Mad About Zucchini Carpaccio

It wasn't exactly Mad Men -- but advertising in the early '80's had it's own level of pathos, humor, and craziness. I remember long lunches seated in the leather banquettes at Ciro & Sal's on Boylston Street in Boston, with Caesar salad, veal Milanese, and copious amounts of Soave. It was there that I discovered carpaccio: raw beef, sliced impossibly thin, then drizzled with olive oil and lemon juice and topped with capers and shaved Parmesan. There are restaurants that disappear without a whimper and places you mourn long after they've gone. For me, Ciro & Sal's is one of the latter. However, thanks to The Cafe Cookbook: Italian Recipes from London's River Cafe by Rose Gray and Ruth Rogers, I've found a new way of indulging my craving for carpaccio: with zucchini.

With their emphasis on fresh ingredients and authentic regional Italian recipes, Grey, who passed away this year, and Rogers helped to transform British cooking. (They also gave Jamie Oliver his start.) Their books can be hard to find, but are definitely worth any trouble you have to go to. This recipe is really more of a salad  -- and there are no capers -- but the lemon/olive oil dressing and the Parmesan shavings come close to approximating the flavors that I long for, even as I feel a tinge of righteousness at eating organic zucchini rather than raw beef.

I found the perfect small zucchini at the Atlas Farm stand at the Copley Square Market in Boston. The secret is to slice the zucchini as close to paper thin as possible. You could use a mandolin, but I don't think that's really necessary; I just use a good sharp knife. Once you slice the zucchini, you marinate it for five minutes or so in the dressing -- then it's ready to be plated with some arugula, topped with Parmesan and served. It couldn't be easier. Or more delicious. It's even good for you.

Zucchini Carpaccio

from Cafe Cookbook: Italian Recipes from London's River Cafe

by Rose Gray and Ruth Rogers

For 6 -- use only small, young zucchini for this salad

Ingredients

2 pounds young yellow and green zucchini
1 bunch arugula
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Coarse sea salt and freshly ground black pepper
6-ounce piece Parmesan, slivered

Instructions
1. Trim the ends off the zucchini and slice at an angle into thin rounds.
2. Pick through the arugula, discarding any yellow leaves. Snap off the stalks, then wash and dry the leaves thoroughly.
3. Mix together the olive oil, lemon juice, and salt and pepper, and pour over the zucchini. Mix, then leave to marinade for 5 minutes. Season with salt and pepper.
4. Divide the arugula between the serving plates. Put the zucchini on top and then add the Parmesan slivers. Add a small amount of freshly ground pepper, and serve.

Reinventing String Beans and Ham

It all started with the ham steak that my brother-in-law Dave bought from Tim Rocha at Kellie Brook Farm in Greenland, NH last Friday. Usually we only have ham twice a year. Once in the fall, using a recipe based on my mother's Pennsylvania Dutch braised string beans and ham. And again at our Christmas party when I bake a whole ham with an orange marmalade glaze. Never mind tradition--Dave had a hankering for ham steak, cooked on the grill. I kiddingly said, "Well, maybe we should make string beans and potatoes to go with it." "Why not?" Dave joked back.

Why not indeed? After all, right now, string beans at their peak of flavor  -- as opposed to the tough, old ones I look for when I'm going to braise them toward season's end. And tiny new potatoes are just coming in -- and at their most delicate. Just for fun, I started looking through a few cookbooks. It wasn't long before I found something I was dying to try in the Fields of Greens cookbook.

Greens is one of my favorite restaurants in San Francisco. In fact, I think they were one of the first restaurants to elevate vegetarian cooking to the level of fine cuisine. In this particular recipe, the green beans are blanched and the potatoes are first roasted, then grilled, which gives them a deep, earthy taste. (If you don't have a grill, you can just use the roasted potatoes.) You mix the beans and potatoes together with cherry tomatoes and a blender salad dressing that combines champagne wine vinegar, chopped garlic, fresh basil, and olive oil. The salad looks beautiful and tastes even better.

