Garden Greens with Yellow Tomatoes and Peaches
Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers
Scuppernong Cake
Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard
Spicy Honey Glaze
Eggplant Fritters with Honey - Berenjenas con Miel
Garden Greens with Yellow Tomatoes and Peaches
Bon Appétit | August 2008 by Jean Thiel Kelley and Martin Kelley
1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons white balsamic vinegar
1 1/2 tablespoons fresh lemon juice
8 cups mixed baby greens, including arugula (4 to 6 ounces)
4 small vine-ripened yellow tomatoes, cut into wedges
2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced
Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve.
Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers
SELF | May 2005
1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 red bell pepper, cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped yellow or beefsteak tomato
1/3 cup crumbled reduced-fat feta
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup fresh chopped parsley
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.
Scuppernong Cake
By Emily Matchar
This is a Southern take on rustic Tuscan vintners cake - slightly cooked scuppernongs tucked, skins and all, into a light, olive-oil scented batter. It is best served with fresh whipped cream or vanilla ice cream.
2 cups scuppernong grapes
2 large eggs
2/3 cup sugar
6 tablespoons melted butter
2 tablespoons extra-virgin olive oil
1/3 cup milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
A pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Rinse grapes and slice in half. Squeeze insides into saucepan, reserve skins. Cook insides on medium until juices bubble and seeds loosen. Remove from heat and gently squeeze out seeds, then put the insides and the skins back in saucepan and
cook on medium until skins tenderize a bit and juices thicken, about 20 minutes.
Preheat oven to 350 and butter and flour a springform pan.
Beat eggs and sugar with electric mixer until thick and pale yellow, about 2 minutes. Add butter, oil, milk and vanilla and mix until blended.
Sift flour, baking powder, and salt into a large bowl. Add to liquids and mix, scraping down the sides, until well-blended.
Stir grapes into batter, reserving a handful of grapes for the top of the cake. Pour batter into the prepared cake pan and smooth out the top with a spatula.
Bake in the center of the oven for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 35 minutes more. Cool in the pan for 10 minutes, then release onto a rack. Serve at room temperature.
Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard
Recipe courtesy Bobby Flay
2 pounds freshly ground chuck
Salt and freshly ground black pepper
8 slices white Cheddar, sliced 1/4-inch thick
8 slices yellow Cheddar, sliced 1/4-inch thick
8 hamburger buns
Horseradish Mustard, recipe follows
8 leaves Romaine Lettuce
Grilled Vidalia Onions, recipe follows
Dill pickles, sliced
Ketchup
Preheat grill or a cast iron skillet to high.
Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.
Horseradish Mustard:
1/2 cup Dijon mustard
2 tablespoons prepared horseradish, drained
Whisk mustard and horseradish together in a small bowl.
Grilled Vidalia Onions:
2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
2 tablespoons olive oil
Salt and freshly ground black pepper
Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.
Spicy Honey Glaze
One of the simplest of all glazes is a combination of honey, agave syrup and balsamic vinegar. This variation gets an added boost from cayenne, hot chili powder and ground black pepper.
Ingredients:
1/4 cup honey
2 Tbs. light agave syrup
2 Tbs. balsamic vinegar
1 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. freshly ground black pepper, or to taste
Directions:
In a small bowl, stir together the honey, agave syrup and balsamic vinegar. Add the cayenne, chili powder and black pepper and mix well.
Brush onto chicken wings, quail or shrimp on the grill, or cover tightly and store in the refrigerator for up to 1 week. Makes 1 cup.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
Eggplant Fritters with Honey - Berenjenas con Miel—from Andalusia, Spain
Epicurious | June 2011 by Claudia Roden The Food of Spain
Authors Notes:
I have eaten several versions of these eggplant fritters, which are a specialty of Córdoba, and have loved them all. The combination of savory and sweet is sensational. In the town of Priego de Córdoba, which is in the mountains on the Ruta del Califato (the tourist route of old Muslim Spain), where there is an old Moorish quarter, the eggplant slices I ate were very thin and crisp and served with a dribble of honey. I learned from the chef at the restaurant Rio a new way to prevent the eggplant from absorbing too much oil, which is to soak the slices in milk, then drain them and cover them in flour.
These are best eaten as soon as they are done, but they are also very good reheated in the oven.
2 eggplants (about 1/4 pounds)
About 2 cups milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
Orange blossom honey or other aromatic runny honey
Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
Serve hot with a dribble of honey, and let people help themselves to more honey if they like.
Variation In Córdoba, I had the eggplant slices dipped in batter. The coating was crisp, the eggplant was moist, and they were served with molasses.
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