Summer Sides

Fall is looming, even if the temperatures don't show it. Labor day is literally around the corner and my enormous maple tree is flecked with orange, gearing up for its big show (and making me dread all of the raking to come). But at the Farmer's Market, and in my little kitchen, it's still pure summer.

I've never been one to curse the heat and pray for the relief of fall. Fall, while very lovely, always makes me a bit melancholy. I think it's because no matter how gorgeous fall is, winter is around the corner. And I hate winter, even the mild winter we have in East Tennessee. If I had my way it would be winter just for 6 weeks around Christmas and New Year's Eve, then Spring would takeover.

One of my favorite post-Farmer's Market activities is shelling beans. Tedious to some, I find it very relaxing, and of course it helps that fresh shelled beans are truly delectable--a seasonal treat not to be missed. These lovely beans are Purple Hull Peas, and they are tender and flavorful. They hardly require a recipe, just shell, cover with water, and simmer until they are as tender as you prefer. Since I was making a Very Southern Sunday Dinner I dropped in a couple of slices of salt pork and a vegetable boullion cube. The salt pork has a clean, porky flavor but doesn't add smoke. And the boullion, while not very fancy, is how Chris' grandmother cooked her peas and they were always so delicious.

I also picked up some very perfect zucchini. I know this is about the time when people start to feel overwhelmed by their squash and zucchini harvests but I just LOVE zucchini. I probably have a dozen favorite ways to make it, though this is a new favorite. The inspiration came from my friend Jessica highly recommending this squash recipe. It looked like comforting goodness, but I like my squash to have a bit more texture to it. Also, I just had zucchini, no yellow squash, so I had some meddling to do.

Zucchini Casserole

serves 4

salting the zucchini while sauteeing helps draw out the moisture, avoiding a soggy casserole.

2 large zucchini, chunked

Vegetable oil

1 small onion, chopped

2 tablespoons butter

1/4 cup sour cream

kosher salt and fresh pepper

1/2 cup grated cheddar cheese

1/2 cup crushed saltine crackers tossed with 1 tbsp melted butter

Preheat oven to 350 degrees F.

Heat a splash of vegetable oil over medium heat. Add zucchini and a generous pinch of salt and saute until beginning to soften. Dump zucchini into a sieve and let drain for 10 minutes, pressing gently with the back of a wooden spoon on occasion.

Wipe out your skillet and melt the butter over medium heat. Saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

Roasted Baby Eggplants

What is it about tiny fruits and vegetables? Why do I find them so endlessly appealing and adorable? Take these mini eggplants:


ADORABLE! And look at these tiny heads of garlic:


I mean people, I practically squealed.


So excited was I to find these at the Farmer's Market that I quickly came home and prepared them for dinner. I split the eggplants almost completely, leaving the tops intact, and stuffed them with crushed tiny cloves of garlic (eee!) and slivers of lemon.

I drizzled olive oil and lemon juice over the tops and sprinkled with salt and pepper. Some thyme sprigs rounded things out.


Cover and cook for 45 minutes in a 400 degree oven, then uncover and cook until they are as soft as you'd like.


As ravenous as I was, I didn't get a shot of the final product in the dish, but it's very pretty. I did catch the leftovers, which I took with my lunch the next morning.


The result? Did the tininess make the eggplants more delicious? Honestly they were a little bitter but made a good foil against some rich salmon we had alongside.


But you can't beat them for sheer adorableness.

Sides: Spring Succotash and Cherry Tomato Bruschetta

Thanks to my exceedingly talented friend Suzanne, things are going to be looking much different (and better!) around here. She has taken some stunning photographs and is working up a more functional template, as well. Now on to the overdue entry:

I generally love to go to the grocery store. I love wandering through the aisles, picking out just what I need, and perusing any new and exciting products that catch my eye. But sometimes? Sometimes the grocery store makes me want to cry. When I can't find something I really, really need (read: want) at my regular market, I become a petulant, pouty child. When I can't find what I want at a second grocery store? Well, I become downright angry.


The source of my ire? Fava beans, and the lack thereof in North Knoxville. I am nearly sure that The Fresh Market, or maybe even Earth Fare, has the little devils, but I was in a hurry and there was no time to truck across town. And so, I had to settle for Lima beans. Lima beans! I was despondent.

Luckily, the other vegetables in this tribute to Spring flavors were crisp and perfect, and almost made up for the disappointing Limas. Next time, I'll just leave them out if I can't find favas. The "bruschetta" is just heartbreakingly simple and delicious, especially on a slice of fresh brioche. This vegetable-heavy plate makes it a perfect candidate for SweetNick's ARF/5-A-Day weekly event, so check it out on Tuesday for a swell round up of healthy recipes.