Dave grilled his ham steak with some mustard and balsamic vinegar, and grilled some fresh peaches that we'd bought that day from Susan McGeough at White Gate Farm in Epping, NH, to put on the side. And there it was: ham and string bean perfection on a warm, mid-summer evening. I'm sure we'll be having it again. And I think I'm going to be looking through this and my other Greens cookbooks for more summer vegetable recipe ideas.

Grilled New Potato Salad with Cherry Tomatoes, Summer Beans, and Basil
from Fields of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant

Ingredients
2 pounds new potatoes
Light olive oil
Salt and pepper
1/4 pound fresh summer beans: green, yellow wax, green or yellow Romano
1/2 pint cherry tomatoes, sweet 100s or pears
1 handful frisée or salad greens (optional)
Basil-Garlic Vinaigrette (recipe follows)
Champagne vinegar
12 Niçoise or Gaeta olives (I didn't use these -- my Pennsylvania Dutch heritage rebelled at the though of olives wth ham and strong beans -- but I'm sure it would be a delicious addition)

Instructions
1. Prepare the grill, if using.
2. Preheat the oven to 400 degrees. Toss the potatoes in a baking dish with a little olive oil and sprinkle with a few pinches of salt and pepper. Cover and roast until tender, about 35 to 40 minutes. (Keep checking if you're using tiny new potatoes like we did.) Set aside to cool. Cut the potatoes in half or quarters if large, then slide them onto skewers for grilling. If the grill grates are close together, skewers won't be necessary. (We left the tiny potatoes whole and used a grill basket.)
3. While the potatoes are roasting, remove the stem ends from the beans and cut in half diagonally or leave whole if they are small. Bring a pot of water to a boil and add 1/2 teaspoon of salt. Drop beans in the water and cook until just tender, about 3 to 4 minutes, depending on their size. Rinse under cold water and set aside to drain. Cut the cherry tomatoes in half or leave whole if small. Wash the salad greens if using, and dry them in a spinner. Make the vinaigrette.
4. Place the potatoes on the grill, cut side down and grill until they're golden, crisp, and grill marks appear. Slide the grilled potatoes from the skewers and toss with the beans, cherry tomatoes, and vinaigrette. Adjust the seasoning, if needed, with a splash of Champagne vinegar and salt and pepper. Loosely arrange the greens on a platter, spoon the vegetables over, and garnish with the olives (if using).

Serves four

Basil-Garlic Vinaigrette
Ingredients
2 tablespoons Champagne vinegar
6 tablespoons extra virgin olive oil
1/2 cup fresh basil leaves
1/2 teaspoon salt
1 garlic clove, coarsely chopped

Instructions
Combine everything in a blender and blend until smooth.
Makes about 1/2 cup

Corn Off the Cob

As a kid, I wasn't big on vegetables, except for corn. (When I was about eight or so, I had a favorite dish: I cut a broiled steak into bite-size pieces, mixed it with some corn -- the Green Giant Niblets variety-- and  voila! Corn Beef! ) But it was corn on the cob that I loved best of all. My father's passion was gardening. Vegetables and fruit trees, mostly. Corn especially. Starting in mid-July, about every other day, we'd put a big pot of water on the stove and go out in the garden and pick that evening's corn. By the time the water was boiling, the ears were shucked and ready to cook. It didn't matter how often we had it; I never got
tired of it.

Today, I think corn on the cob is still my favorite summer vegetable. But now, I also like to find interesting ways to make it off the cob. Last fall, I was searching through some of Mark Bittman's old Minimalist columns in the online version of The New York Times. His recipe for Sauteed Corn and Tomato Salad caught my eye, but it was too late in the year for the best corn and tomatoes. So I filed it away for another year. Fortunately, I found it again recently, just in time to enjoy it with this season's crop.

