Wednesday, August 3, 2011

Peach Nectar

2 white peaches
1 TBSP honey
1/2 cup water

Rough chop peaches, skin included. add honey and water. Puree with emulsion blender or food processor. Serve with Prosecco.

Refrigerator Dill Pickles

3 cups water
1 cup distilled vinegar
1TBSP kosher salt 
3 1/2 cups kirbies, quartered, (mixed white and green, if available)
Small bunch dill
4-5 cloves garlic
1 TBSP black peppercorns
4 scallions (optional)

Bring water, vinegar and salt to a boil, set aside. Layer and pack vegetables in a jar, add peppercorns, pour over liquid to fill jar. Cap, cool, refrigerate. Ready in 2-4 days. Lasts 6-8 months.

Tuesday, July 12, 2011

Sauteed Zucchini Blossoms

12 zucchini blossoms, (trim stem to 2" approx.)
1/2 cup flour, salt and pepper to taste
1 egg
1/3 cup water
2 TBSPs 'pure' olive oil
1/3 cup Parmigiano-Reggiano, grated

From garden, harvest zucchini blossoms early in the morning. Wash very gently being sure to clear away any insects. Dry on paper towels, patting lightly. (Blossoms will keep several days refrigerated, loosely packed in a covered container.)

Prepare coating by combining flour, salt and pepper in one bowl, and egg wash by combining egg and water, gently mixed, in another bowl. On medium heat, add oil to a saute pan large enough to accommodate 12 flowers. Coat each blossom in egg wash, then dip in flour mixture, shaking off excess. Increase heat to medium high and drop in blossoms. Saute 3-4 minutes each side, (should be light golden color). Set aside on paper towels to drain. Serve on platter with salt and pepper and grated <I>Parmigiano-Reggiano</I>.

Seasonal Beacon

Summer, 2011
Beacon, NY

As gardens bloom in the Hudson Valley, share comments, ideas and recipes here about "the nation's breadbasket."

- Mid-June through Early July: Basil, Baby Lettuces, Peas, Zucchini Blossoms
- Late July through Early August: Kirbies, peaches

See recipes:

Sauteed Zucchini Blossoms
Sauteed Zucchini Blossoms with Tagliatelle
Pesto with Goat Cheese Ravioletti
Refrigerator Dill Pickles
Peach Nectar

Pesto with Goat Cheese Ravioletti

1 box Goat Cheese Ravioletti from Raffetto on Houston Street, NYC (or homemade)
Pesto: 1 1/2 cup basil, loosely packed.
1/3 cup pignolli
1/2 cup Parmigiano-Reggiano 
1/2 cup extra virgin olive oil
Salt and pepper to taste

Pesto: Add all dry ingredients to food processor, pulse until partially ground. Slowly drip in olive oil while pulsing until creamy. Cook pasta according to Raffetto's instructions. Drain pasta and add to large, heated bowl. Mix in pesto and serve, garnished with cheese and a fresh basil leaf.

Sauteed Zucchini Blossoms with Tagliatelle

(Serves 3-4)

1 lb. fresh tagliatelle pasta
1/3 cup butter
1/2 cup grated Parmesiano-Reggiano
Salt and pepper to taste

Follow instructions for Sauteed Zucchini Blossoms. Set aside blossoms on low in oven. Boil pasta for approximately 4 minutes, or al dente. Drain, reserving some of the water. Place a large bowl with butter in a warm oven with butter.  Add drained pasta and scant pasta water to bowl. Toss with grated cheese, salt and pepper, top with sauteed blossoms. Serve.