
• 3 1/2 tablespoons extra virgin olive oil
• 1/4 to 1/2 teaspoon Tabasco to taste
• 1/8 teaspoon sea salt

For the tortilla strips

• 1 large flour tortilla – cut in 1/8” x 2” strips
• 2 tablespoons olive oil
• large pinch sea salt

For the salad

• 2 bunches arugula – root ends trimmed, rinsed and spun dry
• 1 large ripe mango – peeled, cheeks cut in 1/8” slices
• 1 firm, ripe avocado – peeled and cut in 1/8” slices

Step 1: To make the vinaigrette – place the zests, juice, Tequila, vinegar, oil, Tabasco and salt in a small bowl and whisk until well blended. Set aside.

Step 2: To make the tortilla strips – heat a large heavy-bottomed skillet over medium-high heat. Add the oil and the tortilla strips. Sauté for 2 to 3 minutes until golden on all sides and crispy, tossing from time to time. Remove from heat, transfer to a plate, sprinkle with salt and cool to room temperature.

Cook’s note: Once cooled, the tortilla strips can be stored in an airtight container for up to 3 days.

Step 3: To serve, place a few leaves of arugula in the center of each plate. Drizzle with half the vinaigrette. Top with slices of avocado and mangoes, alternating them and slightly overlapping the slices. Drizzle with the balance of the vinaigrette. Garnish with the tortilla strips and serve immediately.

Maple–Glazed Brussels Sprouts with Chestnuts

Recipe and photo reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

serves 8

1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a large bowl with cold water and several ice cubes.

Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.

Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.

Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.

Butternut Squash–Apple Cake with Ginger Streusel

Recipe and photo reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

This is really a remarkable recipe.  .  . exceptional ingredients and inventive concept.  If you haven't used turbinado sugar in place of regular brown sugar - please try it.  Most "brown" sugar is really just a form of processed white sugar... Turbinado has a much deeper flavor and is much healthier to use than traditional brown....And yes, it is more expensive than brown which is usually the case when you opt for the best ingredients.

But... rather than hearing my thoughts on this . . . I think it's appropriate to share Viviane's in her own words.  I am so happy to have discovered her website and blog and hope you visit her site often!

In her own words:

Ever since I was a little girl, I loved baking cakes. In fact, my very first cooking memory was of baking my very own birthday cake — for my sixth birthday! (Of course my grandmother helped a bit…) Nowadays, I do not bake as often as I would like. The busy-ness of my life and my orientation towards lighter foods have sometimes interfered with this deep and fundamental pleasure of baking.

With this recipe I decided to reconnect with the pure satisfaction of baking a beautiful old-fashioned cake — but with a modern twist. So I created a butternut squash and apple teacake with a surprising but delicious candied-ginger and pine-nut streusel.

Made without butter or too much sugar, this cake is light and moist without being rich. I always use organic, free-range eggs because I find them more delicious and also healthier than their conventional counterparts. In summertime, I buy my eggs at the Piermont Farmers’ Market, always marveling at the bright golden hue of their yokes. In the winter months, I rely on our local health-food stores for a good organic brand.

Likewise, I use organic turbinado sugar for most of my desserts. This unrefined, pure cane sugar has a subtle molasses flavor and some nutritional benefits, as it retains all the natural minerals (phosphorus, calcium, magnesium, potassium and iron) and vitamins present in sugarcane juice. Finally, the Australian crystallized (or candied) ginger used in the streusel is truly mouthwatering. Harvested when its roots are young and tender, the ginger is fiber-free and mild in flavor, adding a tangy and modern twist to this scrumptious cake.

Not only was I delighted with my new teacake, I was able to indulge in it without guilt. Nice to know one doesn’t necessarily have to choose between the poetry of baking and the prose of nutrition. Doesn’t that make the pleasure of baking infinitely more satisfying…?

Butternut Squash–Apple Cake with Ginger Streusel

makes 1 cake (8 servings)

For the streusel
2 oz Australian crystallized ginger cubes (about 1/3 cup)
3 tablespoons turbinado sugar
1/2 cup pine nuts

For the cake
1 3/4 cup unbleached white flour
2/3 cup turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup sunflower oil
3 large organic eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest (use microplane grater)
1 cup butternut squash purée (see cook’s note)
1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces
1 cup organic Hunza golden raisins

1–9” non-stick round cake pan – buttered

Preheat oven to 350°F
Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.

Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.

Step 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.

Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened.
Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.

Cook’s note: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 45 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.

Vegetarians and artichoke lovers will love every bite of this delicious and creamy creation by Viviane Banquet Farre of www.foodandstyle.com.  Once again, she manages to combine many of my favorite ingredients in this recipe. 

Just thinking about this recipe immediately transported me to some of my favorite childhood food memories.  Artichoke soup at Duarte's in Pescadero . . .  dipping artichoke leaves in butter . . . grilled baby artichokes on the beach.... mmmm. Growing up in California, I was lucky to have access to fresh artichokes straight from the fields.  I think I could eat them every day.  I'm thrilled to add this risotto to my artichoke recipe arsenal. 

Enjoy this video of Viviane as she walks you through this recipe, step-by-step.  And please, visit her website often to see what she's making next . . .

Artichoke Risotto with Lemon-Herb Pesto - The Recipe:

serves 4

For the Pesto
1 small bunch fresh basil (about 2oz) – leaves removed from stems
6 springs fresh Italian parsley – stems removed
1 large garlic clove – skinned and left whole
1 teaspoon finely grated lemon zest (use microplane grater)
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt

For the Risotto
1 lemon – juiced
3 large artichokes
3 1/2 cups spring water
3 cups vegetable broth in cartons or homemade vegetable stock
1/4 cup extra virgin olive oil
1 medium red onion – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1 cup dry white wine
1 cup Carnaroli, Vialone or Arborio rice
1/2 teaspoon sea salt
freshly ground black pepper to taste
1 tablespoon cold, unsalted butter
1/3 cup freshly grated Reggiano Parmesan

extra virgin olive oil for drizzling
chive tips as garnish

Step 1: For the pesto – place the basil leaves, Italian parsley, garlic, lemon zest, olive oil and salt in the bowl of a food processor. Process at high speed until it forms a paste, scraping down the sides of the bowl with a rubber spatula, once or twice. Transfer to a bowl, cover and refrigerate until ready to use.

Step 2: For the artichokes – fill a medium bowl with cold water and add the lemon juice. Trim the artichokes by bending back the outer leaves until they snap off close to the base. Repeat until all the green leaves are gone, leaving the tender yellow-green inner leaves attached to the heart. Cut 2″ of the tops so that only the yellow part of the leaves are left. Cut the stalk at the base of the artichoke. Using a vegetable hand-peeler, peel any green part around the heart. Keep dipping the artichokes in the lemon-water bath as you work to prevent them from browning. Quarter the artichokes, remove the chokes and then cut in 1/4″ slices. Place in the lemon-water bath. Peel the stalks with the vegetable hand-peeler to remove all green parts. Cut in half lengthwise, then cut in 1/4″ slices and place the in the lemon-water bath. Set aside until ready to use.

Step 3: For the broth – place the spring water and vegetable broth in a medium saucepan and bring to a boil. Once boiling, turn off the heat and keep on the stove near the risotto pan.

Step 4: For the risotto – heat a wide heavy-bottomed sauté pan over high heat. Add the olive oil and red onion, stir well and sauté for 3 minutes until wilted. Drain the artichoke slices, shake any excess water and add them to the pan. Sauté for 3 to 4 minutes until the artichokes are golden, stirring only occasionally. Add the garlic and white wine and continue sautéing until the wine has reduced to a syrupy sauce, about 2 to 3 minutes. Add the rice, salt and pepper and sauté for 1 minute until the rice becomes translucent at the edges, stirring constantly.
Cook’s note: If you are making this recipe ahead of time, take the pan off the heat at this time until ready to continue the risotto. When you are ready to proceed, reheat the risotto at medium heat and proceed as below.

Step 5: Reduce heat to medium to medium-high. Add a scoop of the broth to the rice using a ladle and simmer, stirring constantly until all the liquid has been absorbed. You may have to adjust the heat from time to time so that the risotto is always at a good simmer, but doesn’t stick to the pot. Add another ladle of broth and continue stirring, repeating the process until the rice is creamy but still al dente. This will take about 20 minutes.
Cook’s note: You can use 5 to 6 cups of liquid depending on the rice you use, and whether you like a drier risotto. The more liquid you use, the wetter your risotto will be.