There's a whole lot of  flavor going on in this delicious dish. The corn gets sauteed until its almost brown, so it has a nice, semi-caramelized taste. There's a little bit of bacon to give it a smoky depth, some lime juice, which combines with the bacon for a tangy vinaigrette, and avocado that adds a cooling texture. There are even some Thai bird chilies to provide a little heat.

Sauteed Corn and Tomato salad makes a great side for just about any meal. If you have any leftover, put it between some corn tortillas with a little cheese and you have yourself a mighty fine quesadilla.

Pan-Roasted Corn and Tomato Salad
Mark Bittman, The New York Times
August 19th, 2009
Time: 30 minutes

Ingredients
1/4 pound bacon, chopped (I used some of my brother-in-law's home-cured bacon, but any tasty slab bacon should do.)
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less.

Instructions
1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
2. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Yield: 4 servings.

Crushed Potato Salad: What a Bite

I get positively giddy the moment the first new potatoes appear in the farmers' market or in my CSA basket. I particularly like them when they're small enough to be eaten in just a single bite. I roast them in olive oil with some garlic, salt, and herbs, and when they're cool enough, just pop them into my mouth. I absolutely adore the way that floury potato flavor explodes with every bite. Perfection.

Of course, once I've eaten those little roasted potatoes a number of times, and as the smallest ones get harder to find, I start looking for other ways to cook new potatoes. A couple of weeks ago, long before potato season, a recipe from one of my favorite blogs, The Wednesday Chef by Luisa Weis, caught my eye: Ottolenghi's Crushed Potatoes with Horseradish and Yogurt. (Ottolenghi is Yotam Ottolenghi, the chef-owner of four veggie-centric restaurants that are all the rage in London. He also writes a vegetarian food column in the Guardian.) I don't know what appealed to me more -- the idea of crushed  potatoes or the thought of horseradish.

While I was dying to try the recipe right away, I decided to wait until new potatoes were in. My patience was greatly rewarded. It's actually a potato salad, but it's unlike any other you've ever tasted. The horseradish (I used lots!) gives the potatoes a zingy, assertive bite, while the yogurt adds a tangy, creamy taste. The Wednesday Chef recipe was adapted from one that appeared in Ottolenghi: The Cookbook. 

While Ottolenghi's original recipe calls for Greek yogurt, Weis strongly recommends against it -- she feels the salad really needs the moisture and silkiness of regular plain yogurt -- Liberté brand, if you can find it.  (See her comment/correction to the previous version of this post below.) I have the good fortune to be able to get Brookford Farm  yogurt at both the Portsmouth farmers' market and Philbrick's Fresh Market in Portsmouth. The yogurt is made in the East European style by a charming young couple, Luke and Caterina, from the milk from their herd of grass-fed Jerseys.

This potato salad is incredibly easy to make -- and it's one  you could take to a picnic without worrying about the food-poisoning potential of mayonnaise. Ottolenghi also has a website that features a number of his recipes. I suspect I'll be going back there soon for more ideas.

 

Potato Salad with Yogurt and Horseradish

from Wednesday's Chef, based on a recipe from Ottolenghi: The Cookbook.
Serves 4

Ingredients
2 1/4 pounds of new potatoes
10 ounces, plus more to taste) plain yogurt
3 to 4 tablespoons olive oil
1 tablespoon, or more, of prepared ground horseradish (I used about half a bottle!)
4 scallions, thinly sliced (white and pale green parts)
Coarse sea salt and freshly ground black pepper
A small box of garden cress (You could also use arugula or watercress)

Instructions
1. Wash the potatoes, but don't peel them. Put them in a pan with salted water to cover, cover, bring to a boil and simmer for 25 to 30 minutes, until tender. Drain well, transfer to a large serving bowl and, while they are still hot, crush them roughly with a fork.

