june - aromatic cumin fritters with sugar snaps and shrimp

these are just fabulous either as an appetizer (pair with a fruity sparkling wine or ginger laced sparkling water) or with grilled or roasted lamb as a kicky side dish. the flavors of the sweet potato, snap peas, and shrimp complement each other nicely. these are worth the extra attention.

2/3 cup chick-pea flour

1/4 teaspoon baking soda

5 tablespoons cold water

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon each ground cumin, cayenne pepper, and tumeric

pinch crushed saffron

1/2 cup finely diced cooked sweet potato (dice, then cook  for 5 minutes in boiling water or 2 minutes covered on high in microwave

1/2 cup shredded raw sugar snap peas

1/2 cup chopped cooked shrimp

1/4 cup finely chopped cilantro

vegetable oil for frying

either mix  the chickpea flour, baking soda, and cold water in a bowl by hand with a wooden spoon or in the workbowl of a food processor till smooth.  add the spices, then the potatoes, snap peas, shrimp, and cilantro. heat the oil in a 10-12 inch heavy bottomed frying pan or wok tp 350 degrees. portion out the batter using

a small ice cream style scoop or a scant tablespoon.  drop 6-8 fritters at a time in the hot oil and fry about 8 minutes or till medium golden and crispy.  remove from oil, drain on a paper towel lined plate, and serve warm in a lined basket.

july - acciughe, anchovy sauce with parsley and garlic

this recipe could bear up to a bit of explaining.
we were grilling bisteccia fiorentina on a hill in tuscany overlooking the sangiovese vineyards of torre a cona - and chef paolo's sauce was the sauce (of the whole tour!) we marveled over, and over. but moi, being an ancient anchovy lover, found it no surprise at all.


2 tins of anchovies

6 cloves of garlic, chopped

 2 cups olive oil

11/2 cup fresh chopped parsley

place the anchovies, the garlic and the parsley in a medium pot then add the olive oil.  warm over low heat until anchovies melt.  serve at room temperature.

august – giant coleslaw with garlic wasabi mayonnaise
this is always a hit with kid-chefs. they love the idea of making it from the giant cabbages that grow in the summer in alaska. (look it up sometime!) since we were cooking menus from the last states (not of mind) we naturally combined the yummiest crunchiest cold with the wow-siest wasabi from hawaii.  

mayonnaise:

4 cloves garlic

2 egg yolks

1 t. wasabi powder

1 tsp. prepared horseradish

juice of 1 lemon

salt and cayenne pepper

1 cup canola oil

3-4 t. light cream

add for coleslaw:

splash cider vinegar

1-2 t. granulated sugar

1 tsp. sweet paprika

½ cup sweet pickles, chopped

2 pound cabbage, shredded

1 cup each shredded carrot and red (or other color) pepper

first make the mayonnaise in either the work bowl of the cuisinart or by hand with a bowl and a whisk.  place the garlic, egg yolks, wasabi powder, prepared horseradish, lemon juice, and salt and pepper in the cuisinart fitted with the steel knife. process until the garlic is pulverized. using the feed tube add a small continuous stream of the canola oil while the process or is running. continue until all the oil is added and the mayo is thick and somewhat fluffy. add the cream and process a few more seconds. add the remaining ingredients, (the vinegar, sugar, paprika and pickle relish) either to the food processor or to the bowl if making by hand. then remove dressing to a bowl big enough for the finished coleslaw.

wash the cabbage head under cold running water, removing any tough outer leaves. on a cutting board, quarter the cabbage and remove the core from each quarter. to shred, slice the quarters into 1/8 inch wide strips. grate the carrots and the peppers. add the shredded cabbage, carrots and peppers to the mayonnaise and mix well.

september –  apple and leek confit
same hill in tuscany as before. but this time the cinghalle that, only the night before hiding in the woods, was now in the wood oven. mmmmm..

granny smith, mcintosh, or renette apple –1 peeled and cored*   leeks- 2

1 spoon olive oil

20 grams unsalted butter

in a medium pan over medium heat put olive oil and butter. slice leeks and core apples.  slowly cook in oil & butter with fresh orange juice (maybe water), ½ teaspoon white vinegar, and salt and pepper.  when the apples are cooked, add ½ cup milk and bring to a boil.  then puree to the consistency of mayonnaise.

october - butternut squash and pumpkin braise with apples and walnuts

warmth and orange and nuts and the green roughness of flatleaf parsley all add up to a night of burnished hues and sighs. 

serves 8

3 t. olive oil

3 tablespoons flour

1/2 cup each chopped fresh scallions and parsley

1 cup each minced apple, carrot and onion

juice and zest of 1 orange

1 1/2 pounds butternut squash, peeled, seeded and cubed

1 small pumpkin, peeled, seeded and cubed

4 cups stock

salt and freshly cracked black pepper

1 cup toasted walnuts, chopped

1 tablespoon fresh chopped basil or parsley

heat the oil in a large sautoir over medium heat.  add the onions, carrots, and stir well, cook over medium heat for 15 minutes, browning them slightly.  add the flour and stir till absorbed by the oil. add the cubed squash and pumpkin to the pot, then deglaze with the juice. add the stock. season with salt and pepper. bring to a boil, lower the heat, and cook, partially covered for 45 minutes or till the squash is very tender. sprinkle with the toasted walnuts, basil and/or parsley at the last moment.