Step 6: Add the butter and parmesan and stir continuously to make the consistency of the risotto softer and creamier. As soon as the butter is melted, turn off the heat and stir in the pesto.

Step 7: Spoon the risotto into pasta bowls. Drizzle with a little olive oil. Garnish with chive tips and serve immediately.

Meyer Lemon Relish

Recipe Adapted from Chez Panisse Cafe Cookbook

During the summer, the markets are full of beautiful Meyer lemons.  They are so sweet and fragrant and can be used in many dishes.  This relish is so good with seafood.  The other night I served it with salmon and an heirloom tomato salad.  Wonderful.  But, considering it's a recipe by Alice Waters . . . I expect nothing less than wonderful.

Next time I make it, I will slice the shallots and lemon even finer . . . 

Ingredients:

• 1 large shallot, diced fine
• 1 TBSP white wine vinegar
• Sea salt
• 1 large Meyer lemon
• 1/2 cup extra-virgin olive oil
• 2 TBSP chopped parsley
• 1 TBSP chopped chervil or chives
• Pepper

Method:

Place diced shallot in a bowl and add the vinegar and a pinch of salt.  Let it sit for 10-15 minutes.  

Cut the lemon into 8 wedges.  Remove the seeds and core gently and but each wedge in half (lengthwise)  Slice the wedges crosswise into thin slivers.  This will make about a 1/2 cup.  

Combine the lemon slivers, shallot and another pinch of salt.  Stir in the olive oil, parsley, chives and some fresh ground pepper.  Taste and season.

Baked Baby Artichokes in Sauvignon Blanc

Adapted from The French Market Cookbook by Joanne Harris and Fran Wade

I've mentioned my Northern California roots in many of these recipes.  The farm fresh vegetables found at the local produce stands and farmer's markets are second to none.  Now that I live in Colorado, access to fresh baby artichokes at the beginning of summer is something I miss.  I could have them 100 different ways during the summer and never tire of the sweet tender flavor.  When you can find them, try this recipe for an elegant and seasonally fresh side dish.  I started with a recipe from the wonderful book, The French Market and made a few minor variations.

Ingredients:

• 12 whole small / baby artichokes
• 1/2 cup Italian parsley, chopped
• 10 sprigs of thyme, leaves removed and chopped
• 5 garlic cloves, chopped
• 6 tablespoons extra virgin olive oil
• sea salt
• freshly ground pepper
• 1 cup dry white Sauvignon or Fume Blanc (Groth or Ferrari Carrano works well)
• 1 3/4 stick unsalted butter

Preheat oven to 325 degrees.  Cut off the stalk from the base of each artichoke and pull off outer leaves.  Cut top off about 1/3 of the way down.  Scrape out the inner choke.

Stand each artichoke upright in a casserole dish.  Add equal amounts of the parsley, thyme, garlic and oil to the center of each choke and lightly season with sea salt and pepper.  Pour in the white wine and cover tightly with aluminum foil to make a seal.  Bake about 35 minutes or until tender.

Remove artichokes into 6 shallow bowls.  Place casserole dish with remaining fluid over burner on a high heat to bring to boil.  Add the butter and cook until the liquid reduces by half.  Spoon into the center of each artichoke and serve.

Heirloom Tomato Salad

During the peak of summer when heirloom tomatoes are at their best, why get complicated?  Heirlooms, olive oil and garden fresh herbs are all you need for a delicious summer salad.  The taste is incredible and the wide variety of colors from green to yellow and purple with add life to your dinner table.

Ingredients:

• 4 large heirloom tomatoes of varying colors, cored and sliced 1/4 inch thick
• 1/4 cup basil leaves, chopped
• 1/4 cup thyme leaves, chopped
• 1/4 cup olive oil
• sea salt
• freshly cracked black peppercorns
• sliced pecorino romano cheese (optional)

Core tomatoes using paring knife and slice thinly.  Remove basil and thyme leaves from herb stems and chop.  Place tomatoes in a bowl and add olive oil and sprinkle with herbs.  Add sea salt and pepper.  Serve with sliced romano cheese.

Shaved Summer Squash with Squash Blossoms

from A Platter of Figs by David Tanis.I can't say enough about this book.  Every recipe is so fresh and simple, allowing the seasonal ingredients to shine without over seasoning or complicated sauces masking their flavors.  When I was looking for a fresh way to enjoy summer squash this recipe did the trick.  It only takes a few ingredients and minutes of your time to assemble this beautiful summery and colorful dish.

