One recipe I will only mention in passing because it was not worth recording. I attempted to saute lettuce much like you would saute spinach with oil, garlic, red pepper, etc. We had to quickly harvest all of our spindly crop of buttercrunch and red leaf lettuce after a rabbit found our garden. The condition of the leaves were not good enough for a true salad so I thought I would revive them by saute. This actually had potential until I accidentally put in way too much red pepper flakes and created in Brad's words "lettuce napalm". Unlike this one, the last three recipes in the Sides category are not only quite edible but are considered to be YUM**.
The final three recipes have become regulars on our summer menu rotation (when fresh veggies are abundantly in season). The first recipe for green beans from Food and Wine Magazine was actually part of an article showing two ways to make the recipe to appeal both to children and to adults. When I make this dish I follow the adult version but I omit the orange juice and zest because the first time I made it I only had lemons and I also omit the tarragon because we do not like that herb.
Green Beans Two Ways (what I call Citrus Flavored Green Beans)**
(Total Time: 30 min, Serves: 8)
- 2 tablespoons chopped tarragon
- 3/4 teaspoon chopped rosemary
- 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
- Salt
- Freshly ground pepper
- 1 large garlic clove, minced
- 4 tablespoons unsalted butter
- 2 1/2 pounds green beans
- 3/4 cup low-sodium chicken broth
In a small bowl, combine the tarragon, rosemary, lemon zest and orange zest. Season the gremolata with salt and pepper. In a large skillet, cook the garlic in the butter over moderately high heat until just fragrant, about 1 minute. Add the beans, toss to coat and cook for 2 minutes. Add the chicken broth, cover tightly and bring to a boil. Cook until the beans are crisp-tender, about 3 minutes. Remove the lid and cook, tossing occasionally, until the broth is nearly evaporated and the beans are tender, about 4 minutes longer. For Kids Transfer half of the beans to a bowl and season with salt and pepper. For Adults Add the gremolata to the beans in the skillet and toss until fragrant. Stir in the orange and lemon juices and transfer the green beans to a bowl. Serve right away.
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The next recipe on our summer rotation is a grilled corn on the cob recipe from a Real Simple magazine snippet for four quick corn recipes. What follows is the actual snippet for the recipe:
Charred Corn With Cotija and Lime**
Grill shucked corn over medium heat until cooked through and slightly charred (5 to 7 minutes). Spread with mayonnaise and sprinkle with crumbled Cotija cheese or grated Parmesan, lime juice, and cayenne pepper.
When I make this recipe I follow the "soak then wrap in foil" technique for grilling corn on the cob. And I have only used parmesan cheese. This is my version of the above recipe:
Remove husks and silks from corn and soak for 20 – 30 minutes in water. Pat dry then coat in olive oil and season lightly with salt and pepper. Wrap well in foil. Grill over medium heat for 20 minutes turning every five minutes. Check for doneness. Remove foil and lightly coat with mayonnaise and sprinkle generously with parmesan cheese, small amount of cayenne and drizzle with lime juice.
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Next is fried squash following the recipe from one of my favorite Italian cookbooks: Essentials of Classic Italian Cooking by Marcella Hazan. What is unique is that the batter is only made of flour and water. The author indicates that the Italians call this type of frying batter "la pastella" and that it gives a "deliciously brittle" crust that does not fall off the vegetable or soak up too much oil. I totally agree with that assessment. We used this batter for yellow squash as well as for zucchini and the author recommends it also for things like asparagus, onions, and broccoli. Recipe is taken straight from cookbook.
Fried Zucchini with Flour and Water Batter**
(Serves: 4-6)
1 lb fresh zucchini
2/3 cup flour
vegetable oil
salt
Soak and clean the zucchini, trim away ends, and cut it lengthwise into slices about 1/8 inch thick. Put 1 cup water in a soup plate and gradually add the flour, shaking through a strainer and, with a fork constantly beating the mixture that forms. When all the flour has been mixed with water, the batter should have the consistency of sour cream. If it is thinner add a little more flour; if it is thicker, a little more water. Pour enough oil into a skillet to come 3/4 inch up its sides, and turn on the heat to high. When the oil is quite hot, drop the zucchini slices, a few at a time, into the batter. Slip a fork under the zucchini, one slice at a time, lift it, and slide it into the pan. Do not put in any more of them at one time than will fit loosely. Cook until a fine golden crust forms on one side, then turn the slices over and do the other side. Transfer them with a slotted spoon or spatula to a cooling rack to drain or to a platter lined with paper towels. Repeat the procedure until you have fried all the zucchini. Sprinkle with salt and serve while piping hot.
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