2. In a small bowl, mix the yogurt, olive oil, horseradish, scallions, salt and pepper to taste. Pour this dressing over the hot potatoes and mix well. Adjust the seasoning, adding more horseradish or more salt. You want the dressing to be assertive - the potatoes will mellow it out. Just before serving, snip in the garden cress and mix once more.

A Berry Fine Dessert

I know many people who, when ordering in a restaurant, will happily forgo the appetizer course in order to save room for dessert. I, however, am not one of them. That's not to say that I don't enjoy a rich chocolate mousse or a slice of my brother-in-law's coconut cake or lemon curd tart every now and then. But truth be told, I'm just as happy to have the cheese course for dessert.  So you can imagine, that when I offered to make dessert for a recent impromptu potluck, my guests were a bit taken aback.

It was a Tuesday, which not only meant that I was likely to find the season's first blueberries and raspberries at the Farmers' market in Copley Square, Boston. but that I might be able to get some of Narragansett Creamery's award-winning ricotta to go with those berries.

The first time I tasted that ricotta was a revelation. It was rich, creamy, slightly tangy. I couldn't wait to savor it in lasagna, with figs and prosciutto, and whipped with honey and berries. The latter was my plan for that evening.

In preparation, I'd found a recipe online at Epicurious.com, and made sure I had some of my favorite honey -- from White Gate Farm in Epping, NH.

The recipe couldn't have been easier -- all I had to do was use the food processor to whip the ricotta and the honey together with some sugar and vanilla,  sprinkle a little sugar and lemon juice on the berries, and put them together at the last moment.

The result was heaven -- light and airy, yet full of flavor. It tasted just like I had imagined. And it looked as festive as could be. My guests loved it -- and so did I, because you know what? I got to have the cheese course for dessert after all.

Whipped Ricotta with Honey and Mixed Berries

from Bon Appetit

Makes 6 servings

Ingredients

2 cups whole-milk ricotta cheese (NOTE: If you can find fresh ricotta, which is less grainy than some of the commercial types, use it and omit the cream cheese.)

4 ounces cream cheese, room temperature

4 tablespoons sugar

3 tablespoons honey

3/4 teaspoon vanilla extract

4 cups mixed fresh berries (such as blueberries, blackberries, raspberries, and halved strawberries)

2 teaspoons fresh lemon juice

Preparation

1. Blend ricotta, cream cheese (if using), 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)

2. Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.

3. Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

Fun with Fennel

When it comes to pickles, my brother-in-law Dave is the man. He pickles turnips in gin, carrots in mirin, and cucumbers just about any way you can imagine. That's why it's surprising that when you're talking fennel, I've become the pickle maven. I first tasted pickled fennel courtesy of my friend Jeri Quinzio, who, in addition to being an accomplished food blogger and award-winning culinary historian (her book on ice cream, Of Sugar and Snow: A History of Ice Cream Making, recently won the International Association of Culinary Professionals prize for culinary history), is an inspired cook.

Whenever you go to dinner at Jeri and her husband Dan's, you can count on having some kind of interesting mezze to start the meal. Her pickled fennel is one of my favorites.

Adapted from a recipe by Mario Batali, these pickles are truly tasty -- a great combination of sweet fennel and pungent vinegar. They're one of the big reasons I eagerly anticipate the first fennel of the season. So when I saw a couple of admittedly tiny bulbs at the Wake Robin Farm stand at the Portsmouth Farmers' Market, I pounced.

When I served my fennel pickles last weekend as one of the appetizers for a cocktail cruise, they disappeared fast. Fortunately, they're truly easy to make -- I mean how many two-step recipes do you have in your repertoire? Best of all, there's no waiting around for these pickles to cure. You can eat them as soon as they cool down from their pickle bath. Jeri uses less vinegar than Batali recommends -- and I use the full amount because I love that puckery taste -- must be my Pennsylvania Dutch heritage. Do whatever works best for you or your guests. But make plenty -- because even people who aren't crazy about regular pickles can't seem to get enough.

