Miso Black Cod from food52.com

Posted on July 9, 2014 by admin

1/2 cup Asian pear juice (or apple juice)
3 tablespoons red miso
1 tablespoon honey
1 tablespoon umeboshi (preserved plum) or mirin (rice cooking wine)
3 cloves garlic
1/2 inch peeled ginger, chopped
3/4 pounds black cod

Mix all of the marinade ingredients together in a blender. Marinate the fish — I used a boneless filet — for at least 12 hours and no more than 36 hours. I served it with Chinese broccoli (you could use broccoli rabe), stir-fried in tamari, ginger, and garlic. I also made a purée of parsnips and sunchokes, with a little bit of cream, and a tiny bit of salt and sugar. Serves 2

Corn-and-Cod Chowder from food & wine

Posted on July 9, 2014 by admin

This New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.

1/4 pound sliced bacon omit
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper

In a large pot, add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

NOTES Fish Alternatives Use a relatively firm, mild fish that won’t disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

CONTRIBUTED BY QUICK FROM SCRATCH FISH & SHELLFISH SERVINGS: 4 FAST With its all-American ingredients,

Liberté Cocktail

Posted on July 5, 2014 by admin

3 ounces Lillet Blanc
1 ounce Hendrick’s gin (I substituted a gin I had on hand, which worked quite well with this recipe because of its citrus-y notes)
2 dashes Fee Brothers orange bitters (I used Regan’s)
garnish: orange peel

Stir ingredients together with ice and strain into a cocktail glass. Garnish with a thin slice of orange peel, to release its essential oils. makes one cocktail

Lillet Blanc and Gin

Posted on July 5, 2014 by admin

3 parts Lillet Blanc
1 part Plymouth gin
Lemon or orange peel for garnish (or neither)

Pour the gin and Lillet into a cocktail shaker with ice. Shake enthusiastically until cold, and strain into a cocktail glass. Garnish with lemon or orange peel – or a twist if you’re looking for a bit more visual pizzazz. The cocktail will take it from there

Grandma Carlough’s Midnight Cake (or cupcakes, or bundt cake, or…) from Liz McGowen

Posted on July 5, 2014 by admin

1 1/4 cups sugar
2 eggs
1/2 cup cocoa
1/2 cup oil
1/2 tsp. salt
1 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 cup hot water
1 tsp vanilla

Preheat oven to 350. Mix first 4 ingredients; mix in rest of dry ingredients; add vanilla to hot water and mix into other ingredients. Bake in 8″ round cake pans or pour into cupcakes, or bundt pan. Check with toothpick after 25 minutes. Delicious, rich, moist, versatile batter – passed down through generations! I use a mixmaster. Makes the perfect birthday cake!

Summer Squash Pie Recipe from tasteofhome.com

Posted on July 4, 2014 by admin

1 unbaked pastry shell (9 inches)
1 egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top.
Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers. Yield: 6-8 servings.

Cherry Crisp from browneyedbaker.com

Posted on July 4, 2014 by admin

For the Crisp Topping:
6 tablespoons all-purpose flour
¼ cup light brown sugar
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into ½-inch pieces
¾ cup pecans, finely chopped

For the Cherries:
6 cups fresh cherries, pitted
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon Amaretto

1. Preheat oven to 375 degrees F and adjust oven rack to lower-middle position.

2. To prepare the topping, whisk together the flour, sugars, cinnamon and salt. Add the butter pieces and toss to coat with flour. Using your fingers, pinch the butter pieces together with the flour mixture until the mixture looks crumbly and like wet sand. Add the pecans and toss to distribute evenly. Refrigerate the topping mixture for at least 15 minutes.

3. While the topping mixture chills, get the cherries ready. In a small baking dish (about 1.5-qt or 8×8-inch), toss the cherries with the sugar, cornstarch and Amaretto. Sprinkle the topping mixture evenly over the cherries.

4. Bake for 40 minutes, then increase the oven temperature to 400 degrees F and continue to bake until the fruit is bubbling and the topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.

Note: You can omit the Amaretto if you’d like and just add 1 teaspoon vanilla extract instead.

Fusilli with Spinach and Sun-Dried-Tomato Pesto, Jennifer Kosco

Posted on July 3, 2014 by admin

3/4 cup pine nuts
15 drained oil-packed sun-dried tomatoes, 5 of them chopped
1/2 cup olive oil
1/3 cup water
1 1/4 teaspoons salt
1 pound fusilli
1/4 pound spinach leaves, shredded (about 2 cups)
1 cup halved cherry tomatoes (about 6 ounces)
1/4 cup grated Parmesan

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350° oven for 5 to 10 minutes.

2. In a blender or food processor, put 1/4 cup of the pine nuts, the whole sun-dried tomatoes, the oil, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Puree until smooth.

3. Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly.

4. In a large glass or stainless-steel bowl, toss the pasta with the remaining 1/2 cup toasted pine nuts, 3/4 teaspoon salt, and 1/4 teaspoon pepper, the pesto, the chopped sun-dried tomatoes, the spinach, cherry tomatoes, and Parmesan.

Variations
• Use chopped walnuts instead of pine nuts.
• Add half a cup of roughly chopped pitted black olives to the salad.

Watermelon-Tequila Cocktails, Jennifer Kosco

Posted on July 3, 2014 by admin

1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
Ice

1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.

4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.

Cucumber Cream With Tomato Salsa from Weeknight Vegetarian

Posted on July 2, 2014 by admin

2 1/2 pounds cucumbers (6 to 8 large or 16 to 20 Kirbys), peeled
3 scallions, trimmed
1 1/2 cups water
2 teaspoons white wine vinegar, plus more as needed
1/2 teaspoon sea salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 medium tomato
1 tablespoon shredded fresh basil
1 tablespoon extra-virgin olive oil

Peel the cucumbers and cut them in half lengthwise. Use a small spoon to scoop out/discard the seeds.

Cut enough of the cucumbers into 1/2-inch dice to yield 1/2 cup. Cover and refrigerate it for the salsa.

Cut the remaining cucumbers into 1-inch chunks. Chop 2 of the scallions.

Combine the larger cucumber chunks, chopped scallions, water, vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a food processor or blender; puree until smooth. Taste, and add vinegar, salt and/or pepper as needed. Pour into an airtight container and refrigerate until cold, about 2 hours. 4 servings; makes about 4 cups

Just before serving, cut the tomato in half through the stem end. Discard the core and squeeze the halves to discard some of the gel/seeds and juice. Cut the remaining tomato into 1/2-inch dice and transfer to a small bowl.

Thinly slice the remaining scallion and add to the bowl, along with the reserved, diced cucumber and the basil. Toss with the oil and season lightly with salt and pepper.

Taste the soup again for seasoning (it will be more muted when cold), and add vinegar, salt or pepper as needed. Divide among chilled bowls, top each portion with some of the salsa, and serve.