Spring Succotash
adapted from Martha Stewart's Healthy Quick Cook
serves 3-4

1 smallish red pepper, chopped
.5 cup fava beans (about 10 pods)
2 ears of corn, kernels cut off
1 shallot, chopped
.5 English cucumber, sliced into half-moons
olive oil
sea salt
freshly ground pepper
fresh tarragon, chopped

Heat some olive oil in a large non-stick skillet over medium-low heat. Add the shallot and cook until soft, but not browning, 3-4 minutes. Raise heat to medium, add the corn, pepper, fava beans, and cucumber, saute for 5 minutes. Season with salt and pepper, and stir in the tarragon. Cook 1-2 minutes more, until you reach desired doneness (some people like things a bit crunchier than others). Serve warm, cold, or at room temperature.


Cherry Tomato Bruschetta
serves 2
2 slices brioche
handful small cherry tomatoes, halved
olive oil
sea salt
freshly ground pepper
goat cheese crumbles*
fresh basil

*I used some grated Parmesan for Chris, who is not a goat cheese enthusiast.

Toss the halved tomatoes in a drizzle of olive oil, and a good sprinkling of salt and pepper. Set aside.


Toast the brioche until golden and crunchy. Immediately crumble the goat cheese over the warm bread, let sit for 30 seconds. Spread the now softened cheese just slightly to adhere to the toast, then top with tomato mixture. Sprinkle a chiffonade of fresh basil over the top, and serve. This is wonderful with a small salad as a light lunch, as well.


I served these lovely sides with some lemon roasted trout, recipe to come in the next entry. Spring is finally here, people, it's time to celebrate!

Cremini, Eggplant, and Escarole Saute

Cate at SweetNicks hosts a weekly food blogging event called ARF/5-A-Day Tuesday, which focuses on bringing more Antioxidant-Rich Foods (ARFs) to your dining table every day. I always work to incorporate at least one vegetable side dish or main course to all of our dinners, but I've never submitted a recipe...until now.


I did some homework on today's three main ingredients--escarole, eggplant, and cremini mushrooms--and I was happy to find that each is a source of one or more vital antioxidants. As we should all know by now, antioxidant-rich foods are thought to slow the chemical process of oxidation, which can lead to cholesterol deposits, the narrowing of arteries, and other various heart-related problems. The best way to add antioxidants to your diet is not through vitamin supplements, but through the many delicious fruits and vegetables they are found in.


This is a simple, flavor and texture-full dish that has an Asian flair. We had this tonight alongside Chris' favorite Crispy Shrimp, served with its sauce on the side, for dipping.


I typically eat escarole raw, in salads, but it is getting harder to find the small, tender, less bitter heads as the weather gets warmer. Wilting the escarole helps foil the bitter flavor, and the sturdy leaves hold up to heat well.


Cremini, Eggplant, and Escarole Saute
serves 4

heaping cup eggplant, coarsely chopped
1 medium head escarole
6 oz cremini (Baby Bella) mushrooms
olive oil
toasted sesame oil
crushed red pepper flakes
1 clove garlic, minced
soy sauce
sea salt

Toss eggplant generously with salt, and set aside. Wash and dry the escarole, removing the core and tough outer leaves. Slice into large, coarse pieces. Brush mushrooms clean, then slice.


Rinse the eggplant well in a colander to remove salt, pat dry. Heat about 2 Tbsp olive oil in a large, non-stick pan over medium-high heat. Add garlic, cook for 1 minute, then add mushrooms and cook for 2-3 minutes. Add eggplant, and another splash of olive oil, if necessary. Saute for about 5 minutes, until beginning to brown and release liquids.


Add escarole to pan and drizzle with toasted sesame oil and soy sauce. Toss well to coat and mix with mushrooms and eggplant. Sprinkle with crushed red pepper and cook until escarole is wilting. Serve with a wedge of lemon alongside, if desired.

Sides: Grilled Corn and Slow Baked Beans

Spring continues to make appearances, and so the grill must come out. I woke up yesterday thinking of corn, thinking of hamburgers, and thinking of my special baked beans.

Now, these beans are out of the can, I'll admit that right up front. But, it's the things you add and the way they are cooked that will make them special. The end result is caramelized, concentrated with flavor, and a great foil to the freshness of the corn. Try them out at your next backyard barbeque.


Slow Baked Beans
serves 4

1 18-oz. can or jar baked beans (I used B&M Originals)
2 Tbsp brown sugar
.25 c. diced onion
2 Tbsp Worchestershire sauce
1 Tbsp sorghum molasses
2 slices bacon

Prehat oven to 300 degrees.


Pour the beans into a small baking dish, including the juices. Remove the chunk of pork floating around in there, unless you are using vegetarian beans.

Add the sugar, sauce, onions, and molasses, stir well to combine. Place strips of bacon on top.


Bake for at least 2 hours, or until the beans are a very dark, sticky, caramalized color. If you have a hot oven (like my parents), you may want to turn down to 250 degrees halfway through. Serve warm.

Grilled Corn
serves 2

This is more of a technique than recipe. To grill corn I like to gently pull back the husks and remove all of the silks. I then tie the husks up into a handle-like fashion and rub them generously with some herbed butter (1 clove garlic, 1 small handful parsley, butter, salt, and pepper).