Fennel Pickles
Adapted from Mario Batali’s Babbo Cookbook 






Ingredients
Two to three cups white wine vinegar (Jeri uses two, I use three.)
Two tablespoons sea salt
Fifteen - or so - black peppercorns
Two garlic cloves, peeled
One tablespoon fennel seeds
One-quarter cup sugar
Two fennel bulbs, more or less, depending on size, cored and cut into two- inch strips.
Some snipped fennel fronds for garnishing the cooled pickles, if desired

Preparation
1. In a large nonreactive saucepan combine vinegar, two cups water, salt, peppercorns, garlic, fennel seeds, and sugar. Bring to a boil.
2. Add the fennel pieces and cook until just tender. It varies from five to ten minutes or more. Remove pan from heat and set aside to cool.

Relish Those Cucumbers

I've written before about my brother-in-law Dave's tradition of creating Friday night dinners that provide a quick, flavorful, and satisfying start to the weekend. Since mid-spring, when wild Pacific salmon began appearing in the seafood case at Philbricks Fresh Market in Portsmouth, those dinners have frequently centered around whichever species of oncorhynchus happens to be in season. I'd been dying to try the recipe for Wild Salmon with Vietnamese Cucumbers  from David Tanis' A Platter of Figs and Other Recipes, which is probably my go-to cookbook of the moment. As soon as I saw the first cucumbers of the spring at the Copley Square Farmer's Market in Boston, I knew what we'd be serving that Friday.

The key to the cucumber dish is fresh herbs (as opposed to dried!) and the fish sauce, which is made from fish that have been allowed to ferment. Whether you use nuoc mam (Vietnamese) or mam pla (Thai) it has a distinctive, salty, savory taste (umami!)-- and is an essential ingredient in Southeast Asian cooking. You don't need to add a lot, but there really is no substitute. Most grocery stores carry it in the International Foods section.

These Vietnamese cucumbers are very easy to prepare, but it's best made about 20 minutes in advance of serving so the flavors can meld. And if there's time to chill it a bit, you get a lovely contrast with the hot fish.

As for cooking the salmon, Tanis drizzles it with a little olive oil and bakes it for 20 to 25 minutes in a 350 degree oven. Dave drizzled ours with a marinade of soy sauce, ginger, and scallions and grilled it. Tanis suggests serving this dish with jasmine rice, but we chose to have soba noodles with sugar snap peas in a ginger sauce and some sauteed tat soi .                                                                                   

Vietnamese Cucumbers ala David Tanis from A Platter of Figs and Other Recipes

Ingredients

4 large cucumbers

Vietnamese fish sauce (nuoc mam) or  or Thai fish sauce (nam pla)

1-inch piece of ginger, peeled and cut into thin slices

1-3 tbsp palm sugar (available at Asian or Indian grocers, or use raw brown sugar)

2 or 3 limes

1-2 Fresh Thai chilies (or serranos or jalapenos), finely chopped

A few mint sprigs

A few basil sprigs

1-2 thinly sliced scallions

Salt and pepper to taste

Directions

1. Peel the cucumbers, cut them in half lengthwise, and remove the seeds with a spoon, if they are large. Slice the cucumbers into thickish half-moons and put in a large bowl. Sprinkle lightly with fish sauce, then add the ginger and a couple of tablespoons of palm sugar. Season with salt and pepper to taste. (The fish wauce is very salty.) Toss well and let cucumbers sit for 5 minutes or so.

2. Depending on the level of spiciness you desire, add anywhere from a teaspoonful to a tablespoon of finely chopped serrano or jalapeno chilies, (seeds removed if you prefer) or finely slivered Thai chilies. Squeeze in the juice from two limes, toss again, cover, and refrigerate until serving.

3. Just before serving, add a fistful of roughly chopped mint and basil leaves. Taste and adjust seasoning with lime juice, salt, and pepper. Garnish with thinly-sliced scallions.