Zucchini And Corn Pancakes with Cilantro Crema

Zucchini And Corn Pancakes by Jonathan Bardzik

Recipe excerpt from:
Simple Summer: a recipe for joy and connection (Second Edition)
by Jonathan Bardzik

Serves 6

Zucchini and corn pancakes – think latkes – are sweet and savory, crisp on the outside and creamy inside with the corn kernels popping as you bite into them. The refreshing cilantro crema perfectly balances the warm, summery flavors of the pancakes.

Ingredients:

  • 4 cups grated zucchini, about 2 medium
  • 2 ears corn, kernels removed
  • 1 egg, lightly whisked
  • 2 tbs fresh basil, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Parmesan cheese, freshly grated
  • 1/4 tsp Spanish paprika*
  • 1/4 tsp cayenne pepper
  • 1/4 cup corn starch
  • 3-4 tbs olive oil
  • Cream

*Spanish paprika has a wonderful smoky flavor. You can substitute Hungarian paprika.

Cilantro Crema:

  • 1 cup créme fraîche
  • 2 tbs cream or buttermilk
  • 2 cloves garlic
  • 1/2 cup chopped cilantro

Directions:

Prepare zucchini: Place grated zucchini in colander, sprinkle with 1 tsp salt and leave for 15-20 minutes to drain. Wrap zucchini in a tea towel and squeeze out as much water as you can.

Make pancake batter: Place zucchini in large bowl with corn, egg, basil, garlic, parmesan, paprika, pepper and potato starch. Mix. If the batter is too dry, add a tablespoon or two of cream.

Make crema: place crème fraîche, cream, garlic and cilantro in a food processor. Process until smooth. Season with salt and pepper.

Cook pancakes: Cook over medium-low heat in 1/4 cup pancakes, turning once. The low heat allows the outsides to get crispy and brown, while the centers remain creamy.

Serve pancakes with cilantro crema and, if desired, a drizzle of honey over the top.

TIP: When first mixing the batter leave it a little dry. The zucchini will release some water while you make the crema.

TIP: The batter will seem a bit loose with the corn falling away. Never fear, just shape them into a pancake in the skillet and they will hold together with the right delicate texture when cooked

French Potato and Tomato Salad

French Potato and Tomato Salad by Jonathan Bardzik

Recipe excerpt from:
Simple Summer: a recipe for joy and connection (Second Edition)
by Jonathan Bardzik

Serves 6-8

With summer’s smoky, rich, grilled meats, breads and starchy vegetables like corn, skip the mayo and use a light vinaigrette for pasta and potato salads. It holds up better under outdoor heat too.

Ingredients:

  • 2 pounds fingerling potatoes
  • 4 tbs chopped herbs like tarragon, basil, parsley and chives
  • 2 cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved

For dressing:

  • 2 cloves garlic
  • 1/3 cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 2/3 cup olive oil – the good stuff!

Directions:

Boil potatoes in salted water. When you can easily pierce them with a knife, with just a little resistance remaining in the center, drain and rest while starting your vinaigrette.

Make dressing: Sprinkle garlic generously with coarse salt and mash into a paste by dragging it across your cutting board with the flat side of a chef’s knife. Place garlic paste in a medium bowl with vinegar and mustard. Season with pepper and whisk to combine. Set aside and let rest for 15-20 minutes while flavors combine. Drizzle oil into vinegar mixture, while whisking, to form a creamy emulsion.

Assemble salad: When potatoes are just cool enough to handle, cut into 1” pieces. Add to large bowl with herbs and garlic and toss together. Let rest for five minutes while the hot potatoes release flavorful oils from the garlic and herbs, then dress your salad to coat with 2/3 cup vinaigrette. Set potatoes aside for 15-20 minutes to absorb dressing.

Toss tomatoes into salad and add additional dressing as needed. Season to taste with salt, pepper and additional fresh herbs as desired.

TIP: If you can’t find fingerlings, use another low-starch potato like baby reds or Yukon Gold.