I place them on a medium grill with the husk-handles hanging off the side, so they don't burn. Grill for 10 minutes, turning and applying more butter often, then enjoy!

Steamed Salmon with Soy Maple Glaze and Edamame Rice

One fun thing about housesitting for family is the opportunity to pore through their cabinets and refrigerator, looking for inspiration in new ingredients. Stumbling upon some lovely wild salmon in the freezer, and still thinking about that dread "healthy eating", I set out to make an Asian-inspired dish that focused on maximizing flavor and minimizing fat.


I've never steamed fish before, and now I'm not sure why. It was so easy, didn't stink up the kitchen, and took all of 4 minutes to cook. In fact, at 20 minutes, the rice was the most time-intensive thing on the menu! I've been mired in a writing project this week, so I was really digging the simplicity. And oh yeah, it was good. Really good, in fact. With the added benefit of making you feel virtuous for eating something with so little added oil.

Steamed Slamon with Soy Maple Glaze and Edamame Rice
serves 2

for the Edamame Rice:

.5 cup shelled edamame beans
1 Tbsp toasted sesame oil
coarse sea salt
1 c. cooked brown rice
1 clove garlic, minced
1 tsp ginger, grated
1 Tbsp olive oil


Drizzle the toasted sesame oil over the edamame, sprinkle with coarse salt, and toss to combine. Set aside.


Heat olive oil in a medium non-stick saute pan over medium high heat. Add the garlic, ginger, and the edamame (including the sesame oil in the bowl). Stirfry for 1-2 minutes, then add the cooked brown rice. Stirfry for 2-3 minutes more, until rice is showing some golden brown color and everything is toasty. Add salt to taste, then serve underneath steamed salmon.

for the salmon:

2 6-oz. skinless wild salmon fillets
.5 c. soy sauce, divided
1 clove minced garlic
2 Tbsp. minced ginger, divided
3 Tbsp. rice wine vinegar, divided
2 Tbsp. lemon juice
1 Tbsp. light brown sugar
1 Tbsp. maple syrup

Place salmon in a shallow bowl. Combine 2 Tbsp of the soy sauce, 1 Tbsp. ginger, the garlic, and 1 Tbsp rice wine vinegar and pour over the fish. Marinate at room temperature for 15 minutes.


Place the remaining vinegar, soy sauce, ginger, lemon juice, brown sugar, and maple syrup in a small saucepan over low heat. Stir to dissolve the sugar, bring to a boil, and cook until reduced by half and somewhat syrupy. Keep and eye on it, if you let the glaze reduce too much it will burn. Set aside and keep warm.

Fill a large sauce pan with 1 inch of salted water and bring to a boil. Remove the salmon from the marinade and place in a steamer basket that fits snugly in the pan. Pour marinade over the salmon, cover, and steam* for 4 minutes, or until cooked through. Serve salmon over Edamame Rice, and drizzle with the warm glaze.


*You can also bake the salmon, wrapped in foil, for 10 minutes at 400 degrees.

Yellow Sweet Potato Crisps

Sweet potato chips are a wonderful take on the original, I think, especially when they are lightly sprinkled with coarse sea salt. In the past when I have tried to make these myself, I have run into two dilemmas:

1. Sweet potatoes are, well, SWEET, and all of that sugar loves to burn.

2. If you don't get the chips thin enough they will completely char before getting fully crisped throughout.


So, I set out to do some homework. I was looking for technique advice, even though I think my potato chip technique is pretty good, but ended up finding the solution to my problems, the humble yellow sweet potato. Yellow sweet potatoes have much less sugar are are firmer and starchier than their orange-fleshed brothers. They have a flavor and texture closer to a standard white potato, which bodes well for my success.

I set out to make these crispy delights as such. Take one large, long yellow sweet potato and peel with a vegetable peeler. Using the same peeler, start peeling uniform slices from the potato. The peeler should help to keep the thickness the same, and as long as you don't care about having round chips (so last year), it's very simple. Obviously, use a mandoline if you have one, but I don't and I'm rather proud of my method.


One potato makes a big pile of chips, and they don't keep super well, so only make as many as you need. Dunk the raw slices in a bowl of ice water, strain, and then dunk again. This helps rinse off some of the starch that prohibits crunchiness. Pat the raw chips dry with some paper towels.


Heat an inch or two of oil (I use a combination of canola and olive) over medium to medium high heat. You want it hot, but not smoking. Test the oil by dropping in a couple of chips. They should be golden and crispy within 2 minutes. Working in batches, fry the chips, using tongs or a slotted spoon to toss them in the oil occasionally. Drain on several layers of paper towels, and sprinkle with salt.


These are excellent while they are still warm, extremely crispy and delicate, but unless they are your main course it's pretty tough to make them and an entree. I recommend spreading them out on a cookie sheet and warming them for 3 minutes in a 350 degree oven. Delicious with burgers, tonight we are having them with seared tuna mini-burgers. Yum!