COLD SOUP, SNAPPER AND PEACH PUDDING CAKE

 

                    Cold soup, snapper and peach pudding cake

 

          August is the favorite vacation month when we look for different experiences in scenery as well as food. Much to the dismay of a visiting tourist, the French consider August as the national vacation month, though fortunately the food there remains an interesting and varied experience.

          The home cook looks at August as the pinnacle of summer bounty and despite the wish to languish on a sunny beach, is challenged to deliver some of that bounty in appetizing and nutritional ways that fit the steamy weather. Cold soups such as red and white Gazpacho are my all-time favorites. Creamy vichyssoise, the classic French potato and leek soup, can be served hot or cold, but it’s heavy cream component makes it less desirable if you are eating ‘light’. The following ‘Cold cucumber soup’ was developed by melding the concepts of both types of soup to a delicious blend.

                                                   Cold cucumber soup

          In a lairage pot combine 4 cups of low sodium chicken broth with coarsely chopped vegetables: 1 large onion, 1 peeled medium potato, 2 stalks of celery, 1 small, unpeeled zucchini and 2 partially peeled large cucumbers. Bring to boil, stir in 1 tsp. garlic powder and ¼ tsp. white pepper, then lower heat and cook for 30 minutes. When cool, puree in a blender in batches with 6 oz. Greek yoghurt. Adjust flavorings with salt and white pepper and transfer to a large bowl. Stir in 1 large diced seedless cucumber and 4 large radishes diced. Allow flavors to blend for a couple of hours and serve cold, garnished with chopped chives or dill.

          Lightly sautéed fish is an easy weekday meal any time of the year. Fresh snapper at a local store in a delicious butter-caper sauce paired well with steamed rice and baby bock choi sautéed with chopped garlic, salt and lemon juice.

                                      Snapper in buttery-caper sauce

          Cut 1 lb. snapper fillet into 4 serving pieces, lightly salt and pepper each piece and lightly dip in flour (use almond flour for GF), shake off any excess flour. Heat 1 tbsp. olive oil and 2 tbsp. butter to bubbling and fry the floured fish for 2 minutes to a side, turn and cook for an additional minute. Remove and set aside on a warm plate. Add another tbsp. butter to the pan and 1 tbsp. caper berries, cook on medium heat for 1minute, swirl in 1 tbsp. fresh lemon juice, pour over the fish and serve with rice and greens.

          Fruity deserts are ‘de rigeur’ in August and this old-fashioned fresh peach-pudding cake does not disappoint with it’s delicate and moist flavor.

                                              Peach-pudding cake

          Grease an 8x8x2 inch baking dish with butter and preheat the oven to 350 degrees. Blanch peaches in boiling water to slip off the skin easily, then remove the pit, cut in thin slices and dice in ¼ inch pieces to make 2 packed cups of fruit. Cover peaches with whet paper towel to prevent discoloring of fruit.

Sift 1 cup all-purpose flour with 1 tsp. baking powder and ½ tsp. salt. Cream ½  cup soft butter with ½ cup sugar with an electric hand mixer, beat in ¼ tsp. almond flavor and 1 tsp lemon flavor and then 2 eggs, one at a time, until light and fluffy. With a wooden spoon stir in the flour mix in 2-3 portions until the thick batter is smooth. Spread half the batter in the pan, sprinkle with 1/3 cup sugar and the diced peaches. Cover with the rest of the batter, spreading it smoothly over the top. Combine 1/3 cup sugar with ½ tsp. cinnamon and ¼ tsp. nutmeg and sprinkle over the top. Bake at 350 degrees for 30-35 minutes until the pudding tests done. Serve warm or at room temperature.

          August has the mellow feel of a vacation. These are days for savoring the summer culmination in sun bursting color of dahlias and the bounty of farmers markets to inspire all cooks.                  

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)

 

 

FRITTATA, TORTILLA OR QUICHE?

                                Frittata, Tortilla or Quiche?

          This week we shall continue to explore easy and light egg dishes, fit for a summer luncheon, dinner or even weekend breakfast. The country of origin for each dish defines how it is cooked and results in slightly different flavor and texture.

Frittata originated in Italy and similar to an omelet is cooked in a pan on stove top. While the omelet is filled with other ingredients just before folding over to serve, frittata eggs are mixed with the chopped ingredients and cooked together on stove top, but and finished in the oven to give a lighter texture. In France, egg custard and the other chopped ingredients are poured in a partially prebaked shell and baked in an oven to give us quiche. While omelets are served warm, frittatas and quiche can be served warm or at room temperature.

Spanish Tortillas are defined by potatoes and onions in addition to eggs as their primary ingredients. They are cooked on stove top and flipped over to finish, though it may be easier to finish them by putting them under a broiler for 2 minutes. Tortillas are usually served at room temperature but may be also served warm as a side dish to meats.