Sweet Challah Rolls with Apple Currant Filling

Sweet Challah Rolls by Beth A Lee

Recipe excerpt from:
The Essential Jewish Baking Cookbook
by Beth Lee

Dairy-free, Nut-free, Pareve

Prep Time: 40 minutes Inactive Time: 30 minutes Cook Time: 27 minutes

Challah rolls filled with apples and currants are the ideal sweet baked good for Rosh Hashanah, the Jewish New Year. I originally developed this recipe for a High Holidays cooking class, but these little gems are perfect all year round. Ready faster than a traditional challah recipe, these rolls are also versatile: Leave the filling out, make one loaf instead of individual rolls, or double the recipe and freeze some for another day. Makes 8 rolls

For the dough

  • 2 ¼ teaspoons (7 grams/1 packet) active dry yeast or instant yeast
  • 3 ½ cups (438 grams) all-purpose flour, plus more for kneading
  • ¼ cup (47 grams) granulated sugar
  • 1 cup (235 grams) warm water (105°F to 115°F)
  • 1 large egg
  • ¼ cup (56 grams) vegetable oil
  • 1 ½ teaspoons kosher salt

For the filling

  • 1 cup (118 grams) chopped and peeled sweet firm apple
  • 1 teaspoon freshly squeezed lemon juice
  • ¼ cup (36 grams) currants or raisins
  • 2 teaspoons cinnamon
  • 2 tablespoons granulated sugar

For egg wash

  • 1 large egg
  • 1 teaspoon water
  1. Mix: In the bowl of a stand mixer, whisk together the yeast, flour, and sugar. Add the warm water, egg, oil, and salt.
  2. Knead: Using the stand mixer fitted with the dough hook attachment, knead on medium-low speed for 3 to 4 minutes, making sure the dough is thoroughly combined and scraping down the sides as necessary. Once kneaded, the dough should be smooth and pulling away from the sides of the bowl. If the dough is overly sticky, add flour, 1 tablespoon at a time, as necessary.
  3. First rise: Remove the dough from the bowl, form it into a round, and place it on a sheet of parchment paper. Use your finger to poke a 1-inch hole through the center of the dough. Cover the dough loosely with a kitchen towel and let rest for 30 minutes.
  4. Make filling: While the dough is resting, in a medium bowl, combine the chopped apple, lemon juice, currants, cinnamon, and sugar. Set aside.
  5. Prep: Line a baking sheet with parchment paper.
  6. Fill and shape: Divide the dough into 8 equal pieces. Flatten a piece into a roughly 6-by-4-inch rectangle and spread a heaping tablespoon of filling down the center. Close the dough up around the filling and gently roll it out with your hands to a roughly 9-inch rope. Loosely coil the rope, tuck the end under, and pinch to seal. Repeat with the remaining pieces of dough to create 8 rolls. Place on the prepared baking sheet.
  7. Second rise: Loosely cover the challah rolls with a kitchen towel, set in a warm location, and let rise for about 30 minutes, or until the dough slowly springs back when poked with your finger.
  8. Preheat: Preheat the oven to 375°F.
  9. Egg wash: Whisk together the egg and water. Use a pastry brush to coat each roll with the egg wash, getting into all the nooks and crannies.
  10. Bake: Bake the rolls for 5 minutes at 375°F, then lower the heat to 350°F and cook for about 22 minutes longer. Transfer to a wire rack and cool at least 30 minutes before serving.

Pad Thai

Pad Thai recipe by Katie Chin

Recipe excerpt from:
Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love!
by Katie Chin

Serves 4

Celebrate Asian Pacific American Heritage Month with my easy and delicious Pad Thai recipe!! This is the Pad Thai you’ve been waiting for because it’s so easy to make and everything in this recipe you can find at almost any well stocked grocery store. Traditional Pad Thai recipes call for tamarind concentrate which can only be found at Asian markets or on-line. A great way to recreate the flavors of tamarind is by using brown sugar and lime juice to mimic its sweet tart signature taste. All the sweet, salty and sour flavors you’ve come to love from your favorite dish can now be whipped up within minutes. Perfect for a Sunday night dinner or any night of the week!

  • 8 ounces dried rice stick noodles
  • 1/3 cup brown sugar
  • ¼ cup freshly squeezed lime juice
  • ¼ cup fish sauce
  • 3 Tablespoons chicken broth
  • 1 Tablespoon sambal olek or sriracha sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon all-purpose cornstarch
  • 2 teaspoons paprika
  • 2 Tablespoons oil
  • 2 garlic cloves, minced
  • 12 ounces boneless, skinless chicken breast, shredded
  • 6 ounces firm tofu, drained, patted dry with paper towels and cubed
  • 1 egg, lightly beaten

Garnishes:

  • Matchstick carrots
  • Shredded red cabbage
  • Beansprouts
  • Crushed roasted peanuts

Bring a pot of water to a boil in a large pot. Turn off heat. Place dried rice noodles in the water and let sit for 10-15 minutes, breaking apart with tongs. Rinse with cool water and drain. Set aside.

In a medium bowl, whisk together the brown sugar, lime juice, fish sauce, chicken broth, sambal olek or sriracha sauce, soy sauce, corn starch and paprika. Set aside.

