Stewed Fruit in a Blueberry Lime Sauce

The greens may not be loving all this rain but the blueberries sure are, so eat lots of them before they go away for another year. For a change try stewing some cherries, peaches, or plums in this blueberry lime sauce…clean bowls guaranteed.

In a sauce pot combine a pint of blueberries with three quarters of a cup of water and puree with a stick blender. You could also mash the blueberries before adding the water. Add a quarter cup of sugar then bring to a boil and simmer uncovered for fifteen minutes. Once thickened add your cut up fruit along with the juice of one lime, cover, and simmer for another ten to fifteen minutes. Serve over vanilla ice cream or with some whipped cream, this is summer at its best.

Grilled Octopus with a Garlic Bean Puree

As it’s already cooked octopus is the perfect summer meal when you don’t want to be spending a lot of time in the kitchen.  For the puree combine two garlic cloves, a teaspoon of coarse salt, black pepper, a can of drained white beans, and a quarter cup of extra virgin olive oil in a food processor and pulse until smooth.  To serve simply grill or sauté your octopus for five minutes, spoon the bean puree onto plates, and finish off with a squeeze of lemon juice and chopped chives or scallions for garnish.  

Eggplant Tomato Basil Salad

With so much basil around this time of year it’s hard to go wrong, and this eggplant tomato salad is a great way to take advantage of the local bounty. To remove any bitterness salt your eggplant slices generously on both sides, let sit for half an hour, and wipe dry with a paper towel before tossing them in a large bowl with pepper, crushed garlic, and a little bit of olive oil until coated evenly.

Fifteen minutes on the barbeque will give you the most flavor but you could also bake the eggplant on cookie sheets in the oven at 400 for about seven minutes per side. Whichever way you choose let your tender and slightly browned eggplant cool before cutting it into smaller pieces and tossing with the tomatoes, chopped basil, extra virgin olive oil, and coarse salt to taste. Summer is here…eat it up!

Barbequed Pork Ribs

July 4th is all about America and when it comes to food America is all about barbeque. And these pork ribs can be prepared up to two days ahead of time so even after some exuberant celebrating, with a little bit of planning, they’re guaranteed to come out tender and tasty.

After years of experimentation I’ve found the easiest way to ensure tender barbequed pork ribs every time is to bake them for two hours before finishing them off on the grill. Preheat your oven to 350, combine your favorite combination of sugar, salt, and spices, rub both sides of your racks generously, then bake in a covered roasting pan for two hours. And whether you’re grilling immediately or in a couple of days simply baste the ribs with barbeque sauce for 10 to 15 minutes while turning frequently over high heat.

Happy 4th!

Watercress Salad with Soy Vinaigrette

It’s the little things that can make your day, like finding a new vegetable on the shelf at the market. Waitsfield’s hydroponically grown Green Mountain Harvest’s watercress is here. If you’re thinking salad it combines perfectly with fennel, pistachios, avocado, endive, cucumber, jicama, or apple, and if you’re feeling like something Asian give it a try with oranges and a soy vinaigrette.

In a mason jar combine a quarter cup of extra virgin olive oil, a minced garlic clove, a tablespoon of rice wine vinegar, a teaspoon each of soy sauce and sesame oil then shake vigorously. Next, peel an orange, remove the pith, and cut the segments into small pieces before combining with the watercress, orange pieces, dressing, and some sesame seeds if you have them.

 Happy Summer!

Shrimp and Prosciutto

The combination of shrimp and prosciutto makes this a very tasty main course or appetizer…and surprisingly quick and easy to prepare. While your sauté pan is heating peal your shrimp, mince your garlic, slice a couple of mushrooms, coarsely chop some arugula, and dice a couple of extra thick slices of prosciutto.

When you’re ready to go add a bit of extra virgin olive oil to your pan and sauté the mushrooms until they start to brown. Next, add the shrimp along with some red chili flakes. After a few minutes flip the shrimp and add the garlic, arugula, and prosciutto. When the shrimp are cooked through salt to taste and serve immediately.