Ingredients:

• 2 pounds small yellow zucchini
• salt and pepper
• olive oil
• 1 lemon
• 12 squash blossoms
• 1/2 pound ricotta salata or mild feta

Rinse zucchini and wipe dry.  Cut off both ends of each zucchini.  Using a mandoline or sharp thin-bladed knife, cut the squash lengthwise into very thin slices.  Put the squash into a large bowl and cover with a damp towel and until you're ready to serve.

Just before serving season the squash lightly with salt and pepper and toss gently.  Drizzle with olive oil just to coat.  Add the juice of half the lemon.  Toss again, taste and adjust the seasoning.

Mound the dressed squash on a platter.  Tear the squash blossoms (petals only) into strips and scatter them over the salad.  With a sharp vegetable peeler, shave the cheese over the platter.  Serve immediately.

Summer Squash, Yukon Gold Potato & Heirloom Tomato Gratin

Ingredients:

• 1 garlic clove, smashed
• 1 medium onion, thinly sliced
• 1 1/2 pounds yellow summer squash and zucchini, cut into 1/4-inch slices
• 1/2 teaspoon  sea salt
• 1/4 cup fresh basil leaves (use Thyme or Oregano as a variation)
• 1/4 cup fresh Italian parsley
• 2 large garlic cloves, chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup unsalted butter
• 2 cups fresh sourdough bread crumbs (see below)
• 1/2 pound yukon gold potatoes, sliced very thin (almost transparent)
• 1-1.5 pounds large Heirloom tomatoes, cored and sliced 1/4 inch thick (varying colors of tomatoes)
• 3/4 cup freshly grated Gruyere cheese, grated  (try goat cheese or feta as a nice variation)
• 1 1/4 cup freshly grated parmesan-reggiano

Preheat oven to 375 degrees and place a rack in the middle. Rub a 2 qt. gratin pan (or equivalent baking dish but preferably oval) with a bit of olive oil then take one garlic clove - smash it and rub over inside of pan,  and set aside.

In a  skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until transparent and slightly golden - about 15 minutes. Reduce the heat  if they're browning too quickly. Add the garlic and sauté until soft and fragrant, about 1 minute. Spread the onions and garlic evenly in the bottom of the oiled gratin dish. Let cool.

To make the sauce: puree the basil, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. Make sure they isn't much juice left as it could make the dish runny.

Make the breadcrumbs take approximately 1/2 loaf of bakery day old sourdough bread (you need enough to make 2 cups) and cut it into 2 inch strips.  Bake for 10 minutes in oven at 400 degrees until golden.  Grind in food processor until blended but not too fine.  Set aside.  Then melt the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is  fragrant, and has turned golden. Wait a few, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the gruyere cheese and half of the bread crumbs and toss again. Taste the zucchini and add more seasoning if needed.

(Note:  Quantities are approximate on layering.  The size and slicing of layered vegetables may vary so just use your judgement as you layer - it's possible you'll be left with extra veggies)

Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Then add layer of potato.  Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full., top with the remaining crumbs and sprinkle with parmesan, and bake until well-browned all over and the juices have have reduced and have been bubbling, 60 to 70 min. If the breadcrumbs start to get a little dark, take a fork and scrape them lightly to rotate less cooked bits.  Remove from oven, and drizzle lightly with the remaining basil sauce.  Let cool for 15 to 20 minutes prior to serving.

Assaggiare Mendocino's Eggplant Salad

Recipe and photo submitted by Julia Kendrick Conway

www.assaggiare.com.

Once again, a fellow foodie read my mind.  I was saying how much I loved eggplant to a friend and suddenly... a reference to this eggplant salad pops up on Facebook!  It looked so wonderful, I just had to get the recipe!

The wine country of California offers a bounty of wonderful people who are passionate about food and wine.  Julia Kendrick Conway of Assaggiare Mendocino is no exception.  Her love of food and the art of cooking guided her to the Mendocino area where she started her own business.  Assaggiare provides unique catering services and cooking classes.

Nothing makes Julia happier than sharing her craft with others.  She believes in using nothing but the highest quality local ingredients from neighboring farmer's markets.

