Tuesday August 9 5:00 to 6:00pm:
With Ashley Woods: The Cake Lady
What's Up in the Garden This Week: Cucumbers, green tomatoes,
and zucchini
Adrienne's Cucumber Salad
Cucumbers, thinly sliced 1 small white onion, thinly sliced 1 cup
white vinegar 1/2 cup water 3/4 cup white sugar 1 tablespoon dried dill,
or to taste
Toss together the cucumbers and onion in a large bowl. Combine the
vinegar, water and sugar in a saucepan over medium-high heat. Bring to a
boil, and pour over the cucumber and onions. Stir in dill, cover, and
refrigerate until cold. This can also be eatern at room temperature, but
be sure to allow the cucumbers to marinate for at least 1 hour.
Cold Cucumber Soup
1 large cucumber, cut into small pieces 12 small, new onions peeled
and cut into quarters 1 cup cottage cheese Salt and pepper For a
garnish: chopped parsley or chives
1. Put the cucumbers and onions in the blender or food processor and
puree. 2. Add the cottage cheese and blend some more. And some salt and
pepper. 3. Place the puree into the frige until ready to serve.
Cucumber and Mint Soup
2 cucumbers (2 lbs total), peeled, seeded and coarsely sliced 3/4 cup
mint leaves 3 cloves garlic, peeled 1-1/4 cups cold water 1-1/2 cups
regular or nonfat yogurt 1 tablespoon virgin olive oil 2 tablespoons
cider vinegar 1-1/2 teaspoons salt 10 drops tabasco hot pepper sauce
1. Place the cucumber slices in the bowl of a food processor with the
mint, garlic, and 1/2 cup of the cold water. Process until pureed; the
mixture will be granular. (For a smoother-textured mixture, puree in a
connventional blender or with a handheld immersion blender.)
2. Transfer the puree to a bowl, and mix in the yogurt, olive oil,
vinegar, salt, Tabasco, and remaining 3/4 cup of water. Chill.
3. Stir before serving.
Stuffed Summer Squash Flowers
Mousse: 1/2 pound raw scallops 2 large eggs 1/2 cup heavy cream 1
shallot, minced 2 tablespoons freshly chopped basil leavevs 1 teaspoon
salt 1/2 teaspoon freshly ground pepper 16 sumer squash or zucchini
flowers
Tempura Batter: 1/2 cup all-purpose flour 1/2 cup corn starch 1
teaspoon cracked black pepper 1 teaspoon baking soda 1 cup ice water
Extra flour Sea salt
Heat the oil in a large pot to 375F.
In a food processor, make a smooth paste of the scallops, eggs,
cream, and shallots. Fold in the basil, salt, and pepper. Transfer
mixture to a bowl and set aside.
Gently wash the squash blossoms and set on paper towels to dry. Using
a tablespoon, carefully stuff the blossoms with 1 and 2 tablespoons of
the scallop mousse. Set aside.
To make the tempera batter, whisk together the 1/2 cup flour,
cornstarch, pepper, and baking soda. Slowly add the ice water and whisk
to incorporate.
Gently roll the stuffed blossoms in the extra flour and then into the
tempura batter. Carefully lower half of the blossoms into the hot oil
and fry until golden brown. Remove from the oil very carefully, and
transfer to paper.
FRIED SQUASH BLOSSOMS RECIPE
In mexico, squash blossoms are very popular in soups, casseroles, and
quesadillas. They are also delicious simply coated in a tempura batter
and fried. Zucchini flowers can be substituted as they're more readily
available.
12 squash blossoms 1 egg beaten 5 tablespoons fine breadcrumbs 4
tablespoons vegetable oil parsley for garnish, optional
Clean the squash blossoms, removing the stems, if desired, and the
small green spikes at the base. Press the hard bulbs the flatten, then
separate and extend the petals until the flower shape is visible.
Dip the flowers in the egg, then in the breadcrumbs. Heat the oil in
a frying pan over medium heat and fry 6 flowers at a time until crisp
and gold; change the oil if necessary between batches. Drain on paper
towels.
Serve, garnished with chopped parsley, if desired.
Recipe reprinted by permission of Weldon Russell.
GREEN TOMATO RECIPES
Classic Fried Green Tomatoes
4 to 6 green tomatoes salt and pepper cornmeal bacon grease or
vegetable oil
Slice the tomatoes into 1/4-1/2 inch slices. Salt and pepper them to
taste. Dip in meal and fry in hot grease or oil about 3 minutes or until
golden on bottom. Gently turn and fry the other side. Serve as a side
dish — delicious with breakfast.
Green Tomato Pie
6 to 8 medium green tomatoes 2 tablespoons lemon juice 1 teaspoon
grated lemon peel 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup
granulated sugar 2 tablespoons cornstarch 1 tablespoon butter pasty to
9-inch 2-crust pie
Wash the green tomatoes well; peel and slice. In a saucepan, combine
tomatoes with lemon juice, peel, salt, and cinnamon. Cook tomato mixture
over low heat, stirring frequently. Combine sugar and cornstarch; stir
into tomato mixture. Cook mixture until clear, stirring constantly. Add
butter, remove the heat, and let stand until slightly cooled. Line a
9-inch pie plate with pastry; pour into tomato mixture. Cover with top
pastry, seal edges, crimp and cut several small slits in crust to allow
steam to escape. Bake at 435 degrees for 35 to 45 minutes, or until
nicely browned. Serve warm or cooled.
Baked Green Tomatoes
4 large firm green tomatoes salt and pepper 1/2 cup brown sugar 3/4
cup coarse buttery cracker crumbs 4 tablespoons butter
Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in
a greased baking dish. Season sliced green tomatoes with salt and pepper
and spread each with about 1/2 tablespoon brown sugar. Cover sliced
green tomatoes with crumbs and dot with butter. Bake at 350 degrees
until green tomatoes are tender but still firm, or about 25 to 35
minutes.
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