                                        Spinach frittata with pancetta

          In an ovenproof pan sauté 2 oz. pancetta crisp and drain on paper towels. In the same pan sauté 2 shallots thinly sliced and 4 oz. sliced mushrooms. With an electric mixer beat 4 eggs, ¼ cup sour cream, ¼ cup water, ½ tsp. salt and ¼ tsp. pepper. Stir in ½ cup shredded Gruyère cheese and 2 cups baby spinach coarsely chopped.  Pour mixture on top of the shallots and mushrooms. Spread top evenly and sprinkle with additional ¼ cup Gruyère and the crisped pancetta. Bake in preheated oven for 20 minutes. Serve warm cut in wedges.

                                       Spanish tortilla

 

                                               Ricotta-bacon quiche

          Line a 9-inch pie plate with roll out crust, prick with a fork and bake at 400 degrees for 10 minutes. Crisp 3 thick slices of bacon, drain on paper towels and break in bite size pieces. Pour off most of the fat and sauté 1 thinly sliced medium onion in the pan for 5 minutes. Dice 4 oz. Gruyère cheese in ½ inch pieces.

          Beat 3 eggs with an electric beater with 1 ¼ cups ricotta cheese, 1/3 cup milk, ½ tsp. salt, ¼ tsp. pepper and ¼ tsp. nutmeg. Layer in the prebaked crust bacon, onion, Gruyère, and ¼ cup Parmesan. Pour over the egg mixture and sprinkle with a bit more Parmesan. Bake for 15 minutes in a preheated 425-degree oven, turn down heat to 350 degrees and bake for 20 additional minutes or until a knife inserted in the center comes out clean. Remove from oven and allow to rest for 10 minutes before serving.

          Eggs as a protein source for meals has numerous possibilities for variations in flavor and texture. Another interesting combination is achieved in Italian strata, a breakfast dish made with bread cubes, eggs and other flavorful ingredients. “Buon appetito!”

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)

 

 

 

EGGS TO START THE DAY

 

                                            Eggs to start the day

 

          Call it “perverse coincidence’, but the recent dramatic spike in egg prices just coincided with dieticians, supported by honest medical science, lifting the bane from eggs for being unhealthy due to cholesterol concerns.  Eggs are now declared the perfect source of protein, not only for building muscle but also as an easily digestible nutrient rich food. 

          Packed in the egg’s 72 calories, are high levels of choline, Vitamin D, Vitamins B2 and B12, the antioxidant selenium and Omega-3 fats, in addition of high protein. These are all important for muscle health and slowing muscle loss in older adults. A couple of eggs to start the day are likely to give your day with a boost for muscle health and nutrition.

          Any restaurant serving breakfast is likely to have fried, scrambled or even boiled eggs on the menu. The home cook can easily come up with some interesting variations on those such as dressing up the eggs with fresh salsa: chopped cherry tomatoes, diced green or yellow pepper and green or red onions mixed with a splash of flavored rice vinegar and a dash of Tabasco. 

           In the Southern part of the USA, grits are an important part of breakfast and pair well with eggs. For cooks who find mornings a slow start, grits provide an easy, quick and tasty base for presentation of eggs, though some modifications are required to overcome the bland taste of grits.

                                  Jalapeno-jack-cheese grits with egg

          This make 2 servings. Heat 2 cups of water with ½ tsp. salt to boiling and whisk in ½ cup quick cooking grits. Continue whisking on low heat for a minute and disperse any small lumps. Continue cooking for 6 additional minutes with occasional stirring. Stir in 1/3 cup shredded jalapeno-jack cheese (or sharp cheddar), stir until it melts and ladle in shallow bowls.

In the meantime, melt 1 tbsp. butter in a small pan and break 2 eggs into the melted butter. Return pan to medium heat and cook until the whites are set. Lightly sprinkle with some pepper, slide an egg on each bowl of cheese grits and serve hot.

Baked eggs in the morning can come in different forms without looking like a plain cooked egg. Popovers are delightful but sometimes tricky. Dutch baby has a similar set of ingredients and is cooked in a single heavy ovenproof pan.

                                       Dutch baby primavera

Preheat oven to 425 degrees. Have handy 3 oz. freshly grated sharp cheddar, 1 tbsp. grated Parmesan, 1 thinly sliced green onion, 2 tbsp. chopped dill and some baby spinach leaves. In a small bowl mix ½ cup flour with ½ tsp. salt and ¼ tsp. pepper. Beat 4 eggs with 1/3 cup milk and 2 tbsp. melted butter and combine with the flour to make a smooth batter. Preheat a heavy oven safe pan in the oven for 3 minutes, remove carefully, swirl 1 tbsp. butter in pan, pour in ½ of the batter, scatter with shredded sharp cheddar, Parmesan, sliced green onion, chopped fresh dill and a pinch of small spinach leaves. Pour the rest of the batter on top and bake for 20-25 minutes. Serve hot, cut in wedges.

Eggs do not need to be boring as I showed in a previous column of Shakshuka or Eggs in Purgatory. We will discuss more substantial meals featuring eggs, such as frittatas, omelets, soufflés, crustless quiches and tostadas in future columns             

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)