If you are visiting the Mendocino area, please consider Julia for catering needs or attend a class in her teaching kitchen.  For more information please visit www.assaggiare.com. Thank you Julia!

Ingredients:

• 3 small sweet peppers, Gypsy or Lipstick are recommended
• 1/2 pint home canned tomato conserva
• sea salt
• 2 garlic cloves, crushed and finely chopped
• 1/4 tsp dried aleppo pepper bits
• 1/4 tsp ground dried chipotle or spanish smoked pimenton (less spicy)
• 1/4 cup robust olive oil
• 4 fresh Italian or Asian eggplant, cut into 1'' cubes with skin on
• 1/4 tsp LaMar's Mendocino Seasoning Sand*

Cut peppers in to quarters, removing ribs and seeds, char, skin side down on the grill until skin blisters. Cool, peel and chop coarsely. Heat tomato in a saucepan (or substitute 1 whole tomato, peeled and seeded plus 3 tablespoons doppio tomato paste and thin with water) and add garlic, aleppo pepper and chipotle. Simmer about five minutes to develop and meld the flavors, taste and season with sea salt as needed or balance the sweetness of the tomato.

Heat olive oil over medium heat in a deep saucepan with a heavy bottom. Add eggplant, and stir to coat with oil. Cook until tender, 15 minutes +/-, stirring to prevent sticking. Add pepper pieces to tomato mixture and set aside. When eggplant is cooked through and translucent, add the tomato mixture and reduce temperature to low, simmering for 5 minutes. Season with LaMar's Mendocino Seasoning Sand and serve warm or at room temperature with pan-toasted flatbread or flour tortillas.

The LaMar's is a fabulous new product from our farmers' market in Mendocino that is made from their locally harvested sea salt, garlic, onion, black pepper and brown sugar. Ask for it at your local retailers or order online here

Fried Squash Blossoms

by Oui Cook Chef Rocco Hanson

www.OuiCook.com

Rocco and Aimee Hanson own a wonderful and inventive culinary company called Oui Cook in Mendocino, California. Describing them as caterers or even as chefs just does not do them justice.  What they really do is create an ambiance for your event or private dinner that includes wonderfully prepared food.  I have first hand experience with Oui Cook.  Over the last few years, my family has insisted on Rocco and Aimee for any of our private parties.

This year, they prepared all of the food for our July 4th party.  Coming from a long line of culinary control freaks, I appreciate Rocco's creative flexibility if we have ideas for the menu.  We asked him to make some of our favorites as well as his specialties.  One of the most popular items that day was Rocco's fried squash blossoms.  He has been making these for years and they are consumed faster than anything.

When squash blossoms are available, please try this recipe.  We opted to add bacon to this filling recipe and served with a tomato coulis.  There are many other variations you can make.

Ingredients:

• Zucchini squash blossoms

Blossom Filling:

• 2 cups Ricotta
• 1 cup high quality Parmesan
• 1 egg
• salt / pepper
• 1 cup sweet white corn kernels

Batter:

• 1.5 cup flour
• 3/4 cup sparking mineral water

Tomato Coulis.

In a blender . . .

• 10  tomatoes peeled and seeded
• 2T  red wine vineagar
• 2T sugar
• 1T black pepper
• 1C good tomato juice ( for color )
• 3/4C good olive oil (slowly added )
• 1/2C Chives
• 1/2C Basil

Method:

Remove pistol from blossom

Cut stem to the desired length.

Cook corn in salted water and remove kernels from the cob

Mix Ricotta, egg, Parmesan cheese, and corn.  Using a piping bag, pipe the filling into each squash blossom (This step may be done a day in advance)

In a separate bowl, mix flour and mineral water and rest for ½ hour. You need to adjust consistency to how thick or thin you want the batter. I keep it really thin so that the focus is on the squash blossom.  Dip each blossom into the batter.  The batter will hold, just do not bunch blossoms up together.... Coat well, let some fall off.  Don't make it too wet!

Heat olive oil – not to smoking point – and cook until golden. You may shallow fry or deep fry.You may also roast it in an oven with no batter or oil.  Place on platter and spoon tomato coulis over blossom.

www.OuiCook.com • Rocco Hanson • Fan Us: Facebook.com/Oui-Cook

photos by John Birchard - www.birchardphoto.com

Roasted Winter Squash Soup

Reprinted with Permission: By Caron Golden (www.sandiegofoodstuff.com)

(In her own words from her blog www.sandiegofoodstuff)

I've been making winter squash soup for years and years but usually I peel the squash, cut it up, get rid of the seeds and cook it in stock before pureeing it. That's perfectly fine, but I wanted to find out if roasting the vegetables would bring out a more intense, earthy flavor.

So, instead of peeling the squash, I simply cut them into pieces, saving the seeds for toasting later, and also cut up a sweet potato and several carrots. I love roasted garlic, so I used the peeled cloves of half a head. All this went on a large baking sheet, tossed with olive oil, dried thyme and kosher salt. Ordinarily I would also include pepper but I'm giving some of this to my mom, who can't eat pepper. I then poured homemade chicken stock and Manzanilla sherry over the vegetables. The vegetables went into a pre-heated 400-degree oven and roasted for about 45 minutes, until they were brown, soft and caramelized.

Once the vegetables cool a bit, you can easily pull the skin off the squash. While they were cooling, I pulled out my favorite blue Le Creuset dutch oven and added some olive oil. Once that had heated up, I added chopped leeks, minced garlic and grated ginger, sauteeing until they were just starting to turn golden. With the squash peeled, I added the roasted vegetables to the pot, incorporating them into the leek mixture. Then I added a quart of chicken stock and brought the soup to a slow boil. I turned down the heat and covered the pot, letting the soup simmer for about 15 minutes.

At that point, it's time to pull out the immersion blender and puree the soup. I like to leave it just a little chunky. Taste and adjust the seasonings, perhaps even add some water or more sherry if it's too thick.

And, remember those squash seeds? Don't let them go to waste. Rinse them thoroughly in a colander, removing as much of the stringy pulp as you can. Let them dry, then toss them in a bowl with just enough olive oil to coat them and perhaps some garlic salt (you could use any spice or herb, actually).  Spread them on a baking sheet and toast them for about 30 minutes at 350 degrees, periodically stirring them around. You want them nice and golden brown.

These are great for snacking, but, of course, I'm serving them on top of my soup, along with some sour cream (no time to run out for creme fraiche) and fresh thyme leaves from my garden. Thanks to my friend Angela, who is stopping by for dinner, I'll have a warm sourdough baguette from Bread & Cie to dunk with, along with butter from Spring Hill Jersey Cheese.

HERE IS THE RECIPE:

Pre-heat oven to 400 degrees.

Step 1:

1 kabocha squash (about 3 lbs.)

1 acorn squash (about 1.5 lbs.)

1 medium-size sweet potato

5 carrots

½ head of garlic, peel cloves but leave whole

½ cup chicken stock

½ cup sherry (I used Manzanilla sherry)

¼ cup olive oil

1 tsp. dried thyme

½ tsp. kosher salt

¼ tsp freshly ground pepper (optional)

 

Cut squashes in half and spoon out seeds. Save seeds for later. Cut squash halves into quarters. Put on large roasting pan or large heavy sheet pan. Wash and cut carrots into 1-inch pieces. Add to squash pieces. Wash and cut sweet potato into large chunks and add to pan. Toss in garlic cloves. Drizzle olive oil on vegetables. Sprinkle thyme, salt and pepper on vegetables. Toss mixture with hands to coat vegetables. Add stock and sherry. Roast for 45 minutes or until the vegetables are soft and caramelizing, stirring about halfway through. When vegetables are out of the oven, let them cool, then pull off skin from squash pieces and discard.

 

Step 2:

2 leeks, trimmed of green, cleaned, and chopped

5 cloves garlic, minced

½-inch piece of ginger, peeled and grated

¼ cup olive oil

1 quart chicken stock

Roasted vegetables from Step 1 above

1 tbl. fresh whole thyme leaves

Crème fraiche or sour cream

 

*Roasted squash seeds

Preheat oven to 350 degrees.

Rinse seeds thoroughly in colander, removing stringy pulp. Let dry. Toss seeds in a bowl with just enough olive oil to coat along with a dash of garlic salt. Spread seeds in a single layer on an oiled baking sheet. Roast for about 30 minutes, stirring every 10 minutes, until golden brown. Great snacking but if you can hold out, sprinkle on the soup.