Abbot’s Passage Welcomes Harvest Season With New Fall Menu


8 heirloom tomatoes, ripe

1 small cantaloupe, ripe, skin peeled and seeds removed

1 mini watermelon, seedless, peeled

2 red bell peppers, white skin and stems removed, seeded

1 jalapeño, white skin and stem removed, seeded

1 shallot, thinly sliced

2 crushed garlic cloves

3 lemon cucumbers or 1 small English cucumber, peeled, in ½-inch slices

12 sweet Italian basil leaves

2 lemons, zest and juice

½ cup plum wine

¼ cup rice wine vinegar

1 cup olive oil

Salt and pepper to taste

Honey, to taste

Clean, peel and seed all fruits and vegetables. Cut them into ½ inch dice. Put all the ingredients in a bowl and season with salt and pepper, to taste. The salt will help release the moisture from the ingredients. Leave to marinate in the refrigerator for at least 2 hours but preferably overnight.

Once marinated, place the mixture in a food processor or blender and blend until completely smooth. Check acidity, salt and sweetness and adjust as needed with salt, pepper and honey. Refrigerate before serving. Add the gremolata on top.

Stone Fruit Gremolata

1 plum, pit removed, ¼-inch dice

1 nectarine, pit removed, ¼-inch dice

½ small shallot, finely chopped

½ fennel bulb, finely chopped

2 stalks tarragon, leaves only, finely chopped

6 stalks parsley, leaves only, finely chopped

1 lemon, juice and zest

2 tablespoons olive oil

Put all the ingredients in a bowl and let the flavors blend. Check seasoning before serving and adjust as needed.

Kuklewski’s favorite variety to use for Heirloom Beans, added at the end of the Garden Succotash recipe, is Goldeneye, although he also recommends Royal Corona. To avoid ending up with soft beans, he cooks the beans by bringing them to a boil, turning off the heat, and repeating the process.

Summer Garden Succotash

Makes 4 servings

¼ pound perch, yellow wax or blue lake beans or green beans

cooking oil

1 onion, small dice

2 garlic cloves, minced

Salt and pepper

1 red bell pepper, diced

½ jalapeño, finely diced

1 ear of corn, shelled and seeded

1 zucchini or squash, small dice

Heirloom Beans, recipe follows

10 shredded basil leaves

Prepare a small ice bath. In a small pot of salted boiling water, blanch the white beans for 30 to 45 seconds. Remove them from the boiling water and shock them in the ice bath. Once cooled, cut the green beans into 2-inch pieces and set aside.

Add a small amount of cooking oil to a large sauté pan and set over medium-low heat. Saute onions and garlic until softened, about 1-2 minutes. Be sure to season with salt and pepper as you add ingredients. Add the red pepper, jalapeño, corn, and squash and sauté for an additional 1-2 minutes. Reduce heat to low and add white beans, heirloom beans and basil.

Ancient Beans

4 ounces total of 1-2 types of heirloom beans

1 – 2 bay leaves

2 – 4 crushed garlic cloves

Cook each type of bean separately, as they will finish at different times depending on their size.

To do this, place each type of bean in a pot and cover 2 inches with water. Add a bay leaf and 2 garlic cloves to each pan and bring to a boil. Once boiling, cover the pot and turn off the heat. Repeat this process, again bringing the beans to a boil, every 20 minutes until the beans are cooked through.

Once cooked to desired doneness, generously season the cooking water with salted water and allow the beans to absorb it. This process can take up to an hour. This process allows the beans to remain intact. Do not season the beans until they are well cooked; otherwise, they will cook unevenly.

Crispy pork belly braised in white wine and breaded shrimp

Makes 4 servings

½ cup kosher salt

¼ cup) sugar

1 tablespoon of fennel seeds

½ bunch of parsley, leaves and stems

½ bunch of tarragon, leaves and stems

¼ side pork belly, about 2 pounds, skin removed

½ onion, medium diced

1 stalk of celery

2 Calabrian peppers, coarsely chopped

2 crushed garlic cloves

½ bottle of crisp, tangy white wine

Zest of 1 lemon

The zest of 1 grapefruit

1 bay leaf

In a food processor, add salt, sugar, fennel seeds and herb leaves. Puree until bright green, to make the herb salt cure for pork belly. Rub the mixture all over the pork belly and let it harden in the refrigerator for 24 to 48 hours, depending on the thickness and size of the pork belly.


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