Saturday, April 30, 2011

It's in the Bag!

WOW!  Isn't this some great looking produce?  We had so much fun at the Farmers' Market Bag class last night, and this was our produce.  Look at those tangelos!  Like softballs!  Baby beets, and tender beet greens, and gem lettuce which I think is now my all time favorite!  Thanks to the gang at Specialty Produce for putting together another amazing bag and to the staff at Great News for doing what they do so well---awesome!

 So, if you weren't there, and did get a bag, here are a few recipes to use with this week's FMB.... 
Bon Appetit. 

Warm Lemon Sauce
Makes 3 cups
This zesty sauce is delicious over vanilla ice cream, or as a sauce for bread pudding, over cake, or panna cotta. 
1 cup sugar
2 tablespoons cornstarch
1 3/4 cups water
1/4 cup fresh lemon juice, or more to your taste
Grated zest of 2 lemons
3 tablespoons cold unsalted butter, cut into bits
1. In a 2-quart saucepan, whisk together the sugar, cornstarch, water, and lemon juice.  Bring to a boil and continue boiling until the mixture becomes clear. 
2. Remove from the heat, whisk in the zest and butter, and continue whisking until the butter melts. Taste and add more lemon juice if desired.
Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 1 week. Rewarm over low heat before using.

Old Fashioned Summer Squash Casserole
Serves 8
This yummy casserole is terrific to serve with grilled entrees.  
4 tablespoons unsalted butter
1/4 cup finely chopped shallot
2 garlic cloves, minced
3 cups yellow squash, cut into 1/2-inch dice
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup sour cream
1 1/2 teaspoons salt
6 drops Tabasco
1/2 cup fresh bread crumbs
1 1/2 cups sharp white cheddar cheese (see note)
  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  
  2. In a large skillet, melt the butter and saute the shallot, garlic and squash, until the squash  
  3. begins to soften, about 4 minutes.  
  4. Stir in the flour, and cook the flour for 3 minutes.  
  5. Stir in the broth and bring back to a boil.  Remove from the heat and stir in the sour cream, salt and Tabasco.  Turn the mixture into the baking dish. 
  6. In a small bowl, combine the crumbs and cheese, and sprinkle evenly over the casserole.  Bake for 25 to 35 minutes until the casserole is bubbling and the cheese is golden brown.
  7. If you would like to use a different cheese, Parmigiano, Gruyere, or Provolone all work well here.    

 Tarragon Mustard Dressing
Makes about 3 cups
this dressing is delicious on potato or pasta salad, or green salads.  It is also a great marinade for chicken or seafood.
1 cup olive oil
2/3 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup finely chopped shallots
1/4 cup Dijon mustard
1/4 cup finely chopped fresh tarragon
1 teaspoon sugar
2 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
In a medium-size bowl, whisk together all the ingredients until thickened.  
Do-Ahead: At this point, you can cover and refrigerate for up to 3 days. 


If you haven't seen me here, it's because I've been working on a book deadline for Monday...I finished the book yesterday and will now obsess over it this weekend before turning it in on Monday.  I'll be back next week...Dr. C. and I are getting ready for a month in Italy, so I'll have lots to fill you in on next week.  Enjoy your weekend. 

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