It will taste better if you eat it outside with a glass of white wine.

Belgian Endive, Cucumber, and Olive Salad

If you don’t eat Belgian endive regularly please keep reading because you should; They’re incredibly satisfying, they’re healthy, they last longer and are easier to prep than most lettuces, and they’re available year around. With a little bit of extra virgin olive oil, lemon juice, and kosher salt they taste as good on their own as they do with cucumbers, olives, potatoes, mint, watercress, apples, radicchio, arugula, oranges, tomatoes, avocado or bacon…just to name a few.

If you already eat endive you know what I’m talking about, and if you don’t, then it’s a great time to start. Figure about one endive per person, slice them to about a half an inch from the base, and toss with your ingredients and dressing of choice.

Wilted Spinach and Pancetta Salad

There’s something incredibly satisfying about a warm salad dressing tossed with fresh greens, especially this time of year with the abundance of local spinach. And any dish that starts with pancetta can’t be all that bad.

Dice two quarter inch slices of pancetta then sauté in a bit of olive oil until it starts to brown. Add a finely chopped shallot, some sliced mushrooms, and a minced garlic clove…corn or parboiled diced potatoes are an option if you’re thinking of something more substantial. Continue to sauté for another five minutes or so before turning down the heat.

Combine a quarter cup of olive oil with a third as much balsamic vinegar then stir into the pan. When you’re ready to serve toss with your fresh spinach and add kosher salt and pepper to taste.

Aioli

Same old chicken, same old fish…not anymore. Aioli, aka garlic mayonnaise, makes everything taste good. And while a stick blender or food processor makes it real easy some determined whisking will work just fine.

After mashing a few garlic cloves whisk together a half a teaspoon of Dijon mustard, an egg yolk, and the juice from a couple of lemon wedges. Very slowly add about a half a cup of extra virgin olive oil to the mixture while whisking to a loose mayonnaise consistency. If you’re using a stick blender it’s handy to make it in a mason jar. Finish by adding the mashed garlic, kosher salt and black pepper to taste, then chill for at least half an hour before serving.

Spicy Cabbage Peanut Salad

Since making this salad with fried pork cutlets last month I’ve served it with roast chicken, crispy tofu, and coconut rice…it’s a winner…and a great way to take advantage of that first mint of the summer.

In a large bowl combine lots of shredded cabbage with half a cup of chopped peanuts, a chopped jalapeno, a bunch of chopped scallions, a large handful of chopped mint, some quartered grape tomatoes, the juice of two limes, a couple splashes of rice wine vinegar, olive oil, and salt to taste. Then stir it all up a half an hour ahead of time for maximum flavor.

Happy Memorial Weekend!

Hummus

Why buy hummus when it’s better and cheaper to make it, especially when it’s just a matter of throwing a few things in the food processor. But first a couple of asides, since I’m an immediate gratification kind of cook I use canned garbanzo beans but if you’re the patient type feel free to use cooked ones. Also, tahini is a great condiment to have around so don’t be intimidated by the large can, it goes a long way and lasts a year or more.

Okay, in a food processor add a can of garbanzo beans, a third of a cup of tahini, a quarter cup of extra virgin olive oil, one to three garlic cloves, a teaspoon of cumin, paprika, or cayenne, and the juice of one lemon. Hit the switch, if it’s too thick add more lemon juice or water. You can’t really go wrong, especially if you serve with a big splash of olive oil over the top.

Avocado Cucumber Salad

For the mayonnaise lovers out there, this one’s for you. Inspired by Julia Turshen, it’s quick, easy, and so good even if you’re not pregnant. Start by mixing two tablespoons of mayonnaise with the juice of one lime, some kosher salt, and a few hefty squirts of Sriracha.

The most important about this dish is finding the perfect avocado, not too soft yet not too firm. When the avocado stars do align combine your diced avocado with a cut up seedless cucumber, a sliced scallion, and the mayonnaise mixture. And don’t do what I did and add it all at once, add a bit, mix, a bit more, mix, and maybe a bit more…you can’t take it back out.