Heat the oil in a wok or skillet over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry for about 2 minutes. Add the tofu and egg and stir-fry for about 1 minute, until egg is scrambled. Add the reserved rice noodles and sauce mixture and stir-fry for 2-3 minutes, tossing so ingredients are evenly coated.

Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter. Sprinkle with the peanuts and minced cilantro over the top. Serve immediately with lime wedges.

Hatch Enchiladas Suizas

Melissa's Hatch Chile Enchilada Suiza

Recipe excerpt from:
Melissa’s Hatch Pepper Cookbook
by Ida Rodriguez
Melissa’s World Variety Produce

Ingredients

  • 1 ½ lb. Shredded Chicken Breast, cooked
  • 2 Tbsp. Olive Oil
  • 6 ea. Tomatillos, quartered
  • 1 clove garlic, chopped
  • ½ Diced Yellow Onion 
  • ½ Green Bell pepper, Diced 
  • ½ bunch cilantro, chopped
  • 3 roasted hot hatch peppers, diced
  • 2 cups chicken broth
  • ½ cup heavy cream
  • ½ cup sour cream
  • Salt and Pepper, to taste
  • 12 corn tortillas
  • 3 cups jack cheese, shredded
  • 1 cup salad oil

Directions
In a saucepan, heat the olive oil and sauté the tomatillos, garlic, onion, bell pepper, cilantro, and hatch peppers until softened.

Add the chicken broth and cook until vegetables are tender.
In a blender, blend the vegetables until smooth.  Strain through fine strainer. Return the sauce to the saucepot and bring to a simmer.  

Add heavy cream and allow to reduce for 5 minutes

Finish with sour cream and season with salt and pepper. (Yield 1 quart)

Heat the salad oil in a sauté pan.  Soak the tortillas on both sides for a second to soften and set aside.
In a mixing bowl add the shredded chicken and 1-½ cups of the salsa verde; stir until all the chicken is moistened with sauce.

Fill the tortillas with 1 oz of shredded chicken mixture, cheese and roll into enchilada.
In a baking dish place the rolled enchiladas.  Top with sauce and cheese.  Place in 350º oven and heat for 10 minutes.  

Remove from oven and serve. 

YIELD: 12 ENCHILADAS

Hatch Clam Chowder

Melissa's Hatch Chile Clam Chowder

Recipe excerpt from:
Melissa’s Hatch Pepper Cookbook
by Tom Fraker
Melissa’s World Variety Produce

To Steam the Clams:

  • 1/4 cup Water
  • 1/2 cup Chicken Broth
  • 6 cloves Melissa’s Peeled Garlic – crushed
  • 2 pounds Fresh Clams – cleaned (See Instructions below)

Using a large skillet with a lid, bring the water, chicken broth, and garlic to a boil. Add the clams into the skillet and place the lid on top. Cook for 5-10 minutes. Watch closely. Once all the clams have opened, remove from heat immediately. Do not overcook – your clams will be rubbery. Reserve some of the liquid for use in the chowder, and scoop the meat out of the shells.

For the Chowder:

Prepare a hot grill. Melt 4 tablespoons of butter, brush onto the corn and season with the pepper. Grill until completely slightly charred. 

Heat a large pot over medium heat. Add the bacon and cook until crisp. Add the onion and the next 3 ingredients. Cook until the onions are translucent. Stir in remaining butter. Add the flour and stir to combine. Slowly whisk in the milk and cream. Add the bay leaves and potatoes. Bring to a boil. Reduce the heat to low, cover and simmer about 15 minutes or until the potatoes are fork tender. Remove the bay leaves and stir in the corn and the clams (chopped, if desired). Simmer until heated through. Adjust the seasonings and garnish with the cilantro and salsa. If you want more clam flavor, add some of the reserved steaming liquid. Makes about 12 servings. 

Note: Cleaning Clams
In a large bowl, combine 4 cups of cold water with 1/3 cup of salt. Place all clams that passed your inspection into the bowl. Refrigerate for 20 minutes. Transfer clams into a new clean bowl with a new salt and water mixture. Refrigerate for another 20 minutes. This process draws the dirt out of the clams. If any clams float to the top during this process instead of settling at the bottom, discard them.

Remove clams from the water, but do not pour into a strainer. Pouring everything into a strainer can put dirt back into the clams. Use your hands or a slotted spoon.

Finally, brush the outsides of the shell with a vegetable brush to remove any remaining dirt from the outside of the shell.
 

Mango and Chamoy Pops

by Ericka Sanchez
Nibbles and Feasts
Courtesy of Aguas Frescas & Paletas

Ingredients

  • 3 cups Ataulfo mango (about 5 mangoes), divided
  • 2 tablespoons freshly squeezed lime juice
  • 1⁄2 cup pure cane sugar
  • 1⁄4 cup water
  • 2 tablespoons chamoy sauce
  • 1 teaspoon chili lime salt

Directions

Add 2 1⁄2 cups mango, lime juice, sugar, and water to blender. Blend until smooth. Set aside 2⁄3 cup of mango mixture.

Place the rest of the mango mixture in a small bowl. Stir in chamoy sauce and chili lime salt.

Chop remaining 1⁄2 cup mango into half-inch cubes.

Divide mango cubes into popsicle molds. Layer plain mango mixture and chamoy mango mixture in each mold, alternating between mixtures. Push mixtures in the mold with a spoon to make swirls. Cover and insert popsicle sticks. Chill overnight.

Spoon mixture into popsicle molds. Cover and insert popsicle sticks. Freeze at least 4 hours or until firm.

Fish Tacos with Wahoo’s Oven-Roasted Salsa

by Wing Lam
Wahoo’s Fish Taco

Serves 4
Cooking Time: 45 minutes

Ingredients

  • 1lb Mahi Mahi, Cut into 2 oz fillets
  • 16 Corn Tortillas
  • 1 Bag Shredded Mexican Cheese Blend
  • 2 Sliced Jalapeno Peppers
  • 2 Sliced Serrano Peppers
  • 4 Sliced Roma Tomatoes
  • 1 Chopped Red Onion
  • 5 Heads Garlic
  • 4 Cups Shredded White Cabbage
  • 5 Radish Heads, Sliced
  • 1 Cup Sliced Persian Cucumber
  • 1/2 Cup Shredded Carrots
  • 1 Cup Chopped Cilantro
  • 2 Fresh Limes
  • 1/2 Cup of Extra Virgin Olive Oil
  • 1/2 Cup of Sliced Green Onions
  1. Make salsa. Preheat oven to 375°. Spray cooking sheet and vegetables (2 sliced Jalapeño peppers, 2 sliced Serrano peppers, 4 sliced Roma tomatoes, 1 chopped red onion, 5 heads garlic) with avocado oil. Remove seeds from peppers to make salsa milder. Spread ingredients evenly on sheet. Using middle shelf, cook for 30-40 minutes until cooked. Let veggies cool down and add to blender, with salt and pepper to taste. Pulse a few times to keep chunky. Salsa can be made day before and kept up to one week in refrigerator.
  2. Make dressing. Squeeze 2 fresh limes and add 1/2 cup of sliced green onions to a mason jar. Shake and let sit for 20 minutes before adding extra virgin olive oil.
  3. Make slaw. Combine slaw ingredients (4 cups shredded red cabbage, 4 cups shredded white cabbage, 5 sliced radish heads, 1 cup sliced Persian cucumber, 1/2 cup shredded carrots, and 1 cup chopped cilantro) and toss with dressing. Add salt and pepper to taste and let sit for 15 minutes before you start making tacos.
  4. Cook fish. Take 1 lb Mahi Mahi and cut into 2 oz fillets (other firm white fishes, like Sea Bass, also work). Coat with avocado oil and add salt and pepper to taste. Grill about 1-2 minutes per side and set all 8 pieces aside.
  5. Warm up tortillas. Spray frying pan with avocado oil and heat up corn tortillas individually. Cover with towel.
  6. Set up your buffet with plate of tortillas, cooked fish, slaw, shredded Mexican cheese blend, salsa, and lime wedges. Use 2 tortillas per taco, with two tacos per person. Add 1 piece of fish per taco, add slaw, add shredded cheese, top with salsa, and garnish with lime wedge.

Chicken with Walnuts and Lemon, from the Dordogne

Chicken with Walnuts and Lemon, from the Dordogne

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 4 to 6
Equipment: large heavy skillet with a lid, tongs
Preparation Time: 10 minutes if the chicken is in pieces; 20 if not
Cooking Time: 40 minutes max
Difficulty Level: simple

This is a dish from a farm in the Dordogne, where the walnuts are sweet, fat, and buttery tasting, and they make a perfect complement to poultry. This is the kind of dish that you settle down to with comfort and anticipation, because it’s got all the right elements, from cloves of garlic bursting with their sweet flavor to the golden chicken and walnuts and the tang of lemon that lifts the dish out of the ordinary. Serve this with a lovely Chardonnay.

  • 2 tablespoons olive oil
  • One 3½- to 4-pound (1.8 to 2 kg) chicken, cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs), giblets reserved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1½ to 2 cups (375 to 500 ml) white wine, such as a sauvignon blanc
  • 12 garlic cloves
  • 1¼ cups (140 g) walnut halves or large pieces
  • Fresh flat-leaf parsley sprigs for garnish
  1. Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them liberally with salt and pepper, until they are golden, about 5 minutes per side, using tongs to turn the chicken pieces.
  2. Add the lemon juice, ½ cup (125 ml) of the wine, and the garlic cloves to the skillet. Lower the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, along with the giblets, cover, and continue to cook for about 8 minutes. Remove the cover from the skillet and continue to cook, stirring occasionally, until the pan juices have evaporated and the chicken, walnuts, and garlic are golden, 5 to 8 minutes. Be sure to watch the walnuts, for they tend to brown easily. If they are getting too brown at any point in the cooking, remove and return them to the pan just before serving.
  3. Transfer the chicken, garlic, and walnuts to a warmed serving platter and deglaze the skillet with the remaining wine, scraping the bottom to loosen any caramelized bits. Begin by adding the smaller amount of wine; if you need more, top it up with the remaining wine and cook until the sauce is reduced by half, about 4 minutes. Then pour the sauce over the chicken, garnish with the parsley sprigs, and serve immediately.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.

Curly Endive Salad with Hot Bacon and Goat Cheese

Curly Endive Salad with Hot Bacon and Goat Cheese

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 6
Equipment: large heatproof salad bowl, baking sheet, large heavy skillet
Preparation Time: 15 minutes max
Cooking Time: 10 minutes
Difficulty Level: simple

There is no salad more classic nor more delicious than frisée aux lardons et chêvre, perhaps the most popular in the French retinue of composed salads that are served as plats du jour. This is certainly one of my favorites, because it offers everything—crunchy, fresh, salty, nourishing. Since frisée—curly endive—is a winter green and goat cheese is best in winter, this is a winter dish, to be eaten in a cozy environment, accompanied by a lightly chilled Sancerre Blanc.

For The Greens:
11 ounces (330 g) curly endive (about 12 cups, loosely packed) or escarole, rinsed, patted dry, and torn into small pieces
1 large shallot (2 ounces; 70 g), cut into paper-thin rounds
1 garlic clove, cut into tiny dice

For the Toasts:
12 small slices baguette or other fresh crusty bread
1 garlic clove
3 small goat cheeses (3.5 ounces; 105 g each), such as Crottin de Chavignol, each cut into 2 horizontal rounds, or six 1-inch (2.5 cm) rounds of goat cheese

For Serving:
8 ounces (250 g) slab bacon, rind removed, cut into 1-by-¼-by-¼-inch (2.5 cmby-6 mm-by-6 mm) pieces 3 tablespoons (45 ml) olive oil, if needed
3 tablespoons (45 ml) best quality red wine vinegar
Freshly ground black pepper
Sea salt (optional)

  1. Preheat the broiler.
  2. Prepare the greens: Place the curly endive, shallot, and garlic in a large heatproof salad bowl, and toss to mix.
  3. Prepare the toasts: Place the bread slices on a baking sheet and toast them on one side about 3 inches (7.5 cm) from the heat element for about 2 minutes. Remove from the broiler and rub on both sides with the whole garlic clove. Place one round of cheese on the untoasted side of six toasted bread slices and place them, along with the remaining pieces of bread, untoasted side up, under the broiler. Broil until the cheese is golden and bubbling and the bread is toasted, 2 to 3 minutes.
  4. Place the bacon in a large heavy skillet over medium-high heat and cook, stirring frequently, just until it is golden, about 5 minutes. Depending upon how much fat is rendered from the bacon, add up to 3 tablespoons oil because you want 4 tablespoons (60 ml) total of fat. Add the vinegar, standing back as it gives off steam. Stir, scraping up all the browned bits from the bottom of the pan, then pour over the salad. Toss thoroughly, seasoning generously with pepper and salt if necessary, and toss again.
  5. Divide the salad among six warmed salad plates. Place a cheese-topped toast atop each salad, and one piece of plain toast on the side of the plate. Serve immediately.

Astuces:

 • French bacon, and some American brands, are notably lean, so your bacon may need oil for cooking. Have oil at the ready if you need it. If you don’t and wind up with more than 4 tablespoons in the pan, simply drain any excess.

• Note that I ask you to cut the garlic into tiny dice rather than mince it. This is because the “bite” of a piece of garlic is necessary, and if it’s minced, it tends to disappear